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FOOD SCIENCE (01/02/2021)

Q1. The Temperatures Used For Canning Foods Ranges From ______________ ?

A) 0-20 °C
B) 20-60 °C
C) 60-100 °C
D) 100-121 °C

ANSWER – D) 100-121°C

  • The Temperatures Used For Canning Foods Ranges From 100 Degrees C For High-Acid Foods To 121 Degrees C For Low-Acid Foods.

READ MORE – FOOD SCIENCE (11/01/2021)

Q2. In The High-Temperature Short-Time (HTST) Method Of Pasteurization, Milk Is Exposed To A Temperature Of _________?

A) 132°F
B) 145°F
C) 161°F
D) 120°F

ANSWER C) 161°F

The HTST Process Employs Equipment Capable Of Exposing Milk To A Temperature Of 161 Degrees F (71.7°C For 15 Secs.

Q3.  Which Of The Following Microorganism Survive At -9 To -17 Degree C?

A) Salmonella
B) Staphylococci
C) Bacilli
D) Clostridium

ANSWER – A) Salmonella

  • Species Of Salmonella Survive For Longer Periods Of Time At -9 To -17 Degree C Which Is Unlike The Situation In Which Microbial Count Of Most Frozen Foods Decreases During Storage.

READ MORE – FOOD SCIENCE (21/01/2021)

Q4. Which Of The Following Microorganism Is Eliminated In Canned Foods?

A) Mycobacterium Tuberculosis
B) Coxiella Burnetii
C) Clostridium Botulinum
D) Lactobacillus

ANSWER – C) Clostridium Botulinum

  • The Most Important Organism To Be Eliminated In Canned Foods Is The Spore-Forming Anaerobe Clostridium Botulinum, Which Is Capable Of Producing A Very Potent Lethal Toxin.

Q5. Is Phosphatase Enzyme Present In Milk Is Destroyed In Which Of The Following Processes?

A) Sterilization
B) Canning
C) Dehydration
D) Pasteurization

ANSWER – D) Pasteurization

  • Phosphatase Is An Enzyme Present In Raw Milk And In Many Tissues That Are Destroyed By Adequate Pasteurization.

READ MORE – FOOD SCIENCE (31/02/2021)

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