Science General · Chemistry

Food Processing and Storage

2,542 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

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'.

Multiple choice chemistry chemistry in daily life food spoilage and food preservation methods of preserving food chemicals in food

Which of the following is a food antioxidant?

  1. Butylated hydroxytoluene (BHT)

  2. Butylated hydroxyanisole (BHA)

  3. Saccharin

  4. Both A and B
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Butylated hydroxytoluene is  an organic compound primarily used as an antioxidant food additive.

Butylated hydroxyanisole (BHA) is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.

Saccharin is an artificial sweetener.

Option D is correct.
Multiple choice chemistry chemistry in daily life food spoilage and food preservation methods of preserving food chemicals in food

Which of the following is used for preservation of biological substances and food materials?

  1. Liquid ammonia

  2. Liquid dinitrogen

  3. Liquid sulphur dioxide

  4. Carbon dioxide
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Liquid nitrogen has many uses, mainly based on its cold temperature and low reactivity. Examples of common applications include:

1. The freezing and preservation of food products
2. The preservation of biological samples, such as sperm, eggs, and animal genetic sample.
3. Use as a coolant for superconductors, vacuum pumps, and other materials and equipment.
4. Use in cryotherapy to remove skin abnormalities.
5. The shielding of materials from the oxygen exposure
6. The quick freezing of water or pipe to allow work on them when valves aren't available
8. A source of extremely dry nitrogen gas.

Multiple choice evs - i methods of preserving food food spoilage and food preservation chemicals in food food chemistry

Which of the following are used as food preservative?

  1. Table salt

  2. Sodium hydrogen carbonate

  3. Cane sugar

  4. Benzoic acid
Reveal answer Fill a bubble to check yourself
A,C Correct answer
Explanation
A preservative is a substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent  decomposition by microbial growth or by undesirable chemical changes.

Food preservation usually involves preventing the growth of bacteria,fungi (such as yest), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity.

The earliest cultures have used sugar as a preservative, and it was  commonplace to store fruit in honey. Similar to pickled foods, sugar cane was brought to Europe through the trade routes. In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. Typical pickling agents include  table salt.

Hence A & C are correct options.
Multiple choice chemistry chemistry in daily life food spoilage and food preservation methods of preserving food chemicals in food

Salt is used in our food because:

  1. it makes the food tasty

  2. we sweat and lose salt

  3. it helps in production of hydrochloric acid required to digest the food

  4. it makes water absorb food particles better
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

It balances the sweetness and helps suppress other flavors, such as bitterness. Salt contains the element sodium, which is an essential nutrient need by the body in Small amounts. When salt is added to processed meats, it restructures the proteins, which then act as binding and emulsifying agents.

Multiple choice evs - i methods of preserving food food spoilage and food preservation chemicals in food food chemistry

Which of the following is used as a food preservative?

  1. Citric acid

  2. Sucralose

  3. Salts of sorbic acid

  4. Ascorbic acid
Reveal answer Fill a bubble to check yourself
A,C,D Correct answer
Explanation
Citric acid is used both as a natural flavor enhancer and preservative in a variety of foods, such as jams and jellies, canned fruits and vegetables. It's also used in ice cream, fruit drinks, candy, and carbonated beverages.
Sucralose is an artificial sweetener and sugar substitute.
Sorbic acid and its salts, such as sodium sorbate, potassium sorbate, and calcium sorbate, are antimicrobial agents often used as preservatives in food and drinks to prevent the growth of mold, yeast, and fungi. In general the salts are preferred over the acid form because they are more soluble in water, but the active form is the acid.
Ascorbic acid is a popular natural ingredient preservative. It can be used as a preservative in a vast array of food products, including bread, cured meats, jams and jellies, and other sauces and spreads.
therefore option A, C and D are correct
Multiple choice chemistry water and air and their importance natural cycles and resources constituents of air component of air - nitrogen

State True or False.
Liquid nitrogen is used as a refrigerant to preserve biological specimens.

  1. True

  2. False
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Liquid nitrogen is used as a refrigerant to preserve biological specimens because of its low temperature (-196$^o$) that does not cause cell breakdown or affect any other cellular mechanisms.

Multiple choice chemistry introduction to acid and base neutralisations in everyday life acids and bases in daily life neutralisation reaction

Which of the following is used as preservative and flavoring agent?

  1. Phophoric acid

  2. Sulphuric acid

  3. Citric acid

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

As it is one of the stronger edible acids, the dominant use of citric acid is as a flavoring and preservative in food and beverages, especially soft drinks. Citric acid is a naturally occurring preservative used in many applications including canning, flavoring, cleaning, and even photography development.

Multiple choice biology animals in daily life introduction to reproduction poultry farming food from animals

The fresh egg can be distinguished from rotten by putting them in a bowl of water, how?

  1. Rotten egg will float but fresh does not

  2. Fresh egg float but rotten does not

  3. Rotten egg shell ruptured

  4. Fresh egg shell ruptured
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
The kept secrete in determining an Egg's freshness is to see if it sinks in water. If the Eggs shrink into the bottom and lay flat on their side, they are still
fresh. However, if they sink, but stand on one end at the bottom of the glass or bowl they are not as fresh but still edible. Floating is indeed a sign of less-than-fresh Eggs, but the size of the air pocket is determined by evaporation of moisture from the egg. Evaporation isn't desirable but it's not the same as spoilage. Thus of course if any Egg float to the top they shouldn't be eaten. The science behind this is based on the fact that Eggshells are semipermeable, which means air can get through.
Option A is correct.