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Food Processing Techniques Online Exam Quiz

Important questions about Food Processing Techniques. Food Processing Techniques MCQ questions with answers. Food Processing Techniques exam questions and answers for students and interviews.

Which of the following is an advantage of food processing?

Options

A : a. Availability of seasonal food throughout the year

B : b. Removal of toxins and preserving food for longer

C : c. Adds extra nutrients to some food items

D : d. All of the mentioned

Which of the following is a disadvantage of food processing?

Options

A : a. Canning of food leads to loss of Vitamin C

B : b. Processed food adds empty calories to food constituting junk

C : c. Some chemicals make the human and animal cells grow rapidly which is unhealthy

D : d. All of the mentioned

Which of the following is a performance parameter for the food industry?

Options

A : a. Hygiene

B : b. Labour Used

C : c. Hygiene & Labour Used

D : d. None of the mentioned

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.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

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 ______

Options

A : a. Minimal Optimization

B : b. None of the mentioned

C : c. Minimal Processing

D : d. All of the mentioned

Certain traditional thermal processing techniques affect the nutritional properties of food.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

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?

Options

A : a. Induces the synthesis of certain health promoting compounds

B : b. Resistance against pathogens

C : c. DNA damage

D : d. All of the mentioned

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?

Options

A : a. Reduce the exposure time to this process by combining two or more methods

B : b. There is no solution

C : c. All of the mentioned

D : d. None of the mentioned

Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms. Statement 2: Advanced Oxidation Processes are non-environmental friendly.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi in the food processing industry.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide. Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Which of the following is true about Sound Ultrasound?

Options

A : a. Generates mechanical energy to enhance chemical action on surfaces

B : b. Scrubbing action loosens the dirt particles and cleans the food particle

C : c. Generates mechanical energy to enhance chemical action on surfaces & Scrubbing action loosens the dirt particles and cleans the food particle

D : d. None of the mentioned

Which of the following methods refers to deactivation of microbes in food using electricity?

Options

A : a. Power Ultrasound

B : b. Pulsed Electric field

C : c. Hurdle technology

D : d. All of the mentioned

Which of the following holds true for Pulsed Electric field?

Options

A : a. It has been successful in pasteurizing milk, yogurt, soup etc

B : b. If there are no air bubbles present or the if food has low electrical conductivity, PEF is non-applicable

C : c. It’s a continuous process. It cannot be applied for non-pump able solid food products

D : d. All of the mentioned

Statement 1: In Pulsed Electric field, food is kept between two electrodes and electricity is passed to deactivate microbes. Statement 2: Pulsed Electric field increases shelf life.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.

Options

A : a. True

B : b. False

C : c. May be True or False

D : d. Can't say

Statement 1: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage. Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology. Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.

Options

A : a. True, False

B : b. True, True

C : c. False, False

D : d. False, True

Which of the following combination of processing and preservation techniques works best for smoked products?

Options

A : a. Salt and acidification

B : b. Heat and solid content

C : c. Heat, salt, acidification/minimal moisture content

D : d. Heat, salt, dipping in brine/ minimal moisture content

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