Food Engineering Questions and Answers – Principles of Fresh Food Storage-3

This set of Food Engineering Problems focuses on “Principles of Fresh Food Storage-3”.

1. Statistics show that -1 deg C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.
a) True
b) False
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2. Statement 1: Meat is more perishable than fish.
Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.
a) True, False
b) True, True
c) False, False
d) False, True
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3. Shell thickness is directly proportional to the effect of storage of eggs.
a) True
b) False
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4. Which of the following is an important criteria for the packaging of a food material?
a) Economy and convenience of the package
b) Appearance of the package
c) Protection of the food
d) All of the mentioned
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5. Statement 1: Packaging material test is followed by formed container test.
Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____
a) True, Packaging material
b) True, Formed container
c) False, Packaging material
d) False, Formed container
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6. When the protein content is reduced, the moisture content is harder to control.
a) True
b) False
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7. Statement 1: α- amylase increases in the harvested grain which turns wet.
Statement 2: Damaged starch has _____ α- amylase.
a) True, more
b) True, less
c) False, more
d) False, less
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8. The physical property that influences the deterioration of grain is _____
a) Its flow properties
b) Absorption, adsorption and desorption
c) Porosity and its tendency towards layering
d) All of the mentioned
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9. Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.
Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.
a) True, False
b) True, True
c) False, False
d) False, True
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10. With the increase in temperature, the amount of relative moisture in the atmosphere decreases.
a) True
b) False
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11. Which of the following factor affects the moisture content in a grain bulk?
a) Season
b) Climate
c) Distribution of moisture in the grain
d) All of the mentioned
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12. In aerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy.
a) True
b) False
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13. Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.
a) True
b) False
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14. Statement 1: Grains are identifiable by their unique volatile organic compounds.
Statement 2: Wheat that survives in Britain might not survive in the USA.
a) True, False
b) True, True
c) False, False
d) False, True
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15. For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?
a) Concentration of gas
b) Length of exposure
c) Concentration of gas & Length of exposure
d) None of the mentioned
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Sanfoundry Global Education & Learning Series – Food Engineering.

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

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