Principles of Chemical Preservation of Food

This is an MCQ-based quiz on the topic of Principles of Chemical Preservation of Food.

This includes the following:-

Principles of Chemical Preservation of Food
Principles of Food Irradiation
Food Quality factors
Principles of Quality Assurance
Application of Technology

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Which of the following defines a food additive?

Substance which is/ may become a part of food A substance or a mixture of substances which is present in food as a result of any aspect of production, processing, storage or packaging A substance, the intended use of which results or may reasonably be expected to result in its becoming a component or otherwise affecting the characteristics of any food with certain exceptions All of the mentioned

Which of the following terms/ food items are NOT included in the definition of a food additive?

Food items that find their way accidentally or unintentionally Pesticides, color additives New animal drugs or any substance used in accordance with a sanction or approval granted prior to effective date of food additives amendment of 1958 All of the mentioned

Which of the following is a use of food additive?

Maintenance of nutritional quality of food and providing essential aids in food processing Enhancement of keeping quality or stability with resulting reduction in food losses Making food attractive to the consumer in a manner which does not lead to deception All of the mentioned

Which of the following undesirable quality pertains to the undesirable use of additives?

To disguise the use of faulty processing and handling techniques To deceive consumers and result in a substantial reduction of the nutritive value of the food When the desired effect can be obtained by good manufacturing practices which are economically feasible All of the mentioned

Which of the following is a function of a chemical additive?

Preservation Serve as nutritional supplement Color modifiers All of the mentioned

Which of the following chemical additive is banned in the United States and in most of the other countries?

Brandy Olestra Baking Soda None of the mentioned

In canning, if the air in the head space is displaced with nitrogen, the gas is considered as a chemical preservative added to the food.

True False

Statement 1: Sodium Sulphite is banned in certain countries like USA because it has preserving effect on animal tissues but with the combination of other agents. Statement 2: Sulphuring dried fruits helps in controlling microbial and insect activity.

True, False True, True False, False False, True

Which of the following food additive can be used for mold inhibition/ killing?

Propionates Sulphur dioxide Propionates & Sulphur dioxide Neither of the mentioned

Sodium chloride which is the formula of common salt in large quantities is poisonous to man as is carbon dioxide.

True False

Which of the following fact about radiation/ irradiation is true?

All food items consumed by man are radioactive Alpha and beta particles and gamma photons are the radiations available for food preservation applications Energy lost per ion pair formed is greater than the ionization energy All of the mentioned

Which of the following is correct about alpha particles?

High ionization due to relative size and carrying of double positive charge Low penetration power In air, they have a range of few centimeters All of the mentioned

Which of the following is correct about beta particles?

High specific ionization ability Low penetrating power Higher ionization ability than gamma radiation All of the mentioned

Which of the following reasons is why machine produced ionizing radiations are preferred over fission products?

Fission products require extensive shielding and dose supplied may be so high that prolonged exposure times are required Machine produced radiations are unidirectional and can be turned off None of the mentioned Neither of the mentioned

Which of the following is a production control dosimeter?

Cobalt glass Colored plastic tapes Ferrous dosimeters All of the mentioned

Quiz/Test Summary

Title: Principles of Chemical Preservation of Food

Questions: 15

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