Home > Food Science And Technology > Quizzes > Food Engineering Practice Test: Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing
Food Engineering Practice Test: Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing
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Avg score: 76% • Most missed: “Which of the following is NOT delivered by the modified atmosphere (MA) or contr…”
Some food preservation techniques are: Pulsed electric field (PEF): A non-thermal method that uses low-energy pulses to disrupt the cellular structure of microorganisms in food. Freezing: A traditional method that involves lowering the temperature of food to -18°C or below. Food irradiation: A method that exposes food to a source of energy that can remove electrons from individual atoms in the food. Ultrasound: A method that can improve food quality, reduce physical and chemical deterioration, and maintain the qualities of freshly produced goods. Chemical preservatives: A popular... Show more
Food Engineering Practice Test: Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing
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25 Questions

1. When the protein content is reduced, the moisture content is harder to control.
2. Statement 1: Under water storage is more effective than that in the air.

Statement 2: Adsorption of CO2 on the surface of grains is a reversible process.
3. Statement 1: At low temperatures, near the freezing point of water, the respiration rate decreases.

Statement 2: Lemons last longer than bananas at the same relative humidity.
4. Albumen thickness is directly proportional to the temperature at which egg solidifies.
5. With the increase in temperature, the holding time of the dough for cooling needs to be_____
6. Statement 1: In cellular loci and messaging, the link is the mechanics of quality change.

Statement 2: In cellular loci and messaging, the machinery is the biochemical control.
7. Statement 1: Meat is more perishable than fish.

Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.
8. For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?
9. 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.
10. Which of the following is correct with respect to carotenes?
11. The reason why vegetables like green peas and beans are stored in the deep fridge (approximately 0 degC) and not ordinary refrigeration is because freshly harvested vegetables themselves release a lot of heat and peas and beans evolve a lot of heat at low temperatures also.
12. Dry storage means at a temperature about _____ and humidity below _____
13. Which is NOT a facet of cellular loci and messaging?
14. Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.
15. Phosphate based leavening agents in dough crystallize.
16. Controlled atmosphere has more oxygen than carbon dioxide.
17. Statement 1: Bacteria at a count of a few low millions in milk are psychrotrophic.

Statement 2: Psychrotrophic bacteria can re contaminate milk after pasteurization.
18. The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.
19. Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2.
20. In the biochemistry of plants, which of the statements hold wrong?
21. Statement 1: Proofing is making the dough water proof.

Statement 2: Proofing increases the temperature of the dough from 7-10 deg C to 14-20 deg C.
22. Which of the following holds well as a reason for the storage of food at low temperatures?
23. Beef carcasses need to be made devoid of their body heat before they’re sent for retail.
24. Which of the following statements is true?
25. Statement 1: Certain definitions define bound water as water that doesn’t freeze at -20 deg C.

Statement 2: Free water shows the properties of liquid water. The free water content of any food item should be less to improve storage.

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