FOOD TECHNOLOGY (27/07/2021)

Q1. Water Has A High Specific Heat Capacity Of ________?

A. 1000 Cal/G
B. 539 Cal/G
C. 99 Cal/G
D. 270 Cal/G

ANSWER: A. 1000 Cal/G

Explanation: Specific Heat Is Defined As The Amount Of Heat One Gram Of A Substance Must Absorb Or Lose To Change Its Temperature By One Degree Celsius. Water Is The Liquid With The Highest Specific Heat Capacity. The Specific Heat Capacity Of Water Is 4182 J/Kg°C, Which Equates To 1,000 Calories. Water Has A High Specific Heat Capacity Of 1000 Cal/G.


Q2. The Water Activity Of Intermediate Moist Foods Is?

A. Aw = 0.6-0.9
B. Aw = >0.9
C. Aw = < 0.6
D. None Of The Above

ANSWER: A. Aw = 0.6-0.9

  • Explanation: Intermediate Moisture Foods (IMF) Are Shelf-Stable Foods With A Water Activity Of 0.6-0.84 And Moisture Contents Ranging From 15% To 40% That Can Be Eaten Without Rehydration. Dried Fruits, Sugar-Added Commodities, Marshmallows, And Pie Fillings Are Among The Products Classed As IMF.


Q3. A Plot Of The Water Content Of Food Versus Water Activity At Constant Temperature Is Known As?

A. Heat Of Fusion
B. Phase Diagram
C. Hysteresis
D. Moisture Sorption Isotherm (MSI)

ANSWER- D. Moisture Sorption Isotherm (MSI)

  • Explanation – A Moisture Sorption Isotherm Is A Graph That Depicts How Water Activity (Aw) Changes As Water Is Adsorbed Into And Desorbed From A Constant-Temperature Product. For Each Product, This Relationship Is Complex And Unique. Water Activity Usually Increases As Moisture Content Increases, But The Relationship Is Not Linear.


Q4. The Amount Of Energy To Convert 1g Of A Substance From A Liquid To A Gas Is Known As?

A. Heat Of Fusion
B. Heat Of Vaporization
C. Specific Heat
D. Surface Tension

ANSWER – B. Heat Of Vaporization 

  • Explanation– The Heat Of Vaporization Is The Amount Of Heat Required To Transform 1 G Of Liquid Into A Vapor Without Raising The Liquid’s Temperature. When Water Evaporates, It Takes With It A Lot Of Heat. The Heat Of Vaporization Of Water Is 540 Cal/G.


Q5. ________ Are A Large Group Of Sulphur‐Containing Compounds, Which Occur In All The Economically Important Varieties Of Brassica Vegetable.

A. Phytic Acid
B. Protease Inhibitors
C. Tannins
D. Glucosinolates

ANSWER – D. Glucosinolates

  • Explanation – Brassica Vegetables Are High In Sulphur-Containing Compounds, Which Give Them Their High Glucosinolate Content, Strong Odor, And Spicy Flavor. Brassica Vegetables Have 1500-2000 G/G Of Glucosinolates, With Brussels Cabbage, Cabbage, And Broccoli Having Particularly High Levels.


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