tough Food Engineering Questions on “Principles of Food Preservation by Drying-2”.
1. Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts.
Statement 2: Vitamins deterioration takes place in dried up food items.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts. Vitamins deterioration takes place in dried up food items.
2. What does the extent of deterioration of vitamins in dried up food items depend upon?
a) Caution exercised during the preparation of food by dehydration
b) Dehydration process selected and the care in its execution
c) Conditions of the dried food
d) All of the mentioned
Answer: d
Clarification: All of the mentioned statements determine the extent of deterioration of vitamins in dried up food items.
3. Statement 1: High temperatures may affect proteins to a large extent.
Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.
a) True, Fish
b) True, Fruits
c) False, Meat
d) False, Milk
Answer: b
Clarification: High temperatures may affect proteins to a large extent. Carbohydrate loss is the maximum in fruits and may lead to browning or caramelization. This is because fruits are a rich source of carbohydrates and any damage to fruits is directly/indirectly a loss to carbohydrates.
4. Statement 1: Enzyme reaction decrease with the decrease in moisture levels.
Statement 2: Enzymes get inactivated near the boiling point of water.
a) True, False
b) True, True
c) False, False
d) False, True
Answer: b
Clarification: Enzyme reaction decrease with the decrease in moisture levels. Enzymes get inactivated near the boiling point of water.
5. Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.
Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?
a) True, False
b) True, True
c) False, False
d) False, True
Answer: d
Clarification: Enzyme reaction is dependent on the concentration of both, enzyme and substrate. Enzymes catalase and peroxidase show residual enzyme activity unlike other enzymes when subjected to harsh conditions like low moisture environment.
6. The interaction of _____ and _____ occurs during conventional dehydration of food.
a) Amino acids and proteins
b) Amino acids and reducing sugars
c) Carboxylic acids and alcohols
d) Alcohols and minerals
Answer: b
Clarification: The interaction of amino acids and reducing sugars occurs during conventional dehydration of food.
7. Which of the following is NOT a method of controlling enzymatic browning?
a) Sulphuring of fruits
b) Vacuum dehydration
c) In-package desiccation
d) None of the mentioned
Answer: d
Clarification: All of the mentioned are methods of controlling enzymatic browning.
8. Statement 1: _____ undergoes considerable drying on trees itself.
Statement 2: Which of the following is not lye peeled.
a) Apple, potatoes
b) Orange, carrots
c) Pomegranate, beets
d) Figs, none of the mentioned
Answer: d
Clarification: Figs undergo considerable drying on trees itself. All of the mentioned are lye peeled.
9. _____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.
a) Magnesium chloride
b) Sodium chloride
c) Calcium chloride
d) All of the mentioned