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September 26, 2021 Quiz

FOOD TECHNOLOGY (26-09-2021)

Q1. _________ is a tool used to measure the tenderness of the meat. Compressimeter Shear press Warner-Bratzier Shear Universal Testing Machine ANSWER: 3. Warner-Bratzier Shear Explanation: Warner-Bratzier Shear is a tool used to measure the tenderness of the meat. Flesh ...
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September 25, 2021 Quiz

FOOD TECHNOLOGY (25-09-2021)

Q1. Falling rate period of Non-hygroscopic foods? Single Double Multiple Zero ANSWER: 1. Single Explanation – When the food's moisture content goes below the critical moisture content, the drying rate slows until it approaches zero at equilibrium moisture content. This ...
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September 24, 2021 Quiz

FOOD TECHNOLOGY (24-09-2021)

Q1. Which among the following is a type of boiling? Interface evaporation Nucleate boiling Film boiling All of the above ANSWER – 4. All of the above Explanation: Interface evaporation, nucleate boiling, and film boiling are the three types of ...
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September 23, 2021 Quiz

FOOD TECHNOLOGY (23-09-2021)

Q1. ________ is a membrane process, during which ions are transported through a semi-permeable membrane, under the influence of an electric potential. Electrodialysis Reverse Osmosis Ultrafiltration Microfiltration ANSWER: A.  Electrodialysis Explanation: Electro Dialysis (ED) is a membrane procedure in which ...
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September 22, 2021 Quiz

FOOD TECHNOLOGY (22-09-2021)

Q1. Membrane processing includes which of the following methods? Ultrafiltration Reverse osmosis Microfiltration All of the above ANSWER: 4. All of the above Explanation: Membrane processing is used in the dairy industry for non-thermal processing to maintain the majority of ...
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September 21, 2021 Quiz

FOOD TECHNOLGY (21-09-2021)

Q1. The most common machine used for paddy hulling in India is? Husk Separator Rubber–Roll Sheller Engle berg Huller Under Runner Disc Huller ANSWER: 3. Engle berg Huller Explanation: The “Engle berg” huller is the most prevalent paddy hulling machine ...
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September 20, 2021 Quiz

FOOD TECHNOLOGY (20-09-2021)

Q1. _________ is a new type of homogenization process, which gives fat globules about half the diameter obtained with conventional homogenization. Micro fluidization High-Pressure processing Batch Press All of the above ANSWER – 1. Micro fluidization Explanation – Micro fluidization ...
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September 19, 2021 Quiz

FOOD TECHNOLOGY (19-09-2021)

Q1. Mineral content in the milk is? 0.2 – 0.3% 0.3 – 0.5% 0.5 – 0.6% 0.7 – 0.8% ANSWER – 4. 0.7 – 0.8% Explanation – Milk has a mineral content of around 0.7–0.8 percent. The mineral component of ...
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September 18, 2021 Quiz

FOOD TECHNOLOGY (18-09-2021)

Q1. Application of Rheological Study in the meat products include? A. To evaluate the type of breed B. To decide the variety of blending ingredients C. To evaluate the consistency of the mixture D. All of the above ANSWER: A. To evaluate the type ...
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