BANDHU PRAKASHAN Science Study Material

5
Food Production and Management
Grasp it

Food production in our country has to increase every year in order to meet
the demands of the growing population.
The complex activity of preserving the food and distributing it throughout the
year is called food management.
The movement of food from the producer to the consumer involves
transportation, storage, processing, packaging, marketing and distribution.
The spoilage of food occurs due to exposure of food to heat and frost.
The loss of food may also be due to Spillage, breakage and leakage.
Faulty storage methods will result in spoilage of food.
The food has to be protected from rodents, pests, microbes and fungi.
Dehydration, Freezing and chemical methods are used to preserve the food.
These methods are collectively called as Food Processing.
The process of lowering the nutritive value of food either by removing a vital
component (or) by adding substances of interior quality is called Food
adulteration.
Food adulteration can be detected by simple tests.
Adulterants are injurious to health and causes various health disorders.
Adulteration is illegal.
ISI, FPO, AGMARK branded goods should be used to avoid food adulteration.
The public has to cooperate with the authorities to check the menace of food
adulteration.

Multiple Choice Questions and answers:

A. Choose the correct answer and fill in a) Tamarind seed powder

the blanks:- b) Yellow saw dust
1. Dehydration and freezing are two c) Talcum powder
methods used in ......... d) Metanil yellow.
a) Packaging b) Processing
3. The instrument used to test the
c) Transporting d) Marketing
density of Milk is ...............
a) Lactometer b) Thermometer
2. The adulterant used in turmeric c) Hydrometer d) Manometer
power is .........

234
Science Study Material BANDHU PRAKASHAN

4. Jaggery and Sugar are used as 11. Food processing method adopted in
adulterants in ........ preparation of Papads is
a) Sweetmeats b) Tea Powder a) Dehydration b) drying
c) Honey d) Coffee powder. c) Freezing d) Chemical method

5. Food production in our country has 12. Kesaridhal is an adulterant used in

to increase every year in order to food items like
meet the demands of the a) Turmeric powder
a) Export b) Pulses
b) growing population
c) Chili Powder
c) storage for future use
d) Honey
d) processing

6. Rodents and Microbes play a major 13. Jaggery is an adulterant used in

role in a) Honey b) Sweets
a) Food Processing c) tea d) Food grains
b) Food Storage
c) Food spoilage 14. The Common adulterant used in
d) Food Spillage Turmeric powder is
a) Not permitted colour
7. Dehydration is one of the methods b) Kesaridhal
of c) Sand particles
a) Food Storage d) Metanil Yellow
b) Food Marketing
c) Food Processing 15. Talcum Powder is an adulterant of
d) Food Adulteration a) Pulses b) Tea
c) Honey d) Wheat flour
8. Food Substances like sugar, tea and
coffee are examples of 16. Greens and Vegetables must be
a) Natural food washed well with water and be
b) Processed food soaked with salt, in order to remove
c) Dehydrated food a) Dirt on them
d) Packed food
b) soil particles on them
c) insects on them
9. The most serious cause for the
d) Pesticides on them
deterioration of the quality of food
is due to
a) Contamination b) Over polishing 17. Iron fillings present in Tea powder
c) Weight loss d) Adulteration is separated by
a) Hand picking b) Magnet
10. Symptoms of consuming c) washing d) Sorting
contaminated food are
a) Fever & ear pain 18. Adulterant Tamarind Seed powder is
b) Head ache & leg pain added to the food item
c) Diarrhea & vomitting a) Dhania powder b) Coffee powder
d) Chest pain & Giddiness c) Coco powder d) Turmeric powder

235
BANDHU PRAKASHAN Science Study Material

19. Name the acid used to test the 8) b) Processed food

cooking oil adulterated with 9) d) Adulteration
Argemone oil is 10) c) Diarrhea & vomitting
a) Con. HCl b) Con. H2SO4 11) b) drying
c) Con.HNO3 d) dil. HNO3 12) b) Pulses
13) a) Honey
20. Name the instrument used to 14) d) Metanil Yellow
measure the density of Milk 15) d) Wheat flour
a) Thermometer b) Barometer 16) d) Pesticides on them
c) Lactometer d) Hygrometer 17) b) Magnet
18) b) Coffee powder
21. Colour that appears in the lower 19) c) Con.HNO3
layer of the sample if Vanaspati is 20) c) Lactometer
added as an adulterant in Ghee 21) c) Crimson red
a) Blue b) Dark Red 22) d) Fluid collection in some parts
c) Crimson red d) Pale red 23) a) Metanil Yellow
24) b) Food products
22. The main symptoms of the disease
Dropsy is TEXTUAL QUESTIONS AND ANSWERS
a) Stomach pain
b) Drowsiness 1. What is meant by processing of
c) Skin rashes all over food?
d) Fluid collection in some parts Ans: Different methods like dehydration,
freezing and chemical methods are
23. Name the item added to brighten the used to preserved the food. These
colour of Sweets &other food items methods are collectively known as
which causes intestinal disorders. processing.
a) Metanil Yellow b) Vanaspati
c) Iron fillings d) Argemone oil 2. What is food adulteration?
Ans: The process of lowering the nutritive
24. ISI, AGMARK and FPO are the quality value of food by removing a vital
controlling agencies of component already present in food
a) Health care products or by adding substance of inferior
b) Food products quality to food is called food
c) Medicines adulteration.
d) Fabrics
3. Mention the common adulterants
Answers: used in the following food items.
1) b) Processing Ans: a) Tea powder :-Common
2) d) Metanil yellow adulterants coloured tea leaves
3) a) Lactometer after removing the essence.
4) b) Tea Powder b) Black pepper :- Dr y papaya
5) b) growing population seeds.
6) c) Food spoilage c) Honey :- Jaggery, Sugar.
7) c) Food Processing d) Cooking oil :- Argemone oil.

