Science General · Chemistry

Food Processing and Storage

2,379 Questions

Food processing and storage principles focus on preservation techniques, packaging methods, and preventing microbial contamination. These topics are essential for general science sections in various competitive examinations. Questions explore pasteurization, canning, chemical preservation, and safe food handling practices.

Food preservation methodsPasteurization techniquesFood packaging materialsMicrobial contamination preventionCryopreservation concepts

Food Processing and Storage Questions

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Food can be kept unspoiled at

  1. High temperature

  2. Low temperature

  3. Osmotic temperature

  4. All the above
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Food can be kept for longer duration and unspoiled at low temperature than in ordinary temperature because bacterial multiplication is greatly reduced. At room temperature, bacteria grow rapidly. When food is stored at cold temperature, bacteria enter a dormant stage. Also, the water content of the food freezes in cold storage. This prevents bacteria from multiplying and food spoiling.

Thus, the correct answer is 'Low temperature.'

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Food products are kept in cold storage or refrigerator in order to

  1. Make them tasty

  2. Use in off-season

  3. Maintenance of freshness, longevity and taste due to low respiration

  4. Keep them cool
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Respiration uses stored starch and enhances ageing process. Food products like fruits and vegetables are kept in cold storage or refrigerator to maintain its freshness, longevity and taste. This is possible due to low respiration rate at low temperature. 

Thus, the correct answer is option C.

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Food can be preserved by

  1. Low temperature

  2. High temperature

  3. Osmotic pressure

  4. All the above
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Respiration uses stored starch and enhances ageing process. Food products like fruits and vegetables are preserved by keeping them at low temperature to maintain its freshness, longevity and taste. This is possible due to low respiration rate at low temperature. 

So, the correct answer is 'Low temperature'

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Why are raw foods kept below in refrigerators while cooked foods are kept above

  1. For proper handling and storage

  2. Cooked food requires 5C while raw foods require 10C for low temperature preservation

  3. Cooked food stays fresh at 3C while raw foods do so at 5C

  4. Cooked food remains fresh for longer 4| period at 5C while raw foods do so at 3C
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Bacteria can grow in the cooked food from 5C to 60C. So, it is better to store cooked food at 3C whereas raw food at 5C.

That is why cooked food places above and the raw food is placed below in the refrigerators.
So the correct option is C.

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Articles kept in refrigerator for several days get spoilt due to

  1. Frequent electricity failures

  2. Non-killing of contaminant microorganism

  3. Slow conversion of starch to sugar

  4. Slow breakdown of vitamins and proteins
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Refrigeration slows down the growth of microorganisms but does not kill them. If food is kept for too long, the existing microorganisms eventually cause spoilage.

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Raw vegetables to be preserved in deep freezers must be pretreated with

  1. Food preservatives

  2. Sprayed with disinfectants

  3. Dipped in hot water

  4. All of the above
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Blanching, which involves dipping vegetables in hot water or steam for a short time, is a standard pretreatment before deep freezing to inactivate enzymes and preserve quality.

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Cryopreservation is :

  1. Preservation of living beings in chemicals.

  2. Preservation at very low temperature.

  3. Preservation through exposure to irradiation.

  4. Preservation through use of gases
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Cryopreservation is a technique used to preserve organelles, cells, tissues, or embryos by cooling them to very low temperatures, typically using liquid nitrogen.

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

It is unwise to thaw meats

  1. In a microwave oven

  2. In the refrigerator

  3. Under cool running water

  4. At room temperature
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Meat, poultry and their products are perishable food as they get easily spoiled. Thus, they must be kept at a safe temperature during thawing. They are safe indefinitely while frozen. Perishable foods should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours but at temperature 40 °F or below for safety of products.
Therefore, the correct answer is option D.
Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

The main purpose of dehydration of food is ______________.

