Q1. Cobalt 60 Is Source Of Which Radiation Used In Food Preservation?

A} Alpha
B} Beta
C} Gamma Ray
D} X-Ray

ANSWER – C} Gamma Ray

• Gamma (Gamma Radiation From Cobalt 60 Isotope Is Used In The Irradiation Technique Of Food Preservation.)

Q2. Astringency In Fruits Is Due To Presence Of ………..?

A} Peptides
B} Pectins
C} Xanthophyll
D} Tannins

ANSWER – D} Tannins

• Astringency In Fruits Is Due To Presence Of Tannins. Tannins (Astringency I.E Feeling Of Drying Of Mouth Is Due To The Interaction Between Tannins And Salivary Protein.)

Q3. From Packaging Point Of View The Most Important Property Of Tea/Coffee Is?

A} Particle Size
B} Density
C} Bulk Density
D} Moisture

ANSWER – D} Moisture

• Moisture (Tea/Coffee Are Packed In Their Dried Form And Can Easily Absorb Moisture From Surrounding And Get Spoiled.)

Q4. According To Rittingsr’s Law Energy Required For Size Reduction Is Proportional To?

A} Change Is The Diameter
B} Change In Surface Area
C} Change In Volume
D} None Of The Above

ANSWER – B} Change In The Surface Area

• The Energy Required For The Size Reduction Is Proportional To The Changing Surface Area Of The Piece Of Food, That Is E = KRfc(1/L2– 1/L1).

Q5. In Immature Fruits, Pectin Is Present As?

A} Myopectin
B} Protopectin
C} Propectin
D} Pectin

ANSWER – B} Protopectin

• The Precursor Of Pectin Is Protopectin, Which Is Then Converted To Pectin By Protopectinase Enzyme, And Thus Become More Water-Soluble.

READ MORE – FOOD SCIENCE (03/01/2021)