This set of Vegetables Processing Multiple Choice Questions & Answers (MCQs) focuses on “Processing of Vegetable Juice and Blends”.
1. Which of the vegetable juice has high per capita consumption globally?
a) Tomato
b) Potato
c) Carrot
d) Cucumber
View Answer
Explanation: Tomato juice is the most significant vegetable juice with respect to the per capita consumption globally. It is followed by carrot juice. According to World Processing Tomato Council, nearly 30 million tons of tomatoes are processed to produce tomato juice, canned tomatoes, and other value added products.
2. Which of the following vegetable juice has higher β-carotene content?
a) Tomato
b) Potato
c) Carrot
d) Cucumber
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Explanation: carrot juice is a popular source of β-carotene. Extracts from orange, mango, and carrot comprise large quantities of α- and β-carotene. These carotenoids have a great pro-vitamin A activity. It helps in the body development especially eyes.
3. Acidification of carrot juice had no significant effect on trans-cis-isomerization
a) True
b) False
View Answer
Explanation: Acidification of carrot juice had no significant effect on trans-cis-isomerization. High concentrations of strong acids are needed to persuade isomerization of carotenes. Pasteurization of carrot juices resulted in no or only minor isomerization of β-carotene whereas canning causes the formation of 13-cis-β-carotene.
4. Which of the following process affects the carotene content in the juice?
a) Washing
b) Blanching
c) Acidification
d) Freezing
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Explanation: In addition to the normal processing steps like crushing, blanching, and pasteurization, juices from vegetables like carrot involve acidification process. Acidification process can affect carotene contents and isomer composition of the product. The acidification process ensures that the pH of the product is maintained.
5. Which process can replace the traditional clarification and concentration processes?
a) Membrane technology
b) Irradiation
c) Dehydration
d) Irradiation and dehydration
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Explanation: Membrane technology can be used as a standby process for the processes like concentration and clarification. These processes involve less manual power. It has low operating cost and requires low temperature. It maintains the quality of the juice.
6. Which heat exchanger is used for flash pasteurization of juices?
a) Plate heat exchanger
b) Tubular heat exchanger
c) Shell and tube heat exchanger
d) Conventional heat exchanger
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Explanation: Flash pasteurization reduces flavor changes due to exposure of the heat treatment. For flash pasteurization, a plate heat exchanger with a distinct holding tube is used for the heating the product. Generally, 95 °C is used for complete enzyme inactivation.
7. Which of the following vegetable juices can be fermented?
a) Onion
b) Carrot
c) Cabbage
d) Carrot, cabbage, onion
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Explanation: Vegetable juices can be fermented or non-fermented beverage. Normally Probiotic lactobacilli and bifidobacteria are used for the fermentation. It improves the taste, color and overall nutritional content of the product.
8. Vegetable juices are subjected to a much more severe pasteurization process than fruit juices.
a) True
b) False
View Answer
Explanation: Vegetable juices are subjected to a much more severe pasteurization process than fruit juices. Since vegetable juices like carrots are not acid foods. They have a pH above 4. They are also possibly contaminated by soil borne microorganisms. These are also susceptible to pathogens, including Clostridium botulinum.
9. Which of the following probiotic strain is preferred for vegetable juice production?
a) Yeast
b) Bifidobacteria
c) Lactobacilli
d) Pseudomonas
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Explanation: Strains of Lactobacillus and Bifidobacterium are widely used probiotics in global. However, in vegetable juices, Lactobacillus strains are favored because of their resistance to the acidic components in juices. The addition of probiotics to juices depends on the acid-tolerant of the strains.
10. What is the limitation of thermal pasteurization of vegetable juices?
a) Change in sensory, nutritional and functional properties
b) Change in sensory properties
c) Change in functional properties
d) Change in nutritional properties
View Answer
Explanation: The main aim of conventional preservation methods of fruit and vegetable juices are microbial inactivation and prolonged shelf life. The thermal pasteurization can lead to change in sensory, nutritional and functional properties of vegetables. Therefore, nutrients are added in forms of additives to recompense the loss during processing.
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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