Q1. Which of the following two are the most important factors that provide commercial sterility to a food Product?

1. Temperature and pH
2. Temperature and solid concentration
3. Water activity and solid concentration
4. Water activity and pH

ANSWER: A. Temperature and pH

• Explanation: Commercial sterility refers to the lack of microorganisms capable of growing in the food under normal non-refrigerated circumstances throughout manufacturing, distribution, and storage. Temperature and pH are controlled in most commercially sterilized food products to extend shelf life. The pH of food affects microorganisms such as yeasts, molds, and bacteria. Microbial development is inhibited by pH values that are either too low or too high.

READ MORE – Food Science & Technology Quiz (26-02-2022)

Q2. Which of the following can be used as a Physico-chemical hurdle to preserve food under hurdle technology?

1. Aseptic packaging
2. Ionic radiation
3. Low redox potential
4. Modified atmosphere

ANSWER: C. Low redox potential

• Explanation: Physical barriers include aseptic packing, ionic radiation, and a modified environment, whereas physicochemical barriers include low redox potential. The term “hurdles” refers to the combination of different preservation factors. High/low temperature, water activity (aw), acidity (pH), redox potential (Eh), preservatives like nitrite, sorbate, sulfite, and competitive microbes like Lactobacillus sp. are all examples of barriers found in meals (lactic acid bacteria).

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Q3. Which of the following is found only in animals?

1. Steroids
2. B. Terpenes
3. Cholesterol
4. Phytosterols

ANSWER: C. Cholesterol

• Explanation – Sterols are steroid derivatives that are abundant in eukaryotic cells. Terpenes are lipids made up of two or more isoprene units with a carbon chain of five carbons. Cholesterol is the most common sterol found in animals. Phytosterols are physically similar to cholesterol, but their side-chain structure is different. Cholesterol is only found in animal-based diets; cholesterol does not exist in plant-based meals. Fruit, vegetables, grains, seeds, nuts, beans, peas, and lentils have no cholesterol.

READ MORE – Food Science & Technology Quiz (06-03-2022)

Q4. The PUFA in natural & virgin triglycerides exhibit _________.

1. Cis geometry
2. B. Trans geometry
3. Both a and b
4. None of the above

ANSWER – A. Cis geometry

• Explanation: Fatty acids have geometrical isomerism, which is determined by the orientation of groups surrounding the double bond, due to the presence of a double bond. The term “cis” refers to the orientation of the acyl chains. The acyl chains on the opposite side of the double bond are referred to as “trans.” Cis geometry is found in all-natural PUFA, which is transformed to Trans when heated.

Q5. What is, in general, the operating temperature range (°C) of the UHT process for milk?

1. 100 – 121
2. 121 – 135
3. 130 – 170
4. 170 – 200

ANSWER:  C. 130 – 170

• Explanation – Pasteurization at ultra-high temperatures (UHT) entails heating milk or cream to temperatures of 138–150 °C (280–302 °F) for one or two seconds. UHT milk, which is packaged in sterile, hermetically sealed containers, can be kept for months without refrigeration. Ultrapasteurized milk and cream are heated to at least 138°C for at least two seconds, however, they must be refrigerated due to less rigorous packaging. The shelf life has been increased to 60–90 days.

READ MORE – Food Science & Technology Quiz (25-03-2022)

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