The moisture content of natural semi-perishable food ranges between_____________________?

Related Mcqs:

1. The food in which the moisture content ranges between 80-90% is called________________?

   A. Perishable foods
   B. Low perishable foods
   C. Stable foods
   D. High acid foods

2. According to a latest research, Pakistan is predominantly a dryland country; 80% of its land area is arid and semi arid, 12% sub-humid and 8% under humid climate. Thus , soils of arid & semi-arid regions are vulnerable to a wide range of degradation process. As the case in arid and semi-arid climates elsewhere in south-central/southern Asia and Sub-Saharan Africa; _________________ are among the major causes of soil degradation and desertification?

   A. Drought stress
   B. Accelerated erosion & salinization
   C. Depletion of soil fertility and SOM
   D. All of the above

   Submitted by: Shafiq Rehman

3. Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?

   A. Chemist
   B. Nutritionist
   C. Food processor
   D. All the above

4. The food in which the moisture content is less than 15% is called_____________________?

   A. Stable foods
   B. Semi perishable foods
   C. Perishable foods
   D. Acid food

5. Per day consumption of food in developed countries ranges between___________________?

   A. 1500-2000 Kcal
   B. 200-3000
   C. 3000-3500 Kcal
   D. None of the above

6. Humectants are moisture retention agents, help improve the rehydration of hydrated food and solubilization of flavour compounds________________?

   A. Benzoyl peroxide
   B. Nitrosyle chloride
   C. Sorbitol
   D. Mannitol

7. The moisture content below which a cohesive soil does stick to metal tools is known as______________________?

   A. Liquid limit
   B. Plastic limit
   C. Sticky limit
   D. Alter berg limit

8. During storing food grains, what is the optimum level of moisture?

   A. < 2%
   B. < 5%
   C.  < 12 %
   D. No moisture level required

   Submitted by: Shafiq Rehman

9. The method of food preservation in which food containing permanently sealed container is subjected to an elevated for a definite period of time and than cooled is known_____________________?

   A. Canning
   B. Sterilization
   C. Pasteurization
   D. None of These

10. Food substances enter in food stuffs accidentally during production, processing, storage and handing often referred 10 as___________________?

    A. Food contaminations
    B. Food adulterants
    C. Food additives
    D. All the above