Food Engineering Questions and Answers – Principles of Food Freezing-2

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Freezing-2”.

1. Statement 1: Proteins which undergo proteolysis do not vary by nutritious values from native protein.
Statement 2: Proteins which undergo proteolysis vary by appearance and quality of food.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Proteins which undergo proteolysis do not vary by nutritious values from native protein. Proteins which undergo proteolysis vary by appearance and quality of food.

2. Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
a) True
b) False
View Answer

Answer: a
Explanation: Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

3. Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
a) True
b) False
View Answer

Answer: a
Explanation: Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
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4. Pork has a higher shelf life than beef.
a) True
b) False
View Answer

Answer: b
Explanation: Beef has a higher shelf life than pork. Beef can stay for two years without becoming rancid whereas pork cannot stay after six months of storage.

5. Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?
a) Minerals
b) Vitamins
c) Fats
d) Proteins
View Answer

Answer: b
Explanation: Vitamin loses are there in all stages of the food industry.
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6. _____ is added to fruits prior to freezing commercially to protect their quality.
a) Vitamin C
b) Ascorbic acid
c) Water
d) None of the mentioned
View Answer

Answer: b
Explanation: Ascorbic acid is added to fruits prior to freezing commercially to protect their quality.

7. Which of the following is correct with respect to carotenes?
a) Carotenes are converted to vitamin A in the body
b) Even though conversion of carotene to vitamin A takes place inside the body, some amount of storage loss takes place
c) Blanching of plant tissues improves the storage stability of carotenes
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned is correct with respect to carotenes.
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8. Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.
a) True
b) False
View Answer

Answer: a
Explanation: There is no change in the freezing curve of lamb but there is a notable change in the freezing curve of beef.

9. Statement 1: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues.
Statement 2: Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.
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10. Statement 1: Changes in chicken and fish flesh such as decomposition due to enzymes is desirable.
Statement 2: Decomposition in beef is not desirable.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: c
Explanation: Changes in chicken and fish flesh such as decomposition due to enzymes is NOT desirable as it leads to aging. Whereas Decomposition in beef is desirable as it makes the beef more tender.

11. Statement 1: At temperatures just below 0 deg C, staling of bread is rapid.
Statement 2: Composing and blending of the mix for production of ice-cream is a continuous process.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: a
Explanation: At low temperatures, bread does not get spoiled, but, just below 0 deg C, staling of bread is rapid. Composing and blending of the mix for production of ice-cream is a batch process where each ingredient is measured and added for every batch.

Sanfoundry Global Education & Learning Series – Food Engineering.

To practice all areas of Food Engineering, 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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