This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Edible Coating”.
1. Which of the following anti-microbial component is added in the edible coating production?
a) Ascorbic acid
b) Sulphuric acid
c) Sodium bi carbonate
d) Ammonium oxide
View Answer
Explanation: Antimicrobial components like ascorbic acid, clove bud oil, potassium sorbate, benzoic acid are added in edible coating composition. These components acts like a preservatives. It extends the shelf life of the product. It destroys the microbes. These components are to be added within permissible levels.
2. Which of the following factors affect the edible coating?
a) Coating composition
b) Pressure
c) Shelf life
d) Storage conditions
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Explanation: Edible coating depends on the various factors. Some of them are coating composition, thickness of the coating. It also depends on the type of commodity or the product on which the coating is to be done. It is also influenced by the fruit surface coverage.
3. Which of the following component is protein based edible coating?
a) Zein
b) Carnauba
c) Methyl cellulose
d) Pectin
View Answer
Explanation: Zein comes under protein based coating. Some of the examples for protein based edible coating are gluten, soy, whey, casein. These coating helps in moderate elongation. They have good tensile strength. It also acts as good oxygen barriers.
4. Edible coating is a primary packaging.
a) True
b) False
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Explanation: Edible coating is defined as the primary packaging made from the edible components. The coating prevents the moisture loss. It creates the shiny appearance for the marketing purposes. It also protects from the microbes and increases the shelf life of the product.
5. Which of the following is the example for carbohydrate based edible coating?
a) Chitosan
b) Zein
c) Whey
d) Casein
View Answer
Explanation: Chitosan is extracted from exoskeleton of crustaceans. It inhibits the bacterial and fungal pathogens growth. It is has a very good bio-degradability and biocompatibility with human tissue. Chitosan coating have low moisture barrier. Therefore it has limited use in food application.
6. Which of the following component is called a scarifying agent?
a) Chitosan
b) Pectin
c) Whey
d) Alginate
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Explanation: Alginate is the scarifying agent which is used in meat products. It is a carbohydrate based edible coating. It is obtained from brown seaweed. It helps in retarding the dehydration process. It also prevents the lipid oxidation and rancidity. It has low toxicity on human health.
7. Which of the following component is added in edible coating to increase the thermoplasticity?
a) Plasticizers
b) Methyl cellulose
c) Cellulose
d) Plasticizers and cellulose
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Explanation: Plasticizers are the low molecular weight agents. These are incorporated in to polymeric film forming materials which increase the thermoplasticity. It is mainly added in polysaccharide and protein based films. It improves the flexibility and molecular mobility of polymer molecule. It reduces the water loss and maintains high water activity.
8. Which of the following is not a primary requirement for edible coating?
a) Oxygen and carbon dioxide barrier
b) Mechanical properties
c) Adhesion to the fruit
d) Origin
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Explanation: Some of the requirements for edible coating are stability under high relative humidity. It should be approved under GRAS (Generally recognized as Safe) component. It should have good water vapor barrier. It should have good oxygen and carbon dioxide barrier. It should have good mechanical properties and have excellent adhesion capability to the fruit.
9. What is the force between film and substrate called?
a) Adhesiveness
b) Cohesiveness
c) Tensile strength
d) Elongation
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Explanation: Cohesiveness is defined as the attractive force between molecules of film component. Adhesiveness is defined as the attractive force between edible film and the substrate. Tensile strength is defined as the maximum stress developed in a film. Elongation is the capacity of the film to stretch.
10. Which is the most used technique to form hydrocolloid edible films?
a) Solvent casting
b) Dipping
c) Spraying
d) Enrobing
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Explanation: Solvent casting is the most used technique to form hydrocolloid edible films. Water or water-ethanol solution dispersions of the edible materials are spread on a suitable substrate. It is later dried. Film formation in solvent casting mainly depends on the solubility of the polymer.
11. What is the main component in casein?
a) Carbohydrate
b) Protein
c) Lipid
d) Vitamin
View Answer
Explanation: Protein is the main component in casein. The protein films are excellent aroma and oil barriers. They provide strength and structural integrity. But these are not effective moisture barriers. The presence of several side residues of amino acids can inhibit polyphenol oxidase.
12. What is the main component in carnauba?
a) Carbohydrate
b) Protein
c) Lipid
d) Vitamin
View Answer
Explanation: Lipid is the main component in carnauba. Lipids offer limited oxygen barrier properties this is due to the presence of microscopic pores. Lipid films have very good water vapor barrier properties. This is due to their low polarity. They are usually opaque and relatively inflexible.
13. What is the main component in pectin?
a) Carbohydrate
b) Protein
c) Lipid
d) Vitamin
View Answer
Explanation: Carbohydrate is the main component in pectin. Some of the polysaccharides that are used in coating are starch, pectin, cellulose, chitosan, and alginate. These films are excellent oxygen, aroma, and oil barriers. It provide strength and structural integrity to the product and as well as to edible films.
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.
