Food Engineering Multiple Choice Questions on ” Food Processing Techniques-1″.
1. Which of the following is an advantage of food processing?
a) Availability of seasonal food throughout the year
b) Removal of toxins and preserving food for longer
c) Adds extra nutrients to some food items
d) All of the mentioned
Answer: d
Clarification: All the given statements are true about food processing.
2. Which of the following is a disadvantage of food processing?
a) Canning of food leads to loss of Vitamin C
b) Processed food adds empty calories to food constituting junk
c) Some chemicals make the human and animal cells grow rapidly which is unhealthy
d) All of the mentioned
Answer: d
Clarification: All the given statements are true about the disadvantages of food processing.
3. Which of the following is a performance parameter for the food industry?
a) Hygiene
b) Labour Used
c) Hygiene & Labour Used
d) None of the mentioned
Answer: c
Clarification: Hygiene and labour used are both performance parameters for the food industry.
4. Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry.
Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Both the statements are true.
5. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______
a) Minimal Optimization
b) None of the mentioned
c) Minimal Processing
d) All of the mentioned
Answer: c
Clarification: Minimal Processing technology aims at processing food in such a way such that its natural flavour isn’t lost.
6. Certain traditional thermal processing techniques affect the nutritional properties of food.
a) True
b) False
Answer: a
Clarification: The given statement is true.
7. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?
a) Induces the synthesis of certain health promoting compounds
b) Resistance against pathogens
c) DNA damage
d) All of the mentioned
Answer: d
Clarification: Ultra-violet C processing induces the synthesis of certain health promoting compounds and resistance against pathogens but excessive exposure can lead to DNA damage of cells of fruits/ vegetables.
8. Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?
a) Reduce the exposure time to this process by combining two or more methods
b) There is no solution
c) All of the mentioned
d) None of the mentioned
Answer: a
Clarification: By reducing the exposure time to UV-C process by combining two or more methods, this technique can be used.
9. Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms.
Statement 2: Advanced Oxidation Processes are non-environmental friendly.
a) True, False
b) True, True
c) False, False
d) False, True