Q1.  Which among the following is an indirect method for calculating the shelf life of foods?

1. Real-time study
2. Microbial examination
3. Predictive modeling
4. Storage study

ANSWER – 3. Predictive modeling

• Explanation – Predictive models are mathematical equations that employ database information to forecast bacterial growth under specific conditions. Food shelf life can be calculated using predictive algorithms. For the computations, information on the changes that occur in the product as its qualities and packaging deteriorate is required. The majority of predictive models are tailored to individual organisms.

READ MORE – FOOD TECHNOLOGY (09/08/2021)

Q2. Nitrogen flushing in packed potato chips increases their shelf life because?

1. Nitrogen directly kills microorganisms
2. Nitrogen replaces oxygen and thus inhibit oxidation
3. Both a & b
4. None of the above

ANSWER: B. Nitrogen replaces oxygen and thus inhibit oxidation

• Explanation: To prevent rancidity, potato chip packages are purged with nitrogen. The oxidation of fats and oils is prevented by nitrogen. The inert gas nitrogen prevents the contents of the packet from reacting or degrading. Nitrogen does not react with the substances found in potato chips (carbohydrates, minerals, and so on). It protects potato chips from oxidation and deterioration, extending their shelf life.

READ MORE – FOOD SCIENCE (29/01/2021)

Q3. __________ is defined as a thermal reaction with insufficient oxygen present for the reaction of all hydrocarbons to CO2 and H2O.

1. Pyrolysis
2. Incineration
3. Gasification
4. All of the above

ANSWER- 3. Gasification

• Explanation – The conversion of all hydrocarbons (compounds of carbon, hydrogen, and oxygen molecules) to CO2 and H2O is described as a heat reaction with insufficient oxygen present. This is a partial oxidation process that results in a composite gas (syngas) containing mostly hydrogen (H2) and carbon monoxide (CO). The gasifier, a pressurized vessel in which the feed material combines with oxygen (or air) and steam at high temperatures, is the heart of the gasification system.

READ MORE – FOOD TECHNOLOGY (19/07/2021)

Q4. The commonly used packaging materials for consumer packs of dry fish are _____.

1. LDPE
2. Polypropylene (PP)
3. Both A and B
4. HDPE

ANSWER – 3. Both A and B

• Explanation- LDPE or Polypropylene is a common packaging material for consumer packets of dried fish (PP). These materials are inexpensive, easily accessible, and have high tearing and bursting strength. High water vapor and gas transmission rates, proneness to puncture or damage from sharp spines, and scent issues all contribute to short shelf life. Polyethylene terephthalate (PET)/LDPE laminate pouches are a recent development.

READ MORE – FOOD TECHNOLOGY (09/06/2021)

Q5. ________ is a plastic tubular film used over the individual fruits in a snug fit form while packing.

1. Foam sleeve
2. Shrinkwrap
3. Stretch wrap
4. Plastic punnets

ANSWER: 1. Foam sleeve

• Explanation: Foam Sleeve is a polyethylene foam tubular film that comes in a variety of colors, diameters, and lengths. It may easily and snugly fit over the individual fruits. It acts as a cushion, protecting the fresh goods from abrasion and scratches while in transit.

READ MORE – FOOD TECHNOLOGY (08/09/2021)[/vc_column_text][/vc_column][/vc_row]