Category: Food Packaging Technology Objective Questions

Food Packaging Technology Multiple Choice Questions & Answers (MCQs) on “Active Packaging in Food”.

1. In Active Packaging, the atmosphere inside the package remains constant.
a) True
b) False
Answer: b
Clarification: The given statement is false. In Active Packaging, the atmosphere inside the package keeps changing. This type of packaging usually involves an interaction between the packaging components and the food product beyond the inert passive barrier function of the packaging material.

2. Intelligent Packaging is the same as Active packaging.
a) True
b) False
Answer: b
Clarification: The given statement is false. Intelligent Packaging systems monitor the condition of the packaged foods to give information about the quality of the packaged food during transport and storage. Whereas, active packaging changes the condition of the packed food to extend shelf-life or to improve safety or sensory properties, while maintaining the quality of the packaged food.

3. Iron acts as _______ scavenger system.
a) oxygen
b) carbon dioxide
c) ethylene
d) moisture
Answer: a
Clarification: Iron acts as oxygen scavenger system. 1 gram Iron can absorb upto 300 mL O₂. Within 36 hours, Oxygen levels falls down to zero. The disadvantage of this system is that it will not pass through metal detector.

4. ________ enzyme acts as an oxygen scavenging system.
a) lipase
b) catalase
c) kinase
d) amylase
Answer: b
Clarification: Catalase enzyme acts as an oxygen scavenging system. It prevents mould, yeast and aerobic bacteria growth and also prevents oxidation of fats, oils, vitamins and preserves the color.

5. Ca(OH)₂ and NaOH acts as _______ scavenging system.
a) oxygen
b) carbon Dioxide
c) ethylene
d) moisture
Answer: b
Clarification: Ca(OH)₂ and NaOH acts as carbon dioxide scavenging system. Potassium hydroxide, calcium oxide and silica gel also serves as CO₂ scavengers. It is generally used in dehydrated poultry products, roasted coffee, beef jerky, etc.

6. CO₂ emitter sachets includes ascorbic acid, sodium hydrogen carbonate and ascorbate.
a) True
b) False
Answer: b
Clarification: The given statement is true. It is generally used in vegetables and fruits, fish, meat, poultry, to inhibit growth of gram-negative bacteria and moulds.

7. Potassium permanganate acts as _______ scavenging system.
a) oxygen
b) carbon dioxide
c) ethylene
d) moisture
Answer: c
Clarification: Potassium permanganate acts as ethylene scavenging system. It is the most common agent of ethylene removal, which oxidizes ethylene to acetate and ethanol. Ethylene is a natural plant hormone produced by ripening produce. It accelerates respiration, resulting in maturity and senescence. Removing ethylene from a package environment helps extend the shelf life of fresh produce.

8. Polyacrylates (sheets), propylene glycol (film), silica gel (sachet) acts as _______ scavenging system.
a) oxygen
b) carbon dioxide
c) ethylene
d) moisture
Answer: d
Clarification: Polyacrylates (sheets), propylene glycol (film), silica gel (sachet) acts as moisture scavenging system. Lower the water activity of the product, lower is the microbial growth. This system consists of a super absorbent polymer located between two layers of a micro-porous or non-woven polymer. This results in enhanced product appearance and freshness.

9. _______ is used as a preservative in active packaging.
a) Isoamyl acetate
b) Niacin
c) Ethylene
d) Ethanol
Answer: d
Clarification: Ethanol is used as a preservative in active packaging. At high concentration, ethanol denatures the protein of mould and yeast. It can be used by spraying ethanol/water mixture absorbed onto silicon dioxide powder generating ethanol vapors. It is generally used for higher moisture bakery & fish products. Its disadvantage includes- off odour & off flavor.

10. ____________ is a common example of an odor absorber.
a) Ethene
b) Peroxidase
c) Cyclodextrin
d) Dextrin
Answer: c
Clarification: Cyclodextrin is a common example of an odor absorber. Undesirable flavor scalping by the packaging material can result in the loss of desirable food flavors, while foods can pick up undesirable odors or flavors from the package or the surrounding environment. Cyclodextrin is grafted to a PE layer to absorb accumulated odor from food decomposition.