  1. To increase the microbial activity

  2. To decrease the microbial activity

  3. To reduce the moisture content

  4. Both B and C
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Dehydration is an ancient technique of level preservative which is performed by extracting moisture hence inhibiting the growth of microorganisms which may lead to several diseases.
Thus decreasing microbial activity and reducing the moisture content.
Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Which of the following food preservation technique is mainly used to decrease the moisture content of the food?

  1. Pasteurization

  2. Sterlization

  3. Dessication/ Drying

  4. None of the above
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation
Desiccation is also known as drying or dehydration. This is an ancient technique of food preservation in which food is dried thus initiating the growth of bacteria, yeast and moulds through the removal of water.
Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Fruit, meat and milk are preserved at room temperature by the process of

  1. Pasteurisation

  2. Fridge

  3. Dehydration

  4. Vernalisation
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

There are various methods of preserving the food items. These methods include Pasterurisation (high temperature), Fridge (low temperature), dehydration (drying), etc. Fruit, meat and milk can be preserved at room temperature by the process of dehydration. This is the most easiest and oldest method of preservation. In this, the water or moisture is removed from the food. This inhibits the growth of microorganisms and increases the shelf life of food. Vernalisation is a process of induction of flowering process in plants by exposure to the prolonged cold temperature.

Thus, the correct answer is 'Dehydration.'

Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Dehydration reduces the growth of bacteria because_______________________.

  1. It destroys the protein

  2. It reduces the water which is required for bacterial activity

  3. It increases the acid content of the food

  4. All of the above
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation
Reduction of water intake in cells of bacteria presents their growth and germination of spores.
When water activity is decreased, the lag phase of bacteria is increased thus decreasing the growth rate on other hand.
Multiple choice evs - i methods of preserving food food spoilage and food preservation food poisoning and food preservation methods food spoilage, adulteration and preservation

Ancient methods of food preservation include

  1. Pasteurizing and sterilizing

  2. Canning, blanching, and irradiating

  3. Freezing and boiling

  4. Drying, smoking, and fermenting
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Ages-old food preservation techniques include drying, smoking, cooling, freezing, fermenting, salting, pickling, and canning. Drying and smoking are one of the most ancient methods of food preservation. It works because it removes much of the food's water. Without adequate water, microorganisms cannot multiply and chemical activities greatly slow down. Prehistoric cave dwellers heat-dried meat and fish, which probably led to the development of smoking as another way to preserve these foods. Fermentation was particularly useful for people in southern climates, where cooling and freezing were not practical. When a food ferments, it produces acids that prevent the growth of organisms that cause spoilage. Grapes, rice, and barley were fermented into wine and beer by early people. Fermentation also was used to produce cheese and yogurt from milk.
Therefore, the correct answer is option D.
Multiple choice history the making of a global world causes of nazism feudalism in europe british exploitation of the indian economy

What were the advantages of invention of refrigerated ship?

  1. This reduced the shipping costs and lowered meat prices in Europe.

  2. The poor in Europe could now consume a more varies diet.

  3. To the earlier, monotony of Bread and potatoes many, not all could add meat, butter or egg.

  4. All of above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Advantages of invention of refrigerated ship-
1-This reduced the shipping costs and lowered meat prices in Europe.
2-The poor in Europe could now consume a more varies diet.
3-To the earlier, monotony of Bread and potatoes many, not all could add meat, butter or egg.
4- Better living conditions promoted social peace within the country and supported for imperialism abroad.

Multiple choice biology chemical coordination in plants ethylene plant hormones plants and animal hormones

Choose the correct answer from the alternatives given.
When mature green tomatoes are put in a sealed plastic bag, they remain green for several days. But, if one or two ripe apples are kept alongwith green tomatoes in the sealed container, the tomatoes turn red within a few days. It may be due to the fact that ripe apples:

  1. produce ethylene which induces tomato ripening

  2. remove carbon dioxide which initiates fruit ripening

  3. absorb ethylene which induces tomato ripening

  4. absorb carbon dioxide released from green tomatoes
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Ethylene is highly effective in fruit ripening. It enhances the respiration rate during ripening of the fruits. 

So, the correct option is 'produce ethylene which induces tomato ripening'.