Q1. _______ is the transition of starch granules from the birefringent crystalline state to non-birefringent swollen state.

1. Gelation
2. Gelatinization
3. Retrogradation
4. Crystallization

ANSWER: B. Gelatinization

• Explanation – The transition of starch granules from a birefringent crystalline form to a non-birefringent swelling state is known as gelatinization. It could be triggered by higher temperatures or pressurization. The pressure at which starch gelatinizes is determined by the starch’s origin. High pressure can also cause a 3-5 °C increase in the gelatinization temperature of the starch per 100 MPa.

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Q2. The principle involved in high-pressure processing includes?

1. Iso-static principle
2. Le Chatlier’s principle
3. Principle of microscopic rendering
4. All of the above

ANSWER: D. All of the above

• Explanation: In high-pressure processing, there are three main principles to consider: (i)The isostatic principle states that pressure is applied instantly and uniformly throughout the sample. (ii) The reaction volume change is impacted by high-pressure applications during high-pressure processing, according to Le Chatelier’s principles. (iii)The principle of microscopic reordering asserts that when pressure is increased at a constant temperature, the degree of ordering of molecules rises.

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Q3. Pressure-induced inactivation of bacterial spores is significantly enhanced at a temperature of?

1. 20– 30°C
2. 30– 40°C
3. 40– 50°C
4. 50– 70°C

ANSWER: D. 50– 70°C

• Explanation – Bacterial spores are more resistant to high pressure than bacteria themselves. At room temperature, very high pressure (perhaps over 800 MPa) is required to destroy bacterial spores. Even spores of certain bacterial species, particularly in a low acid diet at ambient temperature, may require pressures as high as 1400 or 1500 MPa for death or inactivation. At temperatures of 50–70°C, and maybe also at/below 0°C, pressure-induced inactivation of bacterial spores is greatly improved.

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Q4. Treatment at a pressure less than ______ for a few minutes is sufficient to inactivate most of the yeasts.

1. 200 MPa
2. 400 MPa
3. 600 MPa
4. 300 MPa

ANSWER – B. 400 MPa

• Explanation:  Fungi, on the other hand, are usually less resistant than bacteria. Most yeasts can be inactivated after a few minutes of treatment at pressures less than 400 MPa. The nuclear membrane of yeast is impacted at roughly 100 MPa, while the mitochondria and cytoplasm of the yeast cell are affected at greater than 400-600 MPa. It eventually results in the cessation of its usual operations. Most molds can be inactivated at pressures of 300 to 600 MPa.

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Q5. Gelation by high-pressure treatment is attributed to the decrease in the _______ of protein solution.

1. Volume
2. Thinness
3. Viscosity
4. None of the above

ANSWER: A. Volume

• Explanation: The macroscopic result of protein denaturation on a molecular level of proteins and other bio-macromolecules such as polysaccharides, etc. is gel formation. The decrease in the volume of the protein solution is ascribed to gelation by high-pressure treatment. A gel is formed when egg yolk is exposed to a pressure of roughly 400 MPa for 30 minutes at 25 °C. The egg white becomes partially coagulated and opaque at 500 MPa, while the total gelation of the protein occurs at 600 MPa.

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