McqMate
| 101. |
As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: as the moisture content of a food decreases, a restraint is observed on the | |
| 102. |
85 for food items is considered to be very dry for substances. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» B. true, true | |
| Explanation: when there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity. even a water activity as | |
| 103. |
Which of the following is true when a solute is added to water? |
| A. | concentration of water is increased |
| B. | interaction with solute may break or increase the water structures |
| C. | none of the mentioned |
| D. | neither of the mentioned |
| Answer» B. interaction with solute may break or increase the water structures | |
| Explanation: when a solute is added to water, concentration of water is reduced and interaction with solute may break or increase the water structures. | |
| 104. |
If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: if a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb. | |
| 105. |
Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion. | |
| 106. |
Select the incorrect statement from the following option. |
| A. | osmosis is the phenomenon by virtue of which flow of solvent takes placefrom low concentration to high concentration through a semi-permeable membrane |
| B. | the flow continues till the concentration is equal on both the sides |
| C. | the driving force of osmosis is osmotic pressure |
| D. | osmosis is used for the treatment of waste water |
| Answer» D. osmosis is used for the treatment of waste water | |
| Explanation: reverse osmosis is used for the treatment of waste water. all the other options are correct. osmosis is the phenomenon by virtue of which flow of solvent takes placefrom low concentration to high concentration through a semi-permeable membrane. | |
| 107. |
The process of reverse osmosis is also known as |
| A. | hyper-filtration |
| B. | double-filtration |
| C. | double-osmosis |
| D. | hyper-osmosis |
| Answer» A. hyper-filtration | |
| Explanation: the process of reverse osmosis is also known as super- or hyper-filtration. it is a process by which a solvent passes through a porous membrane in the direction opposite to that for natural osmosis when subjected to a hydrostatic pressure greater than the osmotic pressure. | |
| 108. |
Which of the following is not an application of reverse osmosis? |
| A. | desalination |
| B. | reclamation of minerals |
| C. | for dialysis in hospitals |
| D. | for industrial use |
| Answer» D. for industrial use | |
| Explanation: reverse osmosis is not used for industrial purpose. all the other options are | |
| 109. |
Select the incorrect statement about reverse osmosis from the following option. |
| A. | it is simple and reliable process |
| B. | it is relatively energy efficient |
| C. | it operates at a comparatively high temperature |
| D. | the life of an spm is about 2 years and it can be easily replaced within a few minutes |
| Answer» C. it operates at a comparatively high temperature | |
| Explanation: reverse osmosis operates at a comparatively low temperature. all the other options are correct. it is simple and reliable process, relatively energy efficient. the life of an spm is about 2 years and it can be easily replaced within a few minutes. | |
| 110. |
The pH for the potable water should be in the range of |
| A. | 5-6 |
| B. | 7-8.5 |
| C. | 9-10 |
| D. | 12-13 |
| Answer» B. 7-8.5 | |
| Explanation: the ph for the potable water should be in the range of 7-8.5. it should not be acidic and also should not have a high value of basicity. hence, it’s value should be in the neutral range. | |
| 111. |
The total hardness of the potable water should be less than |
| A. | 500 ppm |
| B. | 700 ppm |
| C. | 900 ppm |
| D. | 1000 ppm |
| Answer» A. 500 ppm | |
| Explanation: the total hardness of the potable water should be less than 500 ppm. water having hardness more than 500 ppm is not safe for consumption. | |
| 112. |
Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying? |
| A. | cost |
| B. | time of drying |
| C. | quality of drying |
| D. | none of the mentioned |
| Answer» A. cost | |
| Explanation: dehydration under optimal conditions is more expensive than sun drying. | |
