Q1. Microwave Heating Works Under The Phenomenon Of ________.

A. Dielectric Heating
B. Electrical Heating
C. Joule Heating
D. All Of The Above

ANSWER – A. Dielectric Heating

• Explanation – Microwave Heating Works Under The Phenomenon Of Dielectric Heating. Microwave Heating Is Energy Conversion Rather Than Heat Transport, As It Converts Electromagnetic Energy To Thermal Energy. The Dielectric Characteristics Of Foods Are Critical For Interpreting The Impact Of The Microwave’s Electromagnetic Wave Nature On Temperature Distribution In Food Materials.

READ MORE – FOOD TECHNOLOGY (28/07/2021)

Q2. The Electrical Conductivity Of Foods Generally With Temperature?

A. Increases
B. Decreases
C. Increases Then Decreases
D. Constant

ANSWER: A. Increases

• Explanation: Both The Ohmic Heating And The Pulsed Electrical Field Processes Rely On Electrical Conductivity. Foods’ Electrical Conductivity Has Been Discovered To Increase As The Temperature Rises. The Electrical Conductivity Of Foods Is Greatly Influenced By Ionic Content, Moisture Mobility, Physical Structure, And The Cooking Process, In Addition To Temperature.

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

Q3. The Process Of Rising The Frozen Food Temperature From Around -20°C To -3°C Is Called?

A. Reheating
B. Cooking
C. Tempering
D. Thawing

ANSWER- C. Tempering

• Explanation – Tempering Is The Process Of Bringing A Food Product To A Temperature Where A Significant Portion Of The Water In The Product Has Turned To Ice, But Not All Of It Has. This Temperature Must Be Below Freezing And Is Typically Between -2°C And -5°C, Which Are Common Values For Super-Chilled Storage. The Temperature Of Frozen Food Has Been Raised From Roughly -20°C To -3°C.

READ MORE – FOOD TECHNOLOGY (18/08/2021)

Q4. Mano-Thermo-Sonication Is The Combined Food Processing Technique Of Under Pressure?

A. Heat And Ultrasound
B. Heat And Cold Plasma
C. UV Light And Ultrasound
D. UV Light And Cold Plasma

ANSWER – A. Heat And Ultrasound

• Explanation- MTS (Mano-Thermo-Sonication) Is A Food Preservation Method That Effectively Combines The Effects Of Pressure, Heat, And Ultrasonic Waves At An Ideal Level To Achieve The Desired Levels Of Food Stability And Safety While Minimising Negative Impacts On Food Material Quality.

READ MORE – FOOD TECHNOLOGY (28/06/2021)

Q5. Test Is Important For The Determination Of Terminal Velocity, Drag Coefficient, And Reynolds Number?

A. Thousand Grain Weight
B. Sphericity And Roundness
C. Bulk Density
D. Kernel Density

ANSWER: B. Sphericity And Roundness

• Explanation: For Determining Terminal Velocity, Drag Coefficient, And Reynolds Number, The Sphericity And Roundness Test Is Critical. The Shape Of The Grain Must Also Be Considered While Analysing Heat And Moisture Transfer. The Degree To Which A Solid Grain Exhibits Spherical Properties Is Determined By The Grain’s Sphericity. The Sharpness Of Its Corners Is Measured By Roundness

READ MORE – FOOD TECHNOLOGY (27/08/2021)[/vc_column_text][/vc_column][/vc_row]