Q1. The Most Common Method For Extracting Fats From Nuts And Oilseeds Is _____?

A. Mechanical Pressing
B. Rendering
C. Blowing
D. Winnowing

ANSWER: A. Mechanical Pressing

• Explanation: The Most Conventional Method For Extracting Fats Or Oils From Nuts And Oilseeds Is By Mechanical Expellers Or Presses. In This Method, Either A Manual Ram Press Or An Engine-Driven Screw Press Is Used For The Extraction Of Oil. Ram Press Can Extract Around 60%–65% Of Oil While An Engine-Driven Screw Press Can Extract Around 68%–80% Of The Available Oil From Seeds.

READ MORE – FOOD TECHNOLOGY (03/06/2021)

Q2. The Off-Flavor Developed In Refined Oils Before The Onset Of Rancidity Is Called As?

A. Hydrogenation
B. Pre-Rancidity
C. Transesterification
D. Reversion

ANSWER- D. Reversion

• Explanation– Flavor Reversion Is Defined As A Change In Refined Oils That Is Characterized By The Development Of An Objectionable Flavor Prior To The Onset Of True Rancidity. It May Develop During The Exposure Of The Fat To Ultraviolet Or Visible Light Or By Heating.

READ MORE – FOOD TECHNOLOGY (13/06/2021)

Q3. Which Packaging Material Also Adds Flavor Compounds That Improve The Quality Of The Product?

A. Wood
B. Glass
C. Plastic
D. Paper

ANSWER – A. Wood

• Explanation–  Wooden Shipping Containers Have Traditionally Been Used For A Range Of Solid And Liquid Foods Including Fruits, Vegetables, Tea, Wines, Spirits, And Beers. They Continue To Be Used For Some Wines And Spirits Because Flavor Compounds From The Wood Improve The Quality Of The Products.

READ MORE – FOOD TECHNOLOGY (23/06/2021)

Q4. _______ Type Of Paperboard Does Not Come In Direct Contact To The Food?

A. Whiteboard
B. Chipboard
C. Moulded Pulp Containers
D. Laminated Paperboard

ANSWER: B. Chipboard

• Explanation:  Chipboard Is Made From Recycled Paper And Is Not Used In Contact With Foods. It Is Used, For Example, As The Outer Cartons For Tea And Cereals. It Is Often Linked With A Whiteboard To Improve Appearance And Strength.

READ MORE – FOOD TECHNOLOGY (03/05/2021)

Q5. __________ Helps In Retaining The Natural Color Of The Meat In Modified Atmospheric Packaging?

A. Carbon Dioxide
B.  Nitrogen
C. Oxygen
D. None Of The Above

ANSWER – C. Oxygen

• Explanation – Oxygen Is Used With Red Meat Where Is Used During Processing To Keep The Meat’s Vibrant Red Color And Stop It From Becoming Pale. It Also Helps To Prevent The Growth Of Anaerobic Organisms.

READ MORE – FOOD TECHNOLOGY (02/07/2021)

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