Food Engineering

Principles of Food Preservation by Canning-5

Question 1
Marks : +2 | -2
Pass Ratio : 50%
Statement 1: The ingredients, mixing, filling, sealing and retorting are processes that are checked for safe and well carried out canning operations.
True, False
True, True
False, False
False, True
Explanation:
Both the given statements are true.
Question 2
Marks : +2 | -2
Pass Ratio : 50%
Which of the following agitations in processing vacuum packaged vegetables has been reported?
Continuous end-over-end rotation
Continuous axial rotation
Intermittent axial rotation
All of the mentioned
Explanation:
All of the mentioned agitations in processing vacuum packaged vegetables have been reported.
Question 3
Marks : +2 | -2
Pass Ratio : 50%
Which of the following does the critical point in a canning operation vary with?
Product packed
Container in which it is packed
Cooling and storage systems used
All of the mentioned
Explanation:
The critical point in a canning operation varies with all of the mentioned statements.
Question 4
Marks : +2 | -2
Pass Ratio : 50%
Statement 1: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation.
True, False
True, True
False, False
False, True
Explanation:
A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation. Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.
Question 5
Marks : +2 | -2
Pass Ratio : 50%
A lower z value means that the spores are _____ resistant to a given C value.
More
Less
Neither of the mentioned
Cannot be predicted
Explanation:
A lower z value means that the spores are more resistant to a given C value.
Question 6
Marks : +2 | -2
Pass Ratio : 50%
Statement 1: Raising the temperature of the room by 10 deg C will halve the storage life of that commodity.
True, False
True, True
False, False
False, True
Explanation:
Raising the temperature of the room by 10 deg C will halve the storage life of that commodity. Chemical reactions taking place during storage of canned foods will affect color, texture and nutritive value of foods.
Question 7
Marks : +2 | -2
Pass Ratio : 50%
Statement 1: Glass packed food might be spoiled by light.
True, contract
True, expand
False, contract
False, expand
Explanation:
Glass packed food might be spoiled by light. When canned foods with vacuum are taking onto flights, they expand. This is because the pressure at high altitude that the flight tales off too is very low and inside the can is higher than outside and hence the bloating.
Question 8
Marks : +2 | -2
Pass Ratio : 50%
Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to _____
Heating time in minutes
Initial number of spores
Number of positive TDT cans or tubes at a time
All of the mentioned
Explanation:
Death rate in minutes of the bacteria at a particular temperature with respect to the formula by Stumbo is directly proportional to heating time in minutes. It is indirectly proportional to the initial number of spores and number of positive TDT cans or tubes at a time.
Question 9
Marks : +2 | -2
Pass Ratio : 50%
Which of the following test does the seal of food item go through?
Fusion testing
Burst testing
Tensile testing
All of the mentioned
Explanation:
All of the mentioned are the tests the seal of a food item goes through.
Question 10
Marks : +2 | -2
Pass Ratio : 50%
Which of the following test should a retort pouch of food item pass through?
Visual examination
Resistance of pouches to high temperatures
Durable pouches with a high shelf life
All of the mentioned
Explanation:
All of the mentioned tests should a retort pouch of food item pass through.