Q1. Which of the following is used as a sterilant for spices?

1. Ethylene oxide
2. Chlorine
3. SO2
4. Ethylene gas

ANSWER: A. Ethylene oxide

• Explanation – Ethylene oxide is used as a sterilant for spices. Chlorine is used to bleach wheat and disinfect equipment, SO2 is used to prevent enzymic browning in dried fruits, ethylene gas promotes fruit ripening, and ethylene oxide is utilized as a spice sterilant. The spice industry uses EtO to decrease microbiological contamination like E. coli and Salmonella. In the United States, the Environmental Protection Agency (EPA) supervises the use of EtO and keeps the information about the technology on their website.

READ MORE – Food Science & Technology Quiz (12-01-2022)

Q2. Which of the following gas packaging system is suitable for both retail and catering packaging of meat, fish, and prepared meals?

1. Gemella packaging system
2. Deep-draw machine system
3. Flow-pack machine system
4. Vacuum chamber machine system

ANSWER: D. Vacuum chamber machine system

• Explanation:  Rigid and semi-rigid packages are commonly produced using deep-draw machines. Flexible ‘pillow-pack’ pouches are made with flow-pack machines (horizontal and vertical FFS machines). Vacuum chamber machine systems are appropriate for both retail and catering packaging of meat, fish, nuts, and prepared meals. Gemella packaging systems are only used for retail packaging.

READ MORE – Food Science & Technology Quiz (12-02-2022)

Q3. When there is no increase in the respiration rate of food material with changing the temperature, the value of Q10 is ________.

1. 10
2. 1
3. 0
4. Infinity

ANSWER: B. 1

• Explanation – The temperature coefficient over 100 C intervals (also known as Q10) describes how a commodity’s respiration changes when the temperature rises or falls. Q10 values are highest between 0 C and 100 C (Q10 = 2.5–4.0) and fall to 1 (no increase in respiration) as temperatures approach the tissue’s thermal death limit.

READ MORE – Food Science & Technology Quiz (22-03-2022)

Q4. In spray coating method, the spraying patterns deteriorate with ___________.

1. Increase in operating pressure
2. Increase of fluid viscosity
3. Increase in fluid temperature
4. All of the above

ANSWER – B. Increase of fluid viscosity

• Explanation: Spraying pattern deteriorates with increasing fluid viscosity, but improves with increasing operating pressure and fluid temperature in the spray coating procedure. Some flaws in the spray coating process hinder the performance of polymer solar cells, such as isolated droplets, non-uniform surfaces, and pinholes.

READ MORE – Food Science & Technology Quiz (02-04-2022)

Q5. Which among the following material characteristics is not true for chitosan?

1. High water permeability
2. High water resistance
3. Poor mechanical properties
4. High gases barriers

ANSWER: B. High water resistance

• Explanation: Chitosan has antibacterial activity against a variety of filamentous fungus, yeast, and gram-negative and gram-positive bacteria found in food. Chitosan has become the standard polymer for developing active packaging that can limit the growth of bacteria and improve food safety due to its antimicrobial activity and film-forming capacity. High water permeability, lack of water resistance, weak mechanical qualities, and high gas barriers are all characteristics of chitosan.

READ MORE – Food Science & Technology Quiz (11-04-2022)

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