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August 5, 2021 Quiz

FOOD TECHNOLOGY (18/07/2021)

Q1. Crunching Sound After Biting Peach Is Due To? A. Parenchymus Cell B. Sclerenchymus Cell C. Collenchymus Cell D. All Of The Above ANSWER – B. Sclerenchymus Cell Explanation– Sclerenchyma Tissue Is Found In The Tissues Of Peach Fruit And Is Divided Into Two Types: Fibres ...
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August 5, 2021 Quiz

Food Science & Technology Quiz (19/07/2021)

Q1. Acid Used In Non-Fruit Beverages? A. Citric Acid B. Phosphoric Acid C. Formic Acid D. Nitric Acid ANSWER – B. Phosphoric Acid Explanation  – Phosphoric Acid Is Used As An Acidulant In Non-Fruit Beverages Such As Carbonated Beverages Because It Can Improve Acidity ...
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August 4, 2021 Quiz

Food Science & Technology Quiz (20/07/2021)

Q1. What Is The Function Of Polyethylene In Tetrapak? A. Mechanical Rigidity B. Gas Barrier C. Abrasion Resistance D. Liquid Barrier ANSWER: D. Liquid Barrier Explanation: Tetra Pak Boxes Are Six Layers Thick. One Of The Six Layers, Polyethylene, Protects Against Outside Moisture And Acts ...
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August 4, 2021 Quiz

Food Science & Technology Quiz (21/07/2021)

Q1. Viscosity Of Tomato Ketchup Is Measured By? A. Bostwick Viscometer B. Brabender Viscometer C. Newton Viscometer D. Boorkline Viscometer ANSWER – A. Bostwick Viscometer Explanation– The Bostwick Consistometer Has Been The Established Test Methodology For Determining The Viscosity Of Tomato-Based Products For Years—Dependable, ...
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August 4, 2021 Quiz

Food Science & Technology Quiz (22/07/2021)

Q1. Chill Proofing Of Beers Is Done By? A. Proteases B. Pectinases C. Lipases D. All Of The Above ANSWER: A. Proteases Explanation: Proteases Are Enzymes That Catalyze The Breakdown Of Protein-Peptide Bonds. Proteases Are Employed In Brewing For A Variety Of Reasons, The Most Notable ...
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August 4, 2021 Quiz

FOOD TECHNOLOGY (23/07/2021)

Q1. The Tenderness Of Peas Can Be Tested Using ________? A. Succulometer B. Penetrometer C. Tenderometer D. Bloom Gelometer ANSWER – C. Tenderometer Explanation – Tenderometer Is An Instrument That Is Been Used To Assess The Tenderness – Toughness Component Of Raw Pea Maturity, Which ...
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August 4, 2021 Quiz

FOOD TECHNOLOGY (24/07/2021)

Q1. Souring Of Milk Is Due To The Conversion Of Lactose To? A. Lactobionic Acid B. Lactol C. Lactic Acid D. Lactonic Acid ANSWER: C. Lactic Acid Explanation: Lactose Fermenting Bacteria Take Lactose From Milk To Gain Energy During The Fermentation Process, And Lactic Acid Is ...
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August 4, 2021 Quiz

FOOD TECHNOLOGY (25/07/2021)

Q1. Pressure At The Second Stage Of Double Stage Homogenizer Is Kept Around? A. 500 Psi B. 800 Psi C. 2000 Psi D. 2500 Psi ANSWER – A. 500 Psi Explanation– The Homogenizing Valve Performs Its Intended Function By Restructuring The Product Flow Area, Resulting ...
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