Miscibility refers to a refrigerant’s ability to mix with oil – Food Science | KATTUFOODTECH

Food Science & Technology Quiz (17-01-2022)

Q1. The ability of a refrigerant to mix with oil is called?

  1. Miscibility
  2. Flammability
  3. Solubility
  4. Toxicity

ANSWER: A. Miscibility

  • Explanation: Miscibility refers to a refrigerant’s ability to mix with oil. This refrigerant feature is regarded as a minor consideration in refrigerant selection. The degree of miscibility is determined by the oil’s temperature and the refrigerating vapour’s pressure. Ammonia, carbon dioxide, sulphur dioxide, and methyl chloride are largely non-miscible, but the Freon families of refrigerants are extremely miscible.

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Q2. _______ limits the spread of infectious microorganisms from damaged fruits to other healthy fruits.

  1. Grading
  2. Sorting
  3. Peeling
  4. Slicing

ANSWER: B. Sorting

  • Explanation: Sorting is the process of separating healthy and clean fruits from the rotting, damaged, or infected ones. Damaged or sick fruits can emit large levels of ethylene, which might impact nearby fruits. During postharvest treatment of tomatoes, sorting prevents the transfer of pathogenic germs from damaged fruits to good ones.

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Q3. The process of water attaching itself to other materials is known as?

  1. Sorption
  2. Moisture sorption isotherm
  3. Attraction
  4. None of the above

ANSWER: A. Sorption

  • Explanation – Water Activity is a measurement of the amount of water accessible to react with or connect to another substance. Water is an extremely active and widespread substance. Sorption is the process of water attaching itself to other materials. The energy level of water refers to the strength of this combining force.

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Q4. _______ exerts a vapour pressure as high as that of ordinary water at the same temperature.

  1. Bound moisture
  2. Unbound moisture
  3. Free moisture
  4. All of the above

ANSWER – B. Unbound moisture

  • Explanation:  If the material contains more water than indicated by the interaction with the 100 percent humidity line, the surplus moisture is referred to as unbound moisture and is largely contained in the solid’s voids. At the same temperature, it has the same vapour pressure as regular water.

READ MORE – Food Science & Technology Quiz (01-01-2022)

Q5. _______ are secondary refrigerants and are generally used where temperatures are required to be maintained below the freezing point of water i.e. 0°C.

  1. Freons
  2. Brine
  3. Ammonia
  4. Sulphur dioxide

ANSWER: B. Brine

  • Explanation – Brines are secondary refrigerants that are commonly utilized in applications where temperatures must remain below the freezing point of water, i.e. 0°C. Water is widely utilized as a secondary refrigerant when the temperature is above the freezing point of water (0°C). Brine is a salt-in-water solution. It’s worth noting that when salt is combined with water, the solution’s freezing temperature falls below that of the water.

READ MORE – Food Science & technology Quiz (16-01-2022)

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