Q1. Which B Vitamin Is The Most Stable?

A. Thiamine
B. Niacin
C. Pyridoxine
D. Riboflavin

ANSWER – B. Niacin

• Explanation – Niacin Is One Of The Most Stable Vitamins, Withstanding Most Cooking And Storage Methods. Pyridoxine Is Heat And Strong Alkali Or Acid Resistant, However, It Is Light Sensitive. Riboflavin Is Stable In Oxygen And At An Acid PH, But It Is Unstable In An Alkaline Environment And Is Light Sensitive. Thiamin Can Be Destroyed By Heat, Oxygen, Sulphur Dioxide, Leaching, And Neutral Or Alkaline PH. Niacin Is The Most Stable Vitamin B.

READ MORE – FOOD TECHNOLOGY (02/07/2021)

Q2. The ___________ Of A Liquid Is The Temperature At Which Its Vapor Pressure Is Equal To One Atmosphere (760 Torrs).

A. Melting Point
B. Freezing Point
C. Normal Boiling Point
D. None Of The Above

ANSWER: C. Normal Boiling Point

• Explanation: The Temperature At Which The Vapor Pressure Equals The Usual Sea-Level Air Pressure Is Known As The Normal Boiling Point (760 Mm [29.92 Inches] Of Mercury). Water Boils At 100° C (212° F) At Sea Level. The Boiling Point Temperature Is Lower At Greater Altitudes.

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

Q3. _________ Is Characterized By The Formation Of A Hard Skin On The Surface Of The Foods, Which Slows The Rate Of Drying And May Allow Mold Growth.

A.  Sinkability
B. Case Hardening
C. Gelatinization
D. Wettability

ANSWER- B. Case Hardening

• Explanation – Some Foods Undergo Case Hardening During The Drying Process. Drying Too Quickly During The First (Constant Rate) Period Causes Case Hardening, Which Can Be Avoided By Using Cooler Drying Air At The Start Of The Drying Process. High Air Temperatures Produce Complex Chemical And Physical Changes To Surface Solutes, As Well As The Formation Of Thick, Impenetrable Skin.

READ MORE – FOOD TECHNOLOGY (22/07/2021)

Q4. ________ Is Also Known As Electronic Heating And High-Frequency Heating?

A. Canning
B. UHT Processing
C. Dielectric Heating
D. Ohmic Heating

ANSWER – C. Dielectric Heating

• Explanation– Dielectric Heating Is A Method Of Heating A Dielectric Substance Using A High-Frequency Radio Wave Or Electromagnetic Radiation That Is Sent As Waves, Penetrates Food, Is Absorbed, And Transformed To Heat. Heat Is Generated Directly Inside The Exposed Material Via Dielectric Heating.

READ MORE – FOOD TECHNOLOGY (02/05/2021)

Q5. __________ Involves Freezing The Product, Lowering Pressure, Then Removing The Ice By Sublimation.

A. Dehydration
B. Freezing
C. Freeze-Drying
D. Freeze Burn

ANSWER: C. Freeze-Drying

• Explanation: Freeze-Drying, Also Known As Lyophilization, Is A Method Of Preserving Food By Freezing It. It’s A Low-Temperature Dehydration Method That Involves Freezing The Product, Reducing The Pressure, And Then Sublimating The Ice. This Is In Contrast To Most Traditional Methods Of Dehydration, Which Use Heat To Evaporate Water.

READ MORE – FOOD TECHNOLOGY (01/08/2021)

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