Food Preservation(Engineering > Food Engineering ) Questions and Answers

Question 1. Which of the following variables affect gas exchanges into and out of the package?
  1.    Weight of apples
  2.    Ethylene concentration
  3.    Structure of the packaging film
  4.    All of the mentioned
Explanation:-
Answer: Option C. -> Structure of the packaging film
Answer: (c).Structure of the packaging film
Question 2. Statement 1: Under hypobaric storage, the gas always attains equilibrium with its surroundings.
Statement 2: Hypobaric storage is a continuous process.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
Explanation:-
Answer: Option B. -> True, True
Answer: (b).True, True
Question 3. Statement 1: Sub atmospheric storage involves ventilating the produce with air saturated with water vapor by continuously evacuating the container with a sealed vacuum pump.
Statement 2: Under hypobaric storage, a gas in equilibrium with its surroundings will have its outward diffusion rate proportional to concentration gradient and diffusivity.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
Explanation:-
Answer: Option B. -> True, True
Answer: (b).True, True
Question 4. Which of the following is NOT the correct method to enhance storage?
  1.    Reducing pressure
  2.    Increasing ethylene
  3.    Decreasing respiration
  4.    None of the mentioned
Explanation:-
Answer: Option B. -> Increasing ethylene
Answer: (b).Increasing ethylene
Question 5. Under hypobaric storage, when gas is in equilibrium with its surroundings, the diffusivity _____ and concentration gradient _____
  1.    Increase by ten folds, decreases to one-tenth
  2.    Decreases to one-tenth, increase by ten folds
  3.    Stays constant, stays constant
  4.    None of the mentioned
Explanation:-
Answer: Option A. -> Increase by ten folds, decreases to one-tenth
Answer: (a).Increase by ten folds, decreases to one-tenth
Question 6. Meats stored in _____ environment have a better color than _____
  1.    CO₂, O₂
  2.    O₂, CO₂
  3.    CO₂, N₂
  4.    N₂, O₂
Explanation:-
Answer: Option B. -> O₂, CO₂
Answer: (b).O₂, CO₂
Question 7. Statement 1: A gas atmosphere containing 20% CO₂ is effective in inhibiting slime-producing bacteria.
Statement 2: Meat can be preserved by protecting it from oxygen as the majority of bacteria grow in that atmosphere.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
Explanation:-
Answer: Option B. -> True, True
Answer: (b).True, True
Question 8. Statement 1: Under hypobaric storage, oxygen content is reduced to reduce the rate of synthesis of volatile.
Statement 2: Altering respiration can help in decreasing the production of carbon dioxide.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
Explanation:-
Answer: Option B. -> True, True
Answer: (b).True, True
Question 9. Which of the following is true with respect to volatile by controlling oxygen content in storage?
  1.    Lowing in endogenous concentration increases rate of volatile formation
  2.    Anaerobiosis favors its production if it is a highly reduced compound
  3.    Limiting the amount of energy available
  4.    All of the mentioned
Explanation:-
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 10. Statement 1: Influence of bacteria has more effect on the storage of food than the pH control.
Statement 2: Meat color is due to the presence of _____
  1.    True, myoglobin
  2.    True, haemoglobin
  3.    False, myoglobin
  4.    False, haemoglobin
Explanation:-
Answer: Option A. -> True, myoglobin
Answer: (a).True, myoglobin
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