This set of Vegetables Processing Multiple Choice Questions & Answers (MCQs) focuses on “Packaging for Fresh Vegetables and Vegetable Products”.
1. Incorrect packaging can accelerate spoilage.
a) True
b) False
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Explanation: Foodstuffs cannot delay or avoid fresh vegetables from spoilage. Incorrect packaging can hasten the spoilage. Packaging protect against physical bruises, contamination and acts as a moisture barrier. It also protects vegetables from microbes and pathogens.
2. What are the packaging requirements for fresh vegetables?
a) Sanitary protection, gas and odor protection, light protection
b) Gas and odor protection, light protection, non-toxic
c) Light protection, non-toxic, sanitary protection
d) Non-toxic, sanitary protection, gas and odor protection, light protection.
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Explanation: Some of the packaging Requirements are they must be non-toxic and harmonious with the specific foods. it should also have sanitary protection, gas and odor protection. It should also protect from light and have good resistance to impact. It should also have low cost.
3. What is the main function of packaging?
a) Protects the produce during harvesting
b) Protects the produce during storage
c) Protects the produce during marketing
d) Protects the produce during storage and marketing
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Explanation: Main functions of packaging are assembling the produce into appropriate units for handling. It should also protect the produce during storage and marketing. It should also provide resistance to light and moisture.
4. Which of the following are used for manufacturing baskets for storing vegetables?
a) Bamboo
b) Straw
c) Palm leaves
d) Bamboo, straw, palm leaves
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Explanation: Natural materials like bamboo, rattan, straw, palm leaves, are used for making baskets and other traditional containers. Some of the disadvantage are they is difficult to clean when contaminated with decay organisms. They lack firmness and bend out of shape.
5. What is the advantage of shrink wrapping?
a) Reduce shrinkage
b) Increased oil barrier
c) Maintains color
d) Maintains nutrition
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Explanation: Shrink wrapping are used for packing potatoes, sweet potatoes, apples, onions, sweet corn. Shrink wrapping reduces shrinkage and protects the produce from disease. It also reduces mechanical damage and provides a good surface for sticking labels.
6. What is the material used in manufacturing clamshell?
a) Plastic
b) Bamboo
c) Wood
d) Clay
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Explanation: Clamshell packaging is made from plastics through a process called thermoforming. Clamshell plastic packaging firmly seals food product from airborne pollutants. It also protects from other contaminates and maintains freshness.
7. What is permeability in food packaging?
a) Quantification of permeate transmission
b) Qualitative of permeate transmission
c) Quantification of permeate transmission, gas or vapor through a resisting material
d) Qualitative of permeate transmission, gas or vapor through a resisting material
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Explanation: Permeability is defined as the quantification of permeate transmission like gas or water vapor through a resisting material like plastic. In the food industry, permeability is extremely important to design the packages. It should maintain the capability of protecting the food quality.
8. What is water vapor permeability?
a) Measure of the water vapor through a material
b) Measure of the condensation in a material
c) Measure of the water vapor in the food product
d) Measure of the water vapor through a drier
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Explanation: Water vapor permeability is defined as the measure of the water vapor through a material like plastic, wood and other packaging materials. It is an important parameter for designing and selecting packaging materials for vegetables. Generally packaging materials should have low water permeability.
9. What is the other name for vacuum packaging?
a) Modified atmosphere packaging
b) Aseptic packaging
c) Reduced oxygen packaging
d) Edible packaging
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Explanation: Vacuum packaging is also called as reduced oxygen packaging. It is a process of removing the oxygen from the food product. It maintains the freshness of the food. It precedes the usage of gases as a means of preserving the food.
10. Sustainable reduces the ecological footprint of all the stages in the food manufacturing.
a) True
b) False
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Explanation: Sustainable packaging is essential in the food packaging industry. It reduces the ecological footprint of various stages involve in the manufacturing or processing of the product. It benefits both the manufacturer and the consumers by decreasing their environmental impact on earth.
11. What is meant by tertiary packaging?
a) Exterior packaging of the primary packaging
b) Exterior packaging of the secondary packaging
c) Attaching two primary packaging boxes
d) Attaching two secondary packaging boxes
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Explanation: Tertiary packaging is used for storage, handling bulk products, and distribution. Tertiary packaging is the exterior packaging of the secondary packaging. It protects the product. It is easily for whole sale distribution.
12. What is the advantage of corrugated card boxes?
a) Cost
b) Strength
c) Manufacturing process
d) Flexibility
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Explanation: Corrugated fiberboard is manufactured in various shapes, sizes and weights. It is a low cost product and has good versatility. But storing these boxes in cold temperatures with high humidity can decrease the strength of boxes.
13. What is intelligent food packaging?
a) Monitors the condition of packaged food
b) Hasten the condition of packaged food
c) Maintains the quality of packaged food
d) Monitors the condition of storage room
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Explanation: The intelligent system monitors the condition of packaged food. It gives information about the quality of the packaged food during transportation, storage until the package is removed by consumers. It has the ability to sense, detect and record the variations in the product or its surroundings.
14. What is the cold chain rule?
a) Maintains the cold temperature during distribution
b) Maintains the cold temperature throughout the process
c) Maintains the cold temperature throughout the process, storage and distribution
d) Maintains the cold temperature during the storage process
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Explanation: Cold chain rule is mainly used for fruits, vegetables and meat. In this process, the whole system comprising raw material preparation, processing, packaging, storage, distribution, retail display, and home storage should be a temperature-controlled supply chain. The temperature of the product is constantly maintained.
15. Which of the following packaging uses oxygen scavengers?
a) Active packaging
b) Passive packaging
c) Edible packaging
d) Active edible packaging
View Answer
Explanation: Active packaging helps in extension of the shelf life of the product. It monitors the quality and freshness of the product. It also displays the information on quality and nutritional profile. It improves safety and also improves convenience for the consumers.
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.
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