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Indian Food Engineering

Description: This quiz is designed to test your knowledge of Indian Food Engineering.
Number of Questions: 14
Created by:
Tags: indian food engineering food science food technology
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What is the primary function of a food engineer?

  1. To develop new food products

  2. To improve the quality of food products

  3. To ensure the safety of food products

  4. All of the above

Show answer
Correct Option: D
Explanation:

Food engineers are responsible for developing new food products, improving the quality of existing products, and ensuring the safety of food products.

Which of the following is not a unit operation in food engineering?

  1. Mixing

  2. Heating

  3. Cooling

  4. Fermentation

Show answer
Correct Option: D
Explanation:

Fermentation is a biological process, not a unit operation.

What is the purpose of blanching vegetables?

  1. To remove surface contaminants

  2. To inactivate enzymes

  3. To improve color and texture

  4. All of the above

Show answer
Correct Option: D
Explanation:

Blanching vegetables serves multiple purposes, including removing surface contaminants, inactivating enzymes, and improving color and texture.

What is the Maillard reaction?

  1. A chemical reaction between sugars and amino acids

  2. A chemical reaction between fats and proteins

  3. A chemical reaction between carbohydrates and water

  4. A chemical reaction between vitamins and minerals

Show answer
Correct Option: A
Explanation:

The Maillard reaction is a chemical reaction between sugars and amino acids that occurs when food is heated.

What is the purpose of adding salt to food?

  1. To enhance flavor

  2. To preserve food

  3. To inhibit microbial growth

  4. All of the above

Show answer
Correct Option: D
Explanation:

Salt is added to food to enhance flavor, preserve food, and inhibit microbial growth.

What is the difference between aseptic processing and retort processing?

  1. Aseptic processing is carried out at higher temperatures than retort processing

  2. Aseptic processing is carried out at lower temperatures than retort processing

  3. Aseptic processing is carried out in a sterile environment, while retort processing is not

  4. Both aseptic processing and retort processing are carried out in a sterile environment

Show answer
Correct Option: C
Explanation:

Aseptic processing is carried out in a sterile environment, while retort processing is not.

What is the purpose of adding preservatives to food?

  1. To prevent spoilage

  2. To improve flavor

  3. To enhance color

  4. To increase nutritional value

Show answer
Correct Option: A
Explanation:

Preservatives are added to food to prevent spoilage.

What is the difference between a food additive and a food ingredient?

  1. Food additives are added to food to improve its quality, while food ingredients are added to food to provide nutrients

  2. Food additives are added to food to change its flavor, while food ingredients are added to food to provide texture

  3. Food additives are added to food to preserve it, while food ingredients are added to food to provide color

  4. Food additives are added to food to enhance its nutritional value, while food ingredients are added to food to provide flavor

Show answer
Correct Option: A
Explanation:

Food additives are added to food to improve its quality, while food ingredients are added to food to provide nutrients.

What is the role of enzymes in food engineering?

  1. To catalyze chemical reactions in food

  2. To improve the flavor of food

  3. To enhance the color of food

  4. To increase the nutritional value of food

Show answer
Correct Option: A
Explanation:

Enzymes are used in food engineering to catalyze chemical reactions in food.

What is the purpose of adding emulsifiers to food?

  1. To prevent the separation of oil and water

  2. To improve the texture of food

  3. To enhance the flavor of food

  4. To increase the nutritional value of food

Show answer
Correct Option: A
Explanation:

Emulsifiers are added to food to prevent the separation of oil and water.

What is the difference between a homogenizer and a colloid mill?

  1. A homogenizer is used to reduce the particle size of solids in a liquid, while a colloid mill is used to increase the particle size of solids in a liquid

  2. A homogenizer is used to increase the particle size of solids in a liquid, while a colloid mill is used to reduce the particle size of solids in a liquid

  3. A homogenizer is used to create emulsions, while a colloid mill is used to create suspensions

  4. A homogenizer is used to create suspensions, while a colloid mill is used to create emulsions

Show answer
Correct Option: A
Explanation:

A homogenizer is used to reduce the particle size of solids in a liquid, while a colloid mill is used to increase the particle size of solids in a liquid.

What is the purpose of adding thickeners to food?

  1. To increase the viscosity of food

  2. To improve the texture of food

  3. To enhance the flavor of food

  4. To increase the nutritional value of food

Show answer
Correct Option: A
Explanation:

Thickeners are added to food to increase its viscosity.

What is the difference between a dryer and an evaporator?

  1. A dryer is used to remove moisture from food, while an evaporator is used to add moisture to food

  2. A dryer is used to add moisture to food, while an evaporator is used to remove moisture from food

  3. A dryer is used to separate solids from liquids, while an evaporator is used to separate liquids from solids

  4. A dryer is used to separate liquids from solids, while an evaporator is used to separate solids from liquids

Show answer
Correct Option: A
Explanation:

A dryer is used to remove moisture from food, while an evaporator is used to add moisture to food.

What is the purpose of adding antioxidants to food?

  1. To prevent the oxidation of food

  2. To improve the flavor of food

  3. To enhance the color of food

  4. To increase the nutritional value of food

Show answer
Correct Option: A
Explanation:

Antioxidants are added to food to prevent the oxidation of food.

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