Q1. Temperature In Direct Heating (UHT) ?

A} 72°C For 15 Sec

B} 131°C For 2 Sec

C} 140°C For 4sec

D} None Of The Above

ANSWER – C} 140°C For 4sec

There Are Two Principle Methods Of Ultra High Temperature Treatment:

  • 1} Direct Heating
  • 2} Indirect Heating

When Using Direct Heating

  • The Product Is In Direct Contact With Hot Steam Under Strictly Controlled Conditions.
  • The Sterilization Temperature (140°C For 4sec)
  • After Holding, Flash Cooling In A Vacuum Vessel Is Usually Employed For Lowing The Temperature.
  • Rapid Heating And Cooling Gives Minimal Heat-Load On The Product
  • Result In High-Quality Product.

Q2. As Per FSSAI , Fat Content In Recombined Milk Is ?

A} 3%

B} 4.5%

C} 6%

D} 8.5%

ANSWER – A} 3%

  • Recombined Milk Is The Liquid Milk That Is Being Prepared By The Addition Of The Skim Milk Powder And Milk Fat So That Resultant Products Are Of The Desired Quality.
  • Under The FSSAI Rules, Recombined Milk Should Contain 3% Fat And 8.5% Solid Not Fat (SNF).

Q3. Tertiary Foods Are Also Known As ?

A} Convenience Foods

B} RTE Foods

C} RTC Foods

D} All Of The Above

ANSWER – D} All Of The Above

Convenience Food, Or Tertiary Processed Food, Is The Food That Is Being Processed So That Food Becomes Easy For Consumption.

• Ready To Eat Foods Comes Under This Category Which Is Available Without Further Preparation. RTE (Ready To Eat) Foods Are Portable And Having The Longer Shelf Life.

Q4. Which Vitamin Is Known As Cyanocobalamin?

A} Vit. D

B} Vit B3

C} Vit B6

D} Vit B12

ANSWER – D} Vit B12

• Cyanocobalamin, By Definition Vitamin B12, Is The Industrially Produced Stable Cobalamin Vitamin Form Which Is Not Found In Nature.

 Vitamin B12 Is Obtained As The Result Of Fermentation Process.

•Important Dietary Component, Requirement 0.001 Mg/Day.

Q5.Alcohol Content In Fortified Wines ?

A} 8-10%

B} 20%

C} 30-35%

D} Above 50%

ANSWER – B} 20%

  • Alcohol Content For Most Of The Natural Wines Ranges In Between 8-10 Per Cent Alcohol.
  • Fortified Wines Contain About 20 Percent Alcohol, Which Is
    Sufficiently High To Kill The Micro-Organism That Attacks Natural Wines.
  • Wines Containing Less Than 14 Percent Of Alcohol Comes Under Table Wines While Those Which Contain More Than 14% Alcohol Content Are Dessert Wines.

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