Application of Rheological Study in the meat products include To evaluate the type of breed

FOOD TECHNOLOGY (18-09-2021)

Q1. Application of Rheological Study in the meat products include?

A. To evaluate the type of breed
B. To decide the variety of blending ingredients
C. To evaluate the consistency of the mixture
D. All of the above

ANSWER: A. To evaluate the type of breed

  • Explanation: Rheology is also significant in food processing industries such as meat processing, fruits and vegetable processing, snack foods, bakery, and confectionaries. Rheology is used to determine the type of breed, its growth rate (tenderness), the effect of pickling, chilling, aging, preservation, and other processes on the rheological properties of meat, the measurement of toughness and compactness of meat and meat products, and the establishment of a quality grade for marketing and export.
READ MORE – FOOD TECHNOLOGY (18/08/2021)

Q2. Hardness x Cohesiveness x Springiness =

A. Chewiness
B. Adhesiveness
C. Brittleness
D. Stickiness

ANSWER: A. Chewiness

  • Explanation: The generated force-distance compression curve can be used to deduce the textural qualities of the food samples. The number of chews (at 1 chew/sec) required to masticate the sample to a consistency appropriate for ingesting is referred to as chewiness. It is the amount of energy necessary to masticate a sample into a swallowable state. Hardness, cohesion, and springiness combine to create it.
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Q3. Cracking of hard materials such as hard cheese at low temperature ultimately resulting in
two or more separate pieces is termed _______

A. Rupture
B. Fracture
C. Tear
D. All of the above

ANSWER: B. Fracture

  • Explanation – Fracture occurs when a hard object, such as hard cheese, cracks at a low temperature, resulting in two or more separate pieces. The elastic fracture occurs when a material fails without or with very little flow (just in the region right around the crack), as in unripe fruit flesh, tubers, and so on, whereas plastic fracture occurs when a material fails with the flow, as in certain soft or semi-hard cheeses.
READ MORE – FOOD TECHNOLOGY (08/09/2021)

Q4. ________ employs the spring (elastic component) and dashpot (viscous component) in parallel.

A. Maxwell model
B. Burgers model
C. Kelvin model
D. Generalized Maxwell model

ANSWER – C. Kelvin model

  • Explanation: The spring (elastic component) and dashpot (viscous component) are used in tandem in the Kelvin model. The stress in this equation is the sum of two components, one of which is proportional to the strain and the other to the rate of shear. The elements are forced to travel together at a constant rate since they are in parallel. When a continuous load is given to the Kelvin model, the result is a delayed deformation at first, followed by a steady-state deformation towards the end. When the load is removed, the Kelvin model fully recovers, although not immediately

READ MORE – FOOD TECHNOLOGY (17-09-2021)

Q5. ________ is based on the principle of a multi-blade shear compression cell.

A. Pea Tenderometer
B. Circular Cutting Devices
C. Instron Machine
D. Kramer Shear Press

ANSWER – D. Kramer Shear Press

  • Explanation – The Kramer Shear Press is a hydraulic press with a ram speed that may be set to finish the downstroke in 15 to 100 seconds. The moving components of the texture test cell are driven into stationary components supported by the press frame by a ram driven by a hydraulic pump. It is based on a multi-blade shear compression cell technology. The equipment does not produce exact and accurate readings of force exerted due to ram speed limitations.

READ MORE – FOOD TECHNOLOGY (16-09-2021)

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