236
Science Study Material
4. List the stages of spoilage as the food move from the producer to the consumer.
Ans: Scheme representing showing spoilage and wastage during the movement of
food from producer to consumer.
5. How adulterant detected in
cooking oil?
Ans: The most common adulterant in
cooking oil argemone oil.
Argemone oil in cooking oil can be
detected as follows :
Take a spoonful of given sample
of oil in a test tube and add a few
drops of concentrated nitric acid to
the test tube.
In the test tube, if a reddish
brown colour appears, the given
sample of cooking oil is adulterated
with argemone oil.
6. What is food poisoning? How is it
caused?
Ans: Food poisoning is a condition
caused in the body due to the
consumption of adulterated food or
food containing harmful substances
or micro-organisms.
Accidental or deliberate
BANDHU PRAKASHAN
adulteration, improper cooking,
contamination of food-are all causes
of food poisoning.
7. Mention simple tests to detect
adulterants in the following?
a)Dairy skimmed Milk b) Ghee and
Butter
Ans: a) Dip the bulb of the lactometer in
the given sample of dairy skimmed
milk.
Lactometer reading if is 1.026 the
given sample of milk is not
adulterated, otherwise adulterated.
b) The common adulterant present
in Ghee or Butter is Vanaspathi.
Vanaspathi present in butter can
be detected as follows :-
Take a spoonful of given sample
of Ghee or Butter in a test tube and
melt it. Add a few drops of
concentrated hydrochloric acid
along with a pinch of Sugar to the
237
BANDHU PRAKASHAN
test tube and observe for any change
in colour.
In the test tube, if a crimson red
colour appears, the given sample of
butter or Ghee is adulterated with
vanaspathi.
8. What is the role of consumer in
preventing adulteration?
Ans: Consumer should take the following
precautions to prevent food
adulteration.
a) Fresh fruit juice and tender
coconuts should be preferred for
road side cool drinks. Road side
marketed cool drinks have more
possibilities of being adulterated.
b) Freshness and quality of sweets,
milk products, chocolates should
be confirmed before giving them
to children.
c) Sweets and other eatables having
artificial colours should be
avoided.
d) If necessar y help of food
adulteration detecting centers
should be utilized and complaints
must be lodged against the guilty.
e) Use only such packed food having
ISI, AGMARK. FPO labels.
f) Food articles which have crossed
expir y date should not be
purchased.
9. How can wastage of food be
prevented?
Ans: Wastage of food can be prevented by:
a) Careful transportation.
b) Avoiding Faulty storage methods.
c) Using proper food processing
methods.
IV. Additional questions and answers.
(2 marks)
1. What is food management? Why is
it necessary?
238
Science Study Material
Ans: The act of preser ving the food
produced so that it can be distributed
and used through out the year is
called Food Management . In India
the total area of agricultural land
remains the same. In order to meet
the demands of increasing
population food management is
necessary.
2. Name the different steps in food
management?
Ans: Efficient management of food
involves the following steps:
a) Transportation
b) Storage
c) Processing
d) Packaging
e) Marketing
f) Distribution
3. How the Food Spoilage and loss
occurs during transportation?
Ans: The spoilage of food during
transportation may occur due to the
exposure of food to head and frost.
The loss of food may be due to
Spillage, breakage and leakage
during transportation.
4. How the food may be spoiled
during storage?
Ans: Faulty Storage methods may
spoil food during storage.
Rodents, pests, microbes, fungi
may Spoil the food during storage.
5. What is meant by processing? Name
few processed food?
Ans: Various methods like dehydration,
freezing and chemical methods are
used to preserve the food. These
Science Study Material
methods are collectively called as
Processing .
Few processed foods are Soji, Tea
& Sugar.
6. What is food adulterant? Write two
examples.
Ans: The substance which is used to
adulterate the food is called the food
adulterant.
E.g. . a) Argemone oil in edible oil.
b) Tamarind seed powder in Coffee
powder.
7. How is food poisoning occur?
Ans: Food items prepared under
unhygienic conditions and stale
foods affect the health, leads to
Food Poisoning. The contaminated
food contains toxins released by the
microbes which affects our health.
8. Write examples for accidental food
adulteration?
Ans: A few examples of accidental
adulteration are faulty packaging of
canned food like fruits, vegetables
left with coating of pesticides and
insecticides.
9. What is meant by Dropsy? Write its
symptoms.
Ans: The argemone oil used, as
adulterant in Ghee and butter is
highly toxic and causes a disease
called Dropsy.
The main symptom of dropsy is
