Food Engineering

Principles of Fresh Food Storage-3

Question 1
Marks : +2 | -2
Pass Ratio : 100%
When the protein content is reduced, the moisture content is harder to control.
True
False
Explanation:
When the protein content is reduced, the moisture content is harder to control.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Statistics show that -1 deg C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.
True
False
Explanation:
The room temperature needs to be maintained at -1 deg C itself and this temperature need to be constant for the best results.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Packaging material test is followed by formed container test.
True, Packaging material
True, Formed container
False, Packaging material
False, Formed container
Explanation:
Packaging material test is followed by formed container test. Compression, impact and vibration and drop tests and standard/offset methods are some of the tests for packaging material.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is an important criteria for the packaging of a food material?
Economy and convenience of the package
Appearance of the package
Protection of the food
All of the mentioned
Explanation:
All of the mentioned are an equally important criterion for the packaging of a food material.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.
True, False
True, True
False, False
False, True
Explanation:
Heat from external sources penetrates into the grain bulk at a very slow rate. Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
The physical property that influences the deterioration of grain is _____
Its flow properties
Absorption, adsorption and desorption
Porosity and its tendency towards layering
All of the mentioned
Explanation:
All of the mentioned physical properties affect the deterioration of grain.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Shell thickness is directly proportional to the effect of storage of eggs.
True
False
Explanation:
More is the thickness of egg, more is its resistance to solidification. Thick shelled eggs can resist solidification to higher extent than thin shelled eggs.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: α- amylase increases in the harvested grain which turns wet.
True, more
True, less
False, more
False, less
Explanation:
α- amylase increases in the harvested grain which turns wet. Damaged starch has more α- amylase as it has more moisture content.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Meat is more perishable than fish.
True, False
True, True
False, False
False, True
Explanation:
Fish is more perishable than egg. 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.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
With the increase in temperature, the amount of relative moisture in the atmosphere decreases.
True
False
Explanation:
With the increase in temperature, the amount of relative moisture in the atmosphere decreases.