Q. Which of the following is factor that affects the storage stability of food
- Type of raw material used
- Quality of raw material used
- Method/effectiveness of packaging
- All of the above
Answer: d)
All of the above mentioned factors are true. They all affect the storage stability of food.
Q. Choose the true statement
- Food storage and preservation is observed to be better/easier in parts of the world that have civilizations prevalent there
- Proteins are held in an emulsion state in a water system
- Fats are in colloidal state
- None of the above
Answer: a)
Proteins are held in a colloidal state in a water system. Fats are an emulsion.
Q. Which of the following is false
- Shelf life is the period between processing to retail purchase to consuming of the food product
- As a thumb rule in the food industry, reducing the temperature of storage by 10degC increases the life of food item by twice and increasing by 10degC reduces by half
- Polished rice is just as nutritious as unpolished rice
- Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.
Answer: c)
Shellfish are consumed by local people as they’re a good source of protein. Polished rice is NOT as nutritious as unpolished rice. It loses certain nutrients in the polishing process.
Q. Pickling is a method of preserving food in an edible, antimicrobial liquid
- TRUE
- FALSE
- Can be true or false
- Cannot say
Answer: a)
Pickling is a method of preserving food in an edible, antimicrobial liquid.
Q. Which of the following types of radiation are used for food preservation
- Gamma rays
- X-rays
- High energy election beams
- All of the options
Answer: d)
Irradiation method uses ionizing radiations such as high energy electrons emitted by accelerators, X-rays, Gamma-rays emitted by radioactive isotopes for food preservation.
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