Food Engineering Questions and Answers – Principles of Food Preservation by Canning-6

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This set of tricky Food Engineering Questions & Answers focuses on “Principles of Food Preservation by Canning-6”.

1. Statement 1: Denaturation of proteins is followed by coagulation and then flocculation.
Statement 2: Oxidative rancidity is accelerated by heat, metallic ions and light.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Denaturation of proteins is followed by coagulation and then flocculation. Oxidative rancidity is accelerated by heat, metallic ions and light.
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2. Which is true about fats heated in the presence of oxygen?
a) Lowered melting point
b) Lower iodine number
c) Increased acidity
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned is true about fats heated in the presence of oxygen.

3. Flavor reversion occurs in saturated fats and oils.
a) True
b) False
View Answer

Answer: b
Explanation: Flavor reversion occurs in unsaturated fats and oils.

4. Statement 1: Sugar and starches are degraded by prolonged heating.
Statement 2: Acid foods retain a higher percentage of thiamine during caning preservation.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Sugar and starches are degraded by prolonged heating. Acid foods retain a higher percentage of thiamine during caning preservation.

5. The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?
a) Oxygen
b) Copper ions
c) Ascorbic acid oxidase enzyme
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned accelerate the destruction of vitamin ascorbic acid.
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6. Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.
Statement 2: Ascorbic acid is destroyed by heating at low temperatures for a long time.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin. Ascorbic acid is destroyed by heating at low temperatures for a long time.

7. Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?
a) Vitamin A
b) Vitamin D
c) Vitamin E
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned fat soluble vitamins are stable in absence of oxygen and when they aren’t heated.

8. Which of the following is true about ptomaine?
a) Produced in putrefying meat and other proteinaceous foods
b) It belongs to the group of amines
c) It results from the decarboxylation of amino acids
d) All of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned is true about ptomaine.

9. Which of the following is untrue about ptomaine?
a) Alanine loses carbon dioxide yielding ptomaine ethylamine
b) Other common ptomaines in decomposed flesh are cadaverine
c) Foods with these materials are to decomposed to be held in the stomach
d) None of the mentioned
View Answer

Answer: d
Explanation: None of the mentioned is untrue about ptomaine.
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10. Which of the following is a notion about open canned food?
a) It is highly poisonous
b) Tin flavor from the cans is sometimes toxic
c) It is highly poisonous and also tin flavor from the cans is sometimes toxic
d) All of the mentioned
View Answer

Answer: c
Explanation: Both of the mentioned are notions about open canned food but they need not necessarily be true.

11. Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.
a) True
b) False
View Answer

Answer: a
Explanation: Rusting is due to sweating of containers when moisture from air condenses on cans when their temperature is below the dew point of the air.

12. Which of the following step is NOT included in the commercial canning?
a) Receiving raw products and preparing product
b) Filling food into containers and exhausting
c) Sealing lids, heat process, cool containers and finally store
d) None of the mentioned
View Answer

Answer: d
Explanation: All of the mentioned steps are included in the commercial canning.

13. Statement 1: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds.
Statement 2: Oxidative browning may occur in foods heated in the presence of oxygen.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: Caramelization is a process resulting from heating polyhydroxycarbonyl compounds. Oxidative browning may occur in foods heated in the presence of oxygen.
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14. HTST exposures to heat are less destructive to texture, flavor and color of food than LTLT exposure.
a) True
b) False
View Answer

Answer: a
Explanation: High temperature short time HTST exposures to heat are less destructive to texture, flavor and color of food than low temperature long time LTLT exposure.

15. Statement 1: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups.
Statement 2: Heat impairs the nutritive value of protein.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

Answer: b
Explanation: During denaturation of proteins, the viscosity increases and there is an increase in sulfhydryl groups. Heat impairs the nutritive value of protein.

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Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn