Principles of Food Storage Stability

Question 1
Marks : +2 | -2
Pass Ratio : 100%
Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?
Vitamin retention test
Sensory quality test
Either of the mentioned
Neither of the mentioned
Explanation:
Vitamin retention test should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid. This is because these vitamins decreased faster than did either their color or palatability.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Results and objectives of an investigation are given in one of the points. Which could the correct answer be?
Need for broadening coverage so as to take account of geographical and seasonal variations in products
To determine how frozen food products behave under conditions of time and temperature
To discover and devise improvements in raw material selection, handling, processing and packaging
All of the mentioned
Explanation:
All of the mentioned are important criteria to be addressed and are plausible points that might have been covered.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Relations between time and temperature to determine the stability of food products is obtained by using which of the following data?
Measure of product quality
The number of days stored
The storage temperature
All of the mentioned
Explanation:
All of the mentioned shows the relations between time and temperature to determine the stability of food products.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year.
True
False
Explanation:
With respect to frozen products, a sample held for 1 week at -3 deg C will be indistinguishable from a sample of the same product at -17 deg C for a year. Every 5 degC that the temperature is increased, the speed of quality loss increases by 2-2.5 times.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
Which of the following physical qualities of storage food can be tested?
Odor measurement
Mechanical texture-meter
Odor measurement & Mechanical texture-meter
Neither of the mentioned
Explanation:
Both of the mentioned physical qualities of storage food can be tested.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly.
True
False
Explanation:
Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly, both of which are frozen products.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Three samples were subjected to certain treatments. Which among the following is unfit for consumption?
Air cool, air hold
Nitrogen cold, nitrogen hold
Air cool, nitrogen hold
All the mentioned are fit for consumption
Explanation:
It is important to remove air from the storage container. Both the odor and flavor of the first container deteriorated.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Certain meats like beef and pork have a tendency to break apart when handled.
True, False
True, True
False, False
False, True
Explanation:
Certain meats like beef and pork have a tendency to break apart when handled. It is possible to predict the stability of food products from time-temperature data.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation.
True, False
True, True
False, False
False, True
Explanation:
Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Damage once done to a frozen product with respect to temperature can be undone.
True
False
Explanation:
Damage once done to a frozen product with respect to temperature cannot be undone. A product damaged due to an increase in temperature cannot be restored by decreasing its temperature again.