Food Engineering

Principles of Semi-Moist Foods-1

Question 1
Marks : +2 | -2
Pass Ratio : 100%
The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____
Prevent expansion of resulting plastic mass in the extruder
Enhancing expansion of resulting plastic mass in the extruder
Enhancing contraction of resulting plastic mass in the extruder
None of the mentioned
Explanation:
The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to prevent expansion of resulting plastic mass in the extruder.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Which of the following property of propylene glycol makes it the most functional as an additive for use in combination with matrix material?
Propylene glycol + sorbital impart softness to product
Acts as a mold inhibator
Serves plasticizing for texture
All of the mentioned
Explanation:
All of the mentioned properties of propylene glycol make it the functional as an additive for use in combination with a matrix material.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Sorbic acid is an effective fungistatic agent.
True, False
True, True
False, False
False, True
Explanation:
Sorbic acid is an effective fungistatic agent. Potassium sorbate solution + ethylene glycol helps in easy precipitation.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
_____ is known to discolor when held at high temperatures for extended periods.
Sorbic acid
Potassium sorbate
Sorbic acid & Potassium sorbate
Neither of the mentioned
Explanation:
Both of the mentioned are known to discolor when held at high temperatures for extended periods.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C.
True, False
True, True
False, False
False, True
Explanation:
With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C. The white portion + red portion form an integral mass having interface between layers.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
An antimycotic can be added to the product by _____
Application as esters of the parabens
Sprayed onto the surface by diluting in water
Application as esters of the parabens & Sprayed onto the surface by diluting in water
Neither of the mentioned
Explanation:
An antimycotic can be added to the product by both of the mentioned.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is true about sugar in water soluble solids?
With the increase in moisture, the level of sugar will decrease correspondingly to maintain a certain bacteriostatic effect
Its level will vary depending on level of auxiliary water soluble solids, offering an increase in osmotic pressure
None of the mentioned
Neither of the mentioned
Explanation:
Both of the mentioned are true about sugar in water soluble solids.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is an important criteria for a pet food to have storage stability?
Water activity is less than one
Water activity is less than one & High mold inhibitor
High mold inhibitor
Neither of the mentioned
Explanation:
Both of the mentioned is an important criteria for a pet food to have storage stability.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.
Antibodies
Antibacteria
Antimycotic
All of the mentioned
Explanation:
Animal foods must include antimycotic which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Dog and cat food are prepared for the consumer in _____ form.
Dry cereal-like texture and high moisture content
Meat-like texture and high moisture content
None of the mentioned
Neither of the mentioned
Explanation:
Dog and cat food are prepared for the consumer in both of the mentioned form.