Q1. Most dehydrated foods exhibit a maximum water activity below?

1. 0.25
2. 0.50
3. 0.65
4. 0.70

ANSWER – D. 0.70

• Explanation – Fresh fruits, vegetables, meats, and milk have water activity ranging from 0.97 to 0.99. The highest water activity of most dried foods is less than 0.70, which is below the minimum limit for food pathogens. At an aw of 0.85, only Staphylococcus aureus may thrive. Unless bacterial growth is inhibited, fungi (yeasts and molds) grow more slowly than bacteria, but they are also more resistant to harsh environmental conditions and can cause deterioration under these conditions.

READ MORE – Food Science Technology Quiz (10-11-2021)

Q2. The basic principle of _______ is to identify the needs of the buyers and the users and design the products towards meeting these needs.

1. Food processing
2. New food product development
3. Food safety
4. Food security

ANSWER: B. New food product development

• Explanation: By definition, new product development is an activity that is focused on the future. It is an attempt to anticipate market demands in the future and design cutting-edge products. Except in the context of packaging and advertising, the food sector has rarely utilized the term design. The process of creating a product has traditionally been referred to as “product development,” with overtones of laboratory formulation and sensory panel.

READ MORE – Food Science Technology Quiz (20-10-2021)

Q3. The term ______ is used when referring to foods that have been fortified, have specific phytochemicals or active microorganisms added.

1. Functional food
2. GM food
3. Organic food
4. Processed food

ANSWER: A. Functional food

• Explanation – Foods that include potentially healthy items, such as any modified food or food ingredient that may offer health advantages in addition to the typical nutrients it includes. Foods that have been fortified, had certain phytochemicals or active microbes added, or have been made through genetic engineering techniques are referred to as functional foods. All foods, however, can help with health in some manner, and there is no legal definition of functional food.

READ MORE – Food Science Technology Quiz (30-10-2021)

Q4. The extent of loss in thiamin, vitamin B6, vitamin B12, and folic acid due to pasteurization is?

1. Less than 5 %
2. Less than 10%
3. More than 10%
4. Zero

ANSWER – B. Less than 10%

• Explanation: Since fat-soluble vitamins A, D, E, and K are relatively heat resistant, there are usually no vitamin losses when milk is pasteurized. Pasteurization results in a loss of less than 10% of thiamin, vitamin B6, vitamin B12, and folic acid. It is possible to lose up to 25% of your vitamin C. Pasteurization has no discernible influence on the color of milk. The homogenization process is primarily responsible for the color changes between raw and pasteurized milk.

READ MORE – Food Science Technology Quiz (10-11-2021)

Q5. The quantity of energy required per kg of water is called the ________.

1. Latent heat of sublimation
2. Latent heat of vapourization
3. Heat transfer coefficient
4. None of the above

ANSWER:  B. Latent heat of vapourization

• Explanation: The amount of energy required to evaporate water at any temperature is determined by this temperature. The latent heat of vaporization, if it comes from a liquid, or the latent heat of sublimation, if it comes from a solid, is the amount of energy required per kilogram of water. Because steam and water vapor are the same thing, the heat energy necessary to vaporize water under any particular set of circumstances may be estimated using the latent heats.

READ MORE – Food Science Technology Quiz (09-11-2021)

Connect with us on Telegram for future updates – Click Here