tough Food Engineering Questions & Answers on “Principles of Food Preservation by Canning-5”.
1. Statement 1: Glass packed food might be spoiled by light.
Statement 2: When canned foods with vacuum are taking onto flights, they _____
a) True, contract
b) True, expand
c) False, contract
d) False, expand
Answer: b
Clarification: Glass packed food might be spoiled by light. When canned foods with vacuum are taking onto flights, they expand. This is because the pressure at high altitude that the flight tales off too is very low and inside the can is higher than outside and hence the bloating.
2. Statement 1: Raising the temperature of the room by 10 deg C will halve the storage life of that commodity.
Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Raising the temperature of the room by 10 deg C will halve the storage life of that commodity. Chemical reactions taking place during storage of canned foods will affect color, texture and nutritive value of foods.
3. Which of the following does the critical point in a canning operation vary with?
a) Product packed
b) Container in which it is packed
c) Cooling and storage systems used
d) All of the mentioned
Answer: d
Clarification: The critical point in a canning operation varies with all of the mentioned statements.
4. Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.
Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Both the given statements are true.
5. Which of the following test does the seal of food item go through?
a) Fusion testing
b) Burst testing
c) Tensile testing
d) All of the mentioned
Answer: d
Clarification: All of the mentioned are the tests the seal of a food item goes through.
6. Which of the following test should a retort pouch of food item pass through?
a) Visual examination
b) Resistance of pouches to high temperatures
c) Durable pouches with a high shelf life
d) All of the mentioned
Answer: d
Clarification: All of the mentioned tests should a retort pouch of food item pass through.
7. Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____
a) Heating time in minutes
b) Initial number of spores
c) Number of positive TDT cans or tubes at a time
d) All of the mentioned
Answer: a
Clarification: Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to heating time in minutes. It is indirectly proportional to the initial number of spores and number of positive TDT cans or tubes at a time.
8. A lower z value means that the spores are _____ resistant to a given C value.
a) More
b) Less
c) Neither of the mentioned
d) Cannot be predicted
Answer: a
Clarification: A lower z value means that the spores are more resistant to a given C value.
9. Which of the following agitations in processing vacuum packaged vegetables has been reported?
a) Continuous end-over-end rotation
b) Continuous axial rotation
c) Intermittent axial rotation
d) All of the mentioned
Answer: d
Clarification: All of the mentioned agitations in processing vacuum packaged vegetables have been reported.
10. Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.
Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation. Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.
11. When the speed of centrifugation of food is such that it equals the weight of the liquid contents, the head space void passes through approximately the center of the can.
a) True
b) False
Answer: a
Clarification: When the speed of centrifugation of food is such that it equals the weight of the liquid contents, the head space void passes through approximately the center of the can.
12. Advantage of agitation _____
a) Reduces the time of exposure for heat penetration
b) Successful canning of low acid foods in large containers
c) Higher temperatures may be used with lesser danger of cooking
d) All of the mentioned