Fruit and Vegetable Processing MCQs

50 Score: 0 Attempted: 0/50 Subscribe
1. : The main purpose of blanching fruits and vegetables before freezing is:





2. : The primary reason for browning in cut fruits is:





3. : Which preservative is commonly used in fruit juices?





4. : The removal of water from fruits and vegetables is called:





5. : The ideal temperature for cold storage of most fruits is:





6. : The process of converting fruit pulp into juice is known as:





7. : Which fruit is most suitable for making jam?





8. : The sugar concentration in jam should be approximately:





9. : What is the main purpose of pasteurization in fruit juice processing?





10. : Which acid is naturally present in citrus fruits?





11. : Which vitamin is most sensitive to heat during processing?





12. : Fruit ripening is mainly regulated by:





13. : What is the common method of juice clarification?





14. : Which process removes air from canned fruits before sealing?





15. : The Brix value represents:





16. : Which of the following causes softening of vegetables during cooking?





17. : The non-enzymatic browning in dried fruits is due to:





18. : Which fruit is commonly used for making jelly?





19. : The process of canning fruits was invented by:





20. : The main cause of spoilage in canned fruits is:





21. : The main gelling agent in jam making is:





22. : Which fruit has the highest pectin content?





23. : The blanching of vegetables prevents:





24. : The process of fruit fermentation produces:





25. : The pH of most fruits lies between:





26. : Which of the following helps retain color in canned peas?





27. : Enzyme responsible for browning in fruits:





28. : Which of the following methods helps in long-term fruit preservation?





29. : The cloudy appearance of fruit juice is due to:





30. : In dehydration, the critical factor affecting drying rate is:





31. : Fruit leather is prepared by:





32. : The green color of unripe fruits is due to:





33. : The firmness of fruits is mainly due to:





34. : In canning, the headspace is left to:





35. : Which of the following acids is found in grapes?





36. : The process of making vinegar from fruits is:





37. : Which of these is a non-climacteric fruit?





38. : The main cause of chilling injury in fruits is:





39. : The term “aseptic packaging” refers to:





40. : The antioxidant commonly added to fruit products is:





41. : Dehydrated vegetables should have moisture content below:





42. : What does the term “freeze-drying” mean?





43. : The main spoilage organism in fruit juice is:





44. : The total soluble solids (TSS) of fruit juice are measured by:





45. : The softening of fruit tissues during ripening is caused by:





46. : The pigment responsible for red color in tomatoes is:





47. : Vacuum concentration of fruit juice helps to:





48. : The process of controlled ripening of bananas uses:





49. : A fruit drink containing less than 10% fruit juice is called:





50. : The main factor affecting fruit color stability during processing is:





Contents Copyrights Reserved By T4Tutorials