Q1. Bleaching In Oil Processing Is Done To?

A. Remove Color
B. Remove Free Fatty Acids
C. Remove Free Radicals
D. Remove Caustic Soda

ANSWER: A. Remove Color

• Explanation: Bleaching Is A Process That Is Aimed To Remove The Color Pigments Contained Inside Vegetable Oils. The Neutralized Oil Is Heated At Additional Temperature Through Thermic Boilers To Ultimately Raise The Temperature Of Oil Up To 120°C To 130°C. The Oil Is Then Treated With Bleaching Clays That Adsorb The Color Pigments.Bleaching In Oil Processing Is Done To Remove Color.

READ MORE – FOOD TECHNOLOGY (05/06/2021)

Q2.  ‘Baume’ Is The Term Used To Express The Strength Of ________?

A. Sugar
B. Fat
C. Sodium Hydroxide
D. Alcohol

ANSWER- C. Sodium Hydroxide

• Explanation– Baumé Degrees (Heavy) Represents The Percent By Mass Of Sodium Chloride In Water At 60 °F (16 °C). The Baumé Scale Is A Pair Of Hydrometer Scales Developed To Measure The Density Of Various Liquids. The Unit Of The Baumé Scale Is Notated As Degrees Baumé, B°, Bé° Or  Baumé.

READ MORE – FOOD TECHNOLOGY (15/06/2021)

Q3. In _________ Non-Thermal Method Food Is Subjected To High Pressures?

A. High-Pressure Processing
B. Pulsed Electric Field
C. Irradiation
D. Pulsed Light

ANSWER – A. High-Pressure Processing

• Explanation– It Is A Method Of Food Processing Where Food Is Subjected To Elevated Pressures With Or Without The Addition Of Heat, To Achieve Microbial Inactivation Or To Alter The Food Attributes To Achieve Consumer-Desired Qualities. High Pressure Destroys Microorganisms.

READ MORE – FOOD TECHNOLOGY (25/06/2021)

Q4. ___________ Is An Example Of An Ethylene Absorber?

A. Activated Carbon
B. Cellulose Fiber Pads
C. Ethanol
D. Antibiotics

ANSWER: A. Activated Carbon

• Explanation: Ethylene Is A Plant Growth Regulator That Plays An Important Role In Physiological Processes. They Control The Presence Of Ethylene In Food Packages And Prevents Over-Ripening And Color Change. Activated Carbon Is One Of The Commonly Used Ethylene Scavengers.

READ MORE – FOOD TECHNOLOGY (31/05/2021)

Q5. HLB Scale Has A Range Of?

A.0 – 14
B. 0 – 20
C. 0 – 56
D. 0 – 100

ANSWER – B. 0 – 20

• Explanation -The HLB(Hydrophilic-Lipophilic Balance) Scale Ranges From 0 To 20. HLB Is The Balance Of The Size And Strength Of The Hydrophilic And Lipophilic Moieties Of A Surfactant Molecule. Range Of 4 – 6 Is For A Water-In-Oil Emulsifier, 7 – 15 Is For A Wetting Agent, 8 – 18 Is For An Oil-In-Water Emulsifier, 10 – 15 For Detergent, And 10 – 18 Is For Solubilizer.

READ MORE – FOOD TECHNOLOGY (04/07/2021)

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