029/22

36. The recommended level of chlorine in ice used in seafood processing is
A) above 20 09 8) 10 to 15 ppm ©) 15 to 20 ppm 0) below 2 ppm

37. Place where the ice blocks are separated from the cans, in an ice manufacturing plant is
A) brine tank B) thawing tank
C) evaporation tank D) expansion valve

38. Which chemical is commonly used to control melanosis ?
A) glucosamine hydrochloride B) sodium tri-polyphosphate
C) potassium permanganate D) sodium meta bisulphite

39. The scientific and systematic distribution of frozen fish in the interior markets by
refrigerated, insulated vehicles is called as

A) refrigeration cycle B) cold chain
C) insulation loop D) none of the above

40. Which of the following statement is/are correct about icing ?
A) flake ice is more efficient than block ice for cooling
B) block ice is more efficient than flake ice for cooling
C) both are equally effective for cooling
D) both are ineffective for cooling

41. The process by which air from the contents and the headspace of a filled can is
removed

A) Brining B) Exhausting ©) Pre-cooking D) Filling

42. The condition of unsterile, but marketable canned product is termed as
A) Commercial sterility B) Preservation
C) Cooking D) All of the above

43. Thermal processing is carried out in
A) Sealing machine B) Oven
C) Pressure cooker D) Retorts

44. Immediate cooling of cans at the end of heat processing is important to prevent
A) Oxidation B) Germination of bacterial spores
C) Overcooking 0) Both 8 6