This set of Food Packaging Technology Multiple Choice Questions & Answers (MCQs) focuses on “Modified & Controlled Packaging Techniques”.
1. MAP and CAP are the same packaging techniques.
a) True
b) False
View Answer
Explanation: The given statement is false. MAP and CAP are different packaging techniques. Modified atmosphere packaging (MAP) modifies the internal atmosphere inside the packaging using inert gases along with the primary gases, whereas, Controlled Atmosphere Packaging (CAP) regularly regulated the internal atmosphere of the package using primary gases only.
2. In MAP, the atmosphere inside the package is same as that of air.
a) True
b) False
View Answer
Explanation: The given statement is false. Modified atmosphere packaging (MAP) is the packaging of a product (perishable) in a modified atmosphere, such that its composition is other than that of air. Therefore elongating shelf life of the product.
3. In CAP, the internal atmosphere can be changed after final packaging of the product.
a) True
b) False
View Answer
Explanation: The given statement is true. Controlled atmosphere packaging (CAP) involves maintaining a fixed concentration of gases surrounding the product by careful monitoring and addition of gases. However, the atmosphere inside the package is almost similar to that of air.
4. MAP cannot improve the quality of a poor quality food product.
a) True
b) False
View Answer
Explanation: The given statement is true. MAP cannot improve the quality of a poor quality food product. However, it can maintain the quality of the food product and can increase its shelf life from 50-400%.
5. ______ is the most widely used inert gases in MAP.
a) Xenon
b) Krypton
c) Argon
d) Helium
View Answer
Explanation: Argon the most widely used inert gases in MAP. It is in commercial use for products such as coffee and snack products. Solubility of Argon decreases with increasing temperature. Its solubility is 100 mg/kg at 0°C.
6. Which of the following is the most soluble gas used in MAP?
a) Carbon Dioxide
b) Nitrogen
c) Oxygen
d) Argon
View Answer
Explanation: Carbon Dioxide is the most soluble gas used in MAP. The solubility of CO2 is 3350 mg/kg at 0°C. The solubility of Oxygen, Nitrogen and Argon is 69, 29, 100 mg/kg at 0°C respectively. The solubility of CO2 increases with decreasing temperature. For this reason, the antimicrobial activity of CO2 is markedly greater at temperatures below 10°C than at 15°C or higher.
7. _______ employs a continuous gas stream that flushes air out from the package prior to sealing.
a) Thermal sealing
b) Gas flushing
c) Thermal flushing
d) Pressure sealing
View Answer
Explanation: Gas flushing employs a continuous gas stream that flushes air out from the package prior to sealing. It results in residual oxygen levels of 2–5%. It is not suited for oxygen-sensitive food products. It is not suited for oxygen-sensitive food products.
8. Compensated vacuum gas flushing is a ________ process.
a) four-stage
b) three-stage
c) one-stage
d) two-stage
View Answer
Explanation: Compensated vacuum gas flushing is a two-stage process. The two stages are-
(i) Evacuation stage: The vacuum achieved is generally between 5 and 10 torr.
(ii) Gas flushing stage: the pack is flushed with the modified gas mix.
9. Nitrogen is used as a filler gas and does not have any antimicrobial property.
a) True
b) False
View Answer
Explanation: The given statement is true. Nitrogen is used as a filler gas and does not have any antimicrobial property. Nitrogen is an inert gas. It has no anti-microbial activity and acts as a cushion, thereby preventing pack collapse. Since it displaces oxygen from the pack, oxidative rancidity is delayed.
10. Carbon dioxide is used due to which of its property in food packages?
a) Anti-collapse property
b) Filling property
c) Antimicrobial property
d) Ethylene displacing property
View Answer
Explanation: Carbon dioxide is responsible for the bacteriostatic and fungistatic effect in MA packaged food. It retards the growth of moulds and aerobic bacteria. The inhibitory effect of carbon dioxide to micro-organisms is increased as the temperature is lowered because of increased solubility.
Sanfoundry Global Education & Learning Series – Food Packaging Technology.
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