Q1. Pressure At The Second Stage Of Double Stage Homogenizer Is Kept Around?

A. 500 Psi
B. 800 Psi
C. 2000 Psi
D. 2500 Psi

ANSWER – A. 500 Psi

• Explanation– The Homogenizing Valve Performs Its Intended Function By Restructuring The Product Flow Area, Resulting In The Pressure Known As The Homogenizing Pressure. Two-Stage Homogenization Is Required For Milk And Milk Products With More Than 6% Milk Fat To Prevent Fat Clustering. Pressures Of 2000 Psi And 500 Psi In The First And Second Stages, Respectively, Are Used In Two-Stage Homogenization. Pressure At The Second Stage Of Double Stage Homogenizer Is Kept Around 500Psi.

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

Q2. _______ Is A Method Of Heating In Which The Heat Moves From One Particle To Another By Contact, In More Or Less Straight Lines?

A. Convection
B. Conduction
C. Radiation
D. Both A And B

ANSWER: B. Conduction

• Explanation: Conduction Heat Transfer Is The Transfer Of Heat Within A Material By Molecular Excitation Rather Than Bulk Motion. Conduction Is The Heat Transfer Through A Substance Or From A Substance To Another By Direct Contact. The Collisions And Diffusion Of Molecules During Their Random Motion Cause Conduction Heat Transfer In Gases And Liquids.

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

Q3. The Point In A Can Or Mass Of Food That Is Last To Reach The Final Heating Temperature Is Designated The _________ Within The Can Or Mass?

A. Heat Point
B. Pasteurization Point
C. Cold Point
D. None Of The Above

ANSWER – C. Cold Point

• Explanation – Finding The Lowest Temperature Points Within A Product Is Known As Cold Point Determination. The Degree Of Convection Will Determine The Location Of The Cold Point For A Liquid Product. Cold Spots In Thin Liquids, Such As Brine, Can Be As Close As A Few Centimeters From The Container’s Bottom.

READ MORE – FOOD TECHNOLOGY (15/07/2021)

Q4. ________ Are Large, Cylindrical, Or Rectangular Containers Fitted With A Mesh Base Where Hot Air Passes Up Through A Bed Of Food At Relatively Low Velocities?

A. Bin Dryers
B. Tray Dryers
C. Tunnel Dryers
D. Drum Dryers

ANSWER: A. Bin Dryers

• Explanation: Bin Dryers Are Containers With A Mesh Base That Are Cylindrical Or Rectangular. These Dryers Have A Large Capacity And Cheap Startup And Operating Expenses. Bin Dryers Are Used To Finish The Drying Process After The Majority Of The Moisture Has Been Removed In A Tunnel Drier Or The Equivalent, Especially For Piece-Form Vegetable Products.

READ MORE – FOOD TECHNOLOGY (25/05/2021)

Q5. __________ Consists Of A Relatively High Baking Chamber Inside Which Trays Move Around A Horizontal Axis In Ferris- Wheel Fashion?

A. Peel Oven
B. Rotary Neck Oven
C. Reel Oven
D. Tunnel Oven

ANSWER – C. Reel Oven

• Explanation – Reel Oven Consists Of A Reel Structure That Revolves Vertically Around A Horizontal Axis Within The Baking Chamber And Supports The Baking Trays In Ferris- Wheel Fashion. When Using Electricity Or Gas, This Oven Can Be Burned Directly Or Indirectly If Using Oil.

READ MORE – FOOD TECHNOLOGY (24/07/2021)

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