11. CaO (quicklime) is an example of _____________
a) ethylene scavengers
b) moisture absorbers
c) flavor and odor absorbers
d) temperature-controlled packages
Answer: d
Clarification: CaO (quicklime) is an example of temperature-controlled packages. Temperature-controlled active packages generally include self-heating and self-cooling systems. An exothermic chemical reaction between CaO (quicklime) and a water based solution generates heat. Self- heating packages are commercially available for coffee, tea, and ready-to-eat meals.

12. Self-cooling cans use endothermic chemical reactions.
a) True
b) False
Answer: a
Clarification: The given statement is true. Self-cooling cans use endothermic chemical reactions; the latent heat of evaporating water is often used to produce the cooling effect. One example is dissolution of ammonium nitrate and chloride in water to cool the product. Self-cooling packages are commercially available for cooling of food materials e.g., non gas drinks.

13. Films containing BHT is an example of __________
a) antioxidant releaser
b) CO₂ releaser
c) flavour enhancer
d) aroma enhancer
Answer: a
Clarification: Films containing BHT is an example of Antioxidant releaser. Also films containing BHT, BHA, tocopherol, maillard reaction volatiles are antioxidant releaser. It helps in inhibition of oxidation of fat and oil. These films are generally used in dried foods and fat containing foodstuffs.

14. Inner/outer layer of packaging material containing Imazalil is ________ emitters.
a) carbon dioxide
b) ethylene
c) pesticide
d) oxidant
Answer: c
Clarification: Inner/outer layer of packaging material containing Imazalil is pesticide emitter. It helps in the prevention of growth of spoilage bacteria Fungicidal or pest control. It is generally used in dried, sacked foodstuffs e.g., flour, rice, grains.

15. Silver ion-based film is an example of _______
a) oxygen scavenger
b) antimicrobial agent releaser
c) carbon dioxide emitter
d) carbon dioxide adsorbent
Answer: b
Clarification: Silver ion-based film is an example of antimicrobial agent releaser. This film is an effective antimicrobial agent with very low human toxicity and it has been used in food containers. There are two mechanisms for antimicrobial action: one is controlling microbial growth by slow and controlled release (or migration) of the antimicrobial agents over the product shelf life. The other type is controlling microbial growth by contact without release of the antimicrobial agents, which are immobilized on the surface of the package.

Food Packaging Technology Multiple Choice Questions & Answers (MCQs) on “Packaging Laws & Regulations – 1”.

1. In which year was the Food and Drugs act was imposed?
a) 1880
b) 1906
c) 1954
d) 1910
Answer: b
Clarification: The 1906 Food and Drugs Act was the first time that the U.S. Government exercised the principle that it has a duty to protect public health by controlling the adulteration of food.

2. Delaney clause refers to the amendment in the Food and Drugs act.
a) True
b) False
Answer: a
Clarification: The given statement is true. In 1958, congress passed the Food Additives Amendment to the 1938 Act. Delaney clause states that no additive shall be deemed to be safe if it is found to induce cancer when ingested by man or animal, or if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in man or animal.

3. Which of the following is the right expansion of GRAS?
a) Generally Recognized as Safe
b) Generally Recommended as Safe
c) Globally Recognized as Safe
d) Globally Recommended as Safe
Answer: a
Clarification: The term GRAS stands for Generally Recognized as Safe. It includes food ingredients as well as prior-sanctioned food ingredients.

4. Which of the following is the correct expansion of SWAMA?
a) Standard Wage and Measure Act
b) Standard Ward and Measure Act
c) Standard Weights and Meter Act
d) Standard Weights and Measures Act
Answer: d
Clarification: SWAMA stands for Standard Weight and Measure Act. This act says that the commodities to be packed for retail should be packed in standard specific quantities as given under the rule for each commodity. The units adopted are the International System of units.

5. Small weight commodities fall in Class-A under SWAMA.
a) True
b) False
Answer: a
Clarification: The given statement is true. The products with net weight or volume less than or equal to 25gm or 25cc fall under Class-A of SWAMA.

6. Liquid commodities belong to which class under SWAMA?
a) A
b) B
c) C
d) D
Answer: a
Clarification: Liquid commodities belong to Class-B under SWAMA. All commodities whose flow properties, density or both cannot be maintained constant except with the help of considerable special technical effort, belong to Class-A.

