Principles of Food Processing MCQs

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1. : The main purpose of food processing is





2. : Pasteurization is mainly used for





3. : The process of removing moisture from food is called





4. : The process of freezing food rapidly at very low temperatures is known as





5. : The blanching process is mainly applied to





6. : The main objective of canning is to





7. : High-temperature short-time (HTST) pasteurization is generally used for





8. : The preservation method involving salt or sugar is known as





9. : Freezing preserves food by





10. : The term “aseptic packaging” means





11. : The process of converting liquid foods into powder form by hot air is





12. : The unit operation of size reduction in food processing involves





13. : The principle of filtration is based on





14. : The method of heating food under pressure above 100°C is





15. : The removal of unwanted solid materials from liquids is called





16. : The process used to maintain uniform fat distribution in milk is





17. : The term “fermentation” refers to





18. : The process of heating food in sealed containers to destroy microorganisms is





19. : The drying technique that uses sublimation is





20. : The main purpose of food irradiation is to





21. : The process used to concentrate fruit juices is





22. : Dehydration increases food shelf life by





23. : Cold storage temperature for most perishable foods is around





24. : A unit operation used for separating solid particles from liquids using centrifugal force is





25. : The process of removing dissolved gases from liquids is called





26. : The most heat-resistant microorganisms in food are





27. : Which of the following is a low-temperature preservation method?





28. : The process of removing impurities by settling under gravity is





29. : Water activity (aw) measures





30. : Enzymatic browning in fruits can be prevented by





31. : The process of removing impurities by using membranes is called





32. : The main type of heat transfer in pasteurization is





33. : The process that uses ionizing radiation for preservation is





34. : The equipment used for evaporation in the food industry is





35. : The process that combines heat and pressure to sterilize food is





36. : The principle of concentration is based on





37. : The shelf life of canned foods mainly depends on





38. : The main function of preservatives is to





39. : Milk pasteurization is carried out at





40. : The term “unit operations” in food processing means





41. : The purpose of freezing food quickly is to





42. : The process that destroys both vegetative cells and spores is





43. : Enzyme inactivation during processing is achieved by





44. : Vacuum packaging helps preserve food by





45. : Which of the following is a non-thermal food processing method?





46. : The texture of frozen food mainly depends on





47. : Osmotic dehydration is mostly applied to





48. : The principle of drying is based on





49. : Which of the following is an emerging food preservation technique?





50. : The key factor controlling microbial growth in processed food is





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