Q1. ________ operation is widely used in the confectionery industry for converting plastic masses such as boiled sugar or toffee into individual sweets.

1. Extrusion
2. Moulding
3. Drop rolling
4. Plastic forming

ANSWER: 4. Plastic forming

• Explanation: In the confectionery industry, the plastic forming operation is commonly employed to turn plastic masses like boiled sugar or toffee into individual sweets. In the case of boiled sugar, the product will be tempered to the right consistency and flavor elements included during the kneading process; in the case of toffees, the product will be tempered on a slab, cooling drum, or cooling conveyor. The mass is then put onto a batch roller, which produces a rope-like result. The rope is then put into a precise, followed by a sweet former (to give the finished product the desired shape), and finally packaged.

READ MORE – FOOD TECHNOLOGY (12/07/2021)

Q2. ________ is the dried soluble portion of roasted coffee.

1. Instant coffee
2. Soluble coffee
3. Coffee Powder
4. All of the above

ANSWER: 4. All of the above

• Explanation: Instant coffee, often known as soluble coffee or coffee powder, is a brewed coffee bean beverage. It’s the roasted coffee’s dried soluble part, which comes in powder or granule form for instant make-up in hot water. Instant coffee is made in a commercial setting by freeze-drying or spray-drying it, then rehydrating it.

READ MORE – FOOD TECHNOLOGY (22/08/2021)

Q3. ________ type of powder consists of either medium-sized or large agglomerates with a minimum of fines.

1. Non-agglomerated instant coffee powder
2. Agglomerated instant coffee powder
3. Granulated instant coffee powder
4. None of the above

ANSWER: 2. Agglomerated instant coffee powder

• Explanation – The powder in agglomerated instant coffee powder is made up of medium-sized or large agglomerates with a minimum of fines, providing it improved free-flow ability and solubility in both hot and cold water. Spray bed dryers with fluid bed agglomeration within the drying chamber are the most cost-effective for medium-sized agglomerates. In a powder agglomerator, spray-dried instant coffee is rewetted and dried under careful control, resulting in large agglomerates.

READ MORE – FOOD TECHNOLOGY (02/08/2021)

Q4. Caramels, toffee, taffy, brittles, gums, jellies are examples of ____________.

1. Milk-based confectionery
2. Crystalline sugar confectionery
3. Amorphous sugar confectionery
4. Chocolate confectionery

ANSWER – 3. Amorphous sugar confectionery

• Explanation: The nature of these items is hard, chewy, homogeneous, and non-crystalline. Hard-boiled candy, caramels, toffee, taffy, brittles, gums, jellies, and other confections are included. When crystallization is hindered, non-crystalline or amorphous candies form. Sugars like glucose and fructose, which interfere with the formation of crystals, can be used to accomplish this. Their combinations are frequently too viscous for crystals to form.

Q5.  The relative humidity of the atmosphere when a sweet neither gains nor loses the moisture is ____________ of the sweet.

1. Equilibrium relative humidity
2. Absolute humidity
3. Parallel relative humidity
4. Sugar solubility

ANSWER – 1. Equilibrium relative humidity

• Explanation – The equilibrium relative humidity (ERH) of a sweet is a function of its water vapor pressure and is a function of the relative humidity of the environment when it neither acquires nor loses moisture. This is largely determined by the sweetness’s moisture content or the liquid portion in the case of sweets with both liquid and solid components. The molecular weight of the dissolved sugars has a minor impact on them.

READ MORE – FOOD TECHNOLOGY (11-09-2021)