Q1. The minimum O2 tolerance limit for different fruits ranges from ________ concentration.

1. 0.5-5%
2. 5-7.5%
3. 7.5-10%
4. 10-15%

ANSWER: A. 0.5-5%

• Explanation: For certain fruits, the minimum O2 tolerance limit varies from as low as 0.5 percent to as high as 5% concentration. The maximum carbon dioxide gas that the fruits can withstand varies between 2 and 15%. Some fruits, such as golden delicious, apricot, grape, olive, pear, and others, have a maximum CO2 tolerance of 2%. Fruits like strawberry, raspberry, blackberry, cherry, and fig, on the other hand, may tolerate up to 15% carbon dioxide in the storage atmosphere inside the packaging.

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Q2. The ratio of CO2 produced to O2 consumed is known as the __________.

1. Shelf-life quotient
2. Senescence
3. Respiration quotient
4. None of the above

ANSWER: C. Respiration quotient

• Explanation – The respiratory quotient is the ratio of CO2 generated to O2 consumed (RQ). If the metabolic substrates are carbohydrates, the RQ is usually assumed to be 1.0. 1 mol of hexose uses 6 mol of O2 and generates 6 mol of CO2 during complete oxidation. Because the ratio of C and O in lipids is smaller than the ratio in carbs, the RQ is always less than unity when the substrate is a lipid. The RQ is greater than unity if the substrate is acid. In the literature, normal RQ readings have been reported to range from 0.7 to 1.3.

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Q3. __________ is formed as a result of the heat treatment of the juice during processing and chemical action in the acidic medium.

1. Limonin
2. Naringin
3. Prunin
4. Both A and B

ANSWER: A. Limonin

• Explanation: For the debittering of citrus fruits juices/grape juice, flavor and odor scavengers were used. The bitter taste in grape juice is caused by naringin (a glycosidic flavanone) and limonin (a glycosidic flavanone) (a triterpenoid lactone). Limonin is produced by heat treatment of the juice during processing and chemical action in an acidic environment. For the elimination of limonin, an active thin cellulose acetate layer is put inside the packing material.

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Q4. One suitable approach to prevent temperature changes in the product is the application of ________.

1. MAP
2. B. CAP
3. Active Packaging
4. Temperature control packaging

ANSWER: D. Temperature control packaging

• Explanation – The use of temperature control packaging is one effective method for preventing temperature variations in goods. Insulating materials and self-heating / self-cooling cans are two common types of temperature control AP. Commercially available self-heating containers and cans include self-heating aluminum and steel cans and containers for coffee, tea, and ready meals. They primarily rely on exothermic reactions; for example, lime and water are placed in the container’s base, and when mixed, they heat the contents.

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Q5. Which among the following is a type of moisture scavengers?

1. Silica gel
2. B. Cao
3. CaCl2
4. All of the above

ANSWER – D. All of the above

• Explanation: Moisture absorbers/humidifiers come in a variety of forms, including sachets, pads, sheets, and blankets. Moisture-absorber sachets are commonly used in packaged dried foods to manage humidity. Superabsorbent polymers, such as polyacrylate salts, CMC, and starch copolymers, have a significant affinity for water. Moisture scavengers such as silica gel, CaO, CaCl2, and modified starch, among others, can change the humidity of a package.

READ MORE – Food Science & Technology Quiz (25-02-2022)

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