Q1. _________ can be used for rapid crust freezing with completion of freezing in an air-blast freezer.

1. Immersion Freezing
2. Cryogenic freezing
3. Horizontal plate freezing
4. Vertical plate freezing

ANSWER: 2. Cryogenic freezing

• Explanation: Cryogenic freezers can run constantly if the product is transported down a tunnel, but they are also utilized in various configurations. Because the rate of freezing is limited by heat transmission within the product, cryogenic freezers are typically only utilized for small to medium-sized items. While a higher rate of freezing should result in a higher-quality product than other freezer types, it is frequently overlooked that long-term storage undermines these advantages. Cryogenic freezing can be used for rapid crust freezing with completion of freezing in an air-blast freezer.

READ MORE – FOOD TECHNOLOGY (17/08/2021)

Q2.  The time taken for the temperature of food to pass through the critical zone determines __________.

1. Number of the ice crystals
2. Size of the ice crystals
3. Heat transfer
4. Both A and B

ANSWER: 4. Both A and B

• Explanation: The length of the super chilling phase is determined by the type of food and the heat removal rate. As a result of the high rate of heat transfer, a significant number of tiny ice crystals are formed. The rate of heat transfer determines how quickly ice crystals develop. Except near the conclusion of the freezing period, the rate of mass transfer has no bearing on the rate of crystal formation. The amount and size of ice crystals are determined by the time it takes for a food’s temperature to pass through the critical zone.

READ MORE – FOOD TECHNOLOGY (27/08/2021)

Q3. _______ are due to irreversible drying of the surfaces leading to brown spots on the surface.

1. Freezer burns
2. Cell arrangement
3. Freezer temperature
4. Change in proteins

ANSWER: 1. Freezer burns

• Explanation – Freezer burns are a common occurrence. Brown patches on the surface due to permanent drying of the surfaces. Changes in the product’s water vapor pressure cause this. This happens most often when the freezer is turned on and off often. If the product has a greater temperature for some time, such as when the freezer is turned on, the water from the product may leak out and condense on cooler surfaces.

READ MORE – FOOD TECHNOLOGY (07/09/2021)

Q4. _______ are commonly used for a product packed into rectangular cartons or products formed into rectangular shapes by metal molds or trays.

1. Immersion Freezers
2. Cryogenic Freezers
3. Horizontal plate freezers
4. All of the above

ANSWER – 3. Horizontal plate freezers

• Explanation: Plate freezers are made up of a set of parallel flat plates that circulate a coolant. The plates can be mounted vertically or horizontally. Goods packaged into rectangular cartons or products shaped into rectangular forms by metal molds or trays are widely utilized in horizontal plate freezers. The design of carton dimensions for packed products that provide little voidage and limited headspace is critical for optimal heat transfer.

Q5. If the humidity of a store atmosphere is _______ the equilibrium relative humidity of the food being stored that food will lose moisture to the atmosphere.

1. Above
2. Below
3. Equal to
4. Zero

ANSWER – 2. Below

• Explanation – If the humidity of a store atmosphere is below the equilibrium relative humidity(ERH) of the food being stored that food will lose moisture to the atmosphere. If it is higher than the food’s ERH, the latter will absorb water. As a result, the RH of the store environment should ideally be adjusted to the ERH of the stored product; for example, granulated white sugar has a moisture content of about 0.02 percent and an ERH of about 60%.

READ MORE – FOOD TECHNOLOGY (16-09-2021)