Food Diet and Health

Question 1

What is the main role of soluble solids and titratable acidity tests in FV quality assessment?

Answer 1

Evaluate pH and suagr levels

Question 2

Which processing method ensures a 6-log reduction of pathogens such a listeria during sous vide(sv) processing?

Answer 2

90C for 10 mins

Question 3

what compound in broccoli and brussel sprouts is associated with their ‘cancer-busting’ Properties ?

Answer 3

Glucosinolates

Question 4

what is the primary role of sheer press in Fv testing

Answer 4

Test texture and maturity levels

Question 5

which method of freezing results in the smallest ice nuclei and less cellular damage?

Answer 5

Cryogenic freezing

Question 6

why is freeze drying considered a dual process

Answer 6

it requires freezing followed by dehydration under vacuum

Question 7

which gas composition in maintained in controlled atmosphere storage for apples

Answer 7

1.5% CO2 and 1.5% O2

Question 8

what effect does chilling fruits and vegetables by 10C have on respiration rates

Answer 8

reduces respiration rate by 2-3 fold

Question 9

What vitamin retention is often used as an index of gentle processing and good storage conditions

Answer 9

vit C

Question 10

Which pesticide residue standard is primarily a trade standard in Fv

Answer 10

Max Residue limit (MRL)

Question 11

what is the primary natural toxin found in potatoes

Answer 11

glycoalkaloids

Question 12

which antioxidant is abundant in red and blue berries

Answer 12

anthocyanins

Question 13

what temperature is typically used for pasteurization of liquid fv products

Answer 13

72C for 15-20 seconds

Question 14

Which processing method is most suitable for high quality preservation of berry fruits

Answer 14

cryogenic freezing

Question 15

what compound in apples is thought to reduce serum cholesterol

Answer 15

pectin

Question 16

what is the primary antioxidant found in extra virgin olive oil

Answer 16

tocopherols( Vit E)

Question 17

Which vitamin is converted to its active form by sunlight

Answer 17

vit D

Question 18

Which Fv component acts as a prebiotic to stimulate beneficial gut bacteria

Answer 18

dietary fibre

Question 19

What is the key challenge of freeze drying FV products

Answer 19

High cost

Question 20

What is the Primary microbial hazard for canned FV products with neutral pH

Answer 20

Clostridium Botulinum

Question 21

what is the primary rate affecting respiration rate in fresh fruit and veg

Answer 21

temperature, O2 levels and CO2 buildup

Question 22

Which fruit has the highest fat content

Answer 22

Avocado

Question 23

What is the primary benefit of using controlled atmosphere storage for apples

Answer 23

Reduced respiration and extended shelf life

Question 24

what is the primary cause of water loss during cooling and chilled storage of fruit and vegetables

Answer 24

loss of vapour pressure from produce

Question 25

Which Veg has the highest protein content per 100g as shown in the table

Answer 25

peas