Questions and Answers
What is the primary purpose of food processing?
Which of the following describes food preservation?
What is one of the primary requirements for food processing in India?
What are perishable foods?
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What is post-harvest management?
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Why is food processing essential for a rapidly increasing population?
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Which of the following is NOT a class of food based on perishability?
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What is the primary characteristic of perishable foods?
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What percentage of India's total fruit and vegetable production is wasted annually?
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Which of the following foods is considered non-perishable?
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What best describes microbial spoilage?
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Which factor does NOT contribute to food spoilage?
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What pH range is most favorable for bacterial growth?
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How do anaerobic bacteria differ from aerobic bacteria?
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Which of the following is NOT a cause of food spoilage?
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What is the term for the process leading to decreased food safety and quality?
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Study Notes
Food Processing and Preservation
- Food processing transforms raw materials into other food products.
- Preservation prevents spoilage, maintains color, taste, and enhances shelf life and nutritional value.
- Main goals of food processing include extending shelf life, satisfying consumer tastes, creating food varieties, and accommodating a growing population.
Food Production in India
- India ranks as the second-largest producer of fruits and vegetables globally.
- Approximately 18% of production is wasted annually, according to CIPHET data.
- Post-harvest management is crucial for minimizing waste and maintaining product quality, and includes processes like cleaning, cooling, sorting, and packaging.
Classification of Foods by Perishability
- Perishable Foods: Spoil quickly (1-2 days), including meat, fish, poultry, most fruits, and vegetables.
- Semi-Perishable Foods: Can last 1-2 weeks when properly stored; examples include onions, potatoes, and garlic.
- Non-Perishable Foods: Generally last up to a year without spoiling unless mishandled.
Food Spoilage
- Food spoilage leads to deterioration in safety, sensory quality, or nutritional value.
- Damage renders food unsuitable for human consumption.
Types and Causes of Food Spoilage
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Types of Spoilage:
- Microbial spoilage
- Enzymatic spoilage
- Chemical spoilage
- Physical spoilage
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Causes of Spoilage:
- Insects, parasites, and rodents
- Temperature variations (both heat and cold)
- Moisture, light, and time
- Reactions with oxygen
Bacterial Growth Conditions
- Bacteria may have different shapes:
- Spherical (cocci)
- Cylindrical (bacilli)
- Spiral (spirilla, vibrio)
- Favorable conditions for bacteria growth include:
- Moisture (some require anaerobic or aerobic environments).
- pH levels around 6 to 8 for optimal growth.
- Bacterial spores are more resistant to processing conditions than yeast or mold spores.
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Description
This quiz covers the fundamentals of food processing, focusing on the transformation of raw materials into food products. It addresses essential concepts such as preservation techniques and the impact on the nutritional value and shelf life of food.
