Fish processing technology - final countdown solution

 

Fish processing technology - final countdown solution

1. During ………., 12000 Franks were won by Nicolas Appert for canning? 

1. 1795 

2.   1895 

3.  1595 

4.  1695

2. 1st Canning industry in India was established at? 

1.  Maharashtra 

2.  Kerala 

3.  Andhra pradesh 

4.  Karnataka

3. Amount of , C & Cu required in making base plate of a can is? 

1. 0.02, 0.08, 0.04 

2.  0.02, 0.04, 0.08 

3.  0.08, 0.02, 0.04 

4.  0.08, 0.04, 0.02

4. What is the thickness of tin coating on the food contact side in differential coating method? 

1.  11.2 mm 

2.  5.6 mm 

3.  11.2 GSM 

4. 5.6 GSM

5. In 3 ply can outermost layer is of 

1.  PP    

2.  Aluminum 

3.  PES

4. PE

6. Bacillus stearothermophilus is a? 

1.  Acid tolerant bacteria 

2.  Flat sour causing bacteria 

3.  Swell causing bacteria 

4.  Acid fast bacteria

7. It is an injury of can in which one end of can remains permanently convex and if the end is pressed down the other end flips out. 

1.  Hard swell 

2.  Soft swell 

3.  Flipper

4.  Springer

8. The seam measurement called …………… contains all the metallic layers of double seam 

1.  Seam thickness 

2.  Seam length 

3.  Countersink Depth

4.  Overlap

9. Increasing temperature from 0⁰ to 5⁰C ………… spoilage rate? 

1.  Half 

2.  Double 

3.  Quadruples 

4.  Independent of temperature

10. What is the code for water as a refrigerant? 

1.  R717 

2.  R118 

3.  R760 

4.  R729

11. Freezing point of Seawater is about? 

1.   -1⁰C 

2.   -1.98 ⁰C 

3.  -5⁰C 

4.  18⁰C

12. Which of the following ice has the minimum surface area 

1.  Flake ice 

2.  Slush ice 

3.  Block ice 

4.  Jelly / Liquid ice

13. What is the rate of air flow in rapid freezing? 

1.  1-2 mm/Hr 

2.  2-5 mm/Hr 

3.  5-50 mm/Hr 

4.  50-100mm/Hr

14. …………. Freezers are not suitable for fatty fishes? 

1.  Rotary freezer 

2.  HPF 

3.  Immersion / Spray freezers 

4.  Fluidized bed freezers

15. …………. is known as the reverse of freezing? 

1.  Glazing 

2.  Anti Freezing 

3.  Thawing 

4. Defrost

16. In early stages of drying fish passes through. 

1.  Constant rate of drying 

2.  Falling rate of drying 

3.  Regular rate of drying 

4.  Irregular rate of drying

17. Minimum water activity required by the moulds is………. 

1.  0.91 

2.  0.85 

3. 0.80 

4. 0.75

18. …….. salts are the purest form of the salts. 

1. Rock Salts 

2.  Solar Salts 

3.  Sea Salts 

4.  Columbo salt

19. Temperature of Hot kiln is 

1.  <-30⁰ C

2. - 20°C

3. 50-80⁰ C 

4. -18⁰ C

20. Fish liver oil is rich in 

1.  Vitamin A & B 

2.  Vitamin A & D 

3.  Vitamin A 

4.  Vitamin B

21. …….. fish has low oil and high vitamin potency? 

1.  Cod 

2. 1 Hake 

3.  Haddock 

4.  Tuna

22. …… .. has 3% Fat, 71% Protein with Fishy odour characteristics. 

1.  Type A FPC

2.  Type B FPC 

3.  Type C FPC 

4.  Type D FPC

23. Which is the best suited fish for making the superior quality of isinglass. 

1.  Tuna 

2.  Haddock 

3.  Cod 

4.  Hake

24. ……. fish scales are the principal source of pearl essence. 

