Principles of Food Processing MCQs

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1. The main objective of food processing is to:




2. The removal of moisture from food to prevent microbial growth is known as:




3. Pasteurization is named after:




4. The process of heating food to destroy all microorganisms including spores is:




5. The primary purpose of blanching vegetables is to:




6. Which of the following is NOT a thermal process?




7. The process of preserving food by rapid freezing and then drying under vacuum is called:




8. The main purpose of food freezing is to:




9. Canning was first developed by:




10. The process of heating milk at 72°C for 15 seconds is called:




11. Which food preservation method is based on osmotic pressure?




12. The thermal process that kills pathogenic but not all microorganisms is:




13. The term “unit operations” in food processing refers to:




14. Which of the following is a mechanical process?




15. The process of separating solids from liquids using centrifugal force is called:




16. The main purpose of homogenization of milk is to:




17. The UHT (Ultra High Temperature) process involves heating milk at:




18. Spray drying is commonly used for:




19. Which of the following is a non-thermal processing method?




20. The principle of canning is based on:




21. Which of the following gases is commonly used in Modified Atmosphere Packaging (MAP)?




22. The process of reducing the size of food particles is called:




23. The process of removing suspended impurities from liquids using a porous medium is:




24. The main purpose of food irradiation is to:




25. In evaporation, water is removed by:




26. Which preservation technique involves the use of vinegar?




27. The term “food fortification” means:




28. The process of removing air from food packaging before sealing is:




29. The most heat-resistant bacteria in canned food is:




30. Osmotic dehydration involves:




31. Which of the following processes uses pressure instead of heat for food preservation?




32. The main principle behind drying is:




33. The process of concentrating fruit juice is achieved by:




34. Which of the following is a preliminary step before freezing vegetables?




35. Smoking of meat helps in:




36. The purpose of emulsification is to:




37. The process of cooling food to temperatures below freezing point is:




38. Which of the following is NOT a chemical method of preservation?




39. The use of sugar syrup in preservation helps by:




40. The drying of milk to form milk powder is an example of:




41. The concentration of tomato pulp is done through:




42. Which type of microorganism is most resistant to heat?




43. The main factor influencing heat transfer during pasteurization is:




44. The conversion of raw materials into edible products is called:




45. The purpose of sedimentation in food processing is to:




46. Which of the following methods prevents rancidity in fats?




47. The removal of microorganisms by membrane filtration is known as:




48. The main disadvantage of high-temperature processing is:




49. The moisture content of dried foods should generally be:




50. The process that converts fruit juice into a concentrated form by freezing out water is:




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