This set of Food Engineering assessment questions focuses on “Principles of Semi-Moist Foods-2”. 1. The restraint imposed on the behavior of water is dependent on which of the following factors? a) Nature and binding capacity of polar residues b) Configuration of hydrophobic and hydrophilic areas c) Mechanism which alters the structure of water d) All … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Semi-Moist Foods-1”. 1. Statement 1: Sorbic acid is an effective fungistatic agent. Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation. a) True, False b) True, True c) False, False d) False, True 2. _____ is known … Read more
This set of Food Engineering Puzzles focuses on “Principles of Food Concentrates-3”. 1. Which of the following materials is present in majority and minority respectively in sweetened condensed milk? a) Milk fat, Milk-solids-not-fat (MSNF) b) Milk-solids-not-fat (MSNF), Sugar c) Sugar, Moisture d) Moisture, Milk fat 2. Sugar is to milk solids as _____ is to … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Concentrates-2”. 1. Which of the following statements are true? a) Pectin is a reversible colloid b) Addition of sugar influences the pectin-water equilibrium c) With the increase in acidity, the pectin structure fibers are tougher d) All of the … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Concentrates-1”. 1. Statement 1: Jams and jellies with concentrated sugars can be stored without hermetic sealing. Statement 2: A jam/ jelly contains 45 parts of fruit juice and 55 parts of sugar by weight. a) True, False b) True, … Read more
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 … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Preservation by Drying-1”. 1. Evaporation, desiccation and dehydration all mean the same thing. a) True b) False 2. Statement 1: Dried foods from a dehydration unit have better quality than sun dried components. Statement 2: The color of dehydrated … Read more
This set of tricky Food Engineering Questions & Answers focuses on “Principles of Food Preservation by Canning-6”. 1. Statement 1: Denaturation of proteins is followed by coagulation and then flocculation. Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light. a) True, False b) True, True c) False, False d) False, True 2. … Read more
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 2. Statement … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Preservation by Canning-4”. 1. The rate of destruction of an organism per minute at any given temperature in a process is the reciprocal of the time in minutes. a) True b) False 2. For the thermal death time curve, … Read more
