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MCQs

Total Questions : 151 | Page 6 of 16 pages
Question 51. Statement 1: Glass packed food might be spoiled by light.
Statement 2: When canned foods with vacuum are taking onto flights, they _____
  1.    True, contract
  2.    True, expand
  3.    False, contract
  4.    False, expand
 Discuss Question
Answer: Option B. -> True, expand
Answer: (b).True, expand
Question 52. Statement 1: Raising the temperature of the room by 10 °C will halve the storage life of that commodity.
Statement 2: Chemical reactions taking place during storage of canned foods will affect colour, texture and nutritive value of foods.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 53. Which of the following does the critical point in a canning operation vary with?
  1.    Product packed
  2.    Container in which it is packed
  3.    Cooling and storage systems used
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 54. Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.
Statement 2: The heat processes, cooling, handling and recording are processes that are checked for safe and well carried out canning operations.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True
Question 55. Which of the following test does the seal of food item go through?
  1.    Fusion testing
  2.    Burst testing
  3.    Tensile testing
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 56. Which of the following test should a retort pouch of food item pass through?
  1.    Visual examination
  2.    Resistance of pouches to high temperatures
  3.    Durable pouches with a high shelf life
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 57. Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____
  1.    Heating time in minutes
  2.    Initial number of spores
  3.    Number of positive TDT cans or tubes at a time
  4.    All of the mentioned
 Discuss Question
Answer: Option A. -> Heating time in minutes
Answer: (a).Heating time in minutes
Question 58. Which of the following agitations in processing vacuum packaged vegetables has been reported?
  1.    Continuous end-over-end rotation
  2.    Continuous axial rotation
  3.    Intermittent axial rotation
  4.    All of the mentioned
 Discuss Question
Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned
Question 59. A lower z value means that the spores are _____ resistant to a given C value.
  1.    More
  2.    Less
  3.    Neither of the mentioned
  4.    Cannot be predicted
 Discuss Question
Answer: Option A. -> More
Answer: (a).More
Question 60. Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.
Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
 Discuss Question
Answer: Option B. -> True, True
Answer: (b).True, True

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