Q1. The flours have a particle size range from?

1. 20 – 40 μm,
2. 70 – 400 μm,
3. 100-5000 μm
4. 800 – 8000 μm

ANSWER: C. 100-5000 μm

• Explanation: Granules are a little coarser in size, with particle sizes ranging from 200 to 4000 microns; examples of granules are instant milk, instant coffee, and semolina. They should be able to flow freely and have a low bulk density. Cereal flours, nut flours, and soy flours are examples of flours with a particle size range of 100-5000 m, and they have irregular particle shapes, greater size, and low fluidity.

READ MORE – Food Science & Technology Quiz (03-02-2022)

Q2. Liquid or paste type raw materials can be converted into suitable quality powder by using?

1. Spray drying
2. Freeze-drying
3. Drum drying
4. All of the above

ANSWER:  D. All of the above

• Explanation – Depending on the raw material and the properties sought in the powder, different processes are employed to manufacture different types of powders; for the liquid and paste, different unit activities are utilized. Spray drying, freeze-drying, drum drying, belt drying, and crystallization can all be used to turn liquid or paste raw materials into sufficient grade powder. Each of these procedures necessitates a unique parameter, unit operation, and preliminary phase, among other things.

READ MORE – Food Science & Technology Quiz (13-02-2022)

Q3. _________ is the process that may result in the instantization of the material and for making granules of the instant coffee granules or milk powder granules etc.

1. Instantization
2. Agglomeration
3. Pulverization
4. All of the above

ANSWER –  B. Agglomeration

• Explanation: Agglomeration is a process that can result in the instantization of a substance and the production of granules such as instant coffee granules, milk powder granules, and so on. Agglomeration occurs during spray drying, and it can happen in three stages: zone 1, zone 2, and zone 3 depending on the spray dryer number. Droplet coalescence and interaction between wet droplets and small particles generate weak agglomerates in zone 1. The particles then recirculate in zone 2 before exiting, allowing sticky and dry particles to collide and create agglomerates. Finally, the creation and stabilization of the agglomeration take place in zone 3.

READ MORE – Food Science & Technology Quiz (23-02-2022)

Q4. ________ is formed when small droplets of high moisture content with fine particles and spread over the surface.

1. Onion
2. Grapes
3. Raspberry
4. Strawberry

ANSWER: A. Onion

• Explanation: The various agglomeration formations can resemble onions, raspberries, compact grapes, or loose grapes. One can achieve the structural appearance by having correct process conditions, such as temperature or particle velocity; for example, onion is generated when minute droplets of high moisture content with fine particles are dispersed across the surface.

READ MORE – Food Science & Technology Quiz (23-02-2022)

Q5. Probiotic beverage mix should have more than _________ of probiotics.

1. 100 cfu/ ml/ g
2. 106 cfu/ ml/ g
3. 80 cfu/ ml/ g
4. 50 cfu/ ml/ g

ANSWER: B. 106 cfu/ ml/ g

• Explanation – Because these beverages are high in prebiotics, they make a suitable fortification substrate. Pasteurized and inoculated with probiotic bacteria, such as Lactobacillus plantarum 10 percent (v/v) as starting culture, the beverage premix is ready to drink. Finally, the material is freeze-dried at -49⁰C after being incubated at 45⁰C for the bacteria to proliferate. More than 106 CFU/ ml/ g of probiotics should be included in a probiotic beverage mix.

READ MORE – Food Science & Technology Quiz (01-03-2022)

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