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Non-thermal processing (irradiation, high-pressure processing) MCQs food science

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1. What is the primary purpose of food irradiation?





2. High-pressure processing (HPP) primarily uses which of the following to inactivate microorganisms?





3. Which type of radiation is commonly used in food irradiation?





4. What is a significant advantage of high-pressure processing (HPP) over traditional thermal processing?





5. What is the effect of food irradiation on the nutritional content of food?





6. Which of the following foods is commonly treated with high-pressure processing (HPP)?





7. Which microorganism is most resistant to high-pressure processing?





8. What is the primary benefit of using food irradiation?





9. High-pressure processing (HPP) typically operates at pressures up to:





10. Which of the following is a potential drawback of food irradiation?





11. What is a common application of high-pressure processing (HPP) in the food industry?





12. Which regulatory body approves the use of irradiation for food safety in the United States?





13. What is the main effect of high-pressure processing on enzymes in food?





14. Which of the following is a benefit of high-pressure processing (HPP)?





15. Which type of radiation is NOT used in food irradiation?





16. What is a primary concern regarding the use of irradiation in food processing?





17. High-pressure processing (HPP) is most effective at inactivating which type of microorganisms?





18. What is the term used to describe the dose of radiation absorbed by food?





19. What is one of the main advantages of non-thermal processing methods over thermal processing methods?





20. Which of the following is NOT a benefit of high-pressure processing (HPP)?





21. What is the typical pressure range used in high-pressure processing (HPP)?





22. Which of the following foods is commonly irradiated to ensure safety?





23. What is the main purpose of using high-pressure processing (HPP) on seafood?





24. Which type of microorganism is most resistant to food irradiation?





25. What is one disadvantage of high-pressure processing (HPP)?





26. Which non-thermal method is effective in controlling insect infestation in stored grains?





27. What is the primary benefit of food irradiation for spices and herbs?





28. Which of the following is a characteristic effect of high-pressure processing (HPP) on food proteins?





29. What is a primary advantage of high-pressure processing (HPP) for ready-to-eat meals?





30. Which of the following foods is least likely to be treated with high-pressure processing (HPP)?





31. Which of the following is a regulatory concern for the use of food irradiation?





32. What is the main goal of using high-pressure processing (HPP) in the seafood industry?





33. Which component of cells is primarily affected by high-pressure processing (HPP)?





34. Food irradiation is effective in controlling which of the following in meat products?





35. What is one major consumer concern regarding food irradiation?





36. High-pressure processing (HPP) is most suitable for which of the following products?





37. What is the common dose range of ionizing radiation used in food irradiation?





38. Which of the following microorganisms is most resistant to irradiation?





39. What is the primary reason for using high-pressure processing (HPP) on fruit juices?





40. Which of the following is a critical factor in the effectiveness of high-pressure processing (HPP)?





41. Which of the following is NOT an effect of food irradiation?





42. What is the primary challenge in using high-pressure processing (HPP) for solid foods?





43. Which of the following is a potential negative impact of food irradiation on sensory attributes?





44. High-pressure processing (HPP) is least effective against which of the following?





45. What is the primary effect of high-pressure processing (HPP) on the texture of fruits?





46. Which of the following foods is most likely to benefit from irradiation in terms of shelf life extension?





47. What is the typical processing time for high-pressure processing (HPP)?





48. Which of the following is a limitation of high-pressure processing (HPP)?





49. What is the primary advantage of using irradiation for food safety?





50. Which of the following is true about the use of high-pressure processing (HPP) in the food industry?





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