Food Preservation Quick QuizVersión en línea Test your basics on drying and preservation por Harsha Chopra 1 HTST pasteurization is best for which scenario? a Small dairy batching b Home canning c Large-scale milk processing d Fresh fruit pasteurizing 2 Which drying method uses a heated drum to evaporate water from a thick paste? a Drum drying b Tunnel drying c Spray drying d Cabinet drying 3 Sun drying versus machine drying: which typically offers longer shelf life due to controlled moisture removal? a Natural air drying b Machine/mechanical drying c Solar drying d Sun drying 4 Which preservation method involves sealing food in airtight containers after heating? a Fermentation b Canning c Smoking d Pickling 5 LTLT pasteurization operates at what rough conditions? a 63°C for 30 minutes b 72°C for 15-30 seconds c 50°C for 2 hours d 100°C for 1 minute 6 Which method is characterized by high-temperature short time for rapid microbial kill? a Freeze-drying b HTST pasteurization c Sterilization d LTLT pasteurization 7 Which drying method is ideal for heat-sensitive liquid foods like milk and juices due to rapid drying? a Cabinet drying b Drum drying c Spray drying d Tunnel drying 8 Which preservation technique uses beneficial microbes to convert sugars into acids or alcohol? a Canning b Pasteurization c Smoking d Fermentation 9 Which method uses sealed jars and vinegar/brine to create an acidic environment? a Pickling b Smoking c Canning d Fermentation 10 Which drying system is best for large-scale continuous drying of fruits, vegetables, and grains? a Flash dryer b Vacuum dryer c Cabinet dryer d Tunnel dryer Feedback 1 HTST is designed for faster, high-volume processes like milk pasteurization. 2 Drum drying spreads slurry on a rotating drum for evaporation. 3 Machine drying provides consistent moisture removal and longer shelf life. 4 Canning creates a sealed, sterile environment to prevent contamination. 5 LTLT uses lower temperature for longer time to reduce pathogens. 6 HTST rapidly heats to 72°C for 15-30 seconds. 7 Spray drying produces fine powders with quick rehydration. 8 Fermentation develops acids/alcohol and probiotics. 9 Pickling preserves with acidity in brine or vinegar. 10 Tunnel dryers enable high-capacity, continuous operation.
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