Q1. _____ can be done either “hot” or “cold.”

1. Enfleurage
2. Maceration
3. Steam Distillation
4. Solvent extraction

ANSWER: A. Enfleurage

• Explanation – Although enfleurage is no longer widely used, it is one of the earliest processes of essential oil extraction that uses fat. By the end of the process, either vegetable or animal fat has been infused with the scent compounds of the flower. At normal temperatures, the fats utilized are odorless and solid. The enfleurage technique can be used as “hot” or “cool.” The fat that has been saturated with fragrance in both cases is known as “enfleurage pomade.”

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

Q2. Phosphine is not recommended for use below?

1. 5°C
2. 10°C
3. 15°C
4. 20°C

ANSWER: B. 10°C

• Explanation – Phosphine is extremely poisonous to all animals and is one of the most toxic fumigants for stored-product insects. It is a slow-acting insecticide for stored-product pests. If the exposure time is long enough, the fumigant is effective at very low concentrations. The toxicity of phosphine to insects decreases when the temperature drops below 15°C, requiring longer exposure durations to have an effect. Phosphine should not be used below 10 degrees Celsius.

READ MORE – Food Science & Technology Quiz (15-05-2022)

Q3. ______ is recommended for fumigating spices and spice mixes generally at 24 – 48g/m3 with an exposure period of 24 – 48 hrs under normal atmospheric conditions.

1. Phosphine
2. Methyl bromide
3. Ethylene Oxide
4. All of the above

ANSWER: B. Methyl bromide

• Explanation – Under typical atmospheric circumstances, methyl bromide at 24 – 48 g/m3 with a 24-48 hour exposure period is recommended for fumigating spices and spice mixtures. It’s especially good for vacuum-fumigating processed and packaged foods, like spice powders. Repeated application of the fumigant to spice goods may result in discoloration and loss of essential oils. Spices fumigated with methyl bromide at 96 g/m3 for 12 hours under air circumstances exhibited inorganic bromide residues surpassing the acceptable limits of 50 ppm.

READ MORE – Food Science & Technology Quiz (22-05-2022)

Q4. ETO becomes liquefied at temperatures below?

3. 51.3° F
4. 38° F
5. 45.4° F
6. 47.2° F

ANSWER – A. 51.3° F

• Explanation: At temperatures below 51.3° F, ETO becomes liquefied. If ethylene oxide is present at any chilled temperature, it will not evaporate. Some foods should never be heated over 51.3°F. It would be dangerous to use ETO sterilization on them since the gas could condense into a liquid when it came into touch with their cool surface.

READ MORE – Food Science & Technology Quiz (16-05-2022)

Q5. ______ is a high-speed hammer and screen mill, which accomplishes size reduction by mechanically impacting process material.

1. Micro-Pulveriser
2. Cryogenic grinders
3. Ball mill
4. None of the above

ANSWER: A. Micro-Pulveriser

• Explanation: Pulveriser is a high-speed hammer and screen mill that reduces the size of process material by mechanically striking it. This size reduction method is distinguished by its relatively high energy and short residence time, which minimizes heat development during the milling operation. The crushed material enters the mill via a gravity feed hopper with an adjustable slide to manage the input material. Between the hammers/blades and the serrated liners, the material is crushed.

READ MORE – Food Science & Technology Quiz (24-05-2022)

Connect with us on Linkedin for future updates – Click here