1. . The canning process dates back to the late century in France:
(A) 17th
(B) 20th
(C) 19th
(D) 18th
2. . Roots crops are washed by soaking in water containing:
(A) Hydrogen
(B) Chlorine
(C) Oxygen
(D) Magnesium
3. . Salt content above prevents microbial spoilage:
(A) 13%
(B) 14%
(C) 15%
(D) 16%
4. . First canning factory was started in:
(A) England
(B) China
(C) America
(D) India
5. . First canning industry started in:
(A) 1613
(B) 1813
(C) 1713
(D) 1913
6. . Father of canning is:
(A) Louis Pasteur
(B) Robert Koch
(C) Paul Ehrlich
(D) Edward Jenner
7. . Chlorine for washing can be used in ppm:
(A) 125-150
(B) 75-100
(C) 25-50
(D) 175-200
8. . In canning syrup is used for:
(A) Juices
(B) Vegetables
(C) Fruits
(D) Marmalades
9. . Salt percentage added for brining:
(A) 0-1%
(B) 15-20%
(C) 7-10%
(D) 1-3%
10. . Head space in canning should be:
(A) 0.3-0.5 cm
(B) 0.1-0.3 cm
(C) 1-3 cm
(D) 3-5 cm
11. . During sealing the temperature should not fall below:
(A) 34 °C
(B) 54 °C
(C) 74 °C
(D) 94 °C
12. . Removal of moisture in controlled conditions is known as:
(A) Drying
(B) Heating
(C) Dehydration
(D) Crystallization
13. . Tunnel driers are used for:
(A) Eggs
(B) Vegetables
(C) Milk
(D) Fruits
14. . Particulate/diced materials are dried with:
(A) Conveyer dryer
(B) Tunnel dryer
(C) Tower dryer
(D) Fluidized bed dryer
15. . Milk is dried by:
(A) Conveyer dryer
(B) Tunnel dryer
(C) Tower dryer
(D) Spray dryer
16. . Radiations with MHz power are used for drying:
(A) 915
(B) 615
(C) 315
(D) 1315
17. . In pickling salt percentage is used:
(A) 5%
(B) 15%
(C) 10%
(D) 20%
18. . Fruit required for pickling are:
(A) Deteriorated
(B) Ripe
(C) Overripe
(D) Unripe
19. . 1% acetic acid solution is used to prevent growth of:
(A) Mould
(B) Yeast
(C) Bacteria
(D) Fungi
20. . Insect eggs can be destroyed by using radiation of dose:
(A) 0.02 KGy
(B) 0.2 KGy
(C) 2 KGy
(D) 20 KGy
21. . Radiation by-products in food are called as:
(A) Radurization
(B) Radappertization
(C) Radicidation
(D) --
22. . Conversion of liquid phase directly into gaseous state is called as:
(A) Lyophilization
(B) Radiation
(C) Condensation
(D) Sublimation
23. . Longest shelf life can be achieved by:
(A) Pasteurization
(B) Radiation
(C) Sterilization
(D) Freezing