Post Harvest Management of Fruits and Vegetables
Post Harvest Management Quiz
Test your knowledge on the essential practices and processes involved in post-harvest management of fruits and vegetables. This quiz is designed to enhance your understanding of food preservation techniques and their significance in maintaining nutritional quality.
Learn about:
- Food preservation methods
- Key vitamins and their retention
- Preservatives and their usage
- Historical figures in food preservation
Exhausting helps in better retention of which vitamin.
Vitamin D
Vitamin K
Vitamin E
Vitamin C
The process of preserving food by rapid freezing followed by dehydration under vacuum is called
Lyophilisation
Sterilization
Cold Dehydration
Cryopreservation
Cold sterilization refers to the preservation of food by
Refrigeration
Radiation
Dehydration
Lyophilisation
Preservative Used In Squash
Calcium Oxalate
Calcium Proponate
Sulphur Dioxide
None of the above
The instrument used to dehydrate liquid juices
Oven
Lyophilizer
Dehydrator
Vaccume dryer
Canning and sterilization accomplished at temperature
121 0C for 3-15 min
131 0C for 3-15 min
100 0C for 3-15 min
80 0C for 3-15 min
Sugar act as a preservative
15-25%
30-35%
50-55%
62-65%
The credit for invention of canning goes
James Frankilin
Nicholas Appart
Peter Durand
E Duggett
Penecillin was discovered by
Flemings
Peter
Nicholar
AlberT
Preservative of candy is
KMS
Sugar
Citric acid
None of the above
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