Food Engineering Questions and Answers – Principles of Food Preservation by Drying-2

This set of tough Food Engineering Questions focuses on “Principles of Food Preservation by Drying-2”.

1. Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts.
Statement 2: Vitamins deterioration takes place in dried up food items.
a) True, False
b) True, True
c) False, False
d) False, True
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2. What does the extent of deterioration of vitamins in dried up food items depend upon?
a) Caution exercised during the preparation of food by dehydration
b) Dehydration process selected and the care in its execution
c) Conditions of the dried food
d) All of the mentioned
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3. Statement 1: High temperatures may affect proteins to a large extent.
Statement 2: Carbohydrate loss is the maximum in _____ and may lead to browning or caramelization.
a) True, Fish
b) True, Fruits
c) False, Meat
d) False, Milk
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4. Statement 1: Enzyme reaction decrease with the decrease in moisture levels.
Statement 2: Enzymes get inactivated near the boiling point of water.
a) True, False
b) True, True
c) False, False
d) False, True
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5. Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.
Statement 2: Do enzymes catalase and peroxidase show residual enzyme activity?
a) True, False
b) True, True
c) False, False
d) False, True
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6. The interaction of _____ and _____ occurs during conventional dehydration of food.
a) Amino acids and proteins
b) Amino acids and reducing sugars
c) Carboxylic acids and alcohols
d) Alcohols and minerals
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7. Which of the following is NOT a method of controlling enzymatic browning?
a) Sulphuring of fruits
b) Vacuum dehydration
c) In-package desiccation
d) None of the mentioned
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8. Statement 1: _____ undergoes considerable drying on trees itself.
Statement 2: Which of the following is not lye peeled.
a) Apple, potatoes
b) Orange, carrots
c) Pomegranate, beets
d) Figs, none of the mentioned
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9. _____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.
a) Magnesium chloride
b) Sodium chloride
c) Calcium chloride
d) All of the mentioned
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10. The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.
a) Chocolate
b) Milk
c) Eggs
d) Idli batter
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11. Statement 1: The retention of ______ is improved at approximately 48 deg C and in either nitrogen or air.
Statement 2: In _____ food items sulphite content is greatly retarded.
a) Citric acid, treated
b) Sulphides, untreated
c) Ascorbic acid, treated
d) All of the mentioned, untreated
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12. Statement 1: Chemical reactions _____ during dehydration and storage of dehydrated material.
Statement 2: The low cost of dried meat, fish and eggs is because _____
a) Increase, they aren’t dried properly
b) Decrease, it’s expensive
c) Increase, fresh and frozen has a higher quality
d) Decrease, All of the mentioned
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Sanfoundry Global Education & Learning Series – Food Engineering.

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