Q1. _______ Is Due To The Presence Of Relatively Large, Coarse Crystals Of Lactose In Sweetened Condensed Milk.

A. Age Thickening
B. Flavor Defect
C. Sandiness
D. Mold Formation

ANSWER: C. Sandiness

• Explanation: The Size Of The Lactose Crystals In Sweetened Condensed Milk Determines How Smooth The Texture Is. The Presence Of Relatively Big, Gritty Crystals Causes Sandiness. The Crystal Should Be On Average 10 Inches Long To Get The Appropriate Smoothness. Sandiness In Sweetened Condensed Milk Is Due To The Presence Of Relatively Large, Coarse Crystals Of Lactose.

READ MORE – FOOD TECHNOLOGY (31/07/2021)

Q2. Thermal Diffusivity Of Grain ________ With An Increase In Temperature.

A.  Increases
B. Decreases
C. Stay Constant
D. Decreases And Then Increases.

ANSWER – A.  Increases

• Explanation – Under Transitory Heat Transfer Conditions, The Thermal Diffusivity Method Illustrates How Quickly Heat Can Propagate Through A Material. At Constant Pressure, Its Thermal Conductivity Is Divided By Density And Specific Heat Capacity. It Describes A Material’s Ability To Store Heat While Also Conducting It. The Thermal Diffusivity Of Grain Increases As The Temperature Rises.

READ MORE – FOOD TECHNOLOGY (01/08/2021)

Q3. Elastic Deformation Is Described By ______.

A. Hook’s Law
B. Newton’s Law
C. Empirical Power Law
D. Stock’s Law

ANSWER: A. Hook’s Law

• Explanation: Hooke’s Law Is A Law Of Elasticity Developed By The English Scientist Robert Hooke In 1660, Which Asserts That The Displacement Or Magnitude Of Deformation Is Directly Proportional To The Deforming Force Or Load For Relatively Minor Deformations Of An Object. In Other Words, The Force Needed To Deform A Bond Increases Linearly With The Amount Of Deformation – Hence, Linear Elasticity And Hooke’s Law.

READ MORE – FOOD TECHNOLOGY (11/08/2021)

Q4. Which Of The Following Is Used For Mixing Viscous Liquids?

A. Tumbling Mixer
B. Anchor And Gate Agitator
C. Ribbon Mixer
D. Turbine Agitator

ANSWER – B. Anchor And Gate Agitator

• Explanation – Anchor Agitators Are Made Up Of A Shaft And An Anchored Propeller That Can Be Installed In A Central Or Angled Position. Its Primary Application Is In Reactors. Anchor-Type Agitators Are Mostly Used To Mix Highly Viscous Materials And Non-Newtonian Fluids, Which Lack A Certain Degree Of Viscosity Due To Temperature Fluctuations. Tanks With Rounded Or Conical Bottoms Can Use These Agitators.

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

Q5. Vertex Formation Is Prevented By _________.

A. Attaching Baffles On The Walls Of The Mixing Vessel
B. Positioning The Mixer Shaft Off-Center
C. Use Of Draft Tube
D. All Of The Above

ANSWER – D. All Of The Above

• Explanation- Attaching Four Baffles To The Vessel’s Walls Is Sufficient To Prevent Swirling And Vortex Development. The Use Of A Draft Tube Also Aids In Preventing The Creation Of Vortices. It Is Also Possible To Reduce Vortex Production By Positioning An Impeller Off-Center. This Results In An Imbalanced Flow Pattern, Which Reduces Or Eliminates Swirl And, As A Result, Increases Or Maximizes Power Consumption.

READ MORE – FOOD TECHNOLOGY (30/08/2021)