Food Engineering Questions and Answers – Principles of Food Freezing-1

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
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2. Statement 1: When food items are frozen, there is a drop in temperature followed by a further drop when they freeze.
Statement 2: Fish should be rapidly frozen, not slowly frozen.
a) True, False
b) True, True
c) False, False
d) False, True
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3. Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C.
Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.
a) True, False
b) True, True
c) False, False
d) False, True
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4. When the crystallization process takes place for a long time, the size of the crystals is _____
a) Small
b) Large
c) No crystals formed
d) None of the mentioned
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5. Ice crystals in frozen meat should be formed by rapid crystallization.
a) True
b) False
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6. Statement 1: When sugar is added to water, water does not or negligibly expands.
Statement 2: Jams do not expand on solidifying.
a) True, False
b) True, True
c) False, False
d) False, True
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7. The heat required to bring down the temperature of the food is directly proportional to _____
a) Specific heat of the food
b) Weight of the food
c) Temperature difference
d) All of the mentioned
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8. Heat loss in the storage chamber of foods is in which of the following forms?
a) Heat loss from the walls of the chamber
b) Heat loss due to opening and closing of the frozen food chamber
c) Heat loss due to the person in charge of the maintenance
d) All of the mentioned
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9. Work required in maintaining a chamber at a certain temperature is dependent on _____
a) Temperature of outside air
b) Surface area of the storage chamber
c) Amount and kind of insulation material
d) All of the mentioned
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10. Which of the following is true about packaging food prior to freezing?
a) Insulates the food
b) Controls dehydration
c) Insulates the food & Controls dehydration
d) Neither of the mentioned
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11. Which of the following is a result of freezer burn?
a) Irreversibly changes color, texture, flavor and nutritive values of frozen foods
b) Roast beef turns light brown
c) Dehydration of food items takes place
d) All of the mentioned
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Sanfoundry Global Education & Learning Series – Food Engineering.

To practice all areas of Food Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.

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