7. In declaring the net weight of the commodity, weight of the package is not included.
a) True
b) False
Answer: a
Clarification: The given statement is true. The weight of the package is not included in the net weight of the commodity, only if-the total weight of such immediate wrappers does not exceed:
• 8%, where wrapper (primary package) is a waxed paper or any other paper, with wax or aluminium foil (under strip), or
• 6%, paper (not waxed).

8. What is the correct expansion of ASTM?
a) American Society for Tempering Machines
b) American Society for Testing & Measurements
c) American Standards for Testing of Materials
d) American Society for Testing & Materials
Answer: d
Clarification: ASTM – American Society for Testing & Materials is an international standards organization formed in 1998 for developing and publishing technical standards for a wide range of materials by voluntary consensus.

9. When was Fruit Products Order (FPO) enacted?
a) 1937
b) 1974
c) 1955
d) 1951
Answer: c
Clarification: The Fruit Products Order was enacted in 1955. It is concerned with fruit and vegetable products including synthetic beverages, syrups, sharbats and vinegar. The objective of this law is to regulate the quality and hygiene of these products.

10. When was AGMARK enacted?
a) 1937
b) 1946
c) 1952
d) 1968
Answer: a
Clarification: AGMARK was enacted in 1937. It stands for Agricultural Produce Grading and Marketing Act. It gives a certification mark on agricultural produce in India. It includes all agricultural (raw and semi-processed) commodities.

11. When was Edible Oil Packaging (Regulation) Order enacted?
a) 1984
b) 1954
c) 1951
d) 1998
Answer: d
Clarification: Edible Oil Packaging (Regulation) Order was enacted in 1998. It ensures the availability of safe and quality edible oil in packed form.

12. When was Meat Food Products Order enacted?
a) 1973
b) 1954
c) 1951
d) 1937
Answer: a
Clarification: Meat Food Products Order was enacted in 1973. It regulates the licensing and labeling of all meat, poultry, fish products – ranging from powders to ready to eat foods.

13. When was Milk and Milk Product Order enacted?
a) 1973
b) 1983
c) 1992
d) 1987
Answer: c
Clarification: Milk and Milk Product Order was enacted in 1992. It regulates quality and hygiene of all products of milk ranging from milk powder to condensed milk, butter, ice creams etc.

14. When was PFA act enacted?
a) 1954
b) 1976
c) 1983
d) 1992
Answer: a
Clarification: PFA – Prevention of Food Adulteration Act was enacted in 1954. This act is directly concerned with maintaining the quality of the food marketed and protection of health of the consumers.

15. Central Committee for food standards is responsible for rules in PFA.
a) True
b) False
Answer: a
Clarification: The given statement is true. Central Committee for food standards is responsible for creating rules and updating it from time to time. The penalty for adulteration –
Injurious to health – punishment of 1 year in jail & fine of Rs.2000
Not injurious to health – punishment of 6 months in jail & fine of Rs.1000
Fatal – life imprisonment.

Food Packaging Technology Multiple Choice Questions & Answers (MCQs) on “Diffusivity and Permeability in Plastics”.

1. Arrange the following in correct order of WVTR.
a) EVOH > PET > HDPE > Al
b) Al > EVOH > HDPE > PET
c) PET > EVOH > HDPE > Al
d) EVOH > HDPE > PET > Al
Answer: a
Clarification: The correct order of decreasing Water Vapour Transmission Rate is Ethylene Vinyl Alcohol > Polyethylene Terephthalate > High Density Polyethylene > Aluminium. Hence, amongst the given films, Aluminium is the best water vapour barrier.

2. The term OTR related to packaging films stands for ________
a) Overall Thermal Resistance
b) Outer Tear Resistance
c) Oxygen Transmission Rate
d) Odour Transfer Rate
Answer: c
Clarification: The term OTR related to packaging films stands for oxygen transmission rate. It is the rate by which oxygen permeates through a plastic film. The plastic films having a greater oxygen transmission rate are a poor barrier against gases, especially oxygen.

3. The term WVTR related to packaging films stands for ________
a) Water vapour transmission rate
b) Water vapour transient rate
c) Water vapour transfer rate
d) Water to vapour total ratio
Answer: a
Clarification: The term WVTR related to packaging films stands for Water vapour transmission rate. It is the rate by which water vapour/moisture permeates through a plastic film. The plastic films having a greater water vapour transmission rate is a poor barrier against water vapour or moisture.

