Q1. ________ measures the grain mass density.

1. Hectolitre
2. Moisture content
3. Farinator
4. Farinogram

ANSWER: A. Hectolitre

• Explanation: The most common and simplest method of quantifying wheat is hectolitre mass (HLM), commonly known as volumetric weight. It is a unit of mass per volume that quantifies grain mass density. It’s a crucial quality attribute because it gives you an estimate of how much food you’ll get. Many factors influence grain HLM, including climatic conditions throughout the grain’s growing stage, frost damage, harvest climatic conditions, and foreign matter in the grain. Hectolitre measures the grain mass density.

READ MORE – FOOD TECHNOLOGY (16/08/2021)

Q2. _______ describes the grain appearance.

1. HLM
2. Moisture content
3. Foreign matter
4. Vitreosity

ANSWER: D. Vitreosity

• Explanation – Vitreosity is a term used to describe the appearance of grain. Vitreous grains appear black, transparent, and glassy. The grains that are plump or mealy have a light opaque look. A farinometer is used to determine the vitreosity of the grain. Vitreosity is linked to enhanced hardness, density, and protein content, all of which contribute to better milling quality flour.

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Q3. The efficiency of tempering /conditioning depends upon the __________.

1. Initial moisture content of the grain
2. The temperature of the process
3. Time of the process
4. All of the above

ANSWER – D. All of the above

• Explanation: Grain moistening can be done at various temperatures in the scourer or intense dampener. Tempering occurs when a process is carried out at room temperature and takes 18-72 hours to reach moisture equilibrium. If the operation is carried out at a high temperature, water equilibrium in the grain takes 8-18 hours, and the process is known as conditioning. The efficiency of tempering/conditioning is determined by the grain’s starting moisture content, the temperature and time of the operation, and the grain’s moisture distribution.

READ MORE – FOOD TECHNOLOGY (06/08/2021)

Q4. Which among the following is an intrinsic factor that affects the quality of grains?

1. Age of the grain
2. Moisture
3. Bulk density
4. Evenness

ANSWER: C. Bulk density

• Explanation: Color, size and shape, composition (proximate principles), bulk density, smell, and aroma are all intrinsic variables that determine grain quality. Bulk density is the weight of the product per unit volume including interstitial spaces. Wheat bulk density ranges from 1.360 kg to 1.480 kg per liter, while rice bulk density ranges from 1.35 kg to 1.39 kg per liter.

READ MORE – FOOD TECHNOLOGY (06/09/2021)

Q5.  ________ is the lowered nutritional value of food.

1. Direct loss
2. Indirect loss
3. Harvest loss
4. Pre-harvest loss

ANSWER – B. Indirect loss

• Explanation – Damage, rotting, and spilling are examples of losses that make food less available, if not completely unavailable. Direct and indirect losses are the two types of losses. The term “direct loss” refers to the disappearance of food for human consumption. Spillage, as well as animals, birds, molds, and fungi, are to blame. Indirect loss occurs when the nutritional value of food is reduced, such as when vitamins and minerals are lost while cooking or roasting.

READ MORE – FOOD TECHNOLOGY (15-09-2021)