Food Processing Review Quiz 1

Which of the following types of radiation are used for food preservation?

• Gamma rays

• X-rays

• High energy electron beams

• All of the options

Which of the following is NOT true about volume changes during freezing?

• Volume of ice is 9% greater than that of pure water

• Higher moisture content produce greater changes in volume

• Crystallized fats and solutes also expand, therefore increasing the volume of food

• High concentrations do not expand at commercial freezing temperatures

_____________ the time it takes a product to decline to an unacceptable level

• Shelf life

• Rate of deterioration

• Storage time

• Short time

__________ is the application of heat under controlled conditions to remove majority of the water normally present in the food by evaporation

• membrane concentration

• freeze drying

• dehydration

• baking

Which of the following statements is NOT true about drying?

• Inhibits microbial growth by reducing water activity

• Inactivates enzymes

• Simultaneous application of heat and removal of water

• Reduces transport and storage costs

This includes the losses in organoleptic desirability, nutritional value, safety, and aesthetic appeal of food.

• Food contamination

• Food deterioration

• Food intoxication

• Food ingestion

Which of the following methods of peeling is most applicable for fruits like peaches, pears, kiwi, and apples?

• Steam peeling

• Lye peeling

• Abrasion peeling

• Flame peeling

Simmering is done at which temperature (in Celsius)?

• 110-102

• 100-105

• 82-99

• 73-80

The rate of chemical reaction doubles itself for every _____ (deg Celsius) rise in temperature

• 1

• 10

• 2

• 20

In the HTST method of milk pasteurization, milk is heated at ___________.

• 72 deg C for 15 sec

• 78 deg C for 15 sec

• 93.4 deg C for 3 sec

• 120 deg C for 2 sec