This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “High Temperature Processing Techniques”.
1. Which method involves heating at high temperature?
a) Aseptic processing
b) Thawing
c) Radiation
d) Electric pulse method
View Answer
Explanation: Aseptic processing is a process which uses the high-temperature–short-time (HTST) method. The foods are heated at a high temperature for a short period of time. The time and temperature conditions depend on several factors such as size, shape, and type of food.
2. What is the technique used for storing the strawberry milk?
a) Pasteurization
b) Boiling
c) Radiation
d) Sterilization
View Answer
Explanation: The process of pasteurization involves heating the product to 71.7°C for at least 15 seconds. It is referred to as the ‘High Temperature Short Time’ (HTST) process. Once the product has been heated, it is then cooled very quickly to less than 4°C.
3. What bacteria can survive pasteurization?
a) Bacillus species and Clostridium species
b) Bacillus species
c) Clostridium species
d) Salmonella
View Answer
Explanation: Pasteurization doesn’t kill all the microorganisms in the food. It reduces the number of pathogens. Bacillus spp. and Clostridium spp. are the organisms most likely to survive pasteurization. This is due to a consequence of their ability to form heat-resistant endospores. In order to destroy these organisms, sterilization is done.
4. What is the temperature used in ultra- high temperature sterilization?
a) 135–154°C
b) 105–114°C
c) 115–124°C
d) 165–184°C
View Answer
Explanation: Ultra-high-temperature processing (UHT) involves heating for 1–8 sec at 135–154°C. Aseptic packaging of UHT product produces a shelf-stable product. UHT products may be stored without refrigeration for months. It destroys all the bacterial spores.
5. Does ultra-pasteurized product have fewer nutrients?
a) True
b) False
View Answer
Explanation: The process of pasteurization doesn’t affect the nutritional value of the product. It terminates all the bacterial spores. The storage life of the product is also increased. The quality of the product is also maintained.
6. Which of the following uses the 12D concept of destruction?
a) Low acid canned foods
b) Milk
c) Honey
d) Minimal processing of carrot
View Answer
Explanation: Low acid canned foods uses 12D concept. This concept denotes the thermal processing to reduce existence of the C. botulinum spores which is high resistant microbe at 121oC. C. botulinum acts as the marker for the canning process.
7. Is irradiation a thermal process?
a) True
b) False
View Answer
Explanation: Irradiation with ultraviolet radiation is one of the non-thermal processes that do not heat the product. It reduces the microbial load in the liquid foods and also on the surfaces. It also sanitizes the packaging material, food packages and surroundings involved in food processes.
8. Are these statements about the Z value true?
Statement 1: It is a time coefficient of microbial destruction.
Statement 2: z-value for the same organism varies depending on the food type.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: The z-value relates to the resistance of an organism to different temperatures. It is a temperature coefficient of microbial destruction. A Z-value is defined as the number of degrees (Celsius or Fahrenheit) required changing a D-value by one factor of ten.
9. Are these statements about the heat processing true?
Statement 1: It is relatively simple control of processing conditions.
Statement 2: Capability to produce shelf-stable foods that do not require refrigeration.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: The main advantage of heat processing is relatively simple control of processing conditions. It has the capability to produce shelf-stable foods that do not require refrigeration. The destruction of anti-nutritional factors takes place. It also improves the availability of some nutrients.
10. Which of the following factors that influence blanching time?
a) Type of fruit
b) Size of the pieces
c) Blanching temperature
d) Type of fruit, size of the pieces and blanching temperature
View Answer
Explanation: Blanching is a process where adequate enzyme inactivation takes place. The food is heated quickly to the required temperature. It is then held for a prescribed time. It is then cooled quickly to nearby ambient temperatures. The factors that influence blanching time are type of fruit or vegetable, size of the pieces of food, blanching temperature and method of heating.
Sanfoundry Global Education & Learning Series – Fruits Processing.
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