This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Preservation Techniques of Eggs – Set 2”.
1. Which of the following is used in water glass technique to preserve eggs?
a) Sodium carbonate
b) Sodium silicate
c) Sodium carbonate
d) Sodium bicarbonate
View Answer
Explanation: Sodium silicate is also called as water glass. In this process, 1 part of sodium silicate is dissolved in 10 parts of water. Then the eggs are submerged in this solution overnight. These eggs can be stored for more than a month.
2. What temperature do eggs white freeze?
a) -0.45°C
b) -0.58°C
c) -0.38°C
d) -0.28°C
View Answer
Explanation: The freezing point of egg white is -0.45°C. The egg white is also known as the albumen. These egg white comprises 40 different proteins along with the water. These frozen egg white can be stored and handled easily.
3. What temperature do eggs yolk freeze?
a) -0.45°C
b) -0.58°C
c) -0.38°C
d) -0.28°C
View Answer
Explanation: The freezing point of egg yolk is -0.58°C. freezing causes the egg yolk to become thick and syrupy. It does not flow like an unfrozen yolk. it also does not blend very well with the egg white or with other ingredients.
4. What type of lime is used to preserve eggs?
a) Calcium hydroxide
b) Magnesium hydroxide
c) Sodium hydroxide
d) Potassium hydroxide
View Answer
Explanation: The eggs are generally stored in a food-safe lime solution. This solution is made with pickling lime which is known as calcium hydroxide. The calcium solution seals the eggshells and effectively preserves the eggs for a year.
5. Can mineral oil is used in preserving eggs?
a) True
b) False
View Answer
Explanation: The mineral oil is used in preserving the eggs. It can be stored for a month or more. This will also help in preserving the egg yolks and keep them from settling and sticking. Some of the common oils used in this technique are paraffin oil, paraffin wax and coconut oil.
6. In which of the process, the eggs are punctured before boiling?
a) Water glass method
b) Thermostabilization
c) Immersion method
d) Oil coating method
View Answer
Explanation: Eggs preserved by water glass method are usually punctured before boiling. This is to avoid the breakage of shell while boiling. It also helps for easy peeling of shell. Sodium silicate is used in this method.
7. What is the disadvantage of using thermostabilization method to preserve eggs?
a) The foaming property of the eggs is altered
b) The taste of the egg changes
c) The color of the egg changes
d) The texture of the egg changes
View Answer
Explanation: In the thermostabilization process, the eggs are immersed in hot water at 130oF for 30 minutes. This aids in coagulation of the albumin. These eggs can be stored for 3 to 4 weeks. The disadvantage of this process is that the egg loses the foaming property.
8. Which of the following is also called de-fertilization method?
a) Pasteurization
b) Thermostabilization
c) Lime water immersion technique
d) Cryofreezing
View Answer
Explanation: The thermostabilization method is specially used on fertile eggs. It kills the embryos and therefore is also known as de fertilization method. Some of the advantages are stabilizing of the albumin and sterilization of the egg shell.
9. The oil does not penetrate through the egg membranes during oil coating technique.
a) True
b) False
View Answer
Explanation: The oil does not penetrate through the egg membranes during oil coating technique. The rate of carbon dioxide loss is also reduced. The eggs are immersed only for a moment in the oil and are then removed. The excess oil is then allowed to drain.
10. Which of the following method is used for egg white powder production?
a) Spray drier
b) Cabinet drier
c) Tray drier
d) Hot air oven drier
View Answer
Explanation: For egg white powder production, the spray drying is the best method for drying. For albumin flakes, pan or cabinet drying method is mostly used. The storage of the egg powder is easy, convenient and can last for 6-12 months.
11. Which of the following is used in over wrapping of eggs?
a) Polyethylene, polyvinylidene
b) Polyethylene, cellophane
c) Polyethylene, cellophane, polyvinylidene
d) Cellophane, polyvinylidene
View Answer
Explanation: For over wrapping of eggs, the polyethylene, cellophane, polyvinylidene and other transparent films are used. These films should be thin but sufficiently strong films. These films should be impervious to gases and moisture.
12. Which of the following method prevents the embryonic development in fertile eggs?
a) Pasteurization
b) Thermostabilization
c) Lime water immersion technique
d) Cryofreezing
View Answer
Explanation: The thermostabilization method prevents the embryonic development in fertile eggs. In this method, the eggs are dipped into hot water. This is done to reduce the evaporation of moisture and gases from the egg.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]
