Food packaging and storage - Food Products Technology - Engineering Sciences Previous Year Questions

1

2008 · Engineering Sciences · Food Products Technology · Food packaging and storage

Engineering Sciences (XE) 2008

Development of ‘hot spot’ in high moisture grain during storage in silo is due to

A

exothermic reaction between moisture and starch present in the endosperm of the grain

B

microbial growth and respiration of grain

C

heating of the silo wall during day and cooling during night

D

exothermic reaction between the moisture present in endosperm and the oil in germ

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2

2009 · Engineering Sciences · Food Products Technology · Food packaging and storage

Engineering Sciences (XE) 2009

The method of packaging of food under sterile environment, after independently sterilizing the food and packing material, is termed as

A

active packaging

B

vacuum packaging

C

flexible packaging

D

aseptic packaging

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3

2012 · Engineering Sciences · Food Products Technology · Food packaging and storage

Engineering Sciences (XE) 2012

The most common and least expensive plastic film used for packaging of solid food materials is

A

Polyethylene

B

Polystyrene

C

Polypropylene

D

Polyvinylchloride

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4

2020 · Engineering Sciences · Food Products Technology · Food packaging and storage

Engineering Sciences (XE) 2020

Match the absorber used in modified atmosphere packaging and storage in Column I with the scavenger in Column II.
Column I
P. Oxygen absorber
Q. Carbon dioxide absorber
R. Ethylene absorber
S. Moisture absorber
Column II
1. Calcium chloride
2. Magnesium oxide
3. Ferric oxide
4. Potassium permanganate

A

P-3, Q-2, R-4, S-1

B

P-1, Q-2, R-4, S-3

C

P-2, Q-3, R-4, S-1

D

P-3, Q-2, R-1, S-4

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5

2021 · Engineering Sciences · Food Products Technology · Food packaging and storage

Engineering Sciences (XE) 2021

Which one of the following statements is INCORRECT with respect to Controlled Atmosphere Package (CAP) and Modified Atmosphere Package (MAP) of agro-produce?

A

CAP and MAP limit microbial as well as biochemical activities.

B

Gas composition inside a MAP during the storage is continuously monitored and regulated.

C

CAP implies a greater degree of precision than MAP in maintaining specific levels of the gas composition.

D

Modification of the atmosphere inside a MAP is achieved by natural interplay between respiration of products and permeation of gases through the packaging film.

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6

2022 · Engineering Sciences · Food Products Technology · Food packaging and storage

Engineering Sciences (XE) 2022

Make the correct pair of food packaging technology given in Column I with operating principle or description in Column II.

Column I	Column II
P. Aseptic packaging	1. Control of the concentration of O2 and CO2 inside the package
Q. Active packaging	2. Create a skin tight package wall
R. Modified atmosphere packaging	3. Independent sterilization of food and packaging material and packaging under sterile environment
S. Vacuum packaging	4. Makes non-passive contribution to product development

A

P-3, Q-4, R-1, S-2

B

P-3, Q-2, R-1, S-4

C

P-1, Q-4, R-3, S-2

D

P-3, Q-1, R-4, S-2

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7

2024 · Engineering Sciences · Food Products Technology · Food packaging and storage

Engineering Sciences (XE) 2024

Which one of the following absorbents is NOT used as an ethylene absorber in active packaging of fruits and vegetables?

A

Potassium permanganate

B

Activated carbon

C

Calcium hydroxide

D

Silica gel

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8

2025 · Engineering Sciences · Food Products Technology · Food packaging and storage

Engineering Sciences (XE) 2025

Identify the gas composition (in percent) suitable for packaging cured meat under MAP conditions.

A

O₂ = 0; CO₂ = 50; N₂ = 50

B

O₂ = 50; CO₂ = 0; N₂ = 50

C

O₂ = 0; CO₂ = 0; N₂ = 100

D

O₂ = 50; CO₂ = 50; N₂ = 0

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9

2025 · Engineering Sciences · Food Products Technology · Food packaging and storage

Engineering Sciences (XE) 2025

Which of the following is the most suitable flexible packaging laminate for dry fruits?

A

PET/LDPE

B

PS/LDPE

C

BOPP/LDPE

D

Nylon/LDPE

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