Q1. Which Of The Following Unit Operation Is Carried Out For Sorghum Processing?

A. Malting
B. Pearling
C. Conching
D. Churning

Answer: Pearling

• Pearling Or Decortications Is A Unit Operation Carried Out In Sorghum Processing Where Cleaned Grains Are Wetted By Spraying Water For 2-3 Minutes And Immediately Milled In Rice Huller, To Remove Portions Of Coarse Fiber, Pigment, And Photons. It Is Done To Minimize The Degree Of Cracking Of The Grain. Pearling is the Unit Operation Is Carried Out For Sorghum Processing.

READ MORE – FOOD TECHNOLOGY (08/05/2021)

Q2. Which Amongst The Following Is The Antimicrobial Agent?

A. Sodium Benzoate
B. Tartrazine
C. Xanthan Gum
D. Lecithin

Answer: Sodium Benzoate

• Sodium Benzoate, Potassium Sorbate, And Sodium Nitrite Are The Most Commonly Used Preservatives In The Food Industry Out Of Which Sodium Benzoate Is Used As An Antimicrobial Agent And Preservative In Margarine, Fresh Juices, And Sweets, Salad Dressings. It Further Helps Maintain Freshness In Food By Preventing Changes In Color, Flavor, PH, And Texture Of Foods.

READ MORE – FOOD TECHNOLOGY (18/05/2021)

Q3. The Principal Components Found In Lemongrass?

A. Citral
B. Myrcene
C. Linalool
D. Both A&B

Answer: Both A & B

• Myrcene, Limonene, Citral, Geraniol, Citronellol, Geranyl Acetate, Neral, And Nerol Are The Major Components Found In Lemongrass Out Of Which Myrcene And Limonene Are Aromatic Compounds Whereas Citral And Geraniol Serve As Antimicrobial And Insecticidal Agents.

READ MORE – FOOD TECHNOLOGY (28/05/2021)

Q4. Food Safety Officer’ Section Falls Under Which Of The Following Section Of FSS Act?

A. 17
B. 27
C. 37
D. 47

Answer: 37

• According To ‘FOOD SAFETY AND STANDARDS ACT, 2006’, CHAPTER VII
  ‘ENFORCEMENT OF THE ACT,
  (1) The Commissioner Of Food Safety Shall, By Notification, Appoint Such Persons As He Thinks Fit, Having The Qualifications Prescribed By The Central Government, As Food Safety Officers For Such Local Areas As He May Assign To Them For The Purpose Of Performing Functions Under This Act And The Rules And Regulations Made Thereunder.
  (2) The State Government May Authorize Any Officer Of The State Government Having
  The Qualifications Prescribed Under Sub-Section (1) To Perform The Functions Of A Food
  Safety Officer Within A Specified Jurisdiction.

READ MORE – FOOD TECHNOLOGY (07/05/2021)

Q5. Which Of The Following Is The Causative Microorganism For ‘Anthracnose’ Spoilage In Fruits And Vegetables?

A. Aspergillus Niger
B. Pencillium Digitatum
C. Colletotrichum Lindemuthianum
D. Botyris Cinerea

Answer: C. Colletotrichum Lindemuthianum

• Anthracnose Is Spoilage Characterized By Dark Lesions Caused By The
  Fungus Colletotrichum Lindemuthianum. It Causes Post-Harvest Rots And Is The Cause For
  Major Economic Loss Of Fruits And Vegetable Crops, Including Staples In Developing
  Countries Like Banana, Cassava, Peas, And Beans, And Sorghum. Hyphae Of The Fungi
  Secrete Endopolygalacturonases And Other Cell Wall-Degrading Enzymes.

READ MORE – FOOD TECHNOLOGY (07/06/2021)

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