Q. Which of the following preservatives should not be used for the mango pulp which is to be canned
- KMS
- Vinegar
- Citric acid
- Benzoic acid
Answer: a)
Sulphur dioxide is used to preserve the colour and increase the shelf life of dried foods. There are two main methods of adding sulphur to foods – sulphuring and sulphiting. Sulphuring is more common for fruits and sulphiting for vegetables. Sulphuring uses rock sulphur which may be more readily available than sodium or potassium metabisulphite. One of the disadvantages of sulphiting is that it wets the fruit (the fruit is dipped into a solution of metabisulphite). This prolongs the drying period required.
Q. Mustard shows antimicrobial effect because it contains
- Allyl sulphide
- Allyl isosulphide
- Allyl isothiocyanate
- Allyl Thiocyanate
Answer: c)
- Mustard has natural antimicrobial properties, the bioactive compounds – glucosinolates in mustard, are converted to the antimicrobial isothiocyanates in the presence of water
- Natural preservative functionality of mustard can be very valuable to the food industry
Q. In Aseptic packaging, the most preservative used to sterilize the packaging material is
- Phosphoric acid
- Sulphuric acid
- Hydrogen peroxide
- All of the above
Answer: c)
The common methods of sterilization include chemical methods, thermal methods, and radiation methods. Hydrogen peroxide sterilization followed by hot air is the most common method used in aseptic packaging.
Q. Food poisoning bacteria will multiply mostly at
- 5 C
- 37 C
- 37 F
- 63 C
Answer: b)
37 degree Celsius is most suitable temperature for multiply of food poisoning bacteria at our normal body temperature rate of reaction increases.
Q. Which type foods can be processed using HPP
- Bread
- Spices
- Dry fruits
- Juices
Answer: d)
High pressure processing (HPP) is mainly used for liquids like syrups or juices or the slurries of fruits which can be yield against that pressure.
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