Q1. The effects of irradiation treatment on food constituents can be minimized by______.

1. Lowering of water content
2. Less anaerobic conditions
3. Increasing temperature
4. None of the above

ANSWER: A. Lowering of water content

• Explanation – The effects can be reduced by lowering the water content since fewer free radicals are produced due to less water radiolysis. Because there aren’t enough oxygen agencies to generate peroxides, less aerobic conditions should be maintained to keep off-tastes and aromas at bay. Sub-freezing or immobilized radicals occur when the temperature is lowered. So, the Effects of irradiation treatment on food constituents can be minimized by Lowering of water content.

READ MORE – Food Science & Technology Quiz (07-02-2022)

Q2. Which among the following is a characteristic of supercritical fluid?

1. Transport properties as that of liquid
2. Liquid like viscosity
3. Gas like diffusivity
4. Positive surface tension

ANSWER: C. Gas like diffusivity

• Explanation: Because of their liquid-like densities, supercritical fluids (SCFs) have a high solvent power (100-1000 times greater than gases). Due to their gas-like viscosity (10-100 times less than liquid) and diffusivity (10-3 and 10-4 cm2 /s), as well as low surface tension, they offer outstanding transport qualities. SCFs have qualities that are halfway between liquids and gases in terms of transport.

READ MORE – Food Science & Technology Quiz (17-02-2022)

Q3. The polarization effect of electromagnetic field radiation causes _______ heating.

1. Radiofrequency heating
2. Ohmic heating
3. Microwave heating
4. Both (a) and (c)

ANSWER – D. Both (a) and (c)

• Explanation: Radiation is used to deliver radiofrequency and microwave heatings to treated goods. The polarisation effect of the electromagnetic field radiation causes RF and MW heating. When microwaves are used to heat food, electromagnetic energy is converted to thermal energy due to increased agitation of water molecules and charged ions when they are subjected to microwaves.

READ MORE – Food Science & Technology Quiz (27-02-2022)

Q4. Which among the following as an entrainer that helps in enhancement of phospholipids like phosphatidylcholine from dried egg yolk in supercritical fluid extraction?

1. Dichloromethane
2. Ethyl alcohol
3. Tetrahydrofurane
4. Ethyl acetate

ANSWER: B. Ethyl alcohol

• Explanation: When ethyl alcohol is utilized as an entrainer in supercritical carbon dioxide, phospholipid solubility improves. In CO2-ethyl acetate combinations, beta-carotene is soluble. Dichloromethane and tetrahydrofuran are not used to increase phospholipid extraction. Without the use of organic solvents, supercritical fluid extraction (SFE) has been widely employed to extract flavor and aroma components from complicated matrices.

READ MORE – Food Science & Technology Quiz (07-01-2022)

Q5. Which among the following microorganism is the most sensitive to ionizing radiation?

1. Bacillus cereus
2. Deinococcus radiodurans
3. Toxoplasma gondii
4. Dipteran beidivirus

ANSWER: C. Toxoplasma gondii

• Explanation – The higher the dose of radiation required to destroy the creature, the smaller and simpler it is. Dipteran beidivirus is a virus, and viruses are exceedingly resistant to irradiation, thus the dose levels employed in commercial processing are unlikely to impact them. Spore-forming bacteria, such as Bacillus cereus, and bacteria that can quickly repair damaged DNA (such as Deinococcus radiodurans), are more resistant than vegetative cells and non-spore-forming bacteria. Insects and parasites require lower doses (for example, Toxoplasma gondii is killed at 0.25 kGy).

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

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