Canning of Fruits MCQ

Test your knowledge with important Canning of Fruits MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30+ more Canning of Fruits MCQs on Bissoy. Bissoy App

• What are C- enamel cans?
  ক

  They are acid resistant cans

  খ

  They are sulphur resistant cans

  গ

  They are hydrogen resistant cans

  ঘ

  They are ammonium resistant cans
• What are R- enamel cans?
  ক

  They are acid resistant cans

  খ

  They are sulphur resistant cans

  গ

  They are hydrogen resistant cans

  ঘ

  They are ammonium resistant cans
• Which of the spoilage is caused by putrefactive anaerobes?
  ক

  Flat sour spoilage

  খ

  Sulfide spoilage

  গ

  Hydrogen spoilage

  ঘ

  Gaseous spoilage
• Which of the spoilage is caused by anaerobic thermophilic spore formers?
  ক

  Flat sour spoilage

  খ

  Sulfide spoilage

  গ

  Hydrogen spoilage

  ঘ

  Gaseous spoilage
• Which of the spoilage is caused by thermophilic spore formers?
  ক

  Flat sour spoilage

  খ

  Sulfide spoilage

  গ

  Hydrogen spoilage

  ঘ

  Gaseous spoilage
• Which of the following spoilage results in permanent bulging of cans at both ends?
  ক

  Hard swell

  খ

  Soft swell

  গ

  Flipper

  ঘ

  Springer
• Which of the following is also called as thermal exhausting?
  ক

  Steam vacuum exhausting

  খ

  Mechanical exhausting

  গ

  Machine vacuum exhausting

  ঘ

  High temperature exhausting
• How much head space is given in canning?
  ক

  0.32-0.47

  খ

  0.5-0.67

  গ

  0.7-0.8

  ঘ

  0.87-0.99
• What is the pH range of high acid foods?
  ক

  5-6.8

  খ

  3.7- 4.5

  গ

  2.3-3.7

  ঘ

  1-2
• What is the pH range of moderate acid foods?
  ক

  5-6.8

  খ

  3.7- 4.5

  গ

  2-4

  ঘ

  1-2
• What is the pH range of low acid foods?
  ক

  5-6.8

  খ

  6.8-7

  গ

  8-10

  ঘ

  1-4