Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates

This is an MCQ-based quiz on the topic of Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates.

This includes the following:-

Cell protein coagulates
Decreasing enzyme content
Logarithmic cycle
Thermophilic bacteria
Canning and Drying

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What could be the possible reason for the minimal use of MSG in preserved/ canned food items?

Reduction in spore formation Increase in spore formation Facilitating multiplication of bacteria None of the mentioned

Which of the following is true about spore formation by cells?

They enlarge and prevent external agents from entering inside A resisting state from unfavorable environment They are formed by healthy cells that face starvation All of the mentioned

Which of the following sentences is NOT true?

Bacteria can be killed by treating with heat, both, dry and moist heat treatment Cell protein coagulates in the absence of air Order of death by moist heat is logarithmic in nature None of the mentioned

The non-functioning of the enzymes in bacteria is a major reason of death of bacteria.

True False

Decreasing enzyme content is not a cause but rather a consequence of inhibited growth.

True False

Death of bacterial spores permits computation of death points which is independent of all explanation.

True False

Which of the following is true about lethal mutation?

It is brought about by destruction of a single molecule It is brought about by inhibition of enzyme activity Neither of the mentioned None of the mentioned

Which of the following methods is possible to kill bacteria?

Keeping the time constant from previous calculations and maintaining a certain temperature Bringing the temperature down to a certain value such that the bacteria die in 10 minutes Keeping the temperature constant and keeping them at that temperature till the time they die All of the mentioned

Which of the following is true about death time curve method to sterilize canned food?

It tells us the time and temperature to sterilize canned food It tells us about the heat penetration of the container It tells us about the heat conductivity of the container All of the mentioned

Statement 1: Heat resistance of an organism is designated by the ‘c’ value. Statement 2: The ‘z’ value stands for the number of degrees centigrade required for the thermal death time curve to traverse one logarithmic cycle.

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

There is an existing relationship between the heat resistance of a vegetative cell and that of the spore formed thereafter.

True False

Graph where x-axis shows the temperature and the y-axis shows the killing time The x-axis shows the temperature and the y-axis shows the killing time. This is with respect to spores in a suspension. Curve a = 100,000 spores/ml and b= 1,000 spores/ml. Above curve a is the region of spores killed and below the region b is the region of spores survived. Which of the following do we comprehend from the above?

Greater the spore concentration, more heat resistant the suspension Spores of a given strain, all have the same heat resistance Spores of the same strain have many spores of low heat resistance Spores of the same strain have very few spores of high heat resistance

Between the following factors, which of the following have maximum effect on highly heat resistant spores?

Wetted Alternately wetted and dried Dried Frozen

Statement 1: The physical environment in which a spore is grown has minimal affect on its heat resistance. Statement 2: Freezing weakens spores.

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

Statement 1: Spores heated in soil directly are more heat resistant than ones which are mixed with sterile soils and then heated. Statement 2: Thermophilic bacteria which form spores in artificial media are more heat resistant than those formed on machinery in canning plants.

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

Which of the following test does the seal of food item go through?

Fusion testing Burst testing Tensile testing All of the mentioned

Which of the following test should a retort pouch of food item pass through?

Visual examination Resistance of pouches to high temperatures Durable pouches with a high shelf life All of the mentioned

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 Initial number of spores Number of positive TDT cans or tubes at a time All of the mentioned

A lower z value means that the spores are _____ resistant to a given C value.

More Less Neither of the mentioned Cannot be predicted

Which of the following agitations in processing vacuum packaged vegetables has been reported?

Continuous end-over-end rotation Continuous axial rotation Intermittent axial rotation All of the mentioned

Quiz/Test Summary

Title: Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates

Questions: 20

Contributed by:

NEO Fri, Apr 15, 2022 12:41 PM UTC

Book a Trial Class

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Food Processing Techniques, Fluid Mechanics and Rheology of Foods

Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability

Effect of Food Processing

Food Adulteration, Additives, and Food Packaging and Labeling