Chapter 3 PROCESSING MCQs

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1. . The canning process dates back to the late century in France:





2. . Roots crops are washed by soaking in water containing:





3. . Salt content above prevents microbial spoilage:





4. . First canning factory was started in:





5. . First canning industry started in:





6. . Father of canning is:





7. . Chlorine for washing can be used in ppm:





8. . In canning syrup is used for:





9. . Salt percentage added for brining:





10. . Head space in canning should be:





11. . During sealing the temperature should not fall below:





12. . Removal of moisture in controlled conditions is known as:





13. . Tunnel driers are used for:





14. . Particulate/diced materials are dried with:





15. . Milk is dried by:





16. . Radiations with MHz power are used for drying:





17. . In pickling salt percentage is used:





18. . Fruit required for pickling are:





19. . 1% acetic acid solution is used to prevent growth of:





20. . Insect eggs can be destroyed by using radiation of dose:





21. . Radiation by-products in food are called as:





22. . Conversion of liquid phase directly into gaseous state is called as:





23. . Longest shelf life can be achieved by:





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