Q1. __________  is used for ghee production.

1. Plastic cream
2. Heavy cream
3. Fermented cream
4. None of the above

ANSWER:  A. Plastic cream

• Explanation: Plastic cream is used for ghee production. Plastic cream is made from 30-40% fat plastic cream that has been re-separated to provide an 80 percent fat cream. This sort of cream is commonly used to make ghee. This cream may be made immediately from milk that has been separated in a special plastic cream separator.

READ MORE – FOOD TECHNOLOGY (07/09/2021)

Q2. Open top sanitary can are made of?

1. 3 piece can
2. 2 piece can
3. 4 piece can
4. 1 piece can

ANSWER: A. 3 piece can

• Explanation: The body, top, and bottom ends of open-top sanitary cans are all constructed of three pieces. As a result, OTS cans are sometimes known as three-piece cans. These containers are typically spherical in form and are commonly used to store dried goods. It’s made of tinplate, and the can is held together by soldering or welding. Bodybuilding is done with an organic glue compound in the case of tin-free steel (TFS) cans.

READ MORE – Food Science Technology Quiz (17-10-2021)

Q3. Rapid freezing of food will have?

1. Small crystals and less in number
2. Small crystals and more in number
3. Big crystals and less in number
4. Big crystals and more in number

ANSWER – B. Small crystals and more in number

• Explanation: Quick freezing produces a large number of nuclei, resulting in a huge number of smaller crystals uniformly dispersed throughout the cell and in the intercellular space. As a result of the quickness of the procedure, no concentrating effect occurs, and the commodities keep their original form. Slow freezing results in fewer nuclei being produced, and more concentrated solution being left in intercellular gaps, causing an osmotic effect and liquid leaking from cells.

READ MORE –Food Science Technology Quiz (27-10-2021)

Q4. The index organism in the canning process is?

1. Clostridium botulinum
2. Clostridium perfringens
3. Clostridium tetani
4. Clostridium sordellii

ANSWER:  A. Clostridium botulinum

• Explanation: Canning normally entails heating low-acid foods to 121°C in order to kill any mesophilic microbes as well as spores of Clostridium botulinum, the canning process’s index organism, rendering the product ‘commercially sterile.’ To do this, the method is used for a long enough amount of time to produce a 12 log10 reduction in the quantity of disease spores. This method is highly good at keeping low-acid foods stable during storage at room temperature.

READ MORE – Food Science Technology Quiz (07/08/2021)

Q5. The least severe heat processing treatment is?

1. HTST pasteurization
2. LTST pasteurization
3. Blanching
4. UHT

ANSWER – A. HTST pasteurization

• Explanation – Pasteurization is a fairly gentle heat treatment that involves heating food to around 100°C. It’s common in the food sector, and it’s regularly utilised as a CCP in various HACCP programmes. In this process, each particle of milk is heated to at least 72°C and held for at least 15 seconds. It is carried out in a continual manner.

READ MORE – Food Science Technology Quiz (06-11-2021)

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