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August 6, 2021 Quiz

Food Science & Technology Quiz (08/03/2021)

Q1. The Percentage Of Water In Fruits Is? (A) 2-5% (B) 40-50% (C)10-15% (D) 80-90% ANSWER – (D) 80-90% Watermelon And Strawberries Contain About 92 Percent Water Per Volume. Other Fruits With High Water Content Include Grapefruit With 91 Percent, Cantaloupe With 90 Percent ...
Kattu Food Tech
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August 6, 2021 Quiz

Food Science & Technology Quiz (07/03/2021)

Q1. Shear-Thinning Liquids Are Also Called? (A) Elastic (B) Plastic (C) Pseudoplastic (D) All ANSWER – (C) Pseudoplastic Shear-Thinning Liquids Are Also Called Pseudoplastic. In Rheology, Shear-Thinning Is The Non-Newtonian Behavior Of Fluids Whose Viscosity Decreases Under Shear Strain. It Is Sometimes Considered Synonymous ...
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August 6, 2021 Quiz

Food Science & Technology Quiz (06/03/2021)

Q1. Natural Antimicrobial Agent Present In Cow Milk? (A) Lactoferrin (B) Conglutenin (C) Lactoperoxidase System (D) All ANSWER – (D) All Raw Milk Contains Natural Antimicrobial Peptides And Enzymes Including Lactoferrin, Lactoperoxidase, Lysozyme And N-Acetyl-Β-D-Glucosaminidase, Which May Enhance The Microbial Safety Of Raw Milk. READ ...
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August 6, 2021 Quiz

Food Science & Technology Quiz (05/03/2021)

Q1. Starch With Large Granules Swell At________ Temperature Than Those With Small Granules? (A) Higher (B) Same (C) Lower (D) 0 °C ANSWER – (C) Lower Starch With Large Granules Take Up More Time And Temperature To Swell Than The Smaller Granules. READ MORE – FOOD ...
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August 6, 2021 Quiz

Food Science & Technology Quiz (07/04/2021)

Q1. After Incipient Fluidization, The Pressure Briefly _____? A) Increases B) Decreases C) Stays Constant D) Varies Exponentially Answer: (B) Decreases After Incipient Fluidization, The Pressure Briefly Decreases. This Is Because At Incipient Fluidization, The Particles Only Become Loose. They Aren’t In Contact With ...
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August 6, 2021 Quiz

Food Science & Technology Quiz (06/04/2021)

Q1. Which Of The Following Denotes Gas Phase Mass Transfer Coefficient? A) Sherwood Number B) Lewis Number C) Schmidt Number D) None Of The Mentioned Answer: (B) Lewis Number Lewis Number Denotes Gas Phase Mass Transfer Coefficient As The Measurement Of Gas Phase Mass ...
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August 6, 2021 Quiz

Food Science & Technology Quiz (05/04/2021)

Q1. During Evaporation Of Edible Solutions, The BPR-Boiling Point Rise Should Be _____ And The Foaming And Scale Formation Should Be _____? A) Low, Minimum B) High, Maximum C) Low, Maximum D) High, Minimum Answer – A) Low, Minimum During Evaporation Of Edible Solutions, ...
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