Q1. Jams and jellies have usually low water activity of ______.

1. 0.45 – 0.55
2. 0.75 – 0.86
3. 0. 55 – 0.65
4. 0.80 – 0.90

ANSWER: B. 0.75 – 0.86

• Explanation – Water activity is usually low in jams and jellies (0.75-0.86). Furthermore, the pH is dropped as a result of the additional acid, and preservatives such as benzoic acid may be present. All of these elements reduce the likelihood of spoiling. Heat also kills spoilage-causing organisms (yeasts, molds) until the package is opened, at which point recontamination is likely.

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Q2. ________ means the replenishment of quantity of water replaced by dehydrated foods.

1. Reconstitution
2. Rehydration
3. Drying
4. Both A and B

ANSWER – D. Both A and B

• Explanation: Rehydration (reconstitution) is the process of replenishing the amount of water lost due to dehydration. The results can be expressed in terms of “rehydration ratio,” “rehydration coefficient,” and “percent of water in the rehydrated material.” Example – Assume the dehydrated sample for the test weighs 10 g (WD) and the drained weight of the rehydrated sample is 60 g. (WR). Then it’s a 6:1 rehydration ratio.

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Q3. ______ is the removal of a percentage of water from a piece of fruit or vegetable by placing it in contact with granular sugar/salt or a concentrated sugar/salt solution.

1. Microwave drying
2. Osmotic drying
3. Freeze-drying
4. Biln drying

ANSWER: A. Microwave drying

• Explanation: The removal of a percentage of water from a piece of fruit or vegetable by placing it in contact with granular sugar/salt or a concentrated sugar/salt solution is known as osmotic drying. This process can remove approximately 40% of the water. The product can be frozen or dried in an air or vacuum drier after osmotic dehydration. The duration and temperature of osmotic dehydration are determined by the size, shape, and composition of the food.

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Q4. Prolonged heating of an acid egg mixture, however, will bring about?

1. Gelation
2. Coagulation
3. Peptidization
4. None of the above

ANSWER: C. Peptidization

• Explanation – Any acid material added to an egg mixture causes it to coagulate more quickly, resulting in a harder gel and a lower coagulation temperature. Prolonged heating of an acid egg combination, on the other hand, causes peptidisation, which causes the material to thin down and curdle by breaking up big aggregates of molecules into smaller ones. The hardness and cohesiveness of egg white gels are claimed to be lowest at pH 6, and increase as the pH is reduced to 5 or elevated to 9.

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Q5. A mild swell at one or both ends of a can is called a _______.

1. Springer
2. Flipper
3. Leaker
4. Buckled cans

ANSWER: A. Springer

• Explanation: A springer is a mild swell at one or both ends of a can. One end may also permanently bulge while the other remains flat. It will return to normal if you apply pressure to the bulged end, but it will go to the opposite end. In most cases, the food in such cans is safe to eat. The causes are the same as with the flipper can.

READ MORE – Food Science & Technology Quiz (15-12-2021)

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