Food production and managment, questions and answers

1.What is food processing?

Conversion of food materials into different forms to make it convenient for storage and use is called food processing.

2.List the stages of spoilage of food as it moves from the producer to the consumer?

The important stages are:

· Transportation

· Storage

· Processing and packaging

· Marketing

3.What is food adulteration?

The process of lowering the nutritive value of food either by removing a vital component or by adding substances of inferior quality is called food adulteration.

4.Mention the common adulterants used in the following food items. (a) Tea powder (d) black pepper (c) honey (d) cooking oil

a) Colored tea leaves after removing the leaves

b) Dry papaya seeds

c) Jiggery/sugar

d) Argemone oil

5.What is food poisoning? How is caused?

a) Consumption of food contaminated with poisonous substances released by microbes is called food poisoning

b) Food prepared under unhygienic conditions and stale food cause food poisoning

6.Mention simple tests to detect adulterants in the following. (a) Dairy skimmed milk (b) Ghee and butter

a) Skimmed milk is testes using a lactometer. Unadulterated milk will give a reading of about 1.026

b) Add a few drops of concentrated hydrochloric acid and a pinch of sugar to a tea spoon of butter or ghee taken in a test tube. Stir it well and allow it to settle for a few minutes. Adulterated ghee or butter will leave a red layer at the bottom.

7.What is the role of the public in preventing food adulteration?

· Public should be aware of the laws standards relating to food adulteration

· They should once in a way get the food checked in food testing centers and lodge a complaint to the concerned authorities if any malpractice is noticed.

· They have to cooperate with the authorities in controlling the food adulteration.

· When a food item is purchased, all the relevant information on it should be checked thoroughly

8.How can food wastage be prevented?

Food wastage can be prevented by following suitable storage and transportation methods.

IMPORTANT QUESTIONS

1.Mention any three methods of processing food. Give any two examples?

Dehydration, freezing and chemical methods are used for processing food. Soji, atta, fruits, sugar, tea and coffee are examples of processed food.

2.What is an adulterant?

The substance that is used to lower the quality is called adulterant?

3.What is a lactometer?

It is an instrument used to measure the density of milk.

4.What are the general symptoms of adulteration?

Vomiting and diarrhea, headache, gastro-intestinal disorders, muscular pain, drowsiness etc. are the general symptoms of adulteration.

5.What is food management?

The process of preserving the food produced so that it can be distributed and used throughout the year is called food management.

6.Name any three organizations in India responsible for quality control of various products?

Indian Standards Institution (ISI), Directorate of Marketing and Inspection (AGMARK) and Food Processing Organization (FPO) are responsible for quality control of various products.

7.Select any four food items of your choice and indicate the adulterant commonly found in it?

Food grains and grams – marble pieces, sand particles, clay gilts, soap stone pieces

Pulses-kesaridhal-colours

Wheat floor, maida – powdered lime, talcum powder

Turmeric powder – metani yellow

Chilli powder – coloured saw dust

Sweets – unpermitted colours

8.What is metanil yellow and where is it used? What is the result?

a) Metanil yellow is an adulterant used to brighten the colour of pulses, turmeric powder and sweet meats.

b) It may result in cancer.

9.Give any two reasons for accidental adulteration. Give an example?

· Accidental adulteration may be due to negligence or ignorance.

· Faulty packaging of canned foods like fruits, vegetables left with a coating of pesticides or insecticides is an example.

10.Mention the major steps involved in food management between the producer and the consumer?

The important steps involved are:

· Preprocessing

· Transportation

· Storage

· Processing and packaging

· Marketing

11.Why do people adulterant food? Give an example?

· People adulterate food to increase the profit margin.

· For example, pieces of stones, that look like rice grains are mixed with rice to increase the weight.

12.Mention any four factors responsible for the spoilage of food during storing?

Rain, humidity, rodents, pests, microbes, fungus, faulty storage structures are responsible for the spoilage of food during storing.

13.What are the results of food adulteration on the consumer? Why?

a) People fall sick or even die due to contamination.

b) Toxins released by the microbes in the adulterated food makes the person fall sick and continued consumption of adulterated food leads to death.

14.How are greens and vegetables processed before using?

· Greens and vegetables are soaked in salt water for about ten minutes when the chemical layer of pesticides is removed.

· They are then washed with plain water and used.

15.Growth of food technology has given scope for food adulteration. Explain?

· Food technology involves both processing and packaging of food.

· Sometimes the consumers are given cheaper substitutes packed in good cases.

· The consumers will be paying higher prices unknowingly for a cheaper material.

· This will be known only when they face health problems.

Hence food technology has given scope for food adulteration.

16.Why should we educate people about food adulteration?

a) Consumption of adulterated food results in a variety of diseases depending on the food item and the adulterant used.

b) To avoid this, people should be educated about food adulteration.

17.What does CFTRI stand for? What is its role in the nation?

a) CFTRI stands for Central Food Technological Research Institute.

b) Its role in the nations is to undertake the following programmes to meet the food requirements of the nation

· New ways of processing food and harness untapped food sources.

· Development and transfer of appropriate technology

· Support to the food industry by the National Information Centre on Food Science and Technology through its database services.

· Provide research, development and industrial services, specially for the agro-based industries

· Offering training and retraining programmes for students aspiring to make food science and technology as their career.

18.Name the main legal provision made by the Government of India for the control of food adulteration. What are its provisions?

a) The Government has introduced the “Prevention of Food Adulteration Act” in the year 1954.

b) The provisions of the Act are:

· Minimum standards of quality for food and stringent hygienic conditions for its sale are outlined.

· Check for dishonest practice of traders And serious punishment for those who violate the Act.

· Providing relevant details like the contents, ingredients, date manufacture, date of packaging etc. as applicable to the product is made mandatory.

19.What is dropsy? What is its symptom? What are its effects?

a) Dropsy is a disease caused by the adulterant argemone oil used to adulterate ghee or butter.

b) Its main symptom is watery fluid collecting in different parts of the body.

c) It affects the normal functioning of the body and may also paralyse the limbs.

20.List the precautions to be taken by the general public regarding food adulteration?

· Since there are possibilities of adulterating cool drinks, it is better to avoid them. Instead of that, we can have any fresh fruit juice and tender coconut.

· Usually children like sweets, chocolates and milk products. Parents should be concerned about their quality and freshness of these food articles.

· Avoid sweets and other eatables with artificial colours.

· Take the help of food adulteration testing canters. Lodge complaints to the concerned authorities, if adulteration is detected.

· Make sure that food packets carry ISI, AGMARK of FPO labels before buying.

· Do not buy food articles if expiry date is crossed.

21.Name the first stage in food management. What are the reasons for food spoilage in this stage? How can they be prevented?

a) Transportation is the first stage in food management.

b) Food spoilage in this stage is due to exposure of food to heat and frost; and also spillage, breakage and leakage.

c) They can be prevented by careful transportation.