Q1. Immersion / Hydro Cooling Is Preferred For Which Category Of Foods?

A} Cereals
B} Dairy Products
C} Bakery
D} Fruits And Vegetables

Answer – D} Fruits And Vegetables

• Immersion Or Hydro-Cooling Is A Method In Which Cold Is Water Is Used Removing The Field Heat Of The Fruits And Vegetables. So, This Method Is Employed After The Harvesting Of The Commodities. In It, Fruits And Vegetables Are Directly Immersed In The Water.

READ MORE – Food Science & Technology Quiz (26-12-2021)

Q2. Moisture Content In Apple?

A} 40-45%
B} 60-65%
C} 80-87%
D} 95-97%

ANSWER -C} 80-87%

• Apples Have Moisture Content In The Range 85-87% But The Moisture Content Of Apple Decreases. On The Basic Of Moisture Content Food Are Divided Into Three Categories:

1. High.
2. Intermediate.
3. Low-Moisture Foods.

READ MORE – Food Science & Technology Quiz (25-01-2022)

Q3. Common Adulterant In The Vanaspati?

A} Ghee
B} Animal Fat
C} Argemone Seeds
D} All Of The Above

ANSWER -B} Animal Fat

• Orthotricresyl Phosphate The Most Common Type Of Adulterant Used For Adulterating Some Oils, Biggest Problem With This Adulterant Is That It Can Cause Huge Damage To Our Nervous System. Ghee Is Adulterated With The Vanaspati And Adulterants In The Vanaspati Are Animal Fats.

READ MORE – Food Science & Technology Quiz (27-12-2021)

Q4. Radurization Refers To ?

A} Filtration Of Wine
B} Boiling Of Hops
C} Using Radiations In Pasteurization
D} Another Name For Canning

ANSWER – C} Using Radiations In Pasteurization

• Radurization Is The Process Which Is More Suitable For Foods With High PH. In Radurization Radiations Are Used In The Processing. Radurization Has Also Used For Foods Having High Moisture Content.

READ MORE – -Food Science & Technology Quiz (17-11-2021)

Q5. Which Of The Following Is Richest Natural Source Of Tannins?

A} Milk
B} White Chocolate
C} Gullnut
D} None Of The Above

ANSWER – C} Gullnut

• Tannins Are Also Known As Gallotannic Acid. Gullnut Is The Richest Source Of Natural Tannins With About 50-70% Of The Tannic Acid. Condensed And Hydrolyzable Tannins Are The Two Types Of The Tannins.

READ MORE – Food Science & Technology Quiz (24-01-2022)

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