1.  Tuna 

2.  Haddock 

3.  Cod 

4.  Herrings

25. Shagreen is made from the 

1.  Skin of Whale 

2.  Teeth of whale 

3.  Skin of Shark 

4.  Teeth of Shark

26. Bigest inland fish market of India is at 

1.  Mumbai 

2.  Kolkata

3.  Cochin 

4.  Veraval

27. Red algae is found in 

1.  Shallow waters 

2.  Column Waters 

3.  Deeper waters 

4.  All

28. The most economical stowage method is? 

1.  Bulking 

2.  Shelving 

3.  Boxing 

4.  All

29. ________ is called masmin 

1.  Dried swim bladder 

2.  Smoke cured tuna 

3.  Dry fish 

4.  Dried bonito sticks

30. The liquid expelled during fish meal production is called 

1.  press liquor

2. fish soluble 

3.  fish fluid 

4.  press cake

31. The bacteria used for biological fermentation of silage is 

1.  Shigella 

2.  Lactobacillus

3.  Listeria

4.  Escherichia

32. Which seafood protein gives allergic reaction after consumption 

1.  Desmin

2.  Nevulene 

3.  Parvalbumin

4.  Paramyosin

33. Gaping is more common in 

1.  mackerel fillet 

2.  sardine fillet 

3.  tuna fillet 

4.  herring fillet

34. Best suited tropical fish species for surimi production in India is 

1.  alaskapollock 

2.  thread fin bream 

3.  carps 

4.  eels

35. A Dingly can is a trade name of.............. shaped can 

1.  rectangular 

2.  round 

3.  oval 

4.  semi rectangular

36. Which of the following bacteria is known for Flat sour spoilage in canned food 

1.  Bacillus coagulans 

2.  B. Stearothermophilus

3.  B. Polymyxa 

4.  B. Macerans

37. As per FAO, IAEA, WHO the maximum recommended radiation limit in food is 

1.  5KGY 

2.  10KGY 

3.  15KGY

4.  20KGY

38. The recommended head space in canned food is 

1.   2-3 mm

2.  5-7 mm 

3.  6-9 mm 

4. 12-16mm

39. Which type of botulism toxin is associated with fish & fishery products 

1.  type C 

2.  type D 

3.  type G 

4.  type E

40. The processing technique commonly used for Bombay duck is ___________ 

1.  Canning 

2.  freezing 

3.  smoking 

4.  drying

41. The highest protein is found in ____________ 

1.  Fish meal 

2.  rice bran

3.  tapioca flour 

4.  GNOC

42. Percentage of protein in fish muscle____________ 

1. 16-20 

2. 20-25 

3.  10-15 

4.  2-8

43. Quality of shrimp can be assessed by the estimation of _____________ 

1. Indole 

2.  Glucose 

3.  Vit C 

4.  Arginine

44. The first civilization to harvest winter’s ice and store it in summer months 

1.  Indians

2.  Japanese 

3.  Chinese 

4.  Americans

45. NH3 leaks can be easily checked by 

1.  Color 

2.  Pungentodor (tikha) 

3.  Explosion 

4.  Flame

46. Component of refrigeration system regulates the flow of refrigerant 

1.  Expansion valve 

2.  Receiver 

3.  Condenser 

4.  None

47. Primary refrigerants are used in

1.  Indirect expansion system 

2.  Direct Expansion system 

3.  Secondary expansion system

4.  None

48. 1kg of liquid CO2 will produce

1.  0.56 m3g gas 

2. 0.55m3 g gas

3.  0.58 m3 g gas

4.  None

49. ……. is the transfer of energy across space. 

1.  Conduction 

2.  Convection 

3.  Radiation 

4.  All

50. 1kg of liquid CO2 will produce

1.  0.56 m3g gas 

2. 0.55m3 g gas 

3.  0.58 m3 g gas 

4.  None

51. Protein soluble in solutions of high Ionic strength _____ 

1. yofibrillar protein

2. Sarcoplasmic protein

3. Stroma protein

4. None of these

52. igh density lipoprotein is also called as _____ 

1. Good Cholesterol

2. Bad Cholesterol

3. Avarage Cholestero

4. Good Cholesterol

53. ______is the precursor for biological synthesis of nitricoxide.

1. Arginine

2. Histidine

3. Lysine

4. Leucine

54. _______ is the precursor of AAs Methionine, threonine, isoleucine and Lysine. 

1. Aspartic acid

2. Glutamic acid

3. A & B both

4. None of these

55. NPN content in crustaceans and Mollusc

1. 25%

2. 10%

3. 20%

4. 6%

56. _______ has the highest amount of bile content.

1. Labeo rohita

2. Catla

3. Rohu

4. None of these

57. Night blindness caused by ______

1. Vitamin A deficiency 

2. Vitamin d deficiency 

3. Vitamin b deficiency 

4. Vitamin c deficiency 

58. Disease associated with vitamin __ deficiency is Scurvy

1. C

2. A

3. B

4. D

59. ______ is needed for the secretion of insulin from pencreas.

1. Zinc

2. Manganese

3. Magnesium

4. Iron

60. Fish peptide accelerate ____ absorption.

1. Calcium

2. Manganese

3. Magnesium

4. Iron

61. __________first described squalene.

1. Dr. Mitisumaru tsujimoto 

2. William Cullen

3. Jacob Perkins

4. Birdseye

62. The _____ stored compressed snow in insulated cellars. 

1. Greeks and Roman

2. Chinese

3. Japanese

4. None of these

63. In ______first made ice without any natural form of cooling by vapourising water at low pressure. 

1. Dr. Mitisumaru tsujimoto 

2. William Cullen

3. Jacob Perkins

4. Birdseye

64. ______ made the first ice-making machine operating on ethyl ether.

1. Jacob Perkins

2. Dr. Mitisumaru tsujimoto 

3. William Cullen

4. None of these

65. In ____was successful in creating the double belt freezer. 

1. Birdseye

2. Jacob Perkins

3. Dr. Mitisumaru tsujimoto 

4. William Cullen

66. Amount of Myofibrillar or contractile proteins found in fish ____ 

1. 65 – 75%

2. 1 – 3%

3. 2 - 8%

4. None of these

67. Amount of stroma or connective tissue proteins found in fish is _____ 

1. 1 – 3%

2. 2 - 8%

3. 65 – 75%

4. None of these

68. ____is said to check aging of the body.

