Q1. A ____________ directly indicates the quality of the product; it is usually in the form of labels on the container.

1. Freshness indicator
2. Integrity indicators
3. Radio Frequency Identification
4. None of the above

ANSWER: A. Freshness indicator

• Explanation: Freshness indicator is generally in the form of labels on the container, which immediately shows the product’s quality. These indicators usually concentrate on detecting the first type of change (pH, gas composition, etc.). The indicators detect these changes and convert them into a reaction, which is generally a colour response that can be easily quantified and connected with the freshness of the food.

READ MORE – Food Science & technology Quiz (31-10-2021)

Q2. The digital aroma technology like the _________ is designed to mimic the function of sensory panels.

1. GC- MS
2. GC-Olfactometer
3. Electronic nose
4. None of the above

ANSWER: C. Electronic nose

• Explanation – Digital aroma technology, such as the ‘electronic nose,’ is meant to replicate the function of sensory panels and, as a result, can provide an objective technique for detecting and measuring particular scents. Most electronic nose systems include an array of sensors with varying surface qualities, and volatile substances are absorbed and desorbed at the sensors’ surfaces, resulting in a change in electrical resistance.

READ MORE – Food Science & Technology Quiz (01-12-2021)

Q3. _______ is also referred to as ‘shear thickening’ flow behavior.

1. Pseudoplastic
2. Dilatant
3. Plastic
4. Thixotropy

ANSWER – B. Dilatant

• Explanation: Dilatant fluids are similar to pseudoplastic systems in that they do not exhibit yield stress, but their apparent viscosity rises as the shear rate increases; consequently, they are also known as shear-thickening fluids. Concentrated suspensions were the first to exhibit this sort of fluid behavior. The flow behavior of dilatant is also known as shear thickening.’

READ MORE – Food Science & Technology (11-12-2021)

Q4. _________ is essentially the opposite of thixotropic behaviour.

1. Rheopexy
2. Plastic
3. Pseudoplastic
4. Dilatant

ANSWER: A. Rheopexy

• Explanation: The unusual feature of some non-Newtonian fluids to display a time-dependent rise in viscosity (time-dependent viscosity) called rheopecty or rheopexy; the longer the fluid is sheared, the higher its viscosity. Thixotropic behavior is essentially the polar opposite of this. When rheopectic fluids, such as certain lubricants, are shaken, they thicken or solidify.

READ MORE – Food Science & Technology Quiz (21-12-2021)

Q5. An alternative to the farinograph is the _________.

1. Extensigraph
2. Alveograph
3. Mixograph
4. Resistograph

ANSWER: C. Mixograph

• Explanation – In comparison to the Farinograph method, the Mixograph method only takes a little amount of flour (10 g) every replication. As a result, this method is more suited for screening elite lines in wheat breeding projects. Although the curve form of the mixogram is similar to that of the farinogram, there is no significant link between the two models, and parameter conversion between them is also not dependable.

READ MORE – Food Science & Technology Quiz (30-12-2021)

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