the collection of watery fluid in some
parts of the body. It affects the normal
functioning of the body. It may also
paralyse the limb.
BANDHU PRAKASHAN
10. Why do people adulterate food?
Ans: People resort to deliberate
adulteration of food to increase the
margin of their profits.
They do it in an intelligent way
so that the consumer cannot
identify adulteration.
Immediately for example pieces of
stones which looks like rice grains
are added to rice to increase the
weight.
11. How do adulterated food affect the
health?
Ans: The adulterated food containing
highly poisonous toxins will have
immediate effect on body, the
normal functioning of the body will
be hampered if adulterant food is
consumed for a long time.
Symptoms like headache, gastro
intestinal disorders, muscular pain,
drowsiness etc. appears.
12. Write the meaning of food
packaging?
Ans: Food processed by methods like
dehydration, freezing, chemical
methods are carefully packed and
sealed is called as food packaging.
13. Write the name of the common
adulterant present in milk. How
this adulterant can be identified?
Ans: The common adulterant in milk is
Water by using lactometer water
content in milk can be identified.
Lactometer reading if it 1.026 then
the sample of milk is not adulterated
with water.
239
BANDHU PRAKASHAN
V. Additional questions and answers
(3 Marks)
1. What are the following?
Ans: a) AGMARK : Directorate of
Agricultural Marketing and
Inspection.
b) FPO: Food Processing
Organization.
c) ISI: Indian Standards
organization.
2. Write the disorders caused by
metanil yellow, washing soda and
argemone oil which may present
with food substance.
Ans: Metanil yellow is used to brighten the
colours of pulses, turmeric powder
and Sweetmeats
Metanil yellow is a coal tar dye.
Metanil yellow is carcinogenic i.e.
it may cause cancer.
Washing soda present with food
substances may cause intestinal
disorders.
Food items prepared with oil
adulterated with argemone oil
causes a disease called Dropsy.
V. Additional questions with answers
(4 marks )
1. Mention the common adulterants
added to the following.
a) Rice:- Marble pieces, Soap stone
pieces.
b) Pulse:- Kesaridhal.
c) Maida :- Powdered lime-talcum
powder.
d) Turmeric powder :- Metanil
Yellow.
e) Pepper :-Dry papaya seeds.
f) Chili powder:- Colored saw dust.
g) Honey:- Jaggery -Sugar.
240
Science Study Material
h) Tea:- Colored tea leaves after
removing the essence.
2. Mention simple test to detect
adulterant in the following-
a) Ghee and Butter b) Cooking oil.
Ans: Ghee and Butter: - A tea spoon full
of Butter or Ghee is taken in a test
tube. Concentrated hydrochloric
acid and a pinch of Sugar is added
to it. I t is stirred well and allowed to
settle for five minutes. Crimson red
colour appears in the lower layer if
vanaspati is present in the sample.
Cooking oil:- About 5ml of cooking
oil is taken in a test tube and 5ml of
concentrated nitric acid is added to
it. A reddish brown colour appears if
argemone oil is present in it.
3. What is meant by Prevention of
food adulteration Act ? What are its
role?
Ans: The Government of India has
promulgated and act called the
Prevention of food adulteration
Act in the year 1954. Its role are:-
Minimum Standards of quality for
food and stringent hygienic
conditions for its sale are clearly
outlined in the Act.
The Act has been periodically
amended to check dishonest
practices of traders.
If the traders violate the
standards mentioned in the Act
they are punishable under law.
4. Give reasons for the following: -
a) Fresh juice is to be preferred to
bottled cool drinks.
Science Study Material
Ans: There are possibilities of adulterating
cool drinks with non-permitted food
colors and traces of pesticides.
b) Eatable with artificial colors must
be avoided.
Ans: Colors which are not permitted
added in the eatable will lead to
stomach problems cancer.
c) Food items with ISI/AGMARK/FPO
Labels must be bought
Ans: Because food items with ISI/
AGMARK/FPO labels will have
standard and not adulterated.
d) Food items beyond expiry date
must not be purchased.
Ans: Food items beyond expiry date must
not be purchases because beyond
BANDHU PRAKASHAN
expiry date the food items will lose
its quality leads to health disorders.
5. How do you test the following:-
Ans: Iron filings in Rava :- Spread the
Rava on a paper. Draw a magnet
over it. The iron filing if present, are
attracted by the magnet.
Sand and grit in common Salt, Soji:
- A tea spoon of salt is added to a
glass tumble containing water. Salt
dissolves. Sand and grit settle at the
bottom. About 5gms of Soji is
sprinkled on water. The sand
particles sink and soji floats.
Tamarind seed powder in Coffee
powder:- Two teaspoons of Coffee
powder is added to water in a
tumbler. Coffee powder floats and
the adulterant (Tamarind seed
powder) sink.
241