Q1. _________ is a new type of homogenization process, which gives fat globules about half the diameter obtained with conventional homogenization.

1. Micro fluidization
2. High-Pressure processing
3. Batch Press
4. All of the above

ANSWER – 1. Micro fluidization

• Explanation – Micro fluidization is a type of high-pressure homogenization that produces spherical particles that can be used as a fast alternative. Fat globules with narrow size distribution and smaller average fat globule sizes are produced by micro fluidization homogenization, as opposed to standard valve homogenizers. Micro fluidization is a novel form of homogenization procedure that produces fat globules with diameters ranging from 0.1 to 5.0 millimeters (avg. 0.35 millimeters).

READ MORE – FOOD TECHNOLOGY (20/08/2021)

Q2. The microwaves are generated by special oscillator tubes called _______.

1. Magnetrons
2. Kystron
3. Both A and B
4. None of the above

ANSWER: 3. Both A and B

• Explanation: Special oscillator tubes known as “Magnetrons and Kystron” produce microwaves. Low-frequency electrical energy is converted into hundreds of thousands of megacycles using these devices. At a point of use, microwave frequency electromagnetic energy is transmitted by a coaxial tube or waveguide. Both Magnetron and Kystron are microwave-generating electron tubes.

READ MORE – FOOD TECHNOLOGY (30/08/2021)

Q3. Two frequencies have been set aside for exclusive use of microwave heating application namely.

1. 915 MHz and 2450 MHz
2. 850 MHz and 2250 MHz
3. 800 MHz and 1950 MHz
4. 750 MHz and 1700 MHz

ANSWER: 1. 915 MHz and 2450 MHz

• Explanation – Microwaves are a type of electromagnetic radiation that exists in the frequency range between radio and infrared. Two frequencies, 915 MHz and 2450 MHz have been designated for use only in microwave heating applications. Microwave heating is a technique for heating that does not require conduction or convection. Microwaves quickly generate heat in the food, boosting the temperature to the desired level.

READ MORE – FOOD TECHNOLOGY (10/08/2021)

Q4. The wavelength of infrared rays is about between?

1. 1500 and 2500 microns
2. 1 and 1000 microns
3. 3000 and 4000 microns
4. None of the above

ANSWER – 2. 1 and 1000 microns

• Explanation: Infrared rays are a form of electromagnetic wave that is emitted by any object with a temperature greater than absolute zero (- 273°C). Infrared rays have a wavelength of between 1 and 1,000 microns. According to the energies carried, infrared rays are classified as near-infrared (between 1 and 1.5 microns), middle infrared (between 1.5 and 5.6 microns), and far-infrared (between 5.6 and 1,000 microns).

READ MORE – FOOD TECHNOLOGY (20/07/2021)

Q5. When _________ through a liquid medium, Cavitation occurs.

1. Pulsed electric field
2. Infrared rays
3. Microwave radiation
4. Ultrasound

ANSWER: D. Ultrasound

• Explanation: Cavitation happens when ultrasound flows through a liquid medium, creating alternate rarefactions and compressions and causing cellular damage. Shear forces created during bubble movement (subcellular turbulence) or abrupt localized temperature and pressure changes caused by bubble collapse are some of the mechanisms implicated in cellular disruption.

READ MORE – FOOD TECHNOLOGY (19-09-2021)