Q1. ________ have more H2 swells.

1. High acid foods
2. Low acid foods
3. Neutral foods
4. Alkaline foods

ANSWER: B. Low acid foods

• Explanation: Fruit acid reacts with a tin plate to produce H2. H2 is absorbed after a lengthy period of storage if there is sufficient vacuum. H2 swells are more common in low acid foods. As a result, the pH of the food plays a significant role in preventing such spoiling. Many chemical reactions are favored when the pH is near 4.0. To prevent deterioration, we can ensure proper vacuum (by hot filling) in the can and adjust the food’s pH to a safe level before canning.

READ MORE – Food Science & Technology Quiz (15-11-2021)

Q2. A can with mild positive pressure is called a?

1. Springer
2. Swell
3. Flipper
4. Breather

ANSWER: C. Flipper

• Explanation – A flipper is a can with moderate positive pressure. It could be the first stage of swell or hydrogen swell, although it’s more likely due to overfilling or under emptying, leakage, or low-temperature sealing. The ends of the can remain flat, but when the sides of the can are impacted with a hard structure or the temperature of the contents rises, the ends bulge.

READ MORE – Food Science & Technology Quiz (25-11-2021)

Q3. Causes for abiotic spoilage in fruits and vegetables include?

1. Wilting
2. Caking
3. Oxidation
4. All of the above

ANSWER: D. All of the above

• Explanation: Abiotic spoiling is caused by a variety of physical and chemical changes in the product (hydrolytic activity of enzymes, oxidation of fats, putrefaction of proteins, the browning reaction between proteins and sugars, and so on). The most important component in ensuring the longevity of fruits and vegetables is temperature regulation.

READ MORE – Food Science & Technology Quiz (05-12-2021)

Q4. The immediate source of the flat sour bacteria is usually?

1. Starch
2. Sugar
3. Plant equipment
4. All of the above

ANSWER: D. All of the above

• Explanation – The name “flat sour” comes from the fact that the can’s ends remain flat while the contents get sour. By the activity of bacteria, it is usually found in non-acid foods like canned vegetables. The thermophilic spore-forming bacteria Bacillus stearothermophilus and Bacillus coagulans are responsible for flat sour deterioration. Aside from sugar, starch, or soil, the direct source of flat sour bacteria is usually plant equipment.

READ MORE – FOOD TECHNOLOGY (15/08/2021)

Q5. _______ is caused by Clostridium nigrificans, mostly found in low acid foods like peas and corn.

1. Sulphur stinker spoilage
2. TA spoilage
3. Mesophilic spoilage
4. Flat sour

ANSWER – A. Sulphur stinker spoilage

• Explanation: Clostridium nigrificans, which is mostly found in low acid vegetables like peas and corn, causes Sulphur Stinker rotting.  Because the spores of this bacterium are less heat resistant, their presence in canned foods is a sign of extreme underprocessing. H2S may be identified by its distinctive odor when the can is opened, and the organism can also be identified by black (FeS) colonies grown on iron sulfite agar at 55°C.

READ MORE – Food Science & Technology Quiz (14-12-2021)

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