This set of Food Chemistry Multiple Choice Questions & Answers (MCQs) focuses on “Water and Ice – Freezing”.
1. Which one of the following is a best method of food preservation?
a) Adding chemicals
b) Keeping at room temperature
c) Keeping at high temperature
d) Freezing
View Answer
Explanation: Freezing is regarded as one of the best methods of food preservation. It is used for long time preservation. The benefits of this preservation technique derive primarily from low temperature.
2. Which one of the following is a defect of freezing method?
a) Change in texture of food
b) The food gets spoiled
c) Ice formation in food
d) The foods loose its shape
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Explanation: The formation of ice on food has two consequences: i. the nonaqueous constituents become concentrated in the unfrozen phase, and ii. all water converted to ice increases 9% by volume.
3. Lowering temperature and freeze concentration are two opposing effect on reaction of what?
a) Drying
b) Preservation
c) Freezing
d) Pasteurizing
View Answer
Explanation: Freezing can have two opposing effect on reaction rate: lowering temperature, will always decrease reaction rates, freeze concentration, will sometimes increase reaction rate.
4. Textural defects are also known as what?
a) Sandiness
b) Sedimentation
c) Crystalness
d) Firm blocks
View Answer
Explanation: Solutes in complex frozen foods crystallizes at or below eutectic points. An occasional exception of commercial importance is formation of a lactose eutectic in frozen desserts. This results in textural defect known as sandiness.
5. What is the range of temperature to which pineapple is freezed?
a) -37
b) -40
c) -41
d) -42
View Answer
Explanation: Pineapple is freezed to a temperature of -37°C. Pear and apple to -40°C. Prune to -41°C and white grapes to -42°C.
6. What is range of temperature to which cheddar cheese is frozen?
a) -24
b) -13
c) -33
d) -15
View Answer
Explanation: The temperature to which cheddar cheese is frozen is -24°C. Provoline is freezed at -13°C, and cream cheese is frozen at -33°C.
7. Lowering the storage temperature closer to or below Tg’ leads to what?
a) Spoilage of food
b) Product stability
c) Drying
d) Freezing
View Answer
Explanation: The product stability can be increased by lowering the storage temperature closer to, or preferably below Tg’.
8. An increase in mean size of ice crystals and a simultaneous decrease in their number are referred to as what?
a) Crystallization
b) Drying
c) Freezing
d) Recrystallization
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Explanation: Recrystallization is referred to as an increase in mean size of ice crystals and a simultaneous decrease in their number.
9. Frozen product requires added preservatives.
a) True
b) False
View Answer
Explanation: The temperature of frozen food is 0° F (-18° C). Microorganisms cannot grow under −9.5 °C (15 °F) temperature. So, frozen products do not require any added preservatives.
10. Which of the following is stabilizer used in frozen food?
a) Antimicrobials
b) Carboxymethylcellulose
c) Urea
d) Oxygen permeable films
View Answer
Explanation: Carboxymethylcellulose (CMC), is stabilizer used in frozen food. It a tasteless and odorless stabilizer, is typically added to frozen food because it does not adulterate the quality of the product.
Sanfoundry Global Education & Learning Series – Food Chemistry.
To practice all areas of Food Chemistry, here is complete set of Multiple Choice Questions and Answers.
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