4. WVTR is expressed as _________
a) gm²/hr
b) g/m²24hr
c) g/m²hr
d) g/cm²24hr
Answer: b
Clarification: WVTR – Water vapour transmission rate is expressed as gm²/24hr. WVTR is the quantity of water vapour in gram that will permeate from one side of a film of an area 1m² to other in 24 hours.

5. Arrange the following in correct order of OTR
a) EVOH > PET > LDPE > HDPE
b) PET > EVOH > LDPE > HDPE
c) LDPE > HDPE > EVOH > PET
d) LDPE > HDPE > PET > EVOH
Answer: d
Clarification: The correct order of decreasing Oxygen Transmission Rate is Low Density Polyethylene > High Density Polyethylene > Polyethylene Terephthalate > Ethylene Vinyl Alcohol. Hence, amongst the given films, Ethylene Vinyl Alcohol is the best oxygen barrier.

6. Permeability is calculated using ________ and _________
a) diffusion, solubility
b) permeance, solubility
c) diffusion, permeance
d) transmittivity, solubility
Answer: a
Clarification: Permeability is calculated using Diffusion and Solubility. Permeability is the product of diffusion and solubility. When a gas/vapour passes through the plastic film, it solubilizes first and then diffuses through the film.

7. Permeability is calculated by the formula P=D/S.
a) True
b) False
Answer: b
Clarification: Permeability is the multiplication of diffusion coefficient and solubility coefficient. P=D*S. P,D,S stands for Permeability coefficient, Diffusivity Coefficient and Solubility Coefficient respectively. It is because, vapour/gas solubilizes and then diffuses through the film to reach it’s other side.

8. What is the unit of coefficient of Diffusion coefficient?
a) m²/s
b) cm²/s
c) m/s
d) m²s
Answer: a
Clarification: The unit of coefficient of Diffusion coefficient is m²/s. Diffusion coefficient is a measure of how fast a permeate moves through the plastic polymer. It depends on degree of crystallinity of polymer.

9. What is the unit of coefficient of Solubility coefficient?
a) m²s
b) m²/s
c) m/s
d) ms
Answer: b
Clarification: The unit of coefficient of Solubility coefficient is m²/s. Solubility coefficient is a measure of how much permeate solubilises through the plastic polymer. It depends on degree of interaction between polar water molecule and polymer molecular structure.

10. What is the unit of coefficient of Permeability?
a) s/m²
b) m²/s
c) m/s
d) m²
Answer:c
Clarification: The unit of coefficient of Permeability is m². Permeability can be calculate by the formula- P=Qk/(AtΔP), where, P:Permeability, Q:Quantity of permeant, k:thickness, A:area, t:time, ΔP:pressure drop across polymer.

11. If a plastic film has high OTR, it will have a high WVTR too.
a) True
b) False
Answer: b
Clarification: The given statement is false. There are many plastics which act as a good water vapour barrier and a poor gas barrier. It is because of different Water Vapour Transmission and Oxygen Transmission rates. For example, EVOH has low Oxygen Transmission Rate but higher Water Vapour Transmission Rate.

12. Permeability can also be calculated by the formula _____________
a) P=Qk/(AtΔP)
b) P=Qt/(AkΔP)
c) P=Q/(AktΔP)
d) P=QA/(ktΔP)
Answer: a
Clarification: Permeability can also be calculated by the formula- P=Qk/(AtΔP). Where, P:Permeability, Q:Quantity of permeant, k:thickness, A:area, t:time, ΔP: pressure drop across polymer. Permeability is directly proportional to Quantity of permeant and thickness and inversely proportional to area, time and pressure difference.

13. The uptake of food components such as aroma and flavour by plastic films is known as ________
a) Scavenging
b) Broiling
c) Scalding
d) Scaling
Answer: d
Clarification: The uptake of food components such as aroma and flavour by plastic films is known as Scaling. Such plastics have a greater permeability and hence are not suitable for primary packing. Such packaging materials are either used for tertiary or pellet packing.

