Food Processing & Preservation, Quiz – 27


Q. The most commonly used food preservative is:

  • Sodium cyclamate
  • Sodium benzoate
  • Sodium acetate
  • Vanillin

Answer: B)

Sodium benzoate: It is a manmade chemical compound which is known for its preserving property, and is commercially used as a famous preservative. It is commonly being used in many packed products to increase their shelf life such as cosmetics, jellies, pickles, medicines, sauces, and even the already prepared juices. It is a FDA approved product and is approved internationally as a food preservative and is known as E211 i.e. the assigned identity number.

Sodium acetate: It is an organic chemical compound and is categorized as the sodium salt. It is a powdered substance which shows high solubility in water. It has its application in textile industries as a neutralizer of the acidic waste materials and in the production of synthetic rubber. It is rarely used as preservative in food items but has its major application in manufacturing industries.

Q. Which is NOT a reasons for preserving food

  1. Prevent wastage
  2. Maintain its nutritive value and make food preparation easier and quicker
  3. To increase the price of a product
  4. None of the above

Answer: c)

The main reason for preserving food is to 

a) Improve its colour and taste 

b) Increase its shelf lie 

c) make costly food available 

d) Change its texture

Q. Where should dried foods be stored

  1. In the fridge
  2. In an airtight container
  3. In the freezer
  4. In the pantry

Answer: b)

These protect contents from insects, and are especially important when the humidity level is greater than 60%. Dry foods that are not stored in airtight containers may absorb moisture, resulting in powders that clump, and loss of crispness in crackers.

Q. What is brine

  1. A salty water solution
  2. A sweet water solution
  3. Seawater
  4. None of the above

Answer: a)

There are only two ingredients in a traditional brine: water and salt. You can choose any type of salt you like, but keep in mind that different salts take up different volumes.

Q. Which of the following food does NOT use moisture levels to control microbial growth

  1. Beef jerky
  2. Frozen peas
  3. Apricot jam
  4. Corned beef

Answer: b)

The process initially involves freezing the food rapidly at a low temperature and then exposing the frozen food to a relatively high-vacuum environment. The water molecules are removed from the food by sublimation (from solid state to vapor state) without affecting its shape or size. Thus, solutes remain inside the food at their original location, and the food retains its original form and structure

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