Food Engineering Questions and Answers – Principles of Food Irradiation-2

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on ” Principles of Food Irradiation-2″.

1. Statement 1: Effects of radiation and heat are the same on milk; that is they both influence the rennet coagulation time.
Statement 2: _____ balance is important in condensing and canning process.
a) True, Water
b) True, Calcium
c) False, Fat
d) False, Calcium
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2. Irradiation _____ the relative viscosity of albumin in solutions.
a) Increases
b) Decreases
c) Remains constant
d) None of the mentioned
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3. Ionizing radiation _____ the thickness of albumin.
a) Increases
b) Decreases
c) Remains constant
d) None of the mentioned
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4. Statement 1: Radiation sterilization might be used for baking since it indicates that the baking quality of eggs is not impaired during doses of ionizing radiations.
Statement 2: Enzymes are _____ by ionizing radiations.
a) True, activated
b) True, inactivated
c) False, no change observed
d) All of the mentioned
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5. Statement 1: Radiation has no influence in promoting tin rot or tin disease.
Statement 2: Tin coatings over base steel are suitable for food irradiation.
a) True, False
b) True, True
c) False, False
d) False, True
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6. Container shape plays an important role for radiation source utilization.
a) True
b) False
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7. Statement 1: Plastic films and other foils might get damaged due to irradiation.
Statement 2: By increasing the radiation dose by a two-fold, the resistance of certain organisms to irradiation increases.
a) True, False
b) True, True
c) False, False
d) False, True
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8. Which of the following is important in estimating decimal reduction dose (D value)?
a) Observations made in the food itself
b) Desirable to experiment with the largest feasible initial number of cells and to follow their destruction to the lowest level which can be observed within the limits of statistical significance
c) Observations made in the food itself and desirable to experiment with the largest feasible initial number of cells and to follow their destruction to the lowest level which can be observed within the limits of statistical significance
d) Neither of the mentioned
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9. Statement 1: Very young chickens can also be irradiated. This is an advantage of irradiation.
Statement 2: Which of the following is an example of ionizing radiation as a unit operation in the field of food and agriculture?
a) False, Synthesis of vitamin C
b) False, Aging of wines
c) False, Increasing the yield of crops
d) All of the mentioned
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10. With respect to which of the following properties of food does food irradiation prove a disadvantage?
a) Flavor
b) Tenderness
c) Microbial growth
d) All of the mentioned
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11. Low dose irradiation has a potential to extend the shelf-life of certain food items but very low doses shows predominant mold formation.
a) True
b) False
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12. Viruses can be eliminated by irradiation.
a) True
b) False
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13. Which of the following is true with respect to irradiation for fresh fish?
a) The odor caused by volatile formed in irradiated fresh fish decreases with storage time if the product is packed in a gas permeable container
b) The expected shelf life at a given storage temperature would depend on the radiation dose
c) None of the mentioned
d) Neither of the mentioned
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14. Statement 1: The microbial deterioration of fresh fish is _____ by irradiation.
Statement 2: The _____ of oxygen increases the sensitivity of vegetative bacteria to irradiation by two-three folds.
a) Increased, presence
b) Decreased, absence
c) Increased, absence
d) Decreased, absence
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15. Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food.
Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.
a) True, False
b) True, True
c) False, False
d) False, True
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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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