14. Which of the following is the best Oxygen barrier?
a) EVOH
b) PS
c) PE
d) PP
Answer: a
Clarification: Amongst the following, EVOH is the best Oxygen barrier as it has low Oxygen transmission rate. Plastic films with low oxygen transmission rate are good barriers and plastic films with higher oxygen transmission rates are poor barriers.

15. Permeability can be related to which law of Food Engineering?
a) Fourier Law
b) Kohlrausch’s Law
c) Fick’s Law
d) Newton’s Law
Answer: c
Clarification: Permeability can be related to Fick’s law of diffusivity. It relates the diffusion flux (J) to the steepness of concentration gradient, where D is diffusion coefficient, C is concentration and x is the distance. It is given by the formula: J = -δC/δx.

Food Packaging Technology Multiple Choice Questions & Answers (MCQs) on “Modified & Controlled Packaging Techniques”.

1. MAP and CAP are the same packaging techniques.
a) True
b) False
Answer: b
Clarification: The given statement is false. MAP and CAP are different packaging techniques. Modified atmosphere packaging (MAP) modifies the internal atmosphere inside the packaging using inert gases along with the primary gases, whereas, Controlled Atmosphere Packaging (CAP) regularly regulated the internal atmosphere of the package using primary gases only.

2. In MAP, the atmosphere inside the package is same as that of air.
a) True
b) False
Answer: b
Clarification: The given statement is false. Modified atmosphere packaging (MAP) is the packaging of a product (perishable) in a modified atmosphere, such that its composition is other than that of air. Therefore elongating shelf life of the product.

3. In CAP, the internal atmosphere can be changed after final packaging of the product.
a) True
b) False
Answer: a
Clarification: The given statement is true. Controlled atmosphere packaging (CAP) involves maintaining a fixed concentration of gases surrounding the product by careful monitoring and addition of gases. However, the atmosphere inside the package is almost similar to that of air.

4. MAP cannot improve the quality of a poor quality food product.
a) True
b) False
Answer: a
Clarification: The given statement is true. MAP cannot improve the quality of a poor quality food product. However, it can maintain the quality of the food product and can increase its shelf life from 50-400%.

5. ______ is the most widely used inert gases in MAP.
a) Xenon
b) Krypton
c) Argon
d) Helium
Answer: c
Clarification: Argon the most widely used inert gases in MAP. It is in commercial use for products such as coffee and snack products. Solubility of Argon decreases with increasing temperature. Its solubility is 100 mg/kg at 0°C.

6. Which of the following is the most soluble gas used in MAP?
a) Carbon Dioxide
b) Nitrogen
c) Oxygen
d) Argon
Answer: a
Clarification: Carbon Dioxide is the most soluble gas used in MAP. The solubility of CO₂ is 3350 mg/kg at 0°C. The solubility of Oxygen, Nitrogen and Argon is 69, 29, 100 mg/kg at 0°C respectively. The solubility of CO₂ increases with decreasing temperature. For this reason, the antimicrobial activity of CO₂ is markedly greater at temperatures below 10°C than at 15°C or higher.

7. _______ employs a continuous gas stream that flushes air out from the package prior to sealing.
a) Thermal sealing
b) Gas flushing
c) Thermal flushing
d) Pressure sealing
Answer: b
Clarification: Gas flushing employs a continuous gas stream that flushes air out from the package prior to sealing. It results in residual oxygen levels of 2–5%. It is not suited for oxygen-sensitive food products. It is not suited for oxygen-sensitive food products.

8. Compensated vacuum gas flushing is a ________ process.
a) four-stage
b) three-stage
c) one-stage
d) two-stage
Answer: d
Clarification: Compensated vacuum gas flushing is a two-stage process. The two stages are-
(i) Evacuation stage: The vacuum achieved is generally between 5 and 10 torr.
(ii) Gas flushing stage: the pack is flushed with the modified gas mix.

9. Nitrogen is used as a filler gas and does not have any antimicrobial property.
a) True
b) False
Answer: a
Clarification: The given statement is true. Nitrogen is used as a filler gas and does not have any antimicrobial property. Nitrogen is an inert gas. It has no anti-microbial activity and acts as a cushion, thereby preventing pack collapse. Since it displaces oxygen from the pack, oxidative rancidity is delayed.

