Q1. ________ is considered effective medium for MAP of fish.

1. O2
2. CO2
3. Nitrogen
4. All of the above

ANSWER – B. CO2

• Explanation: CO2 is considered effective medium for MAP of fish. When compared to fish maintained under atmospheric conditions, the shelf life of MAP fish is many times longer. CO2 is thought to be an effective medium for fish MAP. MAP slows bacterial growth, prevents pH, trimethylamine, and total volatile base increases, and delays protein functioning changes. Although gas mixes with the highest initial CO2 content are very successful at extending shelf life, they might sometimes result in a reduction in water holding capacity.

READ MORE – Food Science & Technology Quiz (11-02-2022)

Q2. _______ could grow in many meat products stored under a modified atmosphere at room temperature.

1. Clostridium botulinum
2. Listeria monocytogenes
3. Campylobacter.
4. Both A and B

ANSWER:  D. Both A and B

• Explanation: Even though MAP extends the shelf life of all muscle meals, the USFDA is concerned about the safety concerns of its use. In a modified environment with low oxygen and high CO2, aerobic spoilage microbes may have a longer log/lag phase. It may also encourage the growth of anaerobic pathogens. Clostridium botulinum, Listeria monocytogenes, and other psychrotrophic non-proteolytic bacteria could develop in various meat products held at room temperature in a changing environment.

READ MORE – Food Science & Technology Quiz (21-03-2022)

Q3. The temperature for hard scalding ranges from ___________.

1. 140 to 160°F
2. 129 -136°F
3. 124 – 130°F
4. 112 – 122 °F

ANSWER: A. 140 to 160°F

• Explanation – Scalding is the technique of immersing the birds/carcasses in hot water to loosen the feathers and make them easier to separate. In hard scalding, a high temperature of 140 to 160 degrees Fahrenheit is applied for 10 to 90 seconds to release the skin that is removed during the de-feathering procedure. The birds are immersed in a tank while dangling from an overhead conveyor during automated hard scalding.

READ MORE – Food Science & Technology Quiz (31-03-2022)

Q4. ________ are those wines that are bottled before the fermentation process is ceased so that they contain carbon dioxide gas in solution at greater than atmospheric pressure.

1. Still wines
2. Sparkling wines
3. Sweet wine
4. Dry wines

ANSWER: B. Sparkling wines

• Explanation: Sparkling wines are those that are bottled before the fermentation process is completed, resulting in a solution of carbon dioxide gas at a pressure greater than atmospheric pressure. When poured, these wines have a lot of effervescence. Carbon dioxide levels in the atmosphere are typically around 4-6 atmosphere pressure. Dry or sweet, mild or powerful, they come in a variety of flavors. Sparkling wine includes champagne and sparkling burgundy.

READ MORE – Food Science & Technology Quiz (01-04-2022)

Q5. A very common form of packaging the eggs is the ________.

1. Filler tray
2. Vacuum packaging
3. MAP
4. Paper trays

ANSWER: A. Filler tray

• Explanation – The filler tray is a very popular type of packing. After filling, the fillers are placed in boxes or cases. Wood pulp is formed into filler trays to pack the eggs. They are made in such a way that they may be piled on top of one another and transported to inboxes. Filler trays also make it easy to count the eggs in each carton without having to count each one individually. Typically, a normal egg tray holds 36 eggs. If a box holds five trays, for example, the total number of eggs in the box is 180 (36 x 5 = 180).

READ MORE – Food Science & Technology Quiz (10-04-2022)

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