Q1. The final moisture content of tea leaves after drying is in the range of?

1. 0.5 – 1%
2. 2-3%
3. 5-10%
4. 12-15%

ANSWER: B. 2-3%

• Explanation: After withering, the moisture content of the tea leaf might change. It’s usually more than just the differences in new tea leaves. As a result, withering increases rather than decreases the standard deviation of moisture content. The solution to this widespread issue is both costly and time-consuming. After withering, the tea undergoes fermentation before being dried in a tea drier. This reduces the moisture level of the tea to roughly 2-3%. After that, the dried tea is sorted.

READ MORE – Food Science & Technology Quiz (16-12-2021)

Q2. _______ of baked products is an important characteristic to measure cell walls’ uniformity, size, and thickness.

1. Taste
2. Volume
3. Cell Structure
4. Colour

ANSWER: C. Cell Structure

• Explanation – The consistency, size, and thickness of cell walls are all significant characteristics to look for in baked goods. This information can be obtained by photocopying cross-sectional slices. This approach provides a three-dimensional picture of the cells on the sample’s sliced surface, as well as the real size.

READ MORE – Food Science & Technology Quiz (26-12-2021)

Q3. _______ is based on the measurement of resistance to rotation of a spindle immersed in the test material.

1. Brookfield Synchrolectric Viscometer
2. Stormer viscometer
3. Bostwick Consistometer
4. Percent Sag

ANSWER – A. Brookfield Synchrolectric Viscometer

• Explanation:  The Brookfield Synchrolectric Viscometer works by measuring the resistance of a spindle submerged in the test substance to rotation. Custards, pie fillings, tomato products, cream-style com, mayonnaise, salad dressings, and dairy products may all be accurately measured using this method.

READ MORE – Food Science & Technology Quiz (06-01-2022)

Q4. ______ is a device used to measure the tenderness of the meat.

1. Compressimeter
2. Warner-Bratzier Shear
3. Fibrometer
4. Succulometer

ANSWER: B. Warner-Bratzier Shear

• Explanation: Warner-Bratzier Shear is a tool for determining the tenderness of the meat. Flesh samples of well-defined dimensions are inserted via an aperture in a thin metal plate, and the force needed for two parallel bars to shear the meat as they move along opposite sides of the sample holder is measured.

READ MORE –Food Science & Technology Quiz (16-11-2021)

Q5. ________ can be found by measuring the area of a slice of food with a planimeter.

1. Specific volume
2. Specific gravity
3. Weight
4. Index to volume

ANSWER:  D. Index to volume

• Explanation – An index to volume can be established by using a planimeter to measure the area of a slice of food. It’s critical to use a representative slice of the product, such as a center slice. A measurement of the index to volume is achieved by first drawing a precise contour of a cross-section of food. This tracing can be done with a high-pointed pencil or pen, or by blotting the cross-section with transparent ink.

READ MORE – Food Science & Technology Quiz (15-01-2022)

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