MCQOPTIONS
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MCQOPTIONS
This section includes 12 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. |
THE_ADMIXTURE_OF_A_SEMI_MOIST_ANIMAL_FOOD_IS_SUBJECTED_TO_A_SUB_ATMOSPHERIC_PRESSURE_TO______?$ |
| A. | Prevent expansion of resulting plastic mass in the extruder |
| B. | Enhancing expansion of resulting plastic mass in the extruder |
| C. | Enhancing contraction of resulting plastic mass in the extruder |
| D. | None of the mentioned |
| Answer» B. Enhancing expansion of resulting plastic mass in the extruder | |
| 2. |
In a specified system, water activity is defined as the ratio of _____$ |
| A. | Fugacity of water vapor to fugacity of pure water at the specified system temperature and 1 atmospheric pressure |
| B. | Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor |
| C. | Fugacity of pure water at the specified system temperature and 1 atmospheric pressure |
| D. | Fugacity of water vapor |
| Answer» B. Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor | |
| 3. |
Which_of_the_following_is_an_important_criteria_for_a_pet_food_to_have_storage_stability?$ |
| A. | Water activity is less than one |
| B. | Water activity is less than one & High mold inhibitor |
| C. | High mold inhibitor |
| D. | Neither of the mentioned |
| Answer» C. High mold inhibitor | |
| 4. |
Which of the following is a property of semi-moist food? |
| A. | Plastic, easily masticated |
| B. | Do not produce sense of dryness |
| C. | Less susceptible to fat oxidation |
| D. | All of the mentioned |
| Answer» E. | |
| 5. |
Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C? |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 6. |
Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material? |
| A. | Propylene glycol + sorbital impart softness to product |
| B. | Acts as a mold inhibator |
| C. | Serves plasticizing for texture |
| D. | All of the mentioned |
| Answer» E. | |
| 7. |
Which of the following is true about sugar in water soluble solids? |
| A. | With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect |
| B. | Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure |
| C. | None of the mentioned |
| D. | Neither of the mentioned |
| Answer» C. None of the mentioned | |
| 8. |
An antimycotic can be added to the product by _____ |
| A. | Application as esters of the parabens |
| B. | Sprayed onto the surface by diluting in water |
| C. | Application as esters of the parabens & Sprayed onto the surface by diluting in water |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |
| 9. |
Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations. |
| A. | Antibodies |
| B. | Antibacteria |
| C. | Antimycotic |
| D. | All of the mentioned |
| Answer» D. All of the mentioned | |
| 10. |
Dog and cat food are prepared for the consumer in _____ form. |
| A. | Dry cereal-like texture and high moisture content |
| B. | Meat-like texture and high moisture content |
| C. | None of the mentioned |
| D. | Neither of the mentioned |
| Answer» C. None of the mentioned | |
| 11. |
_____ is known to discolor when held at high temperatures for extended periods. |
| A. | Sorbic acid |
| B. | Potassium sorbate |
| C. | Sorbic acid & Potassium sorbate |
| D. | Neither of the mentioned |
| Answer» D. Neither of the mentioned | |
| 12. |
Statement 1: Sorbic acid is an effective fungistatic agent. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |