This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Dehydration/Drying”.
1. Which of the method is generally preferred to retain maximum flavor in fruits?
a) High temperature short time processing
b) Low temperature high time processing
c) Low temperature vacuum evaporation
d) High temperature vacuum evaporation
View Answer
Explanation: Low temperature vacuum evaporation preserves the flavor of the fruit and improves its overall quality. It is rapid cooling process which is done for any product with free water like fruits, vegetables and flowers.
2. What is the benefit of dehydrating food?
a) Preserves nutrition
b) Process time
c) Process technique
d) Process time and process technique
View Answer
Explanation: Dehydration helps in preserving the nutrition where the minerals, vitamins and enzymes are not destroyed. It also does not take much space and has little weight.
3. Which of the following fruit that cannot be dehydrated?
a) Banana
b) Avocados
c) Cherries
d) Berries
View Answer
Explanation: Avocados cannot be dehydrated as it contains high fat which undergoes rapid rancidity after the dehydration technique. But avocado seeds can be dehydrated at a very high temperature.
4. How many stages are involved in osmotic dehydration?
a) 2
b) 3
c) 4
d) 5
View Answer
Explanation: Osmotic dehydration is a two stage process where water is removed by using an osmotic agent and succeeding with further dehydration in a dryer to attain the minimum moisture content.
5. Does the osmotic dehydration process affects the heat treatment?
a) Increase the resistance to heat treatment
b) Decrease the resistance to heat treatment
c) No change in the resistance to heat treatment
d) Depends on the product
View Answer
Explanation: The osmotic dehydrated product has high resistance to heat treatment. It protects the product against the structural collapse during drying. It aids in retaining the shape of the dehydrated products.
6. Which of the following is the critical factor in dehydration?
a) Water activity
b) Time
c) Temperature
d) Technique
View Answer
Explanation: Water activity is one of the most critical factors in dehydration which ultimately affects the quality and safety standards of the fruits and vegetables. Water activity controls the spoilage of the product. While temperature, pH influences the growth of the microbes in the product.
7. What is the disadvantage in using heat pump drying?
a) Use of CFCs in refrigeration cycle
b) Scaling
c) Complex process
d) Assembly of dryer
View Answer
Explanation: Heat pump drying helps in improved product quality, high energy recovery and good recovery of volatiles but it uses CFCs in refrigeration cycle which is harmful to the ozone layer present in the atmosphere.
8. What is the advantage of multi stage drying?
a) Cost
b) Energy saving
c) Time
d) Quality
View Answer
Explanation: The advantage of multi stage drying is control over physical properties of the product and saves energy. But it requires more labor to handle the equipment.
9. Which drying is used as final stage of drying?
a) Spray drying
b) Super-heated steam drying
c) Microwave assisted drying
d) High pump drying
View Answer
Explanation: Microwave assisted drying gives better product quality and is useful in final stages of drying but is an expensive process with high initial cost and maintenance cost.
10. Which of the following drying process cannot be easily controlled?
a) Spray drying
b) Super-heated steam drying
c) Microwave assisted drying
d) Inert atmosphere drying
View Answer
Explanation: Inert atmosphere drying technique avoids the oxidation during drying process. It increases the quality and taste of the fruits and vegetables but has high overall cost and cannot be easily controlled.
Sanfoundry Global Education & Learning Series – Fruits Processing.
To practice all areas of Fruits Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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