Food Engineering

Principles of Food Preservation by Canning-6

Question 1
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is untrue about ptomaine?
Alanine loses carbon dioxide yielding ptomaine ethylamine
Other common ptomaines in decomposed flesh are cadaverine
Foods with these materials are to decomposed to be held in the stomach
None of the mentioned
Explanation:
None of the mentioned is untrue about ptomaine.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin.
True, False
True, True
False, False
False, True
Explanation:
Glass packed foods may lose riboflavin more than tinned foods. It is a water soluble vitamin. Ascorbic acid is destroyed by heating at low temperatures for a long time.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is true about ptomaine?
Produced in putrefying meat and other proteinaceous foods
It belongs to the group of amines
It results from the decarboxylation of amino acids
All of the mentioned
Explanation:
All of the mentioned is true about ptomaine.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
The destruction of vitamin ascorbic acid is accelerated due to which of the following reasons?
Oxygen
Copper ions
Ascorbic acid oxidase enzyme
All of the mentioned
Explanation:
All of the mentioned accelerate the destruction of vitamin ascorbic acid.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Denaturation of proteins is followed by coagulation and then flocculation.
True, False
True, True
False, False
False, True
Explanation:
Denaturation of proteins is followed by coagulation and then flocculation. Oxidative rancidity is accelerated by heat, metallic ions and light.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Sugar and starches are degraded by prolonged heating.
True, False
True, True
False, False
False, True
Explanation:
Sugar and starches are degraded by prolonged heating. Acid foods retain a higher percentage of thiamine during caning preservation.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is a notion about open canned food?
It is highly poisonous
Tin flavor from the cans is sometimes toxic
It is highly poisonous and also tin flavor from the cans is sometimes toxic
All of the mentioned
Explanation:
Both of the mentioned are notions about open canned food but they need not necessarily be true.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Which of the following fat soluble vitamins are stable in absence of oxygen and when they aren’t heated?
Vitamin A
Vitamin D
Vitamin E
All of the mentioned
Explanation:
All of the mentioned fat soluble vitamins are stable in absence of oxygen and when they aren’t heated.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which is true about fats heated in the presence of oxygen?
Lowered melting point
Lower iodine number
Increased acidity
All of the mentioned
Explanation:
All of the mentioned is true about fats heated in the presence of oxygen.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Flavor reversion occurs in saturated fats and oils.
True
False
Explanation:
Flavor reversion occurs in unsaturated fats and oils.