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

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

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

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