This set of Vegetables Processing Multiple Choice Questions & Answers (MCQs) focuses on “Minimal Processing and Novel Technologies Applied to Vegetables”.
1. What is the physiological response of minimal processed vegetables?
a) Change in color, texture
b) Change in nutritional quality
c) Change in color, flavor
d) Change in color, flavor, texture and nutritional quality
View Answer
Explanation: The physical damage or wounding caused by preparation increases respiration and ethylene production within minutes. Rate of metabolic processes changes in the product. Change in color flavor, texture and nutritional quality.
2. What is the best way to reduce the impact of wounding in minimal processing?
a) Cooling the product before processing
b) Cooling the product after processing
c) Heating the product before processing
d) Heating the product after processing
View Answer
Explanation: The impact of wounding can be reduced by cooling the product before processing. The temperature should be in control after processing. Maintenance of good sanitation is important. Removal of surface moisture of the cut product also helps in reducing the impact of wound.
3. What is the best way to reduce the microbial growth in minimal processing?
a) Cooling the product after processing
b) Heating the product before processing
c) Heating the product after processing
d) Low temperature during and after processing
View Answer
Explanation: Microbial growth on minimally processed products can be controlled by good hygiene and sanitation during the process. The chlorinated water can be used for sanitation of all equipment. Temperature management like Low temperature during and after processing is important.
4. What is the post-cutting treatment to extend the shelf-life of fresh-cut products?
a) Use of acids
b) Temperature
c) Pressure
d) Temperature and pressure
View Answer
Explanation: Post-cutting treatments to extend the shelf-life of fresh-cut products can be done by chemical treatments like acidification. Browning can be slowed by dipping products in mild Acetic, ascorbic, citric, tartaric, phosphoric acid alone or in combinations. However, these acids may impart off-flavors or promote tissue softening.
5. Which type of potatoes is selected for minimal processing?
a) Low reducing sugar contents
b) High reducing sugar contents
c) Low protein
d) High protein
View Answer
Explanation: It is even more important to select potatoes with low reducing sugar contents. It should be stored properly to minimize the production of reducing sugar. Sprouting and fungal damage must also be minimized by the storage conditions.
6. The ideal peeling operation should only remove a very thin outer layer of the potato, leaving no eyes, blemishes.
a) True
b) False
View Answer
Explanation: The ideal peeling operation should only remove a very thin outer layer of the potato, leaving no eyes, blemishes. It should not significantly change the physical or chemical characteristics of the remaining tissue. Preferably peeling should use small amount of water and result in minimal effluent.
7. Why potatoes with high specific gravity are selected for minimal processing?
a) Higher oil absorption
b) Lower oil absorption
c) Superior yield and higher oil absorption
d) Superior yield and lower oil absorption
View Answer
Explanation: It is important to select potatoes of high specific gravity since this characteristic indicates superior yield and lower oil absorption. It is necessary to remove the starch and other material released from the cut cells from the surface of slices. It results in the separation of slices readily for further processing.
8. Which of the following is not under wet processing?
a) Cutting
b) Washing
c) Dipping
d) Pasteurization
View Answer
Explanation: The wet processing includes dipping, boiling, water blanching, pasteurization, sterilization. In this process, the water or steams are used as mediums. It reduces the microbial growth. It also cleans the surface of the product.
9. Fresh vegetables are high in water content, low in protein, and low in fat.
a) True
b) False
View Answer
Explanation: Most fresh vegetables and fruit are high in water content, low in protein, and low in fat. The water contents will generally be greater than 70% and frequently greater than 85%.Commonly protein content will not be greater than 3.5% or fat content greater than 0.5 %.
10. Which of the following ways does not minimize the water loss after harvesting?
a) Low temperatures
b) High relative humidity
c) Low relative humidity
d) Low temperatures, high relative humidity
View Answer
Explanation: There are numerous ways to decrease moisture loss after harvest. Lower temperatures and higher relative humidity are for used for storing the vegetables. It is important to prevent surface wounds during transportation. Edible coating can reduce water loss.
11. Which of the following aspect is important in minimal processing?
a) Harvest maturity
b) Size
c) Color
d) Shape
View Answer
Explanation: Harvest maturity is particularly important with vegetable for minimal process. One recent innovation is the measurement of resonant frequency of the vegetable. This should enable the grading out of over mature and under-mature vegetable before they are selected for minimal prcessing.
12. How does coating help in preserving fresh cut vegetables?
a) Slows down the metabolism
b) Increase the metabolism
c) Increases the ripening
d) Increases the respiration
View Answer
Explanation: Coating helps in slowing down the metabolism of vegetables. It is coated with a material which affects their gaseous exchange is being tested and used commercially on a number of products. The coating can be done by dipping, spraying and brushing.
Sanfoundry Global Education & Learning Series – Vegetables Processing.
To practice all areas of Vegetables Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
