This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Irradiation of Fruits”.
1. How is fruit irradiation done?
a) By exposing to ionizing radiation
b) By exposing to electric field
c) By exposing to high temperature
d) By exposing to vacuum
View Answer
Explanation: The fruit is exposed to ionizing radiation. It can be either from gamma rays or a high-energy electron beam or powerful x-rays. Electron beams and x-rays are produced using electricity, which can be switched on or off, and they do not require radioactive material.
2. Which of the following does not happen during irradiation process?
a) Make foods radioactive
b) Changes in quality parameters
c) Microbial destruction
d) Enzyme inactivation
View Answer
Explanation: The foods are not radioactive if the food undergoes irradiation process. Insignificant changes occur in the quality. There is no noticeable change in the taste, texture or appearance of food. Any change made by irradiation is minimal that it is not easily noticed that food is irradiated.
3. What is the radura?
a) Symbol for irradiated foods
b) Symbol for canned foods
c) Symbol for dried foods
d) Symbol for frozen foods
View Answer
Explanation: Codex Alimentarius Commission has endorsed a green irradiation logo. The Radura is the international symbol indicating a food product has been irradiated. All packages of irradiated foods should be labelled with this radura logo.
4. What is the statement written below the radura logo?
a) Treated with gamma rays
b) Treated with quality
c) Treated with irradiation
d) Treated with radiation
View Answer
Explanation: The Food and Drug Administration requires irradiated foods should bear the international symbol for irradiation. It should consist of the Radura symbol along with the statement “Treated with radiation” or “Treated by irradiation” on the food label. It is a mandatory for irradiated foods.
5. What is the color of radura logo?
a) Green
b) Red
c) Blue
d) Black
View Answer
Explanation: The Radura symbol is presented in green color. The plant-like structure represents agricultural products in a closed package. The broken part in the upper half symbolizes the penetrating ionizing rays or particles.
6. Which of the following instrument is used for measuring the absorbed radiation?
a) Dosimetry
b) Hygrometry
c) Chemotherapy
d) Radiometer
View Answer
Explanation: Dosimetry is the measurement of the absorbed dose. It is the tool to determine, the dose which has been eventually absorbed by the product. Radiation absorbed dose is the key quantity that governs the process.
7. Which of the following method uses mild ionizing radiation doses?
a) Radurization
b) Radappertization
c) Sterilization
d) Radicidation
View Answer
Explanation: Radurization is a type of process in irradiation of foods. The food and certain packaging material are treated with mild ionizing radiation dose. It is usually less than 10 kGray. It is enough to reduce the number of pathogens to acceptable levels. It is extends the shelf life of the product.
8. Which of the following method uses high ionizing radiation doses?
a) Radurization
b) Radappertization
c) Sterilization
d) Radicidation
View Answer
Explanation: Radappertization is a form of food irradiation. It is also called as radiation sterilization of food. The dosage of ionizing radiation is sufficient to decrease the microbial count and activity of the viable microbes present in the food.
9. Which of the following method uses low ionizing radiation doses?
a) Radurization
b) Radappertization
c) Sterilization
d) Radicidation
View Answer
Explanation: In radicidation process, the dosage of ionizing radiation given to the food is adequate to decrease the count of viable and some specific non-spore-forming pathogenic bacteria. No microbes are detected by any recognized method when the food is treated with this process.
10. What is irradiation?
a) Exposure to radiation
b) Exposure to magnetic field
c) Exposure to low temperature
d) Exposure to high pressure
View Answer
Explanation: Irradiation is the process where the food is exposed to radiation like X-rays, alpha particles. It can be partial or complete sterilization by irradiation. It increases the shelf life of the product. It does not produce any side effects.
11. What dosages levels of radicidation?
a) Less than 1 kilogray
b) 1-10 Kilograys
c) 10-20 Kilograys
d) 20-30 Kilograys
View Answer
Explanation: Radicidation involves doses of less than 1 kilogray. It extends the shelf life of the fruits and vegetables. The low-level irradiation treatment kills the non-spore forming pathogens and prevents food poisoning.
12. What dosages levels of radappertization?
a) Less than 1 kilogray
b) 1-10 Kilograys
c) 10-20 Kilograys
d) 20-30 Kilograys
View Answer
Explanation: Radappertization is a dose in the range of 20 to 30 kilograys. It is necessary to sterilize a food product. This sterilization method on food with high-dose irradiation results in complete destruction of (virtually) all organisms.
13. What dosages levels of radurization?
a) Less than 1 kilogray
b) 1-10 Kilograys
c) 10-20 Kilograys
d) 20-30 Kilograys
View Answer
Explanation: Radurization process is similar to pasteurization of food. It is achieved by low-dose irradiation to destroy a sufficient number of yeasts, moulds, and non-spore-forming bacteria. It prolongs the shelf life of the product.
14. The irradiated foods may be preserved in a single operation without the use of chemical preservation.
a) True
b) False
View Answer
Explanation: In irradiation process, there is little or no heating of the food and therefore negligible change to sensory characteristics. Fresh foods may be preserved in a single operation, and without the use of chemical preservation. It extended shelf life of some products.
15. The irradiation process alters the nutrient content of some foods because it reduces the level of some of the B-group vitamins.
a) True
b) False
View Answer
Explanation: The irradiation process alters the nutrient content of some foods because it reduces the level of some of the B-group vitamins. Chemical compounds with nutritional or flavor functions can also be affected by ionizing irradiation. Irradiation initiates the autoxidation of fats, which gives rise to rancid off flavors.
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.
If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]
