Q1. Which Of The Following Vitamin Is/Are Affected By Irradiation?

A. Vitamin B
B. Vitamin C
C. Both A And B
D. Neither A Nor B

ANSWER- C. Both A And B

• Explanation– One Of The Most Radiation-Sensitive Vitamins Is Vitamin C. However, It Has A High Sensitivity To A Number Of Circumstances (Exposure To Oxygen, Temperature Elevation, PH Modifications). Irradiation Can Cause Up To 60% Loss Of Thiamine, Niacin, And Other B Vitamins. Vitamins Affected By The Irradiation Are Thiamine, Niacin, And Other B Vitamins.

READ MORE – FOOD TECHNOLOGY (13/06/2021)

Q2. Which Of The Following Can Be Used For Increasing The Shelf Life Of Citrus Fruits?

A.  Polyethylene
B. Polystyrene
C. Polyolefin
D. Nylon

ANSWER: C. Polyolefin

• Explanation: Bioactive Substances Such As Ascorbic Acid, Carotenoids, And Flavonoids Are Abundant In Citrus Fruits. The Use Of Polyolefin Films For Wrapping Citrus Fruits Can Aid To Keep Them Fresh During Postharvest Storage And Extend Their Shelf Life.

READ MORE – FOOD TECHNOLOGY (23/06/2021)

Q3. Heating Of Frozen Food Is Termed As?

A. Dehydro Freezing
B. Thawing
C. Freeze-Drying
D. None Of The Above

ANSWER: B. Thawing

• Explanation: Thawing, Or “Defrosting,” Is The Process Of Bringing A Frozen Object From Frozen To A Temperature (Typically Above 0°C) Where No Residual Ice Remains. The Reversal Of The Freezing Process Is Commonly Referred To As Thawing.

READ MORE – FOOD TECHNOLOGY (03/07/2021)

Q4. Storage Of Food Under Reduced Pressure Is Called?

A. Aseptic Packaging
B. Hyperbaric Storage
C. Hypobaric Storage
D. Gas Packaging

ANSWER – C. Hypobaric Storage

• Explanation– The Cold Storage Of The Food Under A Partial Vacuum Is Known As Hypobaric Storage. Temperatures Of 5 °C (40 °F) And Pressures As Low As 80 And 40 Millimetres Of Mercury Are Typical. Under Hypobaric Conditions, Ethylene Production And Respiration Rates Are Reduced.

READ MORE – FOOD TECHNOLOGY (03/06/2021)

Q5. Most Effective Preservative For The Preservation Of Canned Foods Is?

A. Nystatin
B. Subtilin
C. Thermolysin
D. Tylosin

ANSWER – D. Tylosin

• Explanation  –  Streptomyces Fradiae Produces Tylosin, A Macrolide. It’s An Antibiotic That’s Added To Canned Food Preservation As A Supplement. For The Prevention Of Spoilage Bacteria In Canned Foods, Tylosin Remains The Antibiotic Of Choice. It Has Antibacterial Properties Against Gram-Positive Bacteria.

READ MORE – FOOD TECHNOLOGY (12/07/2021)

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