Drying Food Principles MCQs : This section focuses on the "Drying Food Principles". These Multiple Choice Questions (MCQs) should be practiced to improve the Drying Food Principles skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.
Question 1
_____ treatment of potatoes for dehydration offers a means to control heat damage during damage and to control browning.
A. Magnesium chloride
B. Sodium chloride
C. Calcium chloride
D. All of the mentioned
Question 2
Evaporation, desiccation and dehydration all mean the same thing.
A. TRUE
B. FALSE
Question 3
It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____
A. Freeze dehydration
B. Freeze rehydration
C. Freezing
D. None of the mentioned
Question 4
The glucose content in which of the following products needs to be reduced before fermentation/ enzyme treatment.
A. Chocolate
B. Milk
C. Eggs
D. Idli batter
Question 5
The interaction of _____ and _____ occurs during conventional dehydration of food.
A. Amino acids and proteins
B. Amino acids and reducing sugars
C. Carboxylic acids and alcohols
D. Alcohols and minerals
Question 6
What does the extent of deterioration of vitamins in dried up food items depend upon?
A. Caution exercised during the preparation of food by dehydration
B. Dehydration process selected and the care in its execution
C. Conditions of the dried food
D. All of the mentioned
Question 7
Which of the following is NOT a characteristic of freeze-dehydration?
A. Moisture loss by sublimation from boundary of ever receding ice crystal zone
B. Continuous process
C. Temperatures sufficiently low to prevent thawing used
D. None of the mentioned
Question 8
Which of the following is NOT a method of controlling biological forces on food supply?
A. Packaging and chemical additives
B. Reducing free water content
C. Increasing osmotic pressure
D. None of the mentioned
Question 9
Which of the following is NOT a method of controlling enzymatic browning?
A. Sulphuring of fruits
B. Vacuum dehydration
C. In-package desiccation
D. None of the mentioned
Question 10
Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?
A. Cost
B. Time of drying
C. Quality of drying
D. None of the mentioned
Question 11
With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____
A. Increase, decrease, increases
B. Decrease, increase, decreases
C. Increase, decrease, decreases
D. Decrease, increase, increases