Q1. A headspace of ______ depth above the level of food in the can is usual.

1. 6-9 mm
2. 2-3 mm
3. 4-5mm
4. 5-6 mm

ANSWER: A. 6-9 mm

• Explanation: Filling a can or a receptacle can be done manually or using sophisticated filling technology. The liquid-to-solid ratio in the container must be carefully monitored, and it must not be overfilled. It’s common to have a headspace of 6-9 mm (6-8 percent of the container volume) above the level of food in the can.

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Q2. _______ is bound by such minute forces, that its vapor pressure is equal to the vapour pressure of pure water.

1. Bound water
2. Free water
3. Water of hydration
4. Absorbed moisture

ANSWER: B. Free water

• Explanation – Water that is held together by such minute forces that its vapor pressure equals that of pure water. It can be found in cavities and broad capillaries as free water. This is frequently referred to as the second and subsequent layers of moisture on a surface. At the same temperature, the heat of adsorption of this moisture is equivalent to the typical heat of vaporization of water.

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Q3. For every 10°C temperature change, the rate of reaction changes by a factor of?

1. 1
2. 2 – 3
3. 4-5
4. 6

ANSWER – B. 2 – 3

• Explanation: Freezing is the simplest, most convenient, and least time-consuming technique of food preservation. Foods are not sterilized or the organisms that cause spoiling are not destroyed by freezing. Temperature regulates all microbial and biochemical activities, which slow down as the temperature drops. As a matter of thumb, the rate of reaction changes by a factor of 2 to 3 for every 10°C temperature shift. Furthermore, the action of freezing on enzymes aids in the preservation of food.

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Q4. The temperature range which extends the shelf-life of fresh and processed foods is?

1. -5 to 0°C
2. 1 to 5°C
3. –1°C to 7°C
4. -5 to 5 °C

ANSWER: C. –1°C to 7°C

• Explanation: Freezing is the simplest, most convenient, and least time-consuming technique of food preservation. Foods are not sterilized or the organisms that cause spoiling are not destroyed by freezing. Temperature regulates all microbial and biochemical activities, which slow down as the temperature drops. As a matter of thumb, the rate of reaction changes by a factor of 2 to 3 for every 10°C temperature shift. Furthermore, the action of freezing on enzymes aids in the preservation of food.

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Q5. ______ organisms cause food spoilage during low temperatures storage.

1. Mesophilic
2. Thermophilic
3. Psychrophilic
4. Acidophilic

ANSWER: C. Psychrophilic

• Explanation – Bacteria, particularly thermophiles (organisms that grow at high temperatures) and mesophiles (organisms that grow at medium temperatures), are inhibited by chilling and refrigerated storage. Psychrophiles (organisms that grow at low temperatures) can and do cause food spoiling during storage at low temperatures, however, some psychrophilic pathogens require special attention, such as Aeromonas hydrophila, Escherichia coli, and Pseudomonas species.

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