Food Engineering

Principles of Chemical Preservation of Food-2

Question 1
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is a naturally occurring antioxidant?
Hydroquinone
Ascorbic acid
Vitamin E
All of the mentioned
Explanation:
All of the mentioned are naturally occurring antioxidants.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is a permitted food additive by the FDA when not in violation with other section of the act?
Aluminium sodium sulphate
Vitamin D-2
Sodium polyphosphate
All of the mentioned
Explanation:
The entire mentioned are permitted food additives by the FDA when not in violation with other sections of the act.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is NOT true about artificial coloring with respect to food?
It is defined as any material which contains a dye or a pigment
This dye or pigment can be obtained by extracting a natural dye or pigment from plants or other sources
Caramel falls under its definition
None of the mentioned
Explanation:
Artificial coloring is defined as any material which contains a dye or a pigment. This dye or pigment can be obtained by extracting a natural dye or pigment from plants or other sources. Caramel falls under its definition as it is a pigment obtained from sugar.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: None of the naturally occurring antioxidant phenols are permitted as food additives.
True, False
True, True
False, False
False, True
Explanation:
None of the naturally occurring antioxidant phenols are permitted as food additives. Benzoic acid has certain antioxidant properties.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
_____ salts are used in many fruit processing operations in concentrations below 0.1%.
Calcium
Magnesium
Sodium
All of the mentioned
Explanation:
Calcium salts are used in many fruit processing operations in concentrations below 0.1%.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
When the coloring is truly artificial, the food statement “food color added” needs to be added.
True
False
Explanation:
When the coloring is truly artificial, the food statement “food color added” is insufficient as the consumer may assume that the color has been derived from the food itself. The statement required is “artificial coloring”.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is the use of waxing in plant tissues?
Reduces shrinkage losses
Reducing water losses due to evaporation
Thick leads to anaerobic respiration conditions and thin coat offers little control over moisture losses
All of the mentioned
Explanation:
All of the mentioned are uses of waxing in plant tissues.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is true about mold inhibition?
Sorbic acid is used as a mold inhibitor in cheese
The quantity of Sorbic acid required for mold inhibition is one third the amount of sodium benzoate required
Propylene glycol and tri ethylene glycol have germicidal properties
All of the mentioned
Explanation:
All of the mentioned is true about mold inhibition.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is true about synergism?
The mechanism of synergism depends on the nature of synergist, the antioxidant and the fat
Synergists do not have antioxidant properties alone
When two or more antioxidants combine, a greater effect than a single antioxidant is produced. This is referred to as synergism
All of the mentioned
Explanation:
All of the mentioned is true about synergism.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is valid when it comes to the future of antibiotics in food?
Should have no harmful effect on man when taken by mouth and preferably should be metabolizable
The economy of use, ease of use and reliability of control and detection must exist
Preferably compatible with other methods of permanent preservation
All of the mentioned
Explanation:
All of the mentioned are valid when it comes to the future of antibiotics in food.