To meet the current demand of food materials, the industrial food processing sector has emerged. Participate in the Sanfoundry Certification contest to get free Certificate of Merit. Bean & Nuts , Seeds. Importance and scope of fruit and vegetable preservation in India; Principles of preservation by heat, low temperature, chemicals and fermentation; Unit layout-selection of site and precautions for hygienic conditions of the unit; Preservation through canning, bottling, freezing, dehydration, drying, ultraviolet and ionizing radiations We are known as the King of Fruits. a) True a) 4-5. b) 6-7. c) 7-9 ... , Fruit Science mcq, Horticulture mcq, MCQ on Horticulture. a) Clarification Today’s modern basement is too warm to consider for storage, even with those crops that do best at higher temperatures like pumpkins, squash and sweet-potatoes. Professionals, Teachers, Students and … The efficiency of the dryer is in range of: a. 1. 2 Billion, driven by a compounded growth of 6. Which chemical is used for de-greening of fruit? In which preparation method is fruit cooked in a simmering liquid? It involves steps such as cleaning, grading, sorting, packing, etc. The produce industry continues to accept responsibility to provide fresh and safe products. b) The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70% Vegetable. b) High temperature, Short time 2. b) True, True But regardless of losses during processing, some or many of the nutrients are retained, which upon storage are further preserved through protection from oxygen, heat, and light. a) True, False Fluidized bed dryer is used for drying: a. Both these points are used to preserve them longer. 8%. Drying of Fruits and Vegetables 1. Statement 1: Jam cannot be made using pulp of more than one fruit. 0 comments: Post a comment. The storage life of fresh fruit and vegetables varies with type, variety and pre-harvest conditions. NPTEL provides E-learning through online Web and Video courses various streams. Fruit & Vegetable Processing. They get spoled very fast and hence need to be consumed soon, b. View Answer, 15. The most processed/value-added fruits were pineapples (for 55.3 per cent of audited firms). d) None of the mentioned Processed Fruits and Vegetables Market, By Region. b) False The fruit is heated to soften it, extract pectin and then boiled rapidly to increase sugar content to about 70%, c. High methoxyl pectin is used in jam and low methoxyl in gelling agents in milk products. Which of the following is true about fruits and vegetable processing? c) Ultrahigh temperature View Answer, 7. Frying: Baking: Basting: Poaching: In which preparation method is a vegetable quickly and partially cooked in water or oil? The fruit and vegetable processing activities have been set up, or have to be established in developing Do not require an electron transport system During 2018-19, India exported fruits and vegetables worth $1,469.33 mn which comprised of fruits worth $692.01 mn and vegetables worth $777.25 mn. B 3. 85-90% b. built for vegetable or fruit storage. c) False, False Which vegetable has the Latin name Brassica Oleracea Capitata? Sous vide: Puréeing Poaching Blanching Fresh fruits and vegetables that need to ripen after purchasing should be stored Proper control of temperature and relative humidity is the key to maximising storage life and marketable quality. Sanfoundry Global Education & Learning Series – Food Engineering. What vegetable is the main ingredient of Borscht? Multiple Choice Questions Q.1: When energy depleted elements associated with a proton are accepted by an organic molecule, the process is called A. Fermentation B. Respiration C. Anabolism D. Catabolism Q.2: In the following terms which is not the definition of fermentation process A. The fruit and vegetable processing activities have been set up, or have to be established in developing b) True, True iv) Employment is also generated in doing field operations like fruit picking / harvesting, grading, packing, selling etc. The efficiency of the dryer is in range of: a.... FOOD GRAIN PROCESSING, PRESERVATION AND MANAGEMENT MCQs 1. Following are ways in which losses take place. 9.6 Processing of Murabba and Candy: A mature fruit/ vegetable or its pieces impregnated with heavy sugar syrup till it becomes tends and transport is known as preserve or murabba. Our name starts with 'M'. b) Inadequate methods of storage and transportation Postdehydration Treatments - Treatments of the dehydrated product vary according to the type of fruit or vegetable and the intended use of the product. We love to hear from you! d) None of the mentioned PRODUCTS FOR FRUIT AND VEGETABLES PROCESSING. Pickled vegetables include cucumbers, green tomatoes, onions, radishes, and cabbages. Sugar and salt are added to act as emulsifiers, b. Box 91 Statement 2: Secondary processing such as converting raw materials to products such as jellies, marmalade etc. (1) The ranges are wide depending on the exact processing