Q1. The applications of RO include?

1. Dealcoholization of wine
2. Concentration of tomato juice
3. Waste recovery in corn milling
4. All of the above

ANSWER – D. All of the above

• Explanation: Tomato juice, apple juice, pear, peach, and apricot juice have all been effectively concentrated using RO. In corn-milling processes, RO has been employed for waste and water recovery. RO has been used to generate egg white concentrations of up to 20%. Another noteworthy application of RO is the de-alcoholization of wine. A selective membrane is used to remove ethanol and water from the wine. When this wine is diluted, it produces dealcoholized wine.

READ MORE – Food Science & Technology Quiz (02-05-2022)

Q2. If the wet-bulb temperature is ______ dry bulb temperature, the air-vapor mixture is said to be unsaturated.

1. Lower than
2. Higher than
3. Same as
4. Proportional to

ANSWER: A. Lower than

• Explanation – The sling psychrometer is a device that reads both wet and dry bulb temperatures by spinning thermometers in the air for a few minutes and attaching them to a handle. In the sling psychrometer, we can make two key inferences. The air-vapor mixture is considered to be unsaturated if the wet-bulb temperature is lower than the dry-bulb temperature, and saturated if the wet-bulb temperature is the same as the dry-bulb temperature.

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Q3. When the humidity ratio _______ the process is said to be dehumidification.

1. Increases
2. Decreases
3. Remains constant
4. At zero

ANSWER:  B. Decreases

• Explanation – Dehumidification is the process of decreasing the humidity ratio, while humidification is the process of increasing the humidity ratio. When used to dry food products, dehumidified air has the advantage of a faster drying rate. Cooling and dehumidification are represented by processes 2 to 1. Place an evaporator coil across the airflow or spray cold water into the air stream to dehumidify it.

READ MORE – Food Science & Technology Quiz (22-04-2022)

Q4. __________ refers to the buildup of solute normal to the membrane surface.

1. Concentration polarization
2. Solute concentration
3. Gel polarization
4. None of the above

ANSWER: A. Concentration polarization

• Explanation: Concentration polarization and gel polarization have an impact on the flow through the membrane. The accumulation of solute normal to the membrane surface is referred to as concentration polarization. As we get closer to the membrane, the concentration of solute falls, hence the concentration of solute near the wall (Cw) is larger than the concentration of solute in the bulk of the feed (Cf). Due to osmotic back pressure and reluctance to flow across the membrane, solute buildup near the membrane induces backflow of solvent.

READ MORE – Food Science & Technology Quiz (22-03-2022)

Q5. The basic principle governing the separation of the heterogeneous phases in centrifugation is the?

1. Phase difference
2. Density difference
3. Volume difference
4. RPM difference

ANSWER: B. Density difference

• Explanation – Centrifugal separation, often known as centrifugation, is a technique for separating two heterogeneous mixtures of phases using centrifugal force. Solid, liquid, or gaseous phases are possible. The density difference is the fundamental principle that governs the separation of heterogeneous phases. The force applied to each particle varies as the slurry rotates along an axis inside a bowl. The force varies due to differences in mass or density, particle distance from the rotating axis, and rotational speed.

READ MORE – Food Science & Technology Quiz (01-05-2022)

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