| 113. |
Which of the following is NOT a method of controlling biological forces on food supply? |
| A. | packaging and chemical additives |
| B. | reducing free water content |
| C. | increasing osmotic pressure |
| D. | none of the mentioned |
| Answer» A. packaging and chemical additives | |
| Explanation: packaging and chemical additives is a method of controlling chemical forces. | |
| 114. |
Which of the following is an advantage/use of dried food items? |
| A. | lesser cost and minimum labor required |
| B. | limited processing equipment and minimum food storage requirements |
| C. | reduction in distribution costs |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: the entire mentioned are advantages/uses of dried food items. | |
| 115. |
Moisture content of a substance which exerts as equilibrium vapour pressure less than of the pure liquid at the same temperature is referred to as |
| A. | bound moisture |
| B. | unbound moisture |
| C. | moisture |
| D. | total moisture |
| Answer» A. bound moisture | |
| Explanation: the bound moisture is the | |
| 116. |
Moisture content of the solid which exerts an equilibrium vapour pressure equal to that of pure liquid at the given temperature is the |
| A. | bound moisture |
| B. | unbound moisture |
| C. | moisture |
| D. | total moisture |
| Answer» B. unbound moisture | |
| Explanation: the unbound moisture is the moisture that evaporates and is lost during the constant rate period as given in the following | |
| 117. |
Dryers heated by dielectric, radiant or microwave energy are |
| A. | adiabatic |
| B. | non-adiabatic |
| C. | isobaric |
| D. | isothermal |
| Answer» B. non-adiabatic | |
| Explanation: the microwave energy supplied is non-adiabatic in nature, i.e. the heat energy is not lost to the surroundings. it | |
| 118. |
Which one of the following is best suited for heat sensitive feed? |
| A. | freeze-drying |
| B. | flash drying |
| C. | furnace drying |
| D. | ice drying |
| Answer» A. freeze-drying | |
| Explanation: freeze drying is a dehydration process operated at very low temperature and pressure, on a feed which gets frozen after which the water is removed as ice by sublimation. as we go by the definition, there is literally no use of high temperatures for | |
| 119. |
Which one of the following batch-type dryer is the most versatile one, which can handle fouling to sensitive fluids? |
| A. | drum dryer |
| B. | pan – dryer |
| C. | agitated dryer |
| D. | furnace dryer |
| Answer» C. agitated dryer | |
| Explanation: agitated dryer is the most versatile dryer as it has the ability to handle large feed, fouling/scaling feeds, crystallising feed and many others by its advanced methods of blades. | |
| 120. |
What is the name of the following dryer? |
| A. | drum dryer |
| B. | pan – dryer |
| C. | agitated vacuum dryer |
| D. | furnace dryer |
| Answer» A. drum dryer | |
| Explanation: a drum dryer as given in the diagram above, a mixture of feed having quality solid suspension which is to be dried, is fed to it from the top the rotating drums which there after forms a thin layer on the surface of the rotating drum, which then falls as a powdered product at the bottom. | |
| 121. |
Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» B. true, true | |
| Explanation: freezing with nitrogen or carbon dioxide gas is rapid freezing. super cooling is a property of food products. | |
| 122. |
When the crystallization process takes place for a long time, the size of the crystals is |
| A. | small |
| B. | large |
| C. | no crystals formed |
| D. | none of the mentioned |
| Answer» B. large | |
| Explanation: when the crystallization process takes place for a long time, the size of the crystals is large. | |
| 123. |
Ice crystals in frozen meat should be formed by rapid crystallization. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: ice crystals in frozen meat should be formed by rapid crystallization because rapidly formed ice crystals, when thawed, are absorbed by the meat. large ice crystals which are formed due to prolonged crystallization damage the tissue of the meat and when they melt, the structure of the meat is not restored. | |
| 124. |
