FOOD TECHNOLOGY (23/05/2021)

Q1. Which One Of The Following Is A Non-Thermal Method For Drying?

  1. Convection Drying
  2. Freeze Drying
  3. Spray Drying
  4. Drum Drying

Answer – Freeze Drying

  • Non- Thermal Methods Use A Low Temperature For Processing. They Have An Advantage Over Thermal Methods As They Preserve The Quality Of The Product In Comparison To Deteriorative Effects Caused By Heating. Freeze Drying Is A Non-Thermal Method For Drying. The Freeze-Drying Process Uses Low Temperature As It Involves Freezing Of Water In Food And Removal Of Ice Crystals By Sublimation.


Q2. Which Of The Following Are Epimers?

  1. D-Glucose And D-Mannose
  2. D-Glucose And D-Galactose
  3. Both
  4. None Of The Above

Answer – Both

  • Epimers Are Diastereoisomers That Differ From Each Other In Absolute Configuration At Only One Position. D-Mannose And D-Galactose Differ At 2’ And 4’ Respectively From D-Glucose.  D- Galactose And D- Mannose Are Not Epimers.


Q3. Which Of The Following Is Class I Preservative?

  1. Salt
  2. Sodium Benzoate
  3. Potassium Metabisulphite
  4. None Of The Above

Answer – Salt

  • Preservatives Are Classified Into Two Categories: Class I And Class II. Class, I Preservatives Are Natural Preservatives Such As Salt, Sugar, Oils, Etc. Class II Preservatives Are Chemical Preservatives. Class, I Preservatives Do Not Require GRAS Certification.


Q4. Overrun Is A Quality Characteristic Observed In Which Of The Following Product?

  1. Bread
  2. Ice-Cream
  3. Sweetened Condensed Milk
  4. Cookies

Answer – Ice-Cream

  • Overrun Is Observed In Ice Cream. It Is Defined As An Increase In The Volume Of The Mix By Whipping Air During Freezing. It Generally Ranges From 70 To 100%.


Q5. Which One Of The Following Are Uses Of Proteases In Food Industry?

  1. Chill-Proofing Of Beer
  2. Meat Tenderization
  3. None Of The Above.
  4. Both

Answer – Both

  • Proteases Are Protein Degrading Enzymes. In Meat Tenderization And Chill-Proofing Of Beer, It Acts By Hydrolysis Of Proteins To Amino Acids. In Meat, It Softens The Texture And In Beer, It Hydrolyses The Protein Causing Them To Settle Down And Clarify The Product.


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