Q1. Through radio frequency drying the moisture content of fresh pasta is brought down to ______.

3. 8%
4. 10%
5. 13%
6. 15%

ANSWER – C. 13%

• Explanation: Fresh pasta is pre-dried in hot air to an 18% moisture content before being delivered to the combination system, which has both hot air and radiofrequency drying capabilities. As a result, the moisture content is reduced to 13% in the combined system’s second step, which is comprehensive RF drying. The quality of the pasta has improved greatly, as have the qualities of the pasta.

READ MORE – Food Science & Technology Quiz (15-04-2022)

Q2. Which among the following has greater penetration?

1. Microwave
2. Radiofrequency
3. HPP
4. None of the above

ANSWER: B. Radiofrequency

• Explanation: It becomes a quick way to thaw meat and seafood using radiofrequency aided thawing. It improves the freshness of the product and is better suitable for industrial meat cooking. The microwave has a shallower penetration depth than radiofrequency. As a result, it has a better chance of administering industrial muscle heating, for example. The thawing of meat blocks within a specified temperature range of minus 1 to plus 5 degrees Celsius is conceivable with appropriate radiofrequency treatment, implying that thawing is possible without a significant increase in the temperature of the muscle.

READ MORE – Food Science & Technology Quiz (25-04-2022)

Q3. _______ reduces cooking times of meat up to 1 by 25 of the conventional cooking times in a water bath.

1. Radiofrequency
2. Irradiation
3. Microwave processing
4. Blanching

ANSWER: A. Radiofrequency

• Explanation – Cooking times in a water bath are reduced by up to one-quarter when using radiofrequency. The results of RF heating revealed that the surface of radiofrequency fried items is heated faster than the center. The radiofrequency cooked samples had fewer juice losses and acceptable color, as well as acceptable water holding capacity. This means that the product cooked or heated by radiofrequency heating is more acceptable in terms of color, water holding capacity, and so on.

READ MORE –

Q4. Which among the following is the third step in the HACCP process?

1. Determine CCP
2. Establish Critical limits
3. Conduct hazard analysis
4. Establish documentation procedures

ANSWER: B. Establish Critical limits

• Explanation: Conduct a hazardous analysis, determine critical control points, establish critical limits, establish monitoring procedures, establish corrective actions, establish verification procedures, and establish record-keeping and documentation procedures are the seven steps of Hazard Analysis and Critical Control Points (HACCP).

READ MORE – Food Science & Technology Quiz (15-02-2022)

Q5. The advantages of radiofrequency heating include?

1. High efficiency
2. Rapid and uniform heating
3. Short residence time
4. All of the above

ANSWER: D. All of the above

• Explanation – Radio Frequency heating, also known as micro heating, has various advantages. It produces a rapid and uniform heating process, has a greater penetration depth, is more efficient, has shorter residence durations, and has no heat transfer surfaces. As a result, better quality products and more efficient operations are the norms.

READ MORE – Food Science & Technology Quiz (04-05-2022)

Connect with us on Linkedin for future updates – Click here