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Food Science & Technology Quiz (05/02/2021)
Q1. Clarification Of Milk Works On The Principle Of The Centrifuge?
A} True
B} False
ANSWER – A} True
- When Milk Is Introduced Between Two Adjacent Rotating Conical Discs Of A Centrifuge Bowl, It Is Subjected To A Centrifugal Force. This Force Causes The Heavier Dirt Particles To Be Thrown Out Into The Sludge Space Surrounding The Discs Where It Is Collected During The Run, While The Comparatively Lighter Milk Continuously Flows Inward And Upward To The Outlet.
READ MORE – FOOD SCIENCE (15/01/2021)
Q2. During The Processing Of Fruits And Vegetables Transport Losses Occur In General Are?
A} 20%
B} 25%
C} 30%
D} 40%
ANSWER – C} 30%
- Mechanical Damage Of Fruits And Vegetables Happen During The Transportation Of The Fruits And Vegetables. They Account For The Post-Harvest Losses Of The Material.
READ MORE – Food Science & Technology Quiz (05-12-2021)
Q3. Aluminum Foil Has A Moisture Vapor Transmission Rate As?
A} High
B} Medium
C} Low
D} Too Low
ANSWER – C} Low
- Moisture Vapor Transmission Rate, Also Called Water Vapor Transmission Rate (WVTR), Is The Amount Of Water Vapor That Passes Through A Substance Or Material Over A Specific Period Of Time. Aluminum Foil And Plastic Has Low WVTR.
READ MORE – FOOD SCIENCE (25/01/2021)
Q4. The Fruit Ripening Is Due To The Production Of?
A} Acetylene
B} Ethylene
C} CO2
D} 02
ANSWER – B} Ethylene
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The Fruit Ripening Is Due To The Production Of Ethylene. Ethylene Is A Gas And Is Known As The “Fruit-Ripening Hormone.” Every Fruit Has A Certain Level Of Ethylene Production Throughout Its Lifecycle. However, In Some Fruits, Ethylene Levels Shoot Up When The Fruit Starts Ripening.
READ MORE – Food Science & Technology Quiz (25-12-2021)
Q5. To Remove Field Heat Vegetables Immediately After Harvesting Should Be?
A} Stored
B} Pre-Cooled
C} Refrigerated
D} Kept Open
ANSWER – B} Pre-Cooled
- Pre-Cooling Refers To The Rapid Removal Of Field Heat Shortly After The Harvest Of A Crop. Precooled Products Have Extended Shelf-Life, Improved Appearance, Maintained Freshness And Flavor, And Reduced Deterioration. The Operation Can Be Accomplished By Methods Including Hydro Cooling, Vacuum Cooling, Air Cooling, And Contact Icing.
READ MORE – FOOD SCIENCE (04/02/2021)
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