10. Carbon dioxide is used due to which of its property in food packages?
a) Anti-collapse property
b) Filling property
c) Antimicrobial property
d) Ethylene displacing property
Answer: c
Clarification: Carbon dioxide is responsible for the bacteriostatic and fungistatic effect in MA packaged food. It retards the growth of moulds and aerobic bacteria. The inhibitory effect of carbon dioxide to micro-organisms is increased as the temperature is lowered because of increased solubility.

Food Packaging Technology Question Paper on “Packaging Laws & Regulations – 2”.

1. Which of the following is the correct expansion of FSSAI?
a) Food Security and Standards Authority of India
b) Food Safety and Security Authority of India
c) Food Safety and Surety Authority of India
d) Food Safety and Standards Authority of India
Answer: d
Clarification: FSSAI stands for Food Safety and Standards Authority of India. It is the apex food safety and regulatory authority in India. It protects and promotes public health through the regulation and supervision of food safety.

2. In which year was Food Safety and Standards act enacted?
a) 2005
b) 2000
c) 2006
d) 2011
Answer: c
Clarification: Food Safety and Standards act was enacted in 2006. It contains 101 sections. Food Safety and Standards Authority of India was established in 2011 under FSS Act.

3. Which of the following is the appropriate expansion of NABL?
a) National Accreditation Board for Testing and Calibration of Laboratories
b) National Accreditation Board for Testing and Certification of Laboratories
c) National Accreditation Board for Laboratories
d) National Accreditation Board for Certification of Laboratories
Answer: a
Clarification: NABL stands for National Accreditation Board for Testing and Calibration of Laboratories. It is the sole laboratory accreditation authority in India. It was established under the Department of Science and Technology, Government of India. It provides accreditation to testing and calibration of clinical laboratories to assess quality and technical competence of labs.

4. BIS gives process specific certification.
a) True
b) False
Answer: b
Clarification: The given statement is false. BIS (Bureau of Indian Standards) gives Product Specific Certification. ISO (International Organization for Standardization) gives Process specific certification.

5. Best-before and Use-by dates on packets have the same meaning.
a) True
b) False
Answer: b
Clarification: The given statement is false. Best-before date signifies that the quality of product deteriorates. It is however, safe to consume after the best-before date. Use-by date signifies that the product will not have the similar product quality and safety attributes as before.

6. Which of the following can be used instead of Expiry-date on packages?
a) Best-before date
b) Use-by date
c) Marketable-by date
d) Marketable-before date
Answer: b
Clarification: Expiry date is also known as Use-by date. This signifies the last day after which the product should not be consumed owing to deteriorating safety of the product.

7. ‘Health claim’ and ‘Nutritional claim’ are two different labels.
a) True
b) False
Answer: a
Clarification: The given statement is true. ‘Health claim’ means any representation that suggests that a relationship exists between a food and health, which include nutrition claims which describe the physiological role of the nutrient in growth, development and normal functions of the body. ‘Nutrition claim’ is a representation which suggests that a food has particular nutritional properties which are not limited to the energy value.

8. Which of the following is the correct expansion of CAC?
a) Cognitive Alimentarius Commission
b) Cognitive Alimentarius Corporation
c) Codex Alimentarius Corporation
d) Codex Alimentarius Commission
Answer: d
Clarification: CAC stands for Codex Alimentarius Commission. It was established in 1961 by the Food and Agriculture Organization. CAC specifies internationally recognized standards, guidelines, codes of practice and other parameters relating to food production, quality and safety. The Commissions goal is to protect the health of consumers and ensure fair practices in the international food trade.

9. Which of the following is the correct expansion of FDA?
a) Food and Drug Affiliation
b) Food and Drug Administration
c) Food and Drug Abuse
d) Food and Drug Authority
Answer: b
Clarification: FDA stands for Food and Drug Administration. It was established in 1906 by the United States Department of Health and Human Services. Hence, it is also known as USFDA. It is responsible for protecting and promoting public health through the control and supervision of food safety.

10. Which of the following is the correct expansion of BIS?
a) Branch of Indian Standards
b) Bureau for Investigation of Standards
c) Bureau of International Standards
d) Bureau of Indian Standards
Answer: d
Clarification: BIS stands for Bureau of Indian Standards. It was established in 1986 as a reformer for Indian Standards Institution (1946). It is the national standards body of India.

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