Burst strength test measures the ability of a paper – Food Science | KATTUFOODTECH

Food Science & Technology Quiz (14-01-2022)

Q1. __________ test measures the ability of a paper or paper board to withstand pneumatic or hydraulic pressure built up.

  1. Burst strength
  2. Internal tearing
  3. Edge tearing
  4. Tensile strength

ANSWER: A. Burst strength

  • Explanation: The capacity of a paper or paper board to endure pneumatic or hydraulic pressure is measured in the burst strength test. The pneumatic test is used for films, foils, laminates, and papers. Hydraulic testers (lbs/sq. inch or kg/sq. cm) are used to test heavy sheets and paper boards. The test yields a combination of tearing and tensile characteristics. In many circumstances, it acts as a good indicator of the quality of packing material manufacture. Burst strength test measures the ability of a paper or paper board to withstand pneumatic or hydraulic pressure built up.

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Q2. _______ test is designed to measure the ability to withstand surface wear and rubbing.

  1. Impact strength
  2. Abrasion resistance
  3. Grease resistance
  4. Tear resistance

ANSWER: B. Abrasion resistance

  • Explanation – The abrasion resistance test is used to determine how well a material can tolerate surface wear and friction. It is a metric for mechanical qualities like hardness and resilience. The process entails abrading the sample using a conventional abrade wheel for a set number of revolutions and then calculating the sample’s weight loss.

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Q3. The degree of protection is measured as ________ for moisture.

  1. Water vapor transmission rate
  2. Oxygen Transmission rate
  3. Water vapor Transfusion rate
  4. Oxygen transfusion rate

ANSWER: A. Water vapor transmission rate

  • Explanation: The purpose of packaging is to shield a product from an agent that degrades it. For moisture and oxygen-sensitive foods, the degree of protection is determined using a water vapor transmission rate (WVTR) and an oxygen transmission rate (OTR). The Water Vapor Transmission Rate (WVTR) or Moisture Vapor Transmission Rate (MVTR) is the rate at which water vapor permeates through solid materials over time.

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Q4. Controlled Atmosphere storage is commonly used for?

  1. Apples
  2. Meat
  3. Kiwifruit
  4. All of the above

ANSWER: D. All of the above

  • Explanation – The gas composition within a food storage room is constantly monitored and modified in controlled atmosphere storage (CAS) to maintain the ideal concentration within very tight tolerances. Because CAS is more capital-intensive and costly to run, it is better suited to goods that can be stored for a long time, such as apples, kiwifruit, pears, and pork.

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Q5. The packaging material suitable for packaging of lime, mandarin, and guava is/are?

  1. Wooden box
  2. Lined corrugated boxes
  3. Polyethylene sheets
  4. Both A and B

ANSWER – D. Both A and B

  • Explanation: Guava, lime, and mandarin should be packed in wooden boxes or corrugated fiberboard boxes, lined or unlined. The boxes should be constructed in such a way that the fruits may breathe properly. To keep the fruits from rubbing against one other, a sufficient amount of straw should be placed in the container. Before being packaged into the container, super grade fruit should be individually wrapped in tissue paper or any other suitable material.

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