250+ TOP MCQs on Food Packaging Materials – 2 and Answers

Food Packaging Technology Assessment Questions and Answers on “Food Packaging Materials – 2”.

1. The headspace maintained in wine bottles is around _______
a) 10mm
b) 20mm
c) 15mm
d) 25mm
Answer: c
Clarification: The headspace maintained in wine bottles is around 15mm. Headspace is the space between cap of the bottle and the food product. Headspace is essential to avoid spilling while opening.

2. Wine can be packed in transparent glass bottles.
a) True
b) False
Answer: b
Clarification: The given statement is false. Wine should always be packed in colored or tinted glass bottles (generally dark green/ brown). Exposure to sunlight makes it more susceptible to oxidation, hence resulting in a dull, flat, oxidized flavor.

3. The filler gas used in wine cans is _______
a) O₂
b) He
c) CO₂
d) N₂
Answer: d
Clarification: The filler gas used in wine cans is N₂. It is necessary to increase the internal pressure in the cans to prevent collapse. Internal pressure is approximately 170kPa.

4. Wine can be packed in a fiberboard box.
a) True
b) False
Answer: a
Clarification: The given statement is true. Wine can be packed in a fiberboard box, which is laminated (internally) by PVdC copolymer-coated PA-LDPE laminate. It is also known as a Bag-in-Box (BIB) package.

5. Which of the following is used for microwave ovenable trays?
a) PVC
b) HDPE
c) PET
d) PS
Answer: c
Clarification: PET (Polyethylene Terephthalate) is used for microwave ovenable trays. It is also used for “boil‐in‐the‐bag” products which are frozen before use. It has a oriented crystalline structure (35-45% crystallinity), making it stable upto 140-160°C.

6. Which of the following plastic polymer is used for chips packaging?
a) PVDC
b) PP
c) PE
d) LDPE
Answer: a
Clarification: PVDC- Polyvinyldiene Chloride has excellent water vapor and gas barrier properties. Not only this, its heat sealing characteristics and resistance to oils & fats makes it an ideal choice to pack chips.

7. Which of the following plastic polymers is used for packaging of fresh produce?
a) Dextrose
b) PS
c) PVdC
d) LDPE
Answer: b
Clarification: PS – Polystyrene has very high vapor and gas transmission rate – hence, making it a breathable film. However, it is not suitable for heat sterilization and deteriorates on exposure to sunlight. This film is crystal clear and sparkling, enabling consumers to see through it.

8. R-enamel is used for high acidic foods.
a) True
b) False
Answer: a
Clarification: The given statement is true. R-enamel stands for Regular enamel. It includes – phenolic resin or epoxy phenolic coating (resole phenolic) with BPA epoxy and H₃PO₄ catalyst.

9. Purple staining is related to a defect in which packaging?
a) PET bottles
b) Glass bottles
c) Metal cans
d) Paperboard
Answer: c
Clarification: Purple staining is observed in metal cans. This defect refers to the blackening of inner side of can. It occurs when sulphur containing food reacts with iron in the can to form purple iron sulphide.

10. Which of the following is most widely for packaging raw fruits & vegetables?
a) PVC
b) OPP
c) BOPP
d) LLDPE
Answer: d
Clarification: Blend of polyolefilms –mainly LLDPE is used for packaging raw fruits & vegetables . Film contains pigments to protect it from sunlight. LLDPE is stretchable and transparent, enabling consumers to look into the packet.

11. Which of the following materials is most suitable for the packaging of pre-processed vegetables?
a) HDPE, LLDPE, PVC
b) PVdC, OPP, HDPE
c) OPP, LDPE, LLDPE
d) PS, BOPP, HDPE
Answer: c
Clarification: Most suitable are polymeric blend of LLDPE, LDPE or OPP with EVA copolymer.

Vegetable	Packging material and thickness
Peeled potato, both whole and sliced	LDPE, 50 μm
Grated carrot	OPP, 40 μm, microperforated LDPE-EVA-OPP, 30-40 μm
Sliced beetroot	LDPE, 50 μm
Grated beetroot	OPP, 40 μm, microperforated OPP,PE EVA-OPP 30-40 μm
Shredded white cabbage	OPP, 40 μm, LDPE-EVA-OPP, 30-40 μm
Shredded onion	OPP, 40 μm