Statement 1: When sugar is added to water, water does not or negligibly expands. Statement 2: Jams do not expand on solidifying. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» B. true, true | |
| Explanation: when sugar is added to water, water does not or negligibly expands. jams do not expand on solidifying. | |
| 125. |
Heat loss in the storage chamber of foods is in which of the following forms? |
| A. | heat loss from the walls of the chamber |
| B. | heat loss due to opening and closing of the frozen food chamber |
| C. | heat loss due to the person in charge of the maintenance |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: heat loss in the storage chamber of foods is via all of the mentioned ways. | |
| 126. |
Work required in maintaining a chamber at a certain temperature is dependent on |
| A. | temperature of outside air |
| B. | surface area of the storage chamber |
| C. | amount and kind of insulation material |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: all of the mentioned are factors on which work required in maintaining a chamber at a certain temperature is dependent on. | |
| 127. |
Which of the following is true about packaging food prior to freezing? |
| A. | insulates the food |
| B. | controls dehydration |
| C. | insulates the food & controls dehydration |
| D. | neither of the mentioned |
| Answer» C. insulates the food & controls dehydration | |
| Explanation: both of the mentioned are true about packaging food prior to freezing. | |
| 128. |
Which of the following is a result of freezer burn? |
| A. | irreversibly changes color, texture, flavor and nutritive values of frozen foods |
| B. | roast beef turns light brown |
| C. | dehydration of food items takes place |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: all of the mentioned are results of freezer burn. | |
| 129. |
Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues. | |
| 130. |
Pork has a higher shelf life than beef. |
| A. | true |
| B. | false |
| Answer» B. false | |
| Explanation: beef has a higher shelf life than pork. beef can stay for two years without becoming rancid whereas pork cannot stay after six months of storage. | |
| 131. |
Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)? |
| A. | minerals |
| B. | vitamins |
| C. | fats |
| D. | proteins |
| Answer» B. vitamins | |
| Explanation: vitamin loses are there in all stages of the food industry. | |
| 132. |
Enzyme activity is more in super cooled water than in crystallized water at the same temperature. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: enzyme activity is more in | |
| 133. |
Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: there is no change in the freezing curve of lamb but there is a notable change in the freezing curve of beef. | |
| 134. |
We divide the temperature/enthalpy diagram into a number of zones such that the curves of both the condensing stream and the coolant can be regarded as being reasonably linear. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: in the thermal design of condenser it is impossible to assign a single demanding temperature difference and an | |
| 135. |
Which process in the refrigeration diagram is represented as the heat rejection process? |
| A. | 3-4-5-6 |
| B. | 2-3’-3-4 |
| C. | 3’-3-4-5 |
| D. | 3’-3-4 |
| Answer» B. 2-3’-3-4 | |
| Explanation: the process 2-3’-3-4 is the cumulative heat rejection process with | |
| 136. |
The process 2-3’ is known as the |
| A. | evaporation |
| B. | de-superheating process |
| C. | condensation |
| D. | superheating process |
| Answer» B. de-superheating process | |
| Explanation: the process 2-3’-3-4 is the cumulative heat rejection process of a condenser with | |
| 137. |
Which one of the following pathway represents the condensation process of the refrigerant in a refrigeration cycle? |
| A. | 2-3’ |
| B. | 3-4 |
| C. | 3′-3 |
| D. | 1-2 |
| Answer» C. 3′-3 | |
| Explanation: the process 2-3’-3-4 is the cumulative heat rejection process of a condenser with | |
| 138. |
Which of the following is valid when it comes to the future of antibiotics in food? |
| A. | should have no harmful effect on man when taken by mouth and preferably should be metabolizable |
| B. | the economy of use, ease of use and reliability of control and detection must exist |
