Food Preservation MCQ
Multiple choice objective questions. Food Preservation MCQ. Post harvest technology. Topics: Food preserves, marmalades, packaging materials, canning, freezing, drying, irradiation, and other important topics.
| Name | Food Preservation MCQ |
| Type | Objective questions |
| Number of questions | 30 |
Also read: Post Harvest Technology (PHT) MCQ (Multiple Choice Questions)
Question 01. Which one is the main gradient of cotton candy?
(a). Fine cotton.
(b). Sugar.
(c). Edible fibers.
(d). All of the above.
Question 02. What is marmalade?
(a). It is a fruit preserve.
(b). It is a vegetable preserve.
(c). Both a and b.
(d). None of the above.
Question 03. Which is true about marmalade?
1. Chief ingredient is citrus fruits.
2. Chief ingredient is mango.
3. Peel is not used.
4. The most preferred fruit is bitter orange.
5. Vihreatkuulatis green marmalade.
(a). Only 1, 3 and 4 are true.
(b). Only 1, 2 and 5 are true.
(c). Only 2 and 5 are true.
(d). None of the above.
Question 04. Which one is the major component of Mason jar?
(a). Glass.
(b). Alluminium.
(c). Steel.
(d). Cardboard.
Question 05. Which country is the major manufacturer of Kilner jars?
(a). USA.
(b). Australia.
(c). United Kingdom.
(d). United Arab Emirates.
Food preservation mcq
Question 06. Consider about soda lime glass?
1. It is cheap.
2. It is reusable.
3. It accounts for about 40% of manufactured glass.
4. Silica is main ingredient.
(a). Only 1 and 2 are true.
(b). Only 4 is true.
(c). Only 3 and 4 are true.
(d). Only 1, 2 and 4 are true.
Question 07. What is canning?
(a). Application of high temperature to food.
(b). Application of low temperature to food.
(c). Both a and b.
(d). None of the above.
Question 08. Which one is the key requirement of food preservation?
(a). For future need.
(b). To preserve the food when the availability of food is more than the present use.
(c). For more marketing.
(d). All of the above.
Question 09. Which is a method of permanent preservation?
(a). Drying.
(b). Canning.
(c). Freezing.
(d). All of the above.
Question 10. Which is true about ionising radiation?
(a). Wave length is >2000 angstrom unit.
(b). Wave length is 2000 angstrom unit.
(c). Wave length is <2000 or 2000 angstrom unit.
(d). Any of the above.
Post Harvest Technology
Question 11. Which is known as commercial sterilization?
(a). Radappertization.
(b). Radicidation.
(c). Radurization.
(d). None of the above.
Question 12. Which one of the following is similar to sterilization?
(a). Radurization.
(b). Radicidation.
(c). Both a and b.
(d). Radappertization.
Question 13. Which one of the following is similar to irradiation?
(a). Radappertization.
(b). Drying.
(c). Heating.
(d). All of the above.
Question 14. Which is true about UV rays?
(a). Wave length is 2000 angstrom unit.
(b). It is very much capable of destroying harmful microorganisms.
(c). It is non ionising.
(d). All of the above.
Question 15. Which has more penetrating power?
(a). Cathode rays.
(b). Beta rays.
(c). Gamma rays.
(d). UV rays.
Preservation technology
Question 16. In which year did the Prevention of Food Adulteration Act pass?
(a). 29th September, 1954.
(b). 29th September, 1955.
(c). 29th September, 1953.
(d). 29th September, 1952.
Question 17. According to the Indian government, how many groups have been recommended for irradiation?
(a). 10 groups.
(b). 12 groups.
(c). 8 groups.
(d). 14 groups.
Question 18. Why is irradiation important in garlic and onion?
(a). To prevent rotting.
(b). To prevent germination.
(c). To prevent post harvest diseases.
(d). To prevent post harvest insects.
Question 19. ISOMED.
Explanation: Radiation processing unit and its location.
(a). Bangalore.
(b). Delhi.
(c). Mumbai.
(d). Thiruvananthapuram.
Question 20. Which is the principle of radiation?
(a). Increasing shelf life.
(b). To prevent the fruit from ripening.
(c). To kill the harmful microorganisms.
(d). All of the above.
Food technology
Question 21. What is the lethal dose of ionising radiation in fusarium?
(a). 250000 rad.
(b). 15000 rad.
(c). 10000 rad.
(d). 5000 rad.
Question 22. What is water activity in fruits and vegetables?
(a). Necessary moisture content in fruits.
(b). Flow of water inside the foods.
(c). Required moisture content for microorganisms.
(d). None of the above.
Question 23. If,
W = Water activity.
P = Vapour pressure of the solution.
P1 = Vapor pressure of water.
Then, what is the formula of water activity?
(a). W = P/P1.
(b). W = P1/P.
(c). W = (P1/P) × 100.
(d). W = (P/P1) × 100.
Question 24. What is the relation of water activity with relative humidity?
(a). Water activity = Relative humidity × 100.
(b). Water activity = Relative humidity/100.
(c). Relative humidity = Water activity × 100.
(d). Relative humidity = Water activity/100.
Question 25. What is the water activity of milk?
(a). 0.87 to 0.80.
(b). 0.75 to 0.60.
(c). 0.95 to 0.91.
(d). 1.00 to 0.91.
Objective questions
Question 26. Which is true about the normal drying curve?
(a). Drying is fast in later.
(b). Drying is slow in later stage.
(c). Drying is too fast in later stage.
(d). Drying is very slow in early stage.
Question 27. Which factor affects drying?
(a). Atmospheric factors.
(b). Nature and constitution of drying materials.
(c). Both a and b.
(d). None of the above.
Question 28. What is the temperature of air inside a belt driver?
(a). 100 °C.
(b). 135 °C.
(c). 110 °C.
(d). 109 °C.
Question 29. Which is an ideal drier for drying high quality orange juice?
(a). Continuous vacuum belt drier.
(b). Vacuum shelf drier.
(c). Freeze drier.
(d). Home scale drier.
Question 30. Which is a very simple homemade solid product prepared from mango?
(a). Pickle.
(b). Amchur.
(c). Marmalade.
(d). All of the above.
Food preservation MCQ, multiple choice objective questions, quiz, online mock test.