Food Engineering Quiz

FE Quiz – 1

Q 1: Pasteurization is the process of heating milk

A) above 121 °C
B) above the boiling point
C) below 121 °C
D) below boiling point

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Q 2: What is the purpose of blanching (immersing food in hot water) vegetables during canning?

A) to soften products to fill better
B) to denature enzymes that change color, texture
C) to reduce microbial population
D) All of the above

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Q 3: Which of the following is ionizing radiation?

A) U.V. rays
B) γ-rays
C) IR
D) None of these

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Q 4: At decimal reduction time, ratio of N/Nₒ

A) 10
B) 0.1
C) 1/100
D) 1

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Q 5: The ideal packaging material for high-pressure processing of foods is:

A) Glass
B) Flexible pouches
C) Metal cans
D) Rigid trays

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Q 6: ___________are used to maintain a uniform dispersion of one liquid in another, such as oil in water.

A) Hydrophobic
B) Emulsifiers
C) Mayonnaise
D) Stabilizers

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Q 7: Which is probably the oldest known antimicrobial agent?

A) NaOH
B) NaBr
C) NaCl
D) None of above

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Q 8: Hardness of water is due to the presence of:

A) Potassium salt
B) Calcium and magnesium salts
C) Non-metals
D) Sodium salt

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Q 9: Tocopherol (E 306) is

A) Natural oxidants
B) Fat soluble
C) form of vitamin E
D) all of above

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Q 10: Function of humectants

A) to control viscosity
B) to control moisture
C) to control softness
D) all of above

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