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Food Preservation by Fermentation Online Exam Quiz

Important questions about Food Preservation by Fermentation. Food Preservation by Fermentation MCQ questions with answers. Food Preservation by Fermentation exam questions and answers for students and interviews.

Statement 1: Sorbic acid is an effective fungistatic agent. Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

_____ is known to discolor when held at high temperatures for extended periods.

Options

A : a. Sorbic acid

B : b. Potassium sorbate

C : c. Sorbic acid & Potassium sorbate

D : d. Neither of the mentioned

Dog and cat food are prepared for the consumer in _____ form.

Options

A : a. Dry cereal-like texture and high moisture content

B : b. Meat-like texture and high moisture content

C : c. None of the mentioned

D : d. Neither of the mentioned

Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.

Options

A : a. Antibodies

B : b. Antibacteria

C : c. Antimycotic

D : d. All of the mentioned

An antimycotic can be added to the product by _____

Options

A : a. Application as esters of the parabens

B : b. Sprayed onto the surface by diluting in water

C : c. Application as esters of the parabens & Sprayed onto the surface by diluting in water

D : d. Neither of the mentioned

Which of the following is true about sugar in water soluble solids?

Options

A : a. With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect

B : b. Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure

C : c. None of the mentioned

D : d. Neither of the mentioned

Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?

Options

A : a. Propylene glycol + sorbital impart softness to product

B : b. Acts as a mold inhibator

C : c. Serves plasticizing for texture

D : d. All of the mentioned

Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 °C. Statement 2: The white portion + red portion form an integral mass having interface between layers.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____

Options

A : a. Prevent expansion of resulting plastic mass in the extruder

B : b. Enhancing expansion of resulting plastic mass in the extruder

C : c. Enhancing contraction of resulting plastic mass in the extruder

D : d. None of the mentioned

Which of the following is an important criteria for a pet food to have storage stability?

Options

A : a. Water activity is less than one

B : b. Water activity is less than one & High mold inhibitor

C : c. High mold inhibitor

D : d. Neither of the mentioned

In a specified system, water activity is defined as the ratio of _____

Options

A : a. Fugacity of water vapor to fugacity of pure water at the specified system temperature and 1 atmospheric pressure

B : b. Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor

C : c. Fugacity of pure water at the specified system temperature and 1 atmospheric pressure

D : d. Fugacity of water vapor

Which of the following is a property of semi-moist food?

Options

A : a. Plastic, easily masticated

B : b. Do not produce sense of dryness

C : c. Less susceptible to fat oxidation

D : d. All of the mentioned

The restraint imposed on the behavior of water is dependent on which of the following factors?

Options

A : a. Nature and binding capacity of polar residues

B : b. Configuration of hydrophobic and hydrophilic areas

C : c. Mechanism which alters the structure of water

D : d. All of the mentioned

Which of the following is an advantage of semi moist food?

Options

A : a. Ease in packaging and storage

B : b. Low in moisture, less bulky

C : c. Direct consumption and texture closer to normal food than dehydrated food

D : d. All of the mentioned

Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?

Options

A : a. Hallinan law

B : b. Burgess law

C : c. Raoult’s law

D : d. None of the mentioned

Rice has a higher water activity than apples.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity. Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Which of the following is true when a solute is added to water?

Options

A : a. Concentration of water is increased

B : b. Interaction with solute may break or increase the water structures

C : c. None of the mentioned

D : d. Neither of the mentioned

Statement 1: Sodium chloride has a higher water activity than sucrose. Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

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