Principles of Food Preservation by Drying-2

Question 1
Marks : +2 | -2
Pass Ratio : 100%
The interaction of _____ and _____ occurs during conventional dehydration of food.
Amino acids and proteins
Amino acids and reducing sugars
Carboxylic acids and alcohols
Alcohols and minerals
Explanation:
The interaction of amino acids and reducing sugars occurs during conventional dehydration of food.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts.
True, False
True, True
False, False
False, True
Explanation:
Dried food items have more fats, proteins and carbohydrates compared to their fresh counterparts. Vitamins deterioration takes place in dried up food items.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: High temperatures may affect proteins to a large extent.
True, Fish
True, Fruits
False, Meat
False, Milk
Explanation:
High temperatures may affect proteins to a large extent. Carbohydrate loss is the maximum in fruits and may lead to browning or caramelization. This is because fruits are a rich source of carbohydrates and any damage to fruits is directly/indirectly a loss to carbohydrates.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Enzyme reaction decrease with the decrease in moisture levels.
True, False
True, True
False, False
False, True
Explanation:
Enzyme reaction decrease with the decrease in moisture levels. Enzymes get inactivated near the boiling point of water.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Enzyme reaction is dependent of concentration on enzyme only and not substrate.
True, False
True, True
False, False
False, True
Explanation:
Enzyme reaction is dependent on the concentration of both, enzyme and substrate. Enzymes catalase and peroxidase show residual enzyme activity unlike other enzymes when subjected to harsh conditions like low moisture environment.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: _____ undergoes considerable drying on trees itself.
Apple, potatoes
Orange, carrots
Pomegranate, beets
Figs, none of the mentioned
Explanation:
Figs undergo considerable drying on trees itself. All of the mentioned are lye peeled.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
_____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.
Magnesium chloride
Sodium chloride
Calcium chloride
All of the mentioned
Explanation:
Calcium chloride treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.
Chocolate
Milk
Eggs
Idli batter
Explanation:
The glucose content of eggs needs to be reduced before fermentation/ enzyme treatment.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is NOT a method of controlling enzymatic browning?
Sulphuring of fruits
Vacuum dehydration
In-package desiccation
None of the mentioned
Explanation:
All of the mentioned are methods of controlling enzymatic browning.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
What does the extent of deterioration of vitamins in dried up food items depend upon?
Caution exercised during the preparation of food by dehydration
Dehydration process selected and the care in its execution
Conditions of the dried food
All of the mentioned
Explanation:
All of the mentioned statements determine the extent of deterioration of vitamins in dried up food items.