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

Heating milk at $65^{0}$ followed by sudden cooling is Known as ______________.

  1. Sterilization

  2. Preservation

  3. Pasteurization

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

Pasteurization involves heating a liquid, such as milk, to a specific temperature (often around 63-65 degrees Celsius) followed by rapid cooling to destroy pathogens without significantly altering the product's quality.

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

Food material can be preserved at

  1. High temperature

  2. Osmotic pressure

  3. Low temperature

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

Food material can be preserved at high temperature, that is either by heating or boiling. Usually a process followed for cooked food and milk to prevent it from being spoilt due to microbial action

Using osmosis as a method of preservation - where sugar or salt is added to preserve food, this increases the ionic concentration on the outside, so food material loses water through exosmosis. Removal of water prevents microbial infestation and increases the shelf life of food. Used for preservation of fish, fruits and vegetables
Low temperature or refrigeration - cold storage, for preservation of fish, fruits, vegetables. Increases shelf life of cooked food
So, the correct answer is 'All of the above'

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

Milk is heated to $72^0$ C for 30 minutes and then suddenly cooled to $12^0$ C. Microbes are killed without causing damage to the taste and quality of milk. Name this process.

  1. Dehydration

  2. Pasteurisation

  3. Boiling

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

The process described, heating milk to a specific temperature and then cooling it suddenly to kill microbes while preserving quality, is the definition of pasteurization.

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

Pasteurization means

  1. Vaccination for a baby against small pox
  2. Sterilization in steam cooker at 100$^o$C for 10 minutes
  3. Heating milk or other liquids to 60$^o$C to 70$^o$C for short duration

  4. A technique of curing people bitten by mad dogs
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Pasteuriziation is the process of sterilization. In this, packaged and non-packaged milk and other liquids are heated with mild heat, that is 60$^o$C to 70$^o$C for short duration in order to eliminate pathogens and extend shelf-life. The process was first developed by Louis Pasteur in 1864.

Thus, the correct answer is 'Heating milk or other liquids to 60$^o$C to 70$^o$C for short duration.'

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

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

  1. Sterilization

  2. Pasteurisation

  3. Nitrification

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

Pasteurization is the process of sterilization. In this, packaged and non-packaged food items are heated at 62$^o$C for 30 minutes and then cooled. This is done in order to eliminate pathogens and extend the shelf-life of food. This process frees food materials from vegetative forms of all pathogenic bacteria. This method was introduced by Louis Pasteur.

Thus, the correct answer is 'Pasteurization.'

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

Pasteurisation frees food stuffs of

  1. All bacteria

  2. All living organisms

  3. Vegetative forms of bacteria

  4. Vegetative forms of all pathogenic bacteria
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Pasteuriziation is the process of sterilization. In this, packaged and non-packaged food stuffs are heated with mild heat, that is 60$^o$C to 70$^o$C for short duration in order to eliminate pathogens and extend shelf-life. This process frees food stuffs of vegetative forms of all pathogenic bacteria. The process was first developed by Louis Pasteur in 1864.

Thus, the correct answer is 'Vegetative forms of all pathogenic bacteria.'

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

In pasteurisation, milk and liquors are _______________.

  1. Super cooled to kill germs

  2. Super heated to kill germs

  3. Heated below boiling point for several hours

  4. Heated well below boiling point for 20-30 minutes.
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Answer is option D "Heated well below boiling point for 20-30 minutes"
Pasteurization process eliminates pathogens and increase shelf-life of milk and liquids. Vat pasteurization process heats milk and liquids below boiling temperature for 20-30 minutes and is used primarily in the dairy industry for preparing milk for making starter cultures in the processing of cheese, yogurt, buttermilk and for pasteurizing some ice cream mixes.
Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

Steaming of food may lead to___________.

  1. Change in colour

  2. Sterilization

  3. Preservation

  4. Both B and C
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Steaming is a moist-heat cooking method that can help sterilize food surfaces and contribute to preservation by killing microorganisms, thereby extending the shelf life of the food.

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

Which of the following is the reason for the preservation of food by boiling?

  1. High temperature kills the bacteria by denaturing the proteins

  2. It stops the chemical reaction

  3. It changes the colour of the food

  4. All of the above
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation
Option A is correct.
At high-temperature bacteria present in the food are killed. Also, it will not affect the quality of minerals present in the food.
But, there must be some temperature, like here more than $ 100^{\circ}c$ is required to kill the bacteria.
So, this method is mainly adopted everywhere. (i.e. Boiling)
Multiple choice evs eat when you need food poisoning and food preservation methods food spoilage, adulteration and preservation food spoilage and adulteration

High temperature helps in the reduction of __________________.

  1. Food poisoning

  2. Nutritional quality

  3. Food texture

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

High-temperature processing is primarily used to kill harmful bacteria and pathogens, which significantly reduces the risk of food poisoning.

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

A treatment that keeps milk fresh for several weeks is

  1. Ultraviolet treatment

  2. Ultraheat treatment

  3. Infra-red treatment

  4. Freeze chilling treatment
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

UHT (Ultra High Temperature) treatment involves heating milk to very high temperatures (135-150 degrees Celsius) for a few seconds, which allows it to be stored at room temperature for several weeks or months.

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

Food additive is

  1. Preservative and flavour

  2. Sweetener

  3. Stabilizer

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

Food additives include a wide range of substances added to food to maintain or improve safety, freshness, taste, texture, or appearance, such as preservatives, sweeteners, and stabilizers.