This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Technology of Semi-Processed Fruit Products”.
1. What is the pulp of a fruit?
a) Endocarp
b) Exocarp
c) Mesocarp
d) Both Exocarp and endocarp
View Answer
Explanation: The endocarp of the fruit consists of stingy contents called as pulp. The fruit pulp is widely used as the most basic ingredient in the processing of value added products. Initially the pulp contains both juice and the endocarp pulp. These stingy endocarp is removed from fruit juice.
2. What is the main step in pulp processing?
a) Cleaning of fruits
b) Sorting the fruits
c) Grading the fruits
d) Extraction of juice
View Answer
Explanation: Fruit pulp is a semi processed fruit products. These are useful in the manufacturing of beverages and cosmetics. The processing of fruit pulp is done by extraction of juice by crushing of the fruit membranes which contains juice. Then it is processed t to produce a thick paste.
3. What is fruit pulp used for?
a) Jam
b) Jellies
c) Ice cream
d) Jam, jellies, ice creams
View Answer
Explanation: Pulp can either mean the soft, moist part of a fruit. Pulp is mushy but can contain fruit parts or sometimes even whole fruits. Pulp is used for the production of jams, marmalades, jellies, sweets, drinks and fillings of baked goods.
4. Which of the following process used as short time preservation for storing pulp?
a) Freezing
b) Boiling
c) Drying
d) Sun drying
View Answer
Explanation: For short-time preservation pulp is sometimes frozen. It maintains the nutritional content of the fruits. Boiling, drying and sun drying can affect the quality of the fruit. Drying is a tedious process which can take several days for drying.
5. What is the main factor driving to increase the adoption of fruit pulp?
a) Longer shelf life
b) Easy processing
c) Maintain stability
d) Low cost
View Answer
Explanation: The main factors driving to increase the adoption of fruit pulp across the globe is the shelf life of fruit pulp is longer than fresh fruit. Frozen or chilled fruit pulp retains all the vitamins, minerals, and proteins obtained after processing the pulp. A longer storage life without much alteration to the natural content and flavor is a main factor boosting global market demand for fruit pulp.
6. What are the processing steps involved in mango pulp manufacturing?
a) Cutting, refining and packing
b) Cutting, de-stoning and packing
c) Cutting, washing, de-stoning, refining and packing
d) Washing, cutting, de-stoning, refining and packing
View Answer
Explanation: The processing steps include cutting, de-stoning, refining and finally packaging. Mango pulp is produced from certain varieties of mango fruit. Mangos which are fully ripened are initially washed, then blanched, pulped, deseeded, centrifuged, homogenized, and finally thermal processing the concentrated pulp and is aseptically filled in the conatiners.
7. What is the color of the guava pulp?
a) Creamy white
b) Light green
c) Dark green
d) Yellow
View Answer
Explanation: Guava puree is manufactured from fresh guava fruits. It is important to maintain commercial sterility. The Guava pulp is attained in pure, white and creamy texture, this assures the highest quality. The white guava fruit is then processed through cold extract or grinding.
8. Which of the following is used as chemical preservatives in fruit pulps?
a) Sulphur dioxide
b) Carbon dioxide
c) Nitrogen
d) Ammonia
View Answer
Explanation: Preservation with sulphur dioxide is a widespread process because of its universal antiseptic action. The drawback of sulphur dioxide is that it firms the texture of some fruit species. The re-coloring of red fruits is not always complete after de-sulphitation.
9. What is the advantage of using sodium benzoate in fruit preservation?
a) It does not modify fruit color
b) It easily dissolved
c) It does not require any medium to activate
d) It helps in ethylene production
View Answer
Explanation: Preservation with sodium benzoate has the following advantages like it does not firm up the texture and does not modify fruit color. The disadvantage is that it is not a universal antiseptic. It requires acid medium for its action. The removal of sodium benzoate is partial.
10. Which of the following process removes formic acid from semi processed product?
a) Freezing
b) Boiling
c) Drying
d) Irradiation
View Answer
Explanation: Formic acid is used as preservatives mainly in semi-processed fruit juices. The dosage level should be around 0.2 % in pure formic acid (100%). Formic acid shows antiseptic effective against yeasts. It does not influence the color of product. These are easily removed by boiling.
11. Freezing is applied mainly to semi-processed fruit products aimed at high cost finished products.
a) True
b) False
View Answer
Explanation: Freezing is a very good preservation technology for maintaining the quality of fruit constituents like pectic substances, vitamins. It is also preserves the organoleptic properties such as flavor, taste, color. Freezing is applied mainly to semi-processed fruit products aimed at very high quality and high cost finished products.
12. Fruit purees-marks are the semi-processed products obtained by thermal and mechanical treatment.
a) True
b) False
View Answer
Explanation: The fruit puree is the semi-processed product. The puree is obtained either by thermal or mechanical techniques. It is refined where all the non-edible parts such as cores and peels are removed from the product. Purees-marks are categorized into boiled and non-boiled purees.
13. Which of the following process is used for the low pH fruits?
a) Sun drying
b) Pasteurization
c) Drying
d) Irradiation
View Answer
Explanation: Pasteurization process is used for the low pH fruits. It is a heat treatment step which is heated at maximum temperature of 100° C. The advantage of this type of treatment is hygienic process. The disadvantage is that it needs for air tight receptacles.
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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