Non-thermal processing (irradiation, high-pressure processing) MCQs food science December 27, 2025August 2, 2024 by u930973931_answers 50 min Score: 0 Attempted: 0/50 Subscribe 1. What is the primary purpose of food irradiation? (A) Enhance flavor (B) Kill harmful microorganisms (C) Improve texture (D) Increase nutritional value 2. High-pressure processing (HPP) primarily uses which of the following to inactivate microorganisms? (A) Heat (B) Chemicals (C) Radiation (D) Pressure 3. Which type of radiation is commonly used in food irradiation? (A) Gamma rays (B) Ultraviolet light (C) Microwaves (D) Infrared light 4. What is a significant advantage of high-pressure processing (HPP) over traditional thermal processing? (A) Better retention of nutritional and sensory qualities (B) Longer processing time (C) Higher cost (D) Increased energy consumption 5. What is the effect of food irradiation on the nutritional content of food? (A) Significant nutrient loss (B) No change (C) Slight nutrient loss (D) Increase in nutritional content 6. Which of the following foods is commonly treated with high-pressure processing (HPP)? (A) Canned vegetables (B) Dried herbs (C) Fresh fruit juices (D) Baked goods 7. Which microorganism is most resistant to high-pressure processing? (A) Clostridium botulinum spores (B) Listeria (C) Salmonella (D) E. coli 8. What is the primary benefit of using food irradiation? (A) Enhanced flavor (B) Improved texture (C) Increased size of food particles (D) Extended shelf life 9. High-pressure processing (HPP) typically operates at pressures up to: (A) 600 MPa (B) 200 MPa (C) 100 MPa (D) 1000 MPa 10. Which of the following is a potential drawback of food irradiation? (A) Consumer perception (B) Significant flavor changes (C) Reduced shelf life (D) Increased microbial load 11. What is a common application of high-pressure processing (HPP) in the food industry? (A) Sterilizing canned foods (B) Pasteurizing dairy products (C) Baking bread (D) Processing ready-to-eat meats 12. Which regulatory body approves the use of irradiation for food safety in the United States? (A) USDA (B) EPA (C) FDA (D) CDC 13. What is the main effect of high-pressure processing on enzymes in food? (A) Enhances enzyme activity (B) No effect (C) Inhibits enzyme activity (D) Depends on the enzyme 14. Which of the following is a benefit of high-pressure processing (HPP)? (A) Increase in food volume (B) Enhanced microbial load (C) Preservation of food color and flavor (D) Reduced processing time 15. Which type of radiation is NOT used in food irradiation? (A) Alpha particles (B) X-rays (C) Ultraviolet light (D) Gamma rays 16. What is a primary concern regarding the use of irradiation in food processing? (A) Nutrient enhancement (B) Generation of radioactive waste (C) Consumer acceptance (D) Increase in food weight 17. High-pressure processing (HPP) is most effective at inactivating which type of microorganisms? (A) Spores (B) Yeasts (C) Molds (D) Bacteria 18. What is the term used to describe the dose of radiation absorbed by food? (A) Rad (B) Sievert (Sv) (C) Gray (Gy) (D) Becquerel (Bq) 19. What is one of the main advantages of non-thermal processing methods over thermal processing methods? (A) Longer processing times (B) Increased flavor alteration (C) Higher processing temperatures (D) Lower energy consumption 20. Which of the following is NOT a benefit of high-pressure processing (HPP)? (A) Extended shelf life (B) Improved nutritional quality (C) Reduced energy usage (D) Increased microbial resistance 21. What is the typical pressure range used in high-pressure processing (HPP)? (A) 100-200 MPa (B) 200-400 MPa (C) 600-800 MPa (D) 400-600 MPa 22. Which of the following foods is commonly irradiated to ensure safety? (A) Fresh fruits (B) Canned vegetables (C) Spices (D) Dairy products 23. What is the main purpose of using high-pressure processing (HPP) on seafood? (A) Increase shelf life and ensure safety (B) Enhance flavor (C) Improve texture (D) Reduce weight 24. Which type of microorganism is most resistant to food irradiation? (A) Fungal spores (B) Viruses (C) Yeasts (D) Bacteria 25. What is one disadvantage of high-pressure processing (HPP)? (A) Increased nutritional content (B) Increased energy consumption (C) Enhanced microbial growth (D) High initial equipment cost 26. Which non-thermal method is effective in controlling insect infestation in stored grains? (A) Irradiation (B) High-pressure processing (C) Microwave heating (D) Chemical fumigation 27. What is the primary benefit of food irradiation for spices and herbs? (A) Elimination of pathogens and pests (B) Reduced moisture content (C) Improved taste (D) Increased size of food particles 28. Which of the following is a characteristic effect of high-pressure processing (HPP) on food proteins? (A) Protein coagulation (B) Protein denaturation (C) Protein hydrolysis (D) Protein enhancement 29. What is a primary advantage of high-pressure processing (HPP) for ready-to-eat meals? (A) Improved taste (B) Extended shelf life without preservatives (C) Increased microbial load (D) Reduced cooking time 30. Which of the following foods is least likely to be treated with high-pressure processing (HPP)? (A) Fruit juices (B) Dairy products (C) Fresh vegetables (D) Ready-to-eat meats 31. Which of the following is a regulatory concern for the use of food irradiation? (A) Decrease in food volume (B) Increase in microbial growth (C) Generation of radioactive waste (D) Loss of food color 32. What is the main goal of using high-pressure processing (HPP) in the seafood industry? (A) Enhance color (B) Increase protein content (C) Improve taste (D) Ensure microbial safety and extend shelf life 33. Which component of cells is primarily affected by high-pressure processing (HPP)? (A) Cell wall (B) Proteins (C) DNA (D) Lipids 34. Food irradiation is effective in controlling which of the following in meat products? (A) Clostridium botulinum spores (B) Molds (C) Yeasts (D) Salmonella 35. What is one major consumer concern regarding food irradiation? (A) Increased flavor (B) Potential formation of harmful compounds (C) Increased nutrient content (D) Decreased microbial resistance 36. High-pressure processing (HPP) is most suitable for which of the following products? (A) Canned vegetables (B) Fresh fruit juices (C) Frozen foods (D) Baked goods 37. What is the common dose range of ionizing radiation used in food irradiation? (A) 5-10 kGy (B) 1-3 kGy (C) 10-15 kGy (D) 20-30 kGy 38. Which of the following microorganisms is most resistant to irradiation? (A) Bacteria (B) Fungal spores (C) Viruses (D) Protozoa 39. What is the primary reason for using high-pressure processing (HPP) on fruit juices? (A) Enhance flavor (B) Extend shelf life and maintain fresh quality (C) Increase viscosity (D) Reduce sugar content 40. Which of the following is a critical factor in the effectiveness of high-pressure processing (HPP)? (A) All of the above (B) Time (C) Type of microorganism (D) Temperature 41. Which of the following is NOT an effect of food irradiation? (A) Sterilization of food (B) Delay in ripening of fruits (C) Elimination of non-spore-forming pathogens (D) Increase in food volume 42. What is the primary challenge in using high-pressure processing (HPP) for solid foods? (A) Uniform pressure distribution (B) Increased flavor (C) Nutrient loss (D) Color changes 43. Which of the following is a potential negative impact of food irradiation on sensory attributes? (A) Off-flavors (B) Enhanced taste (C) Improved color (D) Increased freshness 44. High-pressure processing (HPP) is least effective against which of the following? (A) Vegetative bacteria (B) Yeasts (C) Bacterial spores (D) Molds 45. What is the primary effect of high-pressure processing (HPP) on the texture of fruits? (A) No change (B) Hardening (C) Softening (D) Whitening 46. Which of the following foods is most likely to benefit from irradiation in terms of shelf life extension? (A) Canned vegetables (B) Frozen foods (C) Baked goods (D) Fresh meat 47. What is the typical processing time for high-pressure processing (HPP)? (A) Hours (B) A few seconds to minutes (C) Days (D) Weeks 48. Which of the following is a limitation of high-pressure processing (HPP)? (A) Enhanced microbial growth (B) Increased nutrient content (C) High initial investment cost (D) Reduced shelf life 49. What is the primary advantage of using irradiation for food safety? (A) Increased food size (B) Enhanced color (C) Nutrient loss (D) Effective at low temperatures 50. Which of the following is true about the use of high-pressure processing (HPP) in the food industry? (A) It is widely used for dry foods. (B) It is highly effective against all types of microorganisms. (C) It can preserve the fresh-like quality of foods. (D) It is more cost-effective than thermal processing.