Food Engineering Questions and Answers – Food Processing Techniques-2

This set of Food Engineering Interview Questions & Answers focuses on “Food Processing Techniques-2”.

1. Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.
a) True
b) False
View Answer

Answer: a
Explanation: The statement is true.

2. Which of the following is true about Sound Ultrasound?
a) Generates mechanical energy to enhance chemical action on surfaces
b) Scrubbing action loosens the dirt particles and cleans the food particle
c) Generates mechanical energy to enhance chemical action on surfaces & Scrubbing action loosens the dirt particles and cleans the food particle
d) None of the mentioned
View Answer

Answer: c
Explanation: Both the statements given are true.

3. Which of the following methods refers to deactivation of microbes in food using electricity?
a) Power Ultrasound
b) Pulsed Electric field
c) Hurdle technology
d) All of the mentioned
View Answer

Answer: b
Explanation: Pulsed Electric field (PEF) refers to the deactivation of microbes in food using electricity.
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4. Which of the following holds true for Pulsed Electric field?
a) It has been successful in pasteurizing milk, yogurt, soup etc
b) If there are no air bubbles present or the if food has low electrical conductivity, PEF is non-applicable
c) It’s a continuous process. It cannot be applied for non-pump able solid food products
d) All of the mentioned
View Answer

Answer: d
Explanation: All the statements pertaining to Pulsed Electric field are true.

5. 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.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Both the statements pertaining to Pulsed Electric field are true.
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6. In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.
a) True
b) False
View Answer

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

7. 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.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Both the statements are true.
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8. 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.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Both the statements pertaining to Hurdle technology are true.

9. Which of the following combination of processing and preservation techniques works best for smoked products?
a) Salt and acidification
b) Heat and solid content
c) Heat, salt, acidification/minimal moisture content
d) Heat, salt, dipping in brine/ minimal moisture content
View Answer

Answer: d
Explanation: Several combinations of processing and preservation techniques are required and used for food products, the combination that best suits smoked products is – Heat, salt, dipping in brine. Not all smoked products need to be dipped in brine. Some might need minimal moisture content.
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10. Which of the following statements is true?
a) Multi-target preservation helps to target many factors such as pH, temperature etc and hence helps fight all types of microbes
b) It is desired to reduce the antagonist effects
c) Sometimes hurdle technology has antagonist effects
d) All of the mentioned
View Answer

Answer: d
Explanation: Multi-target preservation helps to target many factors such as pH, temperature etc and hence helps fight all types of microbes. Sometimes, instead of having a positive effect, hurdle technology has antagonist effects. This means that the combination of techniques used for food preservation don’t kill the microbes already present and just inhibit the growth. It could also mean, the mixture concentration required to produce the desired effect is more than that of the individual concentrations.

11. Statement 1: Hurdle technology is a ‘multi-target preservation’.
Statement 2: The main target of food preservation is to help the harmful microorganisms to achieve homeostasis.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: a
Explanation: Hurdle technology is a ‘multi-target preservation’. The main target of food preservation is to disturb the homeostasis of harmful microorganisms.

Sanfoundry Global Education & Learning Series – Food Engineering.

To practice all areas of Food Engineering for interviews, here is complete set of 1000+ Multiple Choice Questions and Answers.

If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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