Food Processing Technology Quiz 1

What is the temperature range for chilling food?

• 0ºC to 5ºC

• 10ºC to 15ºC

• 5ºC to 10ºC

• -1ºC to 8ºC

Which of the following is NOT a category of microorganisms based on temperature range for growth?

• Mesophilic

• Hydrophilic

• Thermophilic

• Psychotropic

What is the primary purpose of chilling food?

• To freeze it

• To increase temperature

• To reduce biochemical changes

• To enhance flavor

Which chilling equipment uses solid CO2 or liquid N2?

• Mechanical refrigerators

• Cryogenic systems

• Batch freezers

• Continuous chillers

What is the critical zone temperature range for freezing food?

• -1 to -5°C

• -5 to -10°C

• 0 to -5°C

• -10 to -15°C

What is the effect of quick freezing on ice crystal formation in food?

• Smaller ice crystals

• No effect

• Increased cell damage

• Larger ice crystals

Which freezing equipment operates at temperatures between -50 to -70°C?

• Spiral freezers

• Chest freezers

• Cryogenic freezers

• Blast freezers

What is the main advantage of freeze drying food?

• Requires high temperatures

• Retains flavor and nutritional value

• Increases weight

• Decreases shelf life

What does Modified Atmosphere Packaging (MAP) typically involve?

• Reducing O2 levels

• Adding nitrogen only

• Increasing O2 levels

• Reducing CO2 levels

What is the primary goal of controlled atmosphere packaging?

• To increase microbial growth

• To maintain a specific gas composition

• To eliminate all gases

• To enhance food color