High Temperature Processing Techniques MCQ

Test your knowledge with important High Temperature Processing Techniques MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30 + more High Temperature Processing Techniques MCQs at Bissoy

• Which of the following factors that influence blanching time?
  ক

  Type of fruit

  খ

  Size of the pieces

  গ

  Blanching temperature

  ঘ

  Type of fruit, size of the pieces and blanching temperature
• Are these statements about the heat processing true? Statement 1: It is relatively simple control of processing conditions. Statement 2: Capability to produce shelf-stable foods that do not require refrigeration.
  ক

  True, False

  খ

  True, True

  গ

  False, True

  ঘ

  False, False
• Are these statements about the Z value true? Statement 1: It is a time coefficient of microbial destruction. Statement 2: z-value for the same organism varies depending on the food type.
  ক

  True, False

  খ

  True, True

  গ

  False, True

  ঘ

  False, False
• Is irradiation a thermal process?
  ক

  True

  খ

  False
• Which of the following uses the 12D concept of destruction?
  ক

  Low acid canned foods

  খ

  Milk

  গ

  Honey

  ঘ

  Minimal processing of carrot
• Does ultra-pasteurized product have fewer nutrients?
  ক

  True

  খ

  False
• What is the temperature used in ultra- high temperature sterilization?
  ক

  135–154°C

  খ

  105–114°C

  গ

  115–124°C

  ঘ

  165–184°C
• What bacteria can survive pasteurization?
  ক

  Bacillus species and Clostridium species

  খ

  Bacillus species

  গ

  Clostridium species

  ঘ

  Salmonella
• What is the technique used for storing the strawberry milk?
  ক

  Pasteurization

  খ

  Boiling

  গ

  Radiation

  ঘ

  Sterilization
• Which method involves heating at high temperature?
  ক

  Aseptic processing

  খ

  Thawing

  গ

  Radiation

  ঘ

  Electric pulse method