1. Vitamin E

2. Vitamin A

3. Vitamin B

4. Vitamin C

69. The NPN compounds in common fishes comprise about ___ of the total nitrogen. 

1. 10%

2. 20%

3. 30%

4. 40%

70. The NPN compounds in crustaceans like prawns, lobsters and crabs, comprise about _______ of the total nitrogen.

1. 23%

2. 34%

3. 45%

4. 33%

71. Below _______ most of this water is frozen and enzyme activity is again slowed.

1. –5.0°C

2. -6.0°C

3. –5.0°C

4. –3.0°C

72. Most bacteria grow best within the pH range of ___________.

1. 6.0 – 7.5

2. 7.0 – 8.5

3. 8.0 – 9.5

4. 8.0 – 10.5

73. _________ reduction of E-coli takes place when washing with 10 ppm chlorine water. 

1. 50% 

2. 40%

3. 30%

4. 20%

74. _______Producing enteric fever. 

1. S. Typhi

2. S.paratyphi

3. Sighella

4. E. Coil

75. _______ Producing typhoid fever. 

1. S.paratyphi

2. S. Typhi

3. E. Coil

4. None of these

76. Disinfect the fish processing factories and primary contains _________ ppm chlorine. 

1. 100 

2. 200

3. 300

4. 400

77. Block ice was first manufactured commercially in____.

1. 1869

2. 1989

3. 1956

4. 1956

78. _______ has a larger heat-exchange surface than most other types of ice.

1. Flake ice

2. Block ice

3. A & B both

4. None of these

79. The specific heat of ice at temperatures below ____.

1. 0°C is 0.5 cal

2. 0°C is 3.5 cal

3. 3°C is 2.5 cal

4. 6°C is 5.5 cal

80. Black spot can be inhibited by treating the crustacean with ________ 

1. sodium sulphite

2. Sodium Alginate

3. Nitrogen sulphate

4. None of these

81. Dry ice sublimes at a temperature of ____

1.  -78°C

2. -68°C

3. -45°C

4. -35°C

82. In contact freezer, the time taken for freezing is almost ____ 

1. 2 hours

2. 3 hours

3. 4 hours

4. 8 hours

83. In Dielectric thawing, The thawing time for blocks large which fish is about __, and for small fatty fish is about___. 

1. 80 min, 20 min

2. 30 min, 40 min

3. 20 min, 60 min

4. 90 min, 50 min

84. The HACCP system works on ___principles and there are ___steps in the implementation of HACCP. 

1. seven,12

2. Eight, 11

3. Nine, 14

4. Six, 12

85. Critical limit for PSP ____ 

1. 80mg/100g

2. 40mg/100g

3. 20mg/100g

4. 100mg/100g

86. septic canning patented by 

1. Ball 1936

2. Max ames 1890

3. Birdseye

4. None of these

87. Inside coated can developed by 

1. Max ames 1890

2. Ball 1936

3. Birdseye

4. None of these 

88. Generally temperatures above ____ is considered lethal to vegetative cells and above ___ for spores.

1. 60°C,100°C

2. 40°C, 120°C

3. 20°C, 80°C

4. None of these

89. Export of canned shrimps from India started at…

1. 1859

2. 1845

3. 1820

4. 1879

90. D indicates the Decimal reduction time determined at______.

1. 121°C

2. 132°C

3. 140° C

4. None of these

91. D value of C. botulinum spores as measured from the survival curve obtained on heating at 121.1°C is____ .

1. 0.21

2. 0.56

3. 0.42

4. 0.67

92. Blue discolouration is usually associated with _____

1. canned crabmeat

2. Canned fish

3. Canned squids

4. Canned clam

93. The weight of tin deposited is expressed as _____

1. GSM (grams per square metres) 

2. CM (centimeter) 

3. A & B both

4. None of these

94. In ______,Permanently convex can ends but when pressed by finger it get depressed but when the pressure is removed it regains original bulge.

1. soft swell

2. Hard swell

3. A & B both

4. None of these

95. Specific gravity of oil used to filling can should be between_______.

1. 0.9 - 0.92

2. 0.6 - 0.60

3. 0.5 - 0.50

4. 0.3 - 0.30

96. White Tuna meat having Munsel value (MV) of _____

1. 6.3 or more

2. 7.3 or more

3. 9.3 or more

4. None of these

97. For light meat tuna, M.V of _____________.

1. 5.3 > 6.3

2. 5.3 

3. 6.3

4. None of these

98. How many digits in EAN Barcode number

1. 13

2. 15

3. 11

4. 10

99. ________ is an inert, tasteless gas with low solubility in lipids and water.

1. Nitrogen

2. Oxygen

3. Carbon

4. None of these

100. Cellophane is manufactured from highly purified cellulose derived from bleached __________ .

1. sulphite pulp

2. Sulphate pulp

3. Nitrogen pulp

4. None of these

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