Food Processing and Preservation Quiz – 28

Q. Osmophilic yeast can grow at ____________ water activity

1. 0.6
2. 0.76
3. 0.85
4. 0.91

Answer: a)

If water activity is lower than 0.65 (< 0.65). At this water activity only a very specific group of yeasts and molds can still grow, the osmophilic and xerophilic yeasts. To prevent any growth you either need to reduce the water activity even further (ideally below 0.6) or heat treat the product to kill off any microorganisms (ensuring the product is packed in such a way that no new microorganisms can enter).

Q. Storage under vaccum is called

1. Hypobaric storage
2. Vaccumization
3. Hyperbaric storage
4. None of these

Answer: a)

Hypobaric storage involves the cold storage of fruit under partial vacuum. Typical conditions include pressures as low as 80 and 40 millimetres of mercury and temperatures of 5 °C (40 °F). Hypobaric conditions reduce ethylene production and respiration rates; the result is an extraordinarily high-quality.

Q. The major ingredient of sweetened soft drink is

1. Carbonated water
2. Hydrochloric acid
3. Phosphoric acid
4. Caffeine

Answer: a)

• Caffeine, a stimulant, is one of the major ingredients in sodas.
• Phosphoric acid (H₃PO₄) was a corrosive acid. As a colorless and odorless agent, it was found in most acidic soft drinks.
• Caramel color is the world’s most widely used food colorant. It is used largely to impart color in numerous food and beverages including colas, soy sauce, seasonings, bread pet foods, cereals, etc.

Q. The process of reducing the milk fat globules size of allow them to stay evenly distributed in milk is called

1. Standardization
2. Pasteurization
3. Homogenization
4. Fortification

Answer: c)

• Homogenization is a mechanical process used to reduce the size of fat globules in the milk.
• Reduce the milk fat globules size to less than 1.0 micro meter which allows them to stay evenly distributed in milk.
• Homogenization is a high-pressure process that forces milk at a high velocity through a small orifice to break up the globules.

Q. Which fruit is suitable for Jam making

1. Banana
2. Pineapple
3. Guava
4. Sweet orange

Answer: d)

• To make a good jam or jelly, the fruit must contain the proper amount of pectin and acid
• Only few fruits contain a sufficient amount of pectin and acid to produce good jelly or jam
• Other fruits may be rich in pectin but low in acid or vice versa
• Such deficiencies can be compensated for by adding commercial pectin and/or acid (lemon juice, citric acid, vinegar).

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