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 physics spectra the electromagnetic spectrum electromagnetic spectrum electromagnetic waves

UV Rays are useful for 

  1. Sterilizing purposes

  2. Detecting purity of gems, ghee, etc

  3. Producing Vitamin D in food of plants and animals

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

All of the options are uses of UV Radiations. 

It can sterilize many substances. Most important application is water sterilization which is used in modern water purifiers.
Fluorescence tests in Ruby and Sapphire allows detecting purity of gems.
Some components of UV light plays key role in Vit D synthesis.

Multiple choice biology animal behaviour ethology natural selection coordination in human beings- chemical control endocrine system in humans

Breast milk at room temperature can be stored for

  1. 4 hrs

  2. 8 hrs

  3. 12 hrs

  4. 24 hrs
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Colostrum is a milky fluid that comes from the breasts of humans, cows, and other mammals the first few days after giving birth, before true milk appears. It contains proteins, carbohydrates, fats, vitamins, minerals and proteins (antibodies) that fight disease-causing agents such as bacteria and viruses. Antibody levels in colostrums can be 100 times higher than levels in regular cow’s milk.

 Secretin is a peptide hormone that regulates water homeostasis throughout the body, and influences the environment of the duodenum. 
Rennin is also called as chymosin, protein-digesting enzyme that curdles milk by transforming caseinogen into insoluble casein. 
Serotonin or 5-hydroxytryptamine is a monoamine neurotransmitter. 
Therefore, the correct answer is option B.

Multiple choice evs science of kitchen balanced diet and malnutrition assimilation of food components and importance of food assimilation of food and egestion busy at work - our internal organs

Diarrhea through food can be avoided by

  1. Eating raw food

  2. Refrigerating the food

  3. Thawing of food again and again

  4. None of the above
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Serve food right away or refrigerate it after it has been cooked or reheated. Leaving food out at room temperature can encourage growth of bacteria. Wash work surfaces frequently to avoid spreading germs from one food item to another. Use the refrigerator to thaw frozen items or try putting plastic-wrapped frozen items in a bowl of cold water to thaw. 

Multiple choice botany bacteria bacteria - friend and foe useful and harmful bacteria bacteria; benefits and harmful effects

When milk is heated at 62$^o$C for 30 minute and then cooled, the process is called as

  1. Sterilization

  2. Pasteurization

  3. Nitrification

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

Sterilization refers to a technique that makes the desired material/medium/object completely free from all life forms including microbial spores and viruses. It is done by number of methods like boiling, incineration, pasteurization, hot air sterilization etc. Option A is incorrect. Pasteurization is technique wherein heat is applied to liquids (milk, beverages and dairy products) to kill potential agents of infection and spoilage while retaining the flavour and food value. It includes exposure of the liquid to 71.6°C for 15 seconds (flash method) or to 63°–66°C for 30 minutes (batch method) followed by its cooling. Option B is correct. The conversion of ammonia into nitrates is termed as nitrification and is carried out by chemolithotrophic bacteria; Nitrosomonas and Nitrobacter. Freezing refers to maintenance of bacteria under very low temperature that kill fractions of them but the survivors are maintained as dormants for longer periods as they show no metabolic activity; option D is incorrect. Thus, the correct answer is option B. 

Multiple choice botany bacteria bacteria - friend and foe useful and harmful bacteria bacteria; benefits and harmful effects

In bacterial$/$ tissue culture, glassware and nutrients are sterilized through

  1. Water bath at $200^o$C
  2. Dry air oven at $200^o$C

  3. Dehumidifier

  4. Autoclave
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Sterilization by autoclaving is carried out to kill bacteria and other pathogens present in the nutrients, equipment, and materials. In bacterial/ tissue culture, glassware and nutrients are sterilized through autoclave. In this, a pressurized steam is applied with the heat of 121$^0$C for around 15–20 minutes to kill bacteria, spores, and other pathogens.

Thus, the correct answer is 'Autoclave.'

Multiple choice organization of commerce and management warehousing importance, types and documentation in warehousing meaning of warehousing and warehousing introduction to services

Which among the following gives an idea that the goods preserved are perishable?

  1. Cold storage helps to maintain the quality of goods.

  2. It helps to widen the market.

  3. It saves time by providing the goods as and when required.

  4. Processed goods can be graded, packed, and labeled.
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Cold storage helps to maintain the quality of goods gives an idea that the goods preserved are perishable. Cold storage is useful as it helps to store perishable goods for a period of time. Cold storage is crucial as it helps to prolong thhe shelf life of fresh goods.

