This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Developments in Minimal Processing of Fruits”.
1. What is the correct sequence in minimal processing?
a) Disinfection, peeling, cutting, washing, trimming, rinsing
b) Washing, peeling, trimming, cutting, disinfection, rinsing
c) Peeling, trimming, cutting, washing, disinfection, rinsing
d) Cutting, peeling, trimming, washing, disinfection, rinsing
View Answer
Explanation: Minimally processed fresh fruit and vegetables are commonly used in western countries. It defined as any fruit and vegetable that has been subjected to different processing steps like peeling, trimming, cutting, washing, disinfection, rinsing to obtain a fully edible product. It also provides convenience of usage.
2. Are these statements about the minimal processing true?
Statement 1: Appearance of the minimal processed product almost remains same.
Statement 2: Shelf life of the minimal processed product is longer than conventional process.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: There are many factor affected during minimal processing. Appearance of the minimal processed product almost remains same. There will be very little change or no change in the taste. Nutritional value is not changes due to the cold process. But the Shelf life is longer in the conventional process than minimal process.
3. Why there is a full demand for minimal processed food?
a) Busy life style
b) Increased purchasing power
c) Ready-to-use
d) Busy life style, increased purchasing power, and ready-to-use
View Answer
Explanation: Demand for minimally processed fruits and vegetables have increased due to busy life style of the people. There is an increase in the purchasing power of the consumer. The people became health conscious. The important point is that the minimal processed products are ready to use and ready to cook.
4. What is the main objective of minimally processed food?
a) Should be fresh and convenient
b) Should be profitable
c) Should be hygienic
d) Should be edible
View Answer
Explanation: Minimally processing of raw fruits and vegetables has two objectives. It is important to keep the produce fresh. It should be supplied in a convenient form without losing its nutritional quality. The product should have a shelf life sufficient to make its distribution feasible to its intended consumers.
5. Which of the following process is also known as invisible processing?
a) Minimal processing
b) Thermal processing
c) Low temperature processing
d) Irradiation
View Answer
Explanation: Minimal processing is also known as invisible processing. Pretreatments like washing, cutting, trimming and dicing are done at the farm or at the factory. Then these are washed to remove the unwanted dust and surface microbes.
6. Which of the following are the main spoilage characteristics indicating loss of quality in the product?
a) Development of soft rots
b) Mould growth
c) Fermentation
d) Development of soft rots, mould growth and fermentation
View Answer
Explanation: The main spoilage characteristics indicating loss of quality include development of soft rots, mould growth and fermentation. Browning takes place at the cut surface where enzymatic browning takes place in presence of oxygen. This can lead to the production of off-odors. To minimize physiological decay, both quality of raw materials and manufacturing processes must be optimized.
7. Which of the following is not intrinsic factor that affects the microbial stability of minimal processed foods?
a) pH
b) Nutrient availability
c) Biological structure
d) Temperature
View Answer
Explanation: The intrinsic factor that affects the microbial stability of minimal processed foods is nutrient availability, pH, and biological structure. The pH varies depending on type of vegetables used. Nutrient availability as mixed salads contains wider variety of nutrients than single pack of vegetables.
8. Which of the following is not a processing factor that affects the microbial stability of minimal processed foods?
a) Washing
b) Blanching
c) Rinsing
d) Nutrient availability
View Answer
Explanation: Washing at harvesting may contaminate produce with water borne microorganism. At the processing plant, steps should be taken to reduce the microbial load. Blanching reduces vegetative microbial load. The low temperature during preparation and storage limits growth of microorganisms.
9. Are these statements about the invisible processing true?
Statement 1: It depends on the packaging material used.
Statement 2: It depends on the relative humidity during storage.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: Minimal processing depends on the packaging material used for packing the final product. It also depends on the relative humidity during storage. It is very important to check the type and number of microorganisms present on the product.
10. Which of the following method is used for enhancing the quality minimally processed produce?
a) Combination of low temperature storage and modified atmosphere packaging
b) Combination of high temperature storage and modified atmosphere packaging
c) Low temperature storage
d) High temperature storage
View Answer
Explanation: Combination of low temperature storage and modified atmosphere packaging has been recommended to enhance quality and to extend shelf life of minimally processed produce. The modified atmosphere packaging influences the survival of microorganisms during storage.
11. What is the disadvantage of minimally fresh processed fruit and vegetables?
a) Highly susceptible to deterioration.
b) Requirement of skill labor
c) Processing time
d) Requirement of skill labor and processing time
View Answer
Explanation: Minimally fresh processed fruit and vegetables are very perishable products. It is highly susceptible to deterioration. The minimal processing reduced shelf life leading to additional quality losses. Therefore, the derived processed produces are in fact more sensitive to disorders than the original ones.
Sanfoundry Global Education & Learning Series – Fruits Processing.
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