treatment, storage conditions, and type of produce. The scope of fruit and vegetable processing sector has increased … Broccoli retains almost 100% of vitamin C after freezing. b. Leave us a comment. Statement 1: Primary processing such as trimming, sorting, cleaning can be done to add value to products. Fruit and vegetable processing projects also aim to replace imported products like squash, yams, tomato sauces, pickles, etc., besides earning foreign exchange by exporting finished or semi-processed products. The most processed/value-added vegetables were chilies and tomatoes, with vegetable products currently processed including chili sauce and oil, and tomato ketchup. In arecanut for processing of kalipak, nuts are harvested when they are – months old. View Answer, 14. Groceries. The pH for the growth of moulds ranges from 1.5 to 8.5, that of yeasts from 2.5-8.0, and of bacteria from 4.0 to 7.5.As fruit beverage like citrus squashes and cordials have generally a pH of 2.5 to 3.5, the 101 Learning Objectives After completing this chapter the learner will be able to : zz understand what is food processing and technology, its history, development and present status zz explain the significance and basic concepts of the subject zz be aware of the skills required to be a professional food technologist zz be aware of the career opportunities available and educational c) False, False raw material for fruit and vegetable-processing plants, hence becomes a solution to reduce unemployment. North America accounted for more than USD 75 billion in the global processed fruits and vegetables market in 2018. There is scope to control storage life through postharvest management of the two most important determinants of storage life and quality — respiration and transpiration. Fruit pits- kernel oil production, Citrus oil production, Value added products from culled fruit, peels and rinds. 1. d 2. b) They have high moisture content and should be kept in a cold, dark place Apples, strawberries, carrots and onions, and many more, are hygienically chopped and pumped in a closed system with minimum oxygen exposure. Horticulture is the study that includes a) Fruits, vegetables and flowers b) All food crops c)Vegetable gardens and lawns near hotels only d)Some bush crops and apples c) Homogenization 85-90% b. Which of the following is true about fruits and vegetable processing? c) Respiration in plants leads to drying, less sweetness, less valued product Binding of antibody to an enzyme conjugate, a. Fruit and Vegetable Processing market worldwide is projected to grow by US$149. 8. “Are canned and frozen fruits and vegetables lower in nutrients?” The answer is, it all depends—on the type of produce, the type of processing, and which nutrients. Food is easier to store and transport without spoilage, c. Packages are mostly recyclable and reusable, a. c) A stable emulsion of milk fat and serum is not made ERS examined seven fruit and vegetable industries to look at how growers deal with labor, with a particular focus on the potential for harvest mechanization: Washington State fresh-market apples, Florida processing oranges, California fresh-market oranges and strawberries, raisins, fresh-market asparagus, and lettuce. Raw Vegetables; Cooked Vegetables; AE 5000 1D Slicer AE 5000 1D slicer is a one-dimensional slicer for continuous slicing of whole muscle, cooked or fresh log meats and other products. 95-100% c. 90-95% d. 65-75% Ans. We belong to the same family as the cashew and the pistachio nut. The % Daily Value is based on ---- calorie diet. This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Fruits, Vegetables and Milk Processing”. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Fruit & Vegetable Processing Market size was $253.97Bn in 2019, growing at a CAGR of 6.8% during the forecast period 2020-2025. Canned Foods. ISBN: 978-93-88449-32-8 eISBN: 978-93-88449-33-5 Printed in India Published by: SCIENTIFIC PUBLISHERS (INDIA) 5A, New Pali Road, P.O. 95-100% c. 90-95% d. 65-75% Ans. Save my name, email, and website in this browser for the next time I comment. Multiple Choice Questions on Food Processing | FRUITS AND VEGETABLES PROCESSING, Multiple Choice Questions on Sources of Food | ANIMAL BASED FOOD PRODUCTS: Processing & Quality Aspects, DRYING AND DEHYDRATION OF FOOD MATERIALS MCQs | Drying of Fruits and Vegetables, Multiple Choice Questions on Food Processing | FOOD GRAIN PROCESSING, Multiple Choice Questions on Food Processing | Quality Control, Microbiology Multiple Choice Questions and Answers | INDUSTRIAL MICROBIOLOGY MCQs, Food and Nutrition Questions and Answers | quiz on nutrition, FOOD MICROBIOLOGY MCQs | Food Preservation | Food Technology, Vegetable Science Multiple Choice Questions and Answers | Olericulture | Agriculture Competitive Exams, Multiple Choice Questions on Fruits and Vegetables Science, INDIA GOVERNMENT MINT RECRUITMENT 2020 FOR 11 JR. 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