| C. | preferably compatible with other methods of permanent preservation |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: all of the mentioned are valid when it comes to the future of antibiotics in food. | |
| 139. |
Which of the following is a naturally occurring antioxidant? |
| A. | hydroquinone |
| B. | ascorbic acid |
| C. | vitamin e |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: all of the mentioned are naturally occurring antioxidants. | |
| 140. |
Which of the following is true about synergism? |
| A. | the mechanism of synergism depends on the nature of synergist, the antioxidant and the fat |
| B. | synergists do not have antioxidant properties alone |
| C. | when two or more antioxidants combine, a greater effect than a single antioxidant is produced. this is referred to as synergism |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: all of the mentioned is true about synergism. | |
| 141. |
1%. |
| A. | calcium |
| B. | magnesium |
| C. | sodium |
| D. | all of the mentioned |
| Answer» A. calcium | |
| Explanation: calcium salts are used in many fruit processing operations in concentrations below 0.1%. | |
| 142. |
Which of the following is the use of waxing in plant tissues? |
| A. | reduces shrinkage losses |
| B. | reducing water losses due to evaporation |
| C. | thick leads to anaerobic respiration conditions and thin coat offers little control over moisture losses |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: all of the mentioned are uses of waxing in plant tissues. | |
| 143. |
When the coloring is truly artificial, the food statement “food color added” needs to be added. |
| A. | true |
| B. | false |
| Answer» B. 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”. | |
| 144. |
What cannot be a size of membrane? |
| A. | nano porous |
| B. | macroporous |
| C. | microporous |
| D. | non-porous |
| Answer» A. nano porous | |
| Explanation: a membrane cannot be nano porus. | |
| 145. |
If the pressure drop(ΔP) is 1000 units, the flux(J) is 50 units,what is the hydraulic membrane permeability? |
| A. | 0.02 |
| B. | 0.04 |
| C. | 0.05 |
| D. | 0.06 |
| Answer» C. 0.05 | |
| Explanation: since l= j/Δp, l= 0.05 . | |
| 146. |
If the pressure drop(ΔP) is 1000 units, the flux(J) is 60 units,what is the hydraulic membrane permeability? |
| A. | 0.02 |
| B. | 0.04 |
| C. | 0.05 |
| D. | 0.06 |
| Answer» D. 0.06 | |
| Explanation: since l= j/Δp, l= 0.06 . | |
| 147. |
If the pressure drop(ΔP) is 1000 units, the flux(J) is 40 units,what is the hydraulic membrane permeability? |
| A. | 0.02 |
| B. | 0.04 |
| C. | 0.05 |
| D. | 0.06 |
| Answer» B. 0.04 | |
| Explanation: since l= j/Δp, l= 0.04 . | |
| 148. |
If the pressure drop(ΔP) is 500 units, the flux(J) is 50 units,what is the hydraulic membrane permeability? |
| A. | 0.01 |
| B. | 0.04 |
| C. | 0.05 |
| D. | 0.06 |
| Answer» A. 0.01 | |
| Explanation: since l= j/Δp, l= 0.01 . | |
| 149. |
If the pressure drop(ΔP) is 200 units, the flux(J) is 100 units,what is the hydraulic membrane permeability? |
| A. | 0.02 |
| B. | 0.04 |
| C. | 0.5 |
| D. | 0.6 |
| Answer» C. 0.5 | |
| Explanation: since l= j/Δp, l= 0.5 . | |
| 150. |
If the pressure drop(ΔP) is 1000 units, the flux(J) is 200 units,what is the hydraulic membrane permeability? |
| A. | 0.2 |
| B. | 0.4 |
| C. | 0.5 |
| D. | 0.06 |
| Answer» A. 0.2 | |
| Explanation: since l= j/Δp, l= 0.2 . | |
| 151. |
Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora. |
| A. | true |
| B. | false |
| Answer» A. true | |
| Explanation: the statement is true. | |
| 152. |
Which of the following statements is true? |
| A. | multi-target preservation helps to target many factors such as ph, temperature etc and hence helps fight all types of microbes |
| B. | it is desired to reduce the antagonist effects |
| C. | sometimes hurdle technology has antagonist effects |
| D. | all of the mentioned |
| Answer» D. all of the mentioned | |
| Explanation: multi-target preservation helps to target many factors such as ph, temperature etc and hence helps fight all types of microbes. sometimes, instead of having a positive effect, hurdle technology has antagonist effects. this means that the combination of techniques used for food preservation don’t kill the microbes already present and just inhibit the growth. it could | |
Done Reading?