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

Which of the following terms correctly defines pasteurisation?

  1. Action done by rhizobium

  2. Using of chemical preservatives in food

  3. A method of milk preservation

  4. Anaerobic respiration

  5. Use of antibiotics
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

A method of milk preservation in which milk is heated to 70 degrees for 15 to 30 seconds and then suddenly chilled and stored.

Multiple choice

Which of the foolowing methods is used for storage of potatoes in large scale?

  1. Industrial refrigerators

  2. Stored at room temperature

  3. Cold storage

  4. Stored at high temperatures
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Cold storage facilities are essential for large-scale potato storage to prevent sprouting and rotting. Potatoes are stored at temperatures between 2-4°C with controlled humidity and ventilation. Room temperature storage leads to rapid spoilage, while high temperatures cause sprouting and spoilage. Industrial refrigerators are used for cold storage.

Multiple choice

Which one of the following properties of heat helps in increasing the shelf life of food ?

  1. The objects expands on heating and contracts after cooling.

  2. After being heated, the material of the object can undergo a change in its state.

  3. Heat can accelerate chemical reactions.

  4. Heat can kill the harmful bacteria and germs in any food items.
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Heat can kill the harmful bacteria and germs. This property of heat helps in keeping the food items, preserved for a longer time. This is why, food is heated to increase its shelf life.

Multiple choice

What will happen to spoiled milk?

  1. It will look like curd.

  2. It will produce yellow colour.

  3. It will be sweet in taste.

  4. It will show no change.
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

It will look like curd and on boiling it will become cheese like substance.

Multiple choice

Pickles or chutney are kept in

  1. dried bottles or jars

  2. wet jars

  3. open jars

  4. unclean jars
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

The jars must be properly cleaned and dried. So that pickles can be kept in good condition for a long time.

Multiple choice

Why is high temperature dangerous to a human?

  1. Because proteins are used up quickly.

  2. Because fats are oxidized.

  3. Because enzymes are denatured.

  4. Because BMR is lowered.

  5. Because carbohydrates are oxidized.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

At high temperature the enzymes get denatured in the body and their chemical reactivity ceases. That is  why it  is necessary to take immediate precaution, if there is rise in body temperature.

Multiple choice

Why is heat used to sterilize nonliving objects in tissue culture?

  1. Proteins are denatured at temperature above 55oC.

  2. Proteins lose their tertiary structures due to break down of bonds.

  3. Both are correct.

  4. Proteins synthesis does not occur at high temperature.

  5. Both are incorrect.
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Heat is used to sterilize nonliving objects in tissue culture as the proteins are natured and their tertiary structures are lost at high temperature.

Multiple choice

The spoilage of food can be prevented by keeping it in cold storage. Which of the following could be the possible reason for this?

  1. Reduced respiration of bacteria.

  2. Reduced enzyme activity of bacteria.

  3. Reduced enzyme activity in substrate molecule.

  4. More availability of pure oxygen in cold storage.

  5. More availability of digestive enzymes in cold storage.
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Enzymatic activity reduces at extreme low or high temperatures. That is why it is advised to store the food at cold places so as to prevent it from bacterial attack.