Q1. A very common form of packaging for eggs is the?

1. Foam tray
2. Filler tray
3. Shrinkwrapping
4. Plastic boxes

ANSWER: B. Filler tray

• Explanation – The filler tray is a very popular type of packing. After filling, the fillers are placed in boxes or cases. Wood pulp is formed into filler trays to pack the eggs. They are designed to be stacked one on top of the other and transported to inboxes. Filler trays also make it easy to count the eggs in each carton without having to count each one individually. The regular egg tray usually holds 36 eggs.

READ MORE – Food Science & Technology Quiz (15-05-2022)

Q2. _______ is also a common defect in frozen meat due to dehydration of the meat surface.

1. Oxidation
2. Freeze burn
3. Browning
4. Microbial spoilage

ANSWER – B. Freeze burn

• Explanation: Freezing flesh food extends its storage life beyond what can be achieved by chilling. Meat continues to undergo physical and chemical changes. When fat is exposed to air and light, it can become rancid, whereas myoglobin in lean tissue can fade. Freeze burn is a typical frozen meat defect caused by drying of the flesh surface. The introduction of PVDC copolymer film has greatly aided in the resolution of such issues.

READ MORE – Food Science & Technology Quiz (28-03-2022)

Q3. ________ is an excellent package for yoghurt.

1. Tetrapack
2. Glass bottles
3. LDPE films
4. Polystyrene tubs

ANSWER: D. Polystyrene tubs

• Explanation:  A polystyrene tub makes an excellent yogurt container. It is cost-effective, useful, and widely utilized. Yogurt is also available in trays made of expanded polystyrene foam tubs. Each tray holds 20 yogurt tubs. Stackable trays function as display holders and lightweight shippers, as well as holding yogurt during fermentation. This eliminates the need for additional handling and repackaging.

READ MORE – Food Science & Technology Quiz (18-03-2022)

Q4. _______ is an integral part of the flexible laminate to provide a barrier against light and gas.

1. Aluminium foil
2. LDPE film
3. HDPE film
4. Paper

ANSWER: A. Aluminium foil

• Explanation – In Sweden, aseptic or long-life milk was first introduced in the early 1960s under the “Tetra-pack” system. A laminate pre-sterilized and a filling environment heater is employed. Aluminum foil is an essential component of the flexible laminate because it acts as a light and gas barrier. Milk is heated to 73–85 degrees Celsius, then rapidly increased to 135 degrees Celsius for a fraction of a second, and then quickly cooled by flashing into a vacuum chamber. It has to be packed in a fully sterile environment.

READ MORE – Food Science & Technology Quiz (15-04-2022)

Q5. Water activity is influenced by the presence of ________ in confections.

1. Dissolved sugars
2. Polyols
3. Salt
4. All of the above

ANSWER: D. All of the above

• Explanation: The fundamental concern with confections is the end of shelf life owing to moisture loss or increase, which results in changes in textural and other qualities. Understanding water activity is therefore crucial for controlling shelf life and stability. With few exceptions, water activity in confections is below essential levels for microbial growth. The amount of dissolved sugars, additional sweeteners (e.g. polyols), salts (e.g. caramel), and humectants in confections affect water activity. Microbial growth is linked to aw, with some bacteria unable to thrive when water activity falls below a specific threshold.

READ MORE – Food Science & Technology Quiz (17-05-2022)

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