Food Engineering Multiple Choice Questions on “Principles of Semi-Moist Foods-1”.
1. Statement 1: Sorbic acid is an effective fungistatic agent.
Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Sorbic acid is an effective fungistatic agent. Potassium sorbate solution + ethylene glycol helps in easy precipitation.
2. _____ is known to discolor when held at high temperatures for extended periods.
a) Sorbic acid
b) Potassium sorbate
c) Sorbic acid & Potassium sorbate
d) Neither of the mentioned
Answer: c
Clarification: Both of the mentioned are known to discolor when held at high temperatures for extended periods.
3. Dog and cat food are prepared for the consumer in _____ form.
a) Dry cereal-like texture and high moisture content
b) Meat-like texture and high moisture content
c) None of the mentioned
d) Neither of the mentioned
Answer: b
Clarification: Dog and cat food are prepared for the consumer in both of the mentioned form.
4. Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.
a) Antibodies
b) Antibacteria
c) Antimycotic
d) All of the mentioned
Answer: c
Clarification: Animal foods must include antimycotic which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.
5. An antimycotic can be added to the product by _____
a) Application as esters of the parabens
b) Sprayed onto the surface by diluting in water
c) Application as esters of the parabens & Sprayed onto the surface by diluting in water
d) Neither of the mentioned
Answer: c
Clarification: An antimycotic can be added to the product by both of the mentioned.
6. Which of the following is true about sugar in water soluble solids?
a) With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect
b) Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure
c) None of the mentioned
d) Neither of the mentioned
Answer: b
Clarification: Both of the mentioned are true about sugar in water soluble solids.
7. Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?
a) Propylene glycol + sorbital impart softness to product
b) Acts as a mold inhibator
c) Serves plasticizing for texture
d) All of the mentioned
Answer: d
Clarification: All of the mentioned properties of propylene glycol make it the functional as an additive for use in combination with a matrix material.
8. Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C.
Statement 2: The white portion + red portion form an integral mass having interface between layers.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C. The white portion + red portion form an integral mass having interface between layers.
9. The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____
a) Prevent expansion of resulting plastic mass in the extruder
b) Enhancing expansion of resulting plastic mass in the extruder
c) Enhancing contraction of resulting plastic mass in the extruder
d) None of the mentioned
Answer: a
Clarification: The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to prevent expansion of resulting plastic mass in the extruder.
10. Which of the following is an important criteria for a pet food to have storage stability?
a) Water activity is less than one
b) Water activity is less than one & High mold inhibitor
c) High mold inhibitor
d) Neither of the mentioned
Answer: b
Clarification: Both of the mentioned is an important criteria for a pet food to have storage stability.
11. In a specified system, water activity is defined as the ratio of _____
a) Fugacity of water vapor to fugacity of pure water at the specified system temperature and 1 atmospheric pressure
b) Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor
c) Fugacity of pure water at the specified system temperature and 1 atmospheric pressure
d) Fugacity of water vapor
Answer: a
Clarification: In a specified system, water activity is defined as the ratio of fugacity of water vapor to fugacity of pure water at the specified system temperature and 1 atmospheric pressure.
12. Which of the following is a property of semi-moist food?
a) Plastic, easily masticated
b) Do not produce sense of dryness
c) Less susceptible to fat oxidation
d) All of the mentioned