Q1. The pickling process of Herring requires the addition of dry salt at?

A. 2 – 8%
B. 8 – 15%
C. 15 – 36%
D. 42 – 48%

ANSWER: C. 15-36%

• Explanation: Herring pickling necessitates the use of dry salt in the range of 15% to 36%. The fish in the barrel is covered with brine, which can be replenished with more fish and brine at regular intervals. The flesh is fairly softened at first, but ripening occurs over a period of several months. The addition of sugar and salt might speed up the fermentation process.

READ MORE – Food Science & Technology Quiz (24-02-2022)

Q2. __________ are used as food aid for millions of people worldwide, especially malnourished individuals and vulnerable groups.

A. Fortified blended foods
B. Market-driven fortification
C. Targeted fortification
D. Mass fortification

ANSWER: A. Fortified blended foods

• Explanation – Millions of people around the world, particularly malnourished people and vulnerable groups, rely on fortified blended foods (FBF) as a source of nutrition. Corn-soy blend (CSB) and wheat-soy blend (WSL) are the most popular FBFs (WSB). Wheat is low in lysine, but soya beans are high in it. Soy protein contains less sulfur-containing amino acid, whereas wheat protein contains more. Proteins from soy and wheat are complementary to one another. So, if soya flour and wheat flour are combined, the weak point of one becomes the strong point of the other.

READ MORE – Food Science & Technology Quiz (14-03-2022)

Q3. ________ refers to the incorporation of functional additives or extracts from natural sources.

A. MAP
B. Active edible coating
C. CAS
D. Edible film

ANSWER – B. Active edible coating

• Explanation: To improve the performance of edible films, increase the shelf life of foods, and deliver high-quality products (fresh / safe), functional additives or extracts from natural sources such as antimicrobials, antioxidants, and so on are incorporated into the coating systems. Moisture, oxygen, microorganisms, antioxidants, and other contaminants are all blocked by edible covering.

READ MORE – Food Science & Technology Quiz (04-02-2022)

Q4. _________ of a solid by a liquid is determined by the balance between adhesive forces (Wa) of the liquid on the solids and cohesive forces (Wc) of the liquid.

A. Wettability
B. Coating effectiveness
C. Permeative properties
D. None of the above

ANSWER: A. Wettability

• Explanation: The balance between adhesive forces (Wa) of the liquid on the solids and cohesive forces (Wc) of the liquid determines the wettability of a solid by a liquid. While Wa causes the liquid to spread across the solid surface, Wc causes it to shrink. The equilibrium spreading coefficient (Ws), which may only be negative or zero, is defined as follows.
  Ws = Wa – Wc = Ysv – Ylv – Ysl
  Where, Ysv, Ylv & Ysl are solid-vapour, liquid-vapour & solid-liquid interfacial tensions.

READ MORE – Food Science & Technology Quiz (13-08-2022)

Q5. Spraying patterns improves with?

A. Increase in operating pressure
B. Increase in fluid temperature
C. Increase in fluid viscosity
D. Both A and B

ANSWER: D. Both A and B

• Explanation – Spraying patterns improve as operating pressure rises, but spraying patterns decreases as fluid temperature rises and viscosity rises. The coating is applied from one or both sides to ensure that the material is evenly distributed across the fruit or vegetable’s surface. So, by managing the operating pressure, fluid temperature, and fluid viscosity, as well as having adequate experimentation optimization, one can control the thickness and other features and create a much better process than the manual dipping process.

READ MORE – Food Science & Technology Quiz (23-03-2022)

Connect with us on LinkedIn for future updates – Click Here