This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on ” Principles of Food Preservation by Canning-3″. 1. Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases. Statement 2: Sugar helps in the preservation of food whereas salt does not. a) True, False b) True, … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Preservation by Canning-2”. 1. Artificial media weakens cultures of organisms. a) True b) False 2. For a culture to be kept alive for a long time, the medium permitting limited growth is favourable than one which has enriched conditions. … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Preservation by Canning-1”. 1. What could be the possible reason for the minimal use of MSG in preserved/ canned food items? a) Reduction in spore formation b) Increase in spore formation c) Facilitating multiplication of bacteria d) None of … Read more
This set of Advanced Food Engineering Questions & Answers focuses on “Principles of Food Freezing-3”. 1. Which of the following steps in making ice-cream is not present? a) Adding liquid materials to batch b) Add solids to batch and stir it and mix till dispersed in a liquid c) Add sugar at high temperatures but … Read more
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 … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Food Freezing-1”. 1. Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products. a) True, False b) True, True c) False, False d) False, True 2. Statement 1: … Read more
This set of Basic Food Engineering Questions & Answers focuses on “Principles of Refrigerated Gas Storage of Foods-2”. 1. Which of the following is NOT delivered by the modified atmosphere (MA) or controlled atmosphere (CA)? a) Delay ripening of fruits b) Retard spread of diseases c) Toughing d) Incidence of storage disorders 2. Which of … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Refrigerated Gas Storage of Foods-1”. 1. Statement 1: Storage life of soft baked products is generally lesser than a week. Statement 2: Refrigerated dough involves releasing of carbon-di-oxide gas as one of the steps. a) True, False b) True, True … Read more
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 2. … Read more
This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Principles of Fresh Food Storage-2”. 1. Which of the following is a method to delay the onset of spoilage on storage? a) Spray/dip in water/ wax formulations b) Fumigation c) Spray/dip in water/wax formulations/Fumigation d) None of the mentioned 2. The reason … Read more
