Food Engineering Practice Test 10

1. Which does the following task come under? – Maintaining inventory of food processing systems and their environments.

2. Statement 1: Which among the following types of salts contain chemical impurities?
Statement 2: Which of the following is a use of salt in food?

3. Microorganisms which have higher amount of _____ have been implicated as causes of bloater damage in natural fermentation commercially.

4. The bitterness of olives is treated by treating olives with 2% _____

5. _____ salts are used in many fruit processing operations in concentrations below 0.1%.

6. Which of the following is true about mold inhibition?

7. Frozen products differ markedly in their susceptibility to damage. This sentence can be accounted for by the following- Orange juice deteriorates rapidly but peas lose their quality slowly.

8. Which of the following is a step under process development?

9. Which of the following defines a food additive?

10. Statement 1: Sodium Sulphite is banned in certain countries like USA because it has preserving effect on animal tissues but with the combination of other agents.
Statement 2: Sulphuring dried fruits helps in controlling microbial and insect activity.