Food Engineering Multiple Choice Questions on “Principles of Fresh Food Storage-2”.
1. Which of the following is a method to delay the onset of spoilage on storage?
a) Spray/dip in water/ wax formulations
b) Fumigation
c) Spray/dip in water/wax formulations/Fumigation
d) None of the mentioned
Answer: c
Clarification: Both of the mentioned are methods to delay the onset of spoilage on storage.
2. The reason why vegetables like green peas and beans are stored in the deep fridge (approximately 0 degC) and not ordinary refrigeration is because freshly harvested vegetables themselves release a lot of heat and peas and beans evolve a lot of heat at low temperatures also.
a) True
b) False
Answer: a
Clarification: The reason why vegetables like green peas and beans are stored in the deep fridge (approximately 0 degC) and not ordinary refrigeration is because freshly harvested vegetables themselves release a lot of heat and peas and beans evolve a lot of heat at low temperatures also. Heat spoils vegetables.
3. Statement 1: At low temperatures, near the freezing point of water, the respiration rate decreases.
Statement 2: Lemons last longer than bananas at the same relative humidity.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: At low temperatures, near the freezing point of water, the respiration rate decreases. Lemons last longer than bananas at the same relative humidity.
4. Which of the following holds well as a reason for the storage of food at low temperatures?
a) Respiration rate decreases
b) Growth of microbes decreases
c) Humidity is less
d) All of the mentioned
Answer: d
Clarification: At lower temperatures, the humidity is less and hence the amount of dissolved oxygen in the air is lesser. Hence, the respiration rate decreases. All metabolic activities at low temperatures are also retarded. Hence, growth of microbes decreases.
5. Which of the following microorganism is popular for spoilage in fruits and vegetables?
a) Mesophile
b) Thermophile
c) Psychrophile
d) All of the mentioned
Answer: d
Clarification: All of the mentioned microorganisms spoil fruits and vegetables.
6. Statement 1: Microorganism responsible for most organism pathogen in humans is thermophile.
Statement 2: Mesophiles have an optimum temperature growth below 10 deg C and psychrophiles have an optimum temperature growth at around 55 deg C.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Microorganism responsible for most organism pathogen in humans is Mesophile. Its optimum temperature growth is at around 37 deg C. Psychrophiles have an optimum temperature growth below 10 deg C and thermophiles have an optimum temperature growth at around 55 deg C.
7. Which of the following is needed in order to establish a refrigeration requirement?
a) Initial temperature of food
b) Specific heat of food
c) Amount of food to be placed in a room
d) All of the mentioned
Answer: d
Clarification: The entire mentioned are needed in order to establish a refrigeration requirement.
8. The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.
a) True
b) False