Q1. A Layer In Tetra Pack That Binds Aluminum To The Paper Is ______?

A. Aluminium Foil
B. Paperboard
C. Outed Polyethylene Layer
D. Laminated Polyethylene

ANSWER – D. Laminated Polyethylene

• Explanation- The Packaging Material Is Mainly Composed Of Printed Paper Coated With Aluminium Foil And Several Plastic Layers. The Outer Polyethylene Layer Protects The Ink And Enables The Sealing Process Of The Package Flaps. The Laminated Polyethylene Binds The Aluminium To The Paper. The Aluminium Foil Acts As A Gas And Light Barrier. The Inner Polyethylene Layer Provides A Liquid Barrier And Enables The Sealing Of The Package.

READ MORE – FOOD TECHNOLOGY (22/07/2021)

Q2. ___________food Additives Are Substances Present In Food Because Of Migration Or Transfer From The Package Or Processing Equipment.

A. Indirect
B. Unintentional
C. Incidental
D. All Of The Above

ANSWER: D. All Of The Above

• Explanation: Indirect Food Additives, Also Known As Unintentional Or Incidental Food Additives, Are Compounds That May Be Present In Tiny Amounts In Finished Food As A Result Of Manufacturing, Processing, Storage, Or Packaging. Chemical Spray Residues Not Completely Removed From Crops During Processing, Antibiotics Supplied To Animals In Feeds, And Food Lubricants Are Examples Of Incidental Additives.

READ MORE – FOOD TECHNOLOGY (02/08/2021)

Q3. _________ Refers To A Post-Harvest System That Deals With Ensuring The Delivery Of A Crop From The Time And Place Of Harvest To The Time And Place Of Consumption.

A. Pre-Harvest Technology
B. Food Pipe Line
C. Transportation
D. Processing

ANSWER- B. Food Pipe Line

• Explanation – Food Pipe Line Refers To A Post-Harvest System That Ensures That A Crop Is Delivered With Minimal Loss, Maximum Efficiency, And Returns To All Parties Involved, Including Growers, Processors, And Consumers, From The Time And Location Of The Harvest To The Time And Place Of Consumption. The Quality Of Output Is Affected By The Activity Of Numerous Factors When Undergoing Various Unit Operations Of Post-Harvest Systems.

READ MORE – FOOD TECHNOLOGY (12/08/2021)

Q4. _________ Is Defined As The Relative Effect Of Each Temperature On The Microbial Inactivation Of The Temperature Of Reference.

A. Lethality Factor
B. Sterilization
C. D Value
D. T Value

ANSWER: A. Lethality Factor

• Explanation: Lethality Is Defined As The Decrease Of A Target Pathogen To A-Level, Ideally Zero, During Heating That Makes A Product Safe To Eat At Any Point During Its Shelf Life. The Process Lethality Determination Model’s Goal Is To Give Processors A Science-Based Validation Tool That Can Be Used To Show How Effective A Specific Heat Process Is At Killing Microorganisms.

READ MORE – FOOD TECHNOLOGY (22/06/2021)

Q5. Quick Freezing Of Food Employing A Rapid Current Of Chilled Air Is Known _______.

A.  Immersion Freezing
B. Blast Freezing
C. Spiral Freezing
D. Freeze-Drying

ANSWER – B. Blast Freezing

• Explanation – Blast Freezing Is The Process Of Blasting Cold Air Across A Food Product At A High Velocity To Freeze It As Rapidly As Possible. The Main Purpose Of Blast Freezing Is To Achieve Quick-Freeze Times. Blast Freezers Are Available In A Range Of Forms, Ranging From Single-Load Freezers That Freeze Batches Of Items To “Continuous” Freezers Like Tunnel Freezers That Freeze Product As It Moves Through The System.

READ MORE – FOOD TECHNOLOGY (21/08/2021)