Food Engineering Questions and Answers – Principles of Semi-Moist Foods-2

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 of the mentioned
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2. Which of the following is an advantage of semi moist food?
a) Ease in packaging and storage
b) Low in moisture, less bulky
c) Direct consumption and texture closer to normal food than dehydrated food
d) All of the mentioned
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3. Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?
a) Hallinan law
b) Burgess law
c) Raoult’s law
d) None of the mentioned
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4. Rice has a higher water activity than apples.
a) True
b) False
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5. As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
a) True
b) False
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6. Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.
Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.
a) True, False
b) True, True
c) False, False
d) False, True
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7. Which of the following is true when a solute is added to water?
a) Concentration of water is increased
b) Interaction with solute may break or increase the water structures
c) None of the mentioned
d) Neither of the mentioned
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8. Statement 1: Sodium chloride has a higher water activity than sucrose.
Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.
a) True, False
b) True, True
c) False, False
d) False, True
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9. Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.
Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.
a) True, False
b) True, True
c) False, False
d) False, True
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10. If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
a) True
b) False
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11. Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.
a) True
b) False
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12. Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.
a) True
b) False
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Sanfoundry Global Education & Learning Series – Food Engineering.

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