Q1. Thermal Arrest Time In Slow Freezing Is?

A. Less Than 30 Minutes
B. More Than 30 Minutes
C. More Than 15 Minutes
D. None Of The Above

ANSWER: B. More Than 30 Minutes

• Explanation: The Time It Takes For A Freezing Curve To Reach The E Point Of The Curve Is Known As Thermal Arrest Time. When Food Is Placed Directly In Freezing Chambers Known As Sharp Freezers, It Freezes Slowly. Slow Freezing Results In Fewer Nuclei Being Produced, And The More Concentrated Solutions Being Left In Intercellular Gaps, Causing An Osmotic Effect And Liquid Leaking From Cells. Thermal Arrest Time In Slow Freezing Is More Than 30 Minutes.

READ MORE – FOOD TECHNOLOGY (26/06/2021)

Q2. Which Among The Following Is A Type Of Air Freezing Method?

A. Tunnel Freezing
B. Fluidized-Bed Freezing
C. Air Blast Freezing
D. All Of The Above

ANSWER- D. All Of The Above

• Explanation – Air Freezing Is The Earliest Method Of Freezing, And It Involves Using Cold Air With A Temperature Of -18°C To -40°C. Tunnel Freezing, Fluidized Bed Freezing, And Air Blast Freezing Are Three Different Kinds Of Air Freezing.

READ MORE – FOOD TECHNOLOGY (16/07/2021)

Q3. In _______ The Food Is Frozen In Naturally Circulated Stationery Air At Temperature Between -20°C To -30°C.

A. Chest Freezer
B. Batch Freezer
C.  Tunnel Freezer
D. Air Blast Freezer

ANSWER – A. Chest Freezer

• Explanation– The Freezing Period In A Chest Freezer Is Prolonged (3-72 Hours), Resulting In A Loss Of Product Quality. Due To Their Poor Freezing Rates, They Are Not Employed For Commercial Freezing. The Air Is Circulated By Fans To Provide A Consistent Temperature Distribution, However, The Heat Transfer Coefficients Are Poor.

READ MORE – FOOD TECHNOLOGY (06/07/2021)

Q4. In ___________, Two Adjacent Ice Crystals Join Together To Form A Larger Crystal And Cause An Overall Reduction In The Number Of Crystals In The Food.

A. Isomass Recrystallization.
B. Accretive Recrystallization.
C. Migratory Recrystallization.
D. None Of The Above

ANSWER: B. Accretive Recrystallization

• Explanation: Accretive Recrystallization Or Accretion Is Observed When Crystals That Are In Contact, Join Together. This Has A Thermodynamic Advantage As The Number Of Crystals Decreases And The Surface Energy Of The Entire Phase Is Also Reduced.

READ MORE – FOOD TECHNOLOGY (26/05/2021)

Q5. _________ Is Used As A Clarifying Agent In Fruit Juice Preparations?

A. Kaolin
B. Zinc Silicate
C. Calcium Carbonate
D. Bentonite

ANSWER: D. Bentonite

• EXPLANATION– Bentonite Is A Volcanic Clay That Is Used As A Fining Agent. They Are Used In The Preparation Of Fruit Juices And Wine In Hydrated Form For Clarifying Purposes. They Speed Up The Settling Process.

READ MORE – FOOD TECHNOLOGY (25/07/2021)

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