Food Engineering Questions and Answers – Principles of Food Preservation by Canning-5

This set of tough Food Engineering Questions & Answers focuses on “Principles of Food Preservation by Canning-5”.

1. Statement 1: Glass packed food might be spoiled by light.
Statement 2: When canned foods with vacuum are taking onto flights, they _____
a) True, contract
b) True, expand
c) False, contract
d) False, expand
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2. Statement 1: Raising the temperature of the room by 10 deg C will halve the storage life of that commodity.
Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods.
a) True, False
b) True, True
c) False, False
d) False, True
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3. Which of the following does the critical point in a canning operation vary with?
a) Product packed
b) Container in which it is packed
c) Cooling and storage systems used
d) All of the mentioned
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4. Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.
Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.
a) True, False
b) True, True
c) False, False
d) False, True
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5. Which of the following test does the seal of food item go through?
a) Fusion testing
b) Burst testing
c) Tensile testing
d) All of the mentioned
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6. Which of the following test should a retort pouch of food item pass through?
a) Visual examination
b) Resistance of pouches to high temperatures
c) Durable pouches with a high shelf life
d) All of the mentioned
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7. Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____
a) Heating time in minutes
b) Initial number of spores
c) Number of positive TDT cans or tubes at a time
d) All of the mentioned
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8. A lower z value means that the spores are _____ resistant to a given C value.
a) More
b) Less
c) Neither of the mentioned
d) Cannot be predicted
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9. Which of the following agitations in processing vacuum packaged vegetables has been reported?
a) Continuous end-over-end rotation
b) Continuous axial rotation
c) Intermittent axial rotation
d) All of the mentioned
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10. Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.
Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.
a) True, False
b) True, True
c) False, False
d) False, True
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11. When the speed of centrifugation of food is such that it equals the weight of the liquid contents, the head space void passes through approximately the center of the can.
a) True
b) False
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12. Advantage of agitation _____
a) Reduces the time of exposure for heat penetration
b) Successful canning of low acid foods in large containers
c) Higher temperatures may be used with lesser danger of cooking
d) All of the mentioned
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13. Disadvantage of agitation _____
a) Improved retention quality
b) Improved color and texture of product
c) Small canning operations in processing relatively unexploited heat sensitive food products
d) All of the mentioned
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14. Which of the following is true about end-over-end rotation?
a) Rate of penetration is slightly influenced by the speed of rotation
b) For large sized cans, placing the can adjacent to the axis of rotation allows minimum rotation
c) All of the mentioned
d) Neither of the mentioned
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15. Which of the following step is included in food canning by sterilization, which is considered the ideal method for food canning?
a) Sterilization by heating and cooling by a tubular heat exchanger
b) Sterilization of containers and covers with super heated steam
c) Filling of sterile product into the sterile container, application of sterile covers to filled containers and sealing cans in an atmosphere of either saturated or super heated steam
d) All of the mentioned
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