FOOD TECHNOLOGY (23/08/2021)

Q1. __________ Refers To Different Heating Methods To Remove Fat From Meat.

A. Composting
B. Rendering
C. Incineration
D. Burial

ANSWER: B. Rendering

  • Explanation: Rendering Is A Term That Refers To A Variety Of Heating Methods Used To Remove Fat From Meat. For High-Risk Materials Used For Animal Feed Or As An Intermediary Product In The Manufacture Of Organic Fertilizer Or Other Derived Products, Rendering At 133°C For A Minimum Of 20 Minutes At 3 Bars Or Alternate Heat Treatment Is Necessary.


Q2. A Sequence Of Questions To Assist In Determining Whether A Control Point Is A CCP Is Known As _________.

A. Control Measure
B. Critical Limit
C. CCP Decision Tree
D. Criterion

ANSWER- C. CCP Decision Tree

  • Explanation – Controlling Food Safety Risks Requires The Complete And Accurate Identification Of CCPs. The Usage Of A CCP Decision Tree Is One Technique For Making It Easier To Identify Each CCP. It Is A Set Of Questions That Can Help Figure Out If A Control Point Is A CCP. The CCP Decision Tree Can Be Used To Determine Whether A Specific Step Is A CCP For A Previously Identified Hazard.


Q3. A General Guideline For Dose Requirements Of Irradiation For Bulb Crops Is ________.

A. 0.02–0.09 KGy
B. 0.12-0.14 KGy
C. 0.19-0.24 KGy
D. 0.35-0.45 KGy

ANSWER – A. 0.02–0.09 KGy

  • Explanation- Bulb Crops Such As Onions, Shallots, And Garlic Can Be Treated With Irradiation To Extend Their Storage Life By Inhibiting Sprouting. For Bulb Crops, A Broad Dose Need Range Of 0.02–0.09 KGy Is Recommended. These Low Doses Have No Discernible Negative Impact On Nutritional Quality And Are Insufficient To Significantly Reduce Microbiological Pollutants.


Q4. The Increase In Lethality Caused By Double Heating Is Known As ________.

A. Sterilization
B. Irradiation
C. High-Pressure Processing
D. Tyndallization Effect

ANSWER: D. Tyndallization Effect

  • Explanation: The Tyndallization Effect Is The Increase In Lethality Generated By Twice Heating. Compared To The Conventional Approach, The Enhanced Spore Inactivation Generated By Ohmic Heating Resulted In A Higher Rate Of Spore Inactivation During The Final Heating Stage. Tyndallization Refers To The Process Of Removing Germs And Their Spores By Cooling And Heating With Steam For Three Days.


Q5. _________ Is The Fat Rendered From The Clean Tissues Of Healthy Pigs.

A.  Lard
B. Tallow
C. Margarine
D. All Of The Above

ANSWER – A.  Lard

  • Explanation – The Meat Processing Industry Produces A Significant Amount Of Animal Fats As A By-Product. Lard And Tallow Are The Most Common Edible Animal Fats. Lard Is Made From The Fat Of Healthy Pigs’ Clean Tissues. They Are Made Via Either Dry Or Wet Rendering.  Without Any Further Processing, Rendered Lard Can Be Utilized As An Edible Fat. Margarine And Shortening Are Also Made With Lard.


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