MCQOPTIONS
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MCQOPTIONS
This section includes 9 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Statement 1: Corrosion of cans is more complicated than that of tin and iron alone. Depending on whether the tin forms a complex or not, it acts as the anode or cathode.Statement 2: In the corrosion process, if hydrogen is not evolved, it exerts a back pressure and opposes further oxidation of iron. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 2. |
Statement 1: The swelling of cans takes place due to the release of hydrogen gas.Statement 2: The swelling of cans takes place due to the release of carbon dioxide gas due to molasses and malt extracts. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 3. |
Statement 1: In low and medium acid foods, spore forming organisms are observed.Statement 2: In acidic products, the organisms must be yeasts, molds etc. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 4. |
Statement 1: Which of the following methods is used to determine process times for products?Statement 2: Which of the conditions is the above method used in? |
| A. | Slowest heating-fastest cooling composite data from heat penetration studies will be excess under sanitary conditions |
| B. | Inoculated pack studies, will be inadequate under poor processing conditions |
| C. | Statistical evaluation, will be inadequate under poor processing conditions |
| D. | All of the mentioned, all of the mentioned |
| Answer» E. | |
| 5. |
For heat penetration considerations for safe processing schedule, the slowest cooling and the fastest heating curves are used to calculate lethal effect of the process. |
| A. | True |
| B. | False |
| Answer» C. | |
| 6. |
Which of the following factor does safe processing schedule depend upon? |
| A. | Heat resistance of spoilage bacteria |
| B. | Heat penetration characteristics of food in containers |
| C. | Heat resistance of spoilage bacteria & Heat penetration characteristics of food in containers |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |
| 7. |
When a CUT is 10 minutes and the calculated process was 60 minutes at 116 deg C, then the corrected process time is _____ |
| A. | 60 minutes |
| B. | 55 minutes |
| C. | 55.8 minutes |
| D. | 54.2 minutes |
| Answer» D. 54.2 minutes | |
| 8. |
Which of the following is required for calculation of process time by Ball s method? |
| A. | C and z value of thermal death time curve |
| B. | Cold point of the container |
| C. | Number of degrees which exist between the retort temperature and the maximum temperature |
| D. | All of the mentioned |
| Answer» E. | |
| 9. |
Statement 1: In thermal death time curve, after plotting C/t values from it, C value should be equal to Co value.Statement 2: When Co value versus process time in minutes is plotted on a linear graph paper, a straight line is obtained. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |