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 biology cell biology and biotechnology agritourism biotechnology commercial applications of biotechnology

What is the most important factor for the growth of pests in stored grains?

  1. The moisture of grains

  2. The temperature of grains

  3. The moisture and temperature of grains

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

High moisture content in stored grains is the primary factor that promotes the growth of fungi and pests, leading to spoilage.

Multiple choice biology food and health adulteration of food food adulteration food and human health

Which of the following is the best way to prevent adulteration?

  1. Sale of kesari gram should be prohibited.

  2. The addition of artificial sweetener should be mentioned on the label.

  3. Use of more than one type of chemical preservative should be prohibited

  4. All of the above
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation
Food adulteration is the mixing of toxic substances in a food item that reduces the nutritional value of the food. Adulterated food is not good for health. Adulteration is done by the sellers to get economic profit. Sometimes adulteration happens unintentionally in the lack of knowledge. Some rules are made under the food adulteration act to prevent the adulteration. For example, adulteration of metanil yellow or khesari dal in arhar dal is prohibited because it causes paralysis. Artificial sweetener is used as adulterant which gives less energy than the natural sugar. Adding more than one type of chemical preservative is banned because some additives have more than one effect. When the additives come in contact, they may react with each other. So, the correct option is D.
Multiple choice zoology asexual reproduction sporulation reproduction in bacteria asexual reproduction in organisms

The spore coat protects the spore from

  1. High temperature

  2. Low humudity

  3. Low temperature

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

Spores owe some of their resistance to the presence of an outer proteinaceous layer termed the spore coat. Spore coat protects the spore from enzymes, such as lysozyme, from mechanical disruption, from some chemicals, high temperature, low humidity and chemicals such as hydrogen peroxide ($H _2O _2$). So the correct option is "High temperature and Low humidity".

Multiple choice chemistry adsorption and colloids applications of colloids colloids around us the colloidal state

Gelatin is often used as an ingredient in the manufacture of ice-cream. The reason for this is :

  1. to prevent the formation of a colloid.

  2. to stabilize the colloid and prevent crystal growth.

  3. to cause the mixture to solidify.

  4. to improve the flavour.
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Gelatin is a translucent, colourless, brittle (when dry), flavourless foodstuff derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is often used as an ingredient in the manufacture of ice-cream to stabilize the colloid and prevent crystal growth and works as protective colloid.

Multiple choice botany mineral nutrition in plants hydroponics hydroculture essential and non-essential mineral elements nutrients and nutrition

Produce from the hydroponic method have

  1. Short shelf life.

  2. Long shelf life.

  3. No shelf life.

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

The produce from hydroponics has longer shelf life as they are nutritionally superior to the normal plants. They are given nutrition directly into the solution and they hence direct all their energy into their growth and development instead of trying to find nutrients.

So the correct answer is 'Long shelf life'.

Multiple choice botany biotechnology and genetic engineering use of microbes in biotechnology use of microbes in industrial applications useful microorganisms

In tissue/bacterial culture glassware and nutrients are sterilised 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
Tissue/bacterial culture, glassware are all sterilized through autoclave. Autoclave steam sterilizes all the components under controlled pressure.
So, the correct answer is 'Autoclave'
Multiple choice biology nervous system of man reflex action innate and learned behaviour coordination in human beings- chemical control

Goose flesh in severe cold

  1. Reduces heat loss from body

  2. Increases heat loss from body

  3. Protects animal from external shocks

  4. Decreases activity of sweat glands
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

A person experiences goose bumps in the presence of extremely cold temperatures. Tiny muscles attached to each hair follicle contracts because of the stimulus of cold surroundings. The hair strands stand on the end due to this contraction of muscles. The contracted tiny muscles cause bunching of the skin around hairs, which results in bumps in the goose bumps. The goose bumps are helpful to reduce the heat loss from the body and it is a way of preserving body's heat by causing the hairs on the skin to stand up. 

Multiple choice zoology microbes in human welfare commercial use of microorganism microbes in household and industry microbial products - food, medicines and industrial products

The heat treatment that destroys harmful bacteria and also causes little nutrient damage is

  1. freeze drying

  2. pasteurisation

  3. drying

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

This is one of the examples of physical methods to cause food preservation and is called pasteurization.

Multiple choice commercial applications issues of the environment excessive consumption of resources atmosphere and its components atmosphere- wind

The freezer in the refrigerator is generally mounted on the top for proper cooling. Which of the following property of air is demonstrated by this?

  1. The cold air settles down

  2. The hot air rises up.

  3. The low temperature causes uniform cooling.

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

The freezer in the refrigerator is generally mounted on the top for proper cooling. The freezer cools the air. The air after getting cooled settles down and helps in proper and even cooling. Thus, the correct answer is option A.

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 is preserved at low temperature because 

  1. Bacterial attack is minimised

  2. For easy cooking

  3. For easy digestion

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

Food products like fruits and vegetables are kept at low temperature to maintain its freshness, longevity and taste. Respiration uses stored starch and enhances ageing process. Low temperature minimizes the bacterial attack on food and also decreases respiration rate.

Thus, the correct answer is option A.

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 among the following is the most reason for storing green coloured apples at low temperatures?

  1. The rates of respiration and photosynthesis are reduced

  2. The rate of respiration is reduced

  3. The rate of photosynthesis is reduced

  4. Respiration and photosynthesis are completely inhibited
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

When green coloured apple are stored in low temperature the cellular proccess in the apples also gets reduced for conserving energy due to which the rate of respiration is reduced and the aging process is slowed down.

So, the correct answer is 'The rate of respiration is reduced'

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 are correct?
(i) In canning, heating of food products is not required
(ii) Bacteria and fungi can't be active in absence of moisture.
(iii) Meat and fish are covered with dry salt to check the growth of bacteria.
(iv) At high-temperature fruits, eggs and meat can be stored for a long time.
(v) Use of oil and vinegar prevents spoilage of pickles.

  1. (i), (ii), (iii)

  2. (ii), (iii), (v)

  3. (iii), (iv), (v)

  4. (ii), (iii), (iv)
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

i) Canned foods are boiled in the can to kill all the bacteria and seal the can to prevent any new bacteria from getting in.

ii)  Bacteria and fungi in the absence of moisture cannot grow rapidly as in the presence of moisture.
iii) The salt is a water absorbent. Hence, it removes water from any food as a result in the absence of water bacteria don't multiply and hence it acts as a preservative.
iv) Fruits, eggs, and meat can be stored for a long time at a very low temperature to avoid spoilage from microbes.
v) Use of oil and vinegar prevents spoilage of pickles because bacteria cannot live in such an environment. 
  • The correct answer is OPTION B.

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

We can keep food for longer duration in cold storage than in ordinary cupboard because

  1. Insects cannot cause infection

  2. Bacterial multiplication is completely prevented

  3. Bacterial multiplication is greatly reduced

  4. Low temperature causes plasmolysis
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

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

Thus, the correct answer is 'Bacterial multiplication is greatly reduced.'