Q1. Which One Of The Following Processes Don’t Involve Coagulation Of Any Food Substance?

A} Frying Chips
B} Making Yogurt
C} Whipping Cream
D} Boiling An Egg

ANSWER – A} Frying Chips

• Coagulation Is Defined As The Change In The Structure Of The Protein (From A Liquid Form To Solid Or A Thicker Liquid) Brought About By Heat, Mechanical Action, Or Acids. When The Chips Fried At 130–140 °C Are Removed From The Oil At The Beginning Of Frying (Less Than 120 S) The Water Vapor In The Pores Condenses, And The Pressure Difference (ΔP = Pambient−Ppore) Drives The Oil Into The Product.

READ MORE – Food Science & Technology (10-12-2021)

Q2. The Production Of Miso Is A Three-Step Process Which Includes?

A} Preparation Of The Koji
B} Fermentation In The Presence Of Salt At A High Concentration
C} Finishing
D} All Of The Above

ANSWER – D} All Of The Above

• The Production Of Miso Is A Three-Step Process: Preparation Of The Koji, Fermentation In The Presence Of Salt At High Concentration, And Finishing. Koji For Miso Is Prepared From Cereal Grains (Most Commonly, Rice) Alone. When The Mold Has Grown Sufficiently On Rice, Salt Is Added To Arrest Further Growth.

READ MORE –Food Science & Technology Quiz (08-01-2022)

Q3. After Incipient Fluidization, The Pressure Briefly _____?

A} Increases
B} Remains Constant
C} Decreases
D} May Increase Or Remains Constant

ANSWER – C} Decreases

• After Incipient Fluidization, The Pressure Briefly Decreases. This Is Because, At Incipient Fluidization, The Particles Only Become Loose. They Aren’t In Contact With Each Other. They Don’t Start Rising Up. Hence, The Pressure Briefly Decreases. Once They Start Moving Up, The Pressure Increases.

READ MORE – Food Science & Technology Quiz (30-11-2021)

Q4. Poka-Yoke Is The Basis Of The?

A} Zero Quantity Control
B} Zero Quality Control
C} Making Mistakes
D} Time Wastage

ANSWER – B} Zero Quality Control

• Poka-Yoke Is The Basis Of The Zero Quality Control. The Term Poka-Yoke (Poh-Kah Yoh-Keh) Was Coined In Japan During The 1960s By Shigeo Shingo, An Industrial Engineer At Toyota. Shingo Also Created And Formalized Zero Quality Control – A Combination Of Poka-Yoke Techniques To Correct Possible Defects And Source Inspection To Prevent Defects.

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

Q5. In Ball Mill, The Speed At Which There Will Be Centrifugation?

A} Operating Speed
B} Critical Speed
C} Normal Speed
D} Centrifugation Speed

ANSWER – B} Critical Speed

• Critical Speed Is The Speed Of The Centrifuge When The Centrifugal Force Exceeds Gravitational Force.

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

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