Q1. Barrier packaging film, oxygen scavenger, or desiccant pack to packaging is employed in which of the following food storage technique?

1. Modified atmosphere packaging
2. Passive atmosphere modification
3. Vacuum skin packaging
4. Controlled atmosphere storage

ANSWER: A. Modified atmosphere packaging

• Explanation – The term “modified atmosphere packaging” refers to a control that reduces the amount of oxygen in a package’s surroundings. The goal is to keep the food as fresh and as good as possible for as long as feasible. The use of barrier sheets for modified atmosphere packaging is a passive method. Desiccant packs, also known as oxygen scavengers, are a good way to change the environment in a changed atmosphere package.

READ MORE – Food Science & Technology Quiz (27-11-2021)

Q2. Which of the following is not an example of a ‘Solid wall bin’?

1. Bag stockings
2. Metal silos
3. Burkino silo
4. Pusa bin

ANSWER: A. Bag stockings

• Explanation: Oiled wall bins can range in size from a tiny plastered basket to enormous steel or concrete silos capable of carrying thousands of tonnes of material. Only utilize solid wall bins or silos in places where the product may be well dried before storing. Pusa bins, Purkino silos, USAID silos, and cement silos are examples of solid wall bins.

READ MORE – Food Science & Technology Quiz (07-12-2021)

Q3. The processing involving the liquid foods, where the fractional crystallization of water to ice and subsequent removal of ice is done, is called as

1. Freeze-drying
2. Freeze concentration
3. Lyophilisation
4. Crystallization

ANSWER: B. Freeze concentration

• Explanation – The fractional crystallization of water to ice and subsequent removal of the ice are used to freeze concentrate liquid meals. Freezing, followed by mechanical separation methods or washing columns, is used to accomplish this. “Selectively eliminating water from a meal without altering other components” is the objective that freeze concentration gets closest to. The low temperatures utilized in the procedure, in particular, result in significant retention of volatile fragrance components.

READ MORE – Food Science & Technology Quiz (17-12-2021)

Q4. In which of the following process, higher processing temperatures for shorter times are employed and the product is sterilized before it is filled into pre-sterilized containers in a sterile atmosphere?

1. HTST process
2. Sterilization
3. Appertization
4. Aseptic processing

ANSWER – D. Aseptic processing

• Explanation: The avoidance of microbiological contamination of sterilized products and product contact surfaces is known as aseptic processing. When one or more components of a sterile combination product must be aseptically processed, the guidelines for aseptic process design and usage should be followed. The risk to process performance, product quality, and patient safety should all be considered while developing these guidelines.

READ MORE – Food Science & Technology Quiz (27-10-2021)

Q5. Enolate ion formation and carbonyl addition is the proposed mechanism for the propagation of which of the following process?

1. Interesterification
2. Hydrogenation
3. Winterisation
4. Deodorization

ANSWER: A. Interesterification

• Explanation: Interesterification is the process of a triglyceride oil’s fatty acid moieties being redistributed across its glycerol molecules. When the reaction is carried out in a single liquid phase, this can be unpredictable. When higher-melting triglycerides are permitted to crystallise throughout the process, their predominantly saturated fatty acids are taken from the liquid phase, resulting in a non-random distribution of the fatty acids remaining present in the liquid phase.

READ MORE – Food Science & Technology Quiz (26-12-2021)

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