Q1. At what temperature, both Fahrenheit and Celsius are the same?

1. -4
2. -40
3. 4
4. 40

ANSWER: 2. -40

• Explanation – Two major temperature scales are Celsius and Fahrenheit. The Fahrenheit scale is largely used in the United States, whereas Celsius is used worldwide. The zero points on the two systems are different, and the Celsius degree is greater than the Fahrenheit degree. On the Fahrenheit and Celsius scales, however, there is one point when the temperatures in degrees are equal. It’s -40 degrees Celsius and -40 degrees Fahrenheit. So, at -40 temperature, both Fahrenheit and Celsius are the same.

READ MORE – Food Science Technology Quiz (24-10-2021)

Q2. In case of Modified Atmosphere Packaging (MAP)?

1. CO2 inhibits the growth of most of the aerobic bacteria
2. Inert gas is used to equalize the effect of CO2 absorption
3. O2 is mostly excluded
4. All of the above

ANSWER: 4. All of the above

• Explanation: MAP attempts to extend the product’s shelf life, retain sensory qualities such as colour and appearance, and ensure food safety. Carbon dioxide, the most significant gas in MAP, inhibits the growth of most aerobic microorganisms. The greater the CO2] level, the longer the perishable food will last. To counteract the effect of CO2 absorption by the perishable, an inert gas is utilized to remove air from the packing. Oxygen Should be avoided in MAP, with the exception of a few circumstances when it can help with food preservation, colour retention, and respiration.

READ MORE – FOOD TECHNOLOGY (04/09/2021)

Q3. Which of the following statement is true?

1. Quick freezing and slow freezing are the same.
2. Drip loss is more in cryogenic freezing than mechanical freezing.
3. Ice cream is both an emulsion and foam.
4. Both b and c

ANSWER – C. Ice cream is both an emulsion and foam.

• Explanation: Ice cream is an emulsion and a foam at the same time. The milkfat is contained in tiny globules generated by the homogenizer. Many proteins operate as emulsifiers, providing the fat emulsion with the necessary stability. A fat globule network, ice crystals, a serum phase, and air cells make up the foam structure of ice cream. This foam structure is created during the freezing process, which freezes a portion of the water while also adding air to expand the product’s volume.

READ MORE – Food Science Technology Quiz (14-10-2021)

Q4. If the weight of 1 L of ice cream mix is 1050 gram and the weight of the same volume of final ice cream is 550 gram, then the % overrun that occurred is?

1. 45.91 %
2. 66.67 %
3. 90.91 %
4. 95.34 %

ANSWER:  3. 90.91 %

Explanation:

% overrun= (wt. of mix − wt. of same vol. of ice cream / wt. of same vol. of ice cream) × 100

= (1050 – 550 )/550  X 100

= 90.91 %

READ MORE – FOOD TECHNOLOGY (24-09-2021)

Q5. If 20 litre of fruit weighing 5 kg/litre is added to 100 litre of mix weighing 4.5 kg/litre, and 200 litre of ice cream is produced, what is the overrun in the mix?

1. 70%
2. 66%
3. 80%
4. 55%

ANSWER – C. 80%

• Explanation – Ignoring fruit in the mix,
  Overrun = (200-100) X 100/100 = 100%
  Considering fruit in the mix,
  Overrun = (200-120) X 100/120 = 66.6%
  Then actual overrun is (200 – (100+20))X100/100 = 80%

READ MORE – Food Science Technology Quiz (23-10-2021)

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