Q1.__________ is the determining factor for the success of the pasteurization process.

1. Alteration of color
2. Improved digestibility
3. Destruction of microorganisms
4. Thermopenetration

ANSWER – D. Thermopenetration

• Explanation: Thermopenetration is the success factor of the pasteurization process. Pasteurization of food packed in glass containers causes a unique difficulty known as ‘thermopenetration.’ The problem of thermopenetration is critical, especially in the case of pasteurization of items packaged in glass containers because it is the deciding factor in the operation’s success. A significant amount of heat must be delivered through the receptacle walls during pasteurization.

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Q2. Change in reaction rate for a 100°C temperature change is referred to as?

1. D value
2. F value
3. Q value
4. None of the above

ANSWER: C. Q value

• Explanation: The degradation rate of most dietary components and microorganisms follows first-order reaction kinetics, which implies that the rate of destruction is proportional to the original concentration. Because first-order reactions occur for a variety of food nutrients and qualities, “thermal resistance curves” can be used to analyze their loss. The Q value, which is the change in reaction rate for a 10°C temperature change, is another helpful system for describing temperature response by biological systems.

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Q3. The ______ for C. botulinum is the time required to reduce by 12 D the number of viable spores.

1. Q value
2. F value
3. D value
4. K value

ANSWER: B. F value

• Explanation – The time necessary to reduce the number of viable spores by 12 D is known as the F value for C. botulinum, and it has become the Standard Heat Process for foods with the potential for C. botulinum outgrowth (pH > 4.5). For canning processes, this is the 12 D idea. Thus, if a can of food had 1012 spores and was subjected to a 12 D procedure, only one spore would remain. Some food rotting microbes can withstand higher temperatures than C. botulinum

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Q4. Foods can be placed into a non-sterile container then the entire container is processed is known as

1. Conventional canning
2. Aseptic canning
3. Commercial sterilization
4. HTST pasteurization

ANSWER: A. Conventional canning

• Explanation: Aseptic processing is the procedure of heat sterilizing foods before placing them in a sterile container. Conventional canning is the process of putting foods into a non-sterile container and then processing the entire container. These procedures are routinely followed at food canning plants, where the actual processing takes place.

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Q5. The application of heat energy to foods is referred to as?

1. Microwave processing
2. Thermal processing
3. Irradiation
4. Non-thermal processing

ANSWER: B. Thermal processing

• Explanation – The use of heat energy to foods with the specific goals of cooking, blanching, pasteurization, commercial sterilization, and canning is known as thermal processing. Thermal processing of foods is used to reduce or eliminate microbial activity, reduce or eliminate enzyme activity, and generate physical or chemical changes to bring the product up to a given quality standard. For example, to make edible food, starch must be gelatinized and proteins must be denatured.

READ MORE – Food Science & Technology Quiz (16-12-2021)

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