Q1. Alternate Term For Freeze Drying?

A} Lyophilization
B} Sublimation
C} Cryodesiccation
D} Both A And C

ANSWER – D} Both A And C

• Freeze-Drying, Also Known As Lyophilization Or Cryodesiccation, Is A Low-Temperature Dehydration Process That Involves Freezing The Product, Lowering Pressure, Then Removing The Ice By Sublimation.

READ MORE – Food Science & Technology Quiz (16-12-2021)

Q2. Many Of The Oils And Fats Undergo A Change In Flavor Before The Onset Of Rancidity Which Is Known As?

A} Reversion
B} Putrefaction
C} Gelation
D} Saponification

ANSWER – A} Reversion

• Reversion Refers To The Spontaneous Change In An Edible Fat That Is Characterized By The Appearance In The Refined Material Of An Objectionable Flavour Prior To The Onset Of Typical Rancidity.

READ MORE – Food Science & Technology Quiz (15-01-2022)

Q3. Catalyst Used In Hydrogenation Of Oil Is?

A} AgCl
B} Ni
C} Fe
D} NaCl

ANSWER – B} Ni

• Nickel Is The Preferred Catalyst For Hydrogenation Of Fats And Oils, The Use Of Other Metals Such As Palladium, Platinum, Ruthenium, And Rhodium Lead To Products With Less Trans Compounds.

READ MORE – Food Science & Technology Quiz (15-01-2022)

Q4. Which Is The Following Gas Is A Gaseous Hormone?

A} Carbon Dioxide
B} Ethane
C} Ethylene
D} Methane

ANSWER – C} Ethylene

• Ethylene Is A Plant Hormone That Regulates Many Aspects Of Plant Growth And Development Ranging From Seed Germination To Organ Senescence That Is It Influences Diverse Processes In Plant Growth, Development, And Stress Responses Throughout The Plant Life Cycle. Responses To Ethylene, Such As Fruit Ripening, Are Significant To Agriculture.

READ MORE – Food Science & Technology Quiz (20-12-2021)

Q5. The Phenomenon By Which A Substance Is Cooled Rapidly To A Low Temperature Such That The Water It Contains Forms A Glassy Solid Without Undergoing Crystallization?

A} Uperization
B} Vitrification
C} Winterization
D} Vacreation

ANSWER – B} Vitrification

• Vitrification Is The Phenomenon Whereby A Substance Is Cooled Rapidly To A Low Temperature Such That The Water It Contains Forms A Glass-Like Solid Without Undergoing Crystallization. The Temperature At Which The Transition Occurs Is Glass Transition Temperature. Glass Formation Can Result In Stabilization Of The Non-Equilibrium System Including Most Of The Foods. Vitrification Temp. Can Be Used As An Indicator Of Food Safety And Storage Stability.

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

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