Multiple choice evs communicable diseases infectious diseases - transmission and prevention infectious diseases and how to prevent them pathogen and their mode of transmission

The factor that is least important to control in order to limit food-borne illness is

  1. Presence of pesticides

  2. Presence of microbes

  3. Temperature of food

  4. Time of incubation

  5. None of the above
Reveal answer Fill a bubble to check yourself
E Correct answer
Explanation

Foodborne illness can be caused by pesticides or medicines in food and naturally toxic substances such as poisonous mushrooms or reef fish. Foodborne illnesses may result from the consumption of food contaminated by microbial pathogens, toxic chemicals or radioactive materials. The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4–5°C to 60 °C. The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness. The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days, depending on the agent, and on how much was consumed. 

Therefore, the correct answer is option E.

Multiple choice physics heat energy transfers heat and heat transfer heat energy transfer transfer of heat

Thermocole lined box is used as a cold storage because.

  1. Thermocole is a bad conductor

  2. It is cheaper

  3. It is easier to construct

  4. None of these
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Thermocole lined box is used as cold storage because these material is a poor conductor of heat . And it has millions of tiny air bubbles that show the progress of heat through material.

Multiple choice botany biotechnology and its applications biotechnology in agriculture gm crops transgenic organisms

Increased flavourful shelf life of Tomato has been achieved by ______________.

  1. Developing better storage technique

  2. Reducing activity of enzyme polygalactourinase

  3. Promoting activity of enzyme polygalacturonase

  4. Enhancing epidermal growth factor
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

The Flavr Savr tomato was engineered by antisense technology to reduce the expression of polygalacturonase, an enzyme that breaks down pectin and causes softening.

Multiple choice biology production of food from animals contribution of louis pasteur discoveries by louis pasteur discovery of microorganisms

Which of the following statements holds good with pasteurization?

  1. Pasteurization removes all the bacteria from milk.

  2. Pasteurization is a synonym for sterilization.

  3. Milk needs to be refrigerated even after pasteurization.

  4. Pasteurized milk causes lactose intolerance.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

a) Pasteurization does not remove all bacteria from milk. It reduces the harmful active bacteria from the milk but it is unable to kill their spores which might erupt again under favourable conditions. 

b) Pasteurization is not a synonym for sterilization because of two processes are very different from each other when it comes to application. Pasteurization is the process where the milk is heated at to a specific temperature for a set period of time to reduce the bacterial population to prevent the spoilage and increase the shelf life. Sterilization kills all forms of living microorganism in the sample along with the spores of microorganism which cannot be done by the pasteurization.
c) Milk needs to be refrigerated even after pasteurization because refrigeration helps to keep the microorganism inactive for longer duration which increases the shelf life of the milk.
d) Pasteurized milk does not cause lactose intolerance because it does not affect or degrade the lactase enzyme which is responsible for lactose digestion in the humans.
So, the correct answer is 'Milk needs to be refrigerated even after pasteurization'.

Multiple choice biology production of food from animals contribution of louis pasteur discoveries by louis pasteur discovery of microorganisms

Which of the following processes are used for increasing the shelf life of milk?

  1. Boiling

  2. Refrigerating

  3. Pasteurizing

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
  • Boiling increases the temperature of milk and kills many bacteria and thus increases the shelf life of milk when compared to raw milk.
  • Refrigeration lowers the temperatures of the growth medium ( milk) making it not suitable for bacterial growth and keeps milk fresh for a particular period of time.
  • Pasteurization is heating milk to high temperatures and cooling down quickly. This process kills many possible pathogens and increases the shelf life of milk to a better extent. (1 day to 2 days)
  • So the correct answer is 'Boiling, Refrigerating, and Pasteurizing'.
Multiple choice biology plant growth other plant hormones cytokinins, ethylene and abscisic acid plant hormones

Bananas can be prevented from overripening by

  1. Maintaining them at room temperature

  2. Refrigeration

  3. Dipping in ascorbic acid solution

  4. Storing in a freezer
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

During ripening process, plants produce ethylene gas. To prevent overripening of bananas, the chemical reaction of ripening process needs to slow down. Cold temperatures will slow down the reaction and hence delay the ripening of banana. However, storing in freezer will slow down the ethylene emission more than refrigerating it.

Thus, the correct answer is option D.

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Apples are generally wrapped in waxed paper to

  1. Prevent sunlight for changing its colour
  2. Prevent aerobic respiration by checking the entry of $O _2$

  3. Prevent ethylene formation due to injury

  4. Make the apples look attractive
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Apples are wrapped with waxes after they are harvested to increase their shelf life till they reach the end consumer. The waxing process closes the pores present on the fruit preventing exchange of gases, thus reduced catabolism and senescence.

So, the correct answer is 'Prevent aerobic respiration by checking the entry of  $O _2$

Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Sodium benzoate is used to preserve

  1. Meat

  2. Fish

  3. Dairy product

  4. Fruit cocktail
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Sodium benzoate is a common chemical preservative used to inhibit the growth of mold, yeast, and bacteria in acidic foods. It is widely used in fruit-based products like fruit cocktails, juices, and jams.