Food Packaging Technology Nptel Week 1 Answers
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Table of Contents
Food Packaging Technology Nptel Week 1 Answers (July-Dec 2025)
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Question 1. The objective of packaging are ___________
a) Containment, communication, preservation and convenience
b) Contamination, Distribution, Aesthetics, Handling
c) Both of the above
d) None of the above
Question 2. Following is an example of sustainable packaging
a) True
b) False
Question 3. Headspace is invariably necessary for canning
a) True
b) False
Question 4. Prop65 is associated with ___________
a) Safe drinking water
b) Toxic enforcement act
c) Both of the above
d) None of the above
Question 5. Food Migrosure deals with ___________
a) Consumer exposure to food contact materials
b) Migration behaviour
c) Both of the above
d) None of the above
Question 6. Following are the examples of ___________
a) Pasterurized products
b) Minimally processed products
c) Canned products
d) None of the above
Question 7. Nitrite cured meats are an example of ___________
a) Processed food
b) Partially processed food
c) Minimally processed food
d) All of the above
Question 8. USFDA has classified food into ___________ groups to regulate the acceptable packaging materials
a) 3
b) 5
c) 7
d) 9
Question 9. Containers for still beverages must withstand ___________ internal hydraulic pressure
a) High
b) Low
c) Medium
d) Zero
These are Food Packaging Technology Nptel Week 1 Answers
Question 10. Following is an example of ___________ packaging
a) Primary
b) Secondary
c) Tertiary
d) Quaternary
Question 11. Vegetable parchment paper is prepared by ___________
a) Chemical pulping method
b) Mechanical pulping method
c) Chemimechanical pulping method
d) None of the above
Question 12. B.C. Tilghman in 1867 patented the paper pulping from vegetables
a) True
b) False
Question 13. White liquor contains ___________
a) Sodium hydroxide
b) Sodium sulfide
c) Both of the above
d) None of the above
Question 14. During stock preparation for paper packaging materials, beating improves the tensile strength
a) True
b) False
Question 15. Following is a hollander beater.
a) True
b) False
These are Food Packaging Technology Nptel Week 1 Answers
Question 16. Sizing solution contains ___________
a) Rosin
b) Sodium hydroxide
c) Sodium sulfide
d) All of the above
Question 17. Bleaching with chlorine provides brightness to the paper by binding to non-carbohydrate components
a) True
b) False
Question 18. Grammage unit is ___________
a) Gram
b) Gram per meter
c) Gram per square meter
d) None of the above
Question 19. Pressure injection and suction moulding are used to develop moulded packages
a) True
b) False
Question 20. Higher the flute height in corrugated box, better the puncture resistance and stacking strength
a) True
b) False
These are Food Packaging Technology Nptel Week 1 Answers