Thermal Processing and Preservation MCQs

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1. : The main objective of thermal processing is to:





2. : Pasteurization was developed by:





3. : The process of heating foods at high temperature to kill spores is known as:





4. : The D-value in thermal processing represents:





5. : The Z-value indicates:





6. : Commercial sterilization ensures destruction of:





7. : The F-value represents:





8. : The thermal process that inactivates enzymes in vegetables before freezing is:





9. : Retort processing is usually carried out at:





10. : The microorganism used as an indicator for thermal process adequacy is:





11. : The term “cold point” in a can refers to:





12. : Over-processing during canning may cause:





13. : Which method is most suitable for low-acid foods?





14. : Thermal death time (TDT) is the:





15. : The process of heating liquid foods followed by rapid cooling is:





16. : Spoilage in canned food due to hydrogen swells is caused by:





17. : Which of the following is a low-acid food?





18. : Thermal processing of acid foods usually requires:





19. : The main purpose of double seaming in cans is to:





20. : Which factor affects heat penetration during canning?





21. : The spoilage caused by thermophilic bacteria occurs mostly in:





22. : The primary heat transfer mode in conduction-heated foods is:





23. : Which process uses both conduction and convection heat transfer?





24. : Acidified foods have a pH of:





25. : The main concern in processing low-acid canned foods is:





26. : The typical temperature range for pasteurization of milk is:





27. : The process of cooling food immediately after heating is important to:





28. : The container used in retort processing must withstand:





29. : The term “thermal resistance” refers to:





30. : HTST pasteurization stands for:





31. : The time-temperature combination used in UHT processing is about:





32. : Which microorganism can survive pasteurization?





33. : The “come-up time” in thermal processing refers to:





34. : The purpose of pre-heating in canning is:





35. : The headspace in a can is provided to:





36. : Which type of food requires the least heat treatment?





37. : The primary mode of heat transfer in liquids is:





38. : The blanching process helps to:





39. : The product inside a can continues to heat after removal from retort due to:





40. : Spoilage caused by flat-sour bacteria produces:





41. : Which of the following is not a thermal process?





42. : The efficiency of heat penetration depends on:





43. : Milk pasteurization destroys:





44. : Overheating in thermal processing causes:





45. : The temperature of 121°C is commonly achieved by using:





46. : Which vitamin is most sensitive to heat?





47. : Aseptic processing involves:





48. : The principle of thermal preservation is based on:





49. : The shelf life of thermally processed food mainly depends on:





50. : The main advantage of UHT processing is:





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