Food Engineering

Principles of Food Concentrates-2

Question 1
Marks : +2 | -2
Pass Ratio : 100%
Which of the following statements is true with respect to cherries?
Sulphur dioxide bleaches the color
Calcium hardens tissues
Boiling in citric acid reduces their tendency to bleed in color and stain other fruits
All of the mentioned
Explanation:
All of the mentioned statements about cherries are true.
Question 2
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Prolonged boiling causes hydrolysis of pectin and volatilization of acid.
True, False
True, True
False, False
False, True
Explanation:
Prolonged boiling causes hydrolysis of pectin and volatilization of acid. Prolonged boiling causes loss of color and flavor.
Question 3
Marks : +2 | -2
Pass Ratio : 100%
In vacuum concentration or normal concentration, the soluble solid content is determined by _____
Refractometer
Hydrometer
Refractometer & Hydrometer
Neither of the mentioned
Explanation:
In vacuum concentration or normal concentration, the soluble solid content is determined by both of the mentioned.
Question 4
Marks : +2 | -2
Pass Ratio : 100%
Which of the following points out the difference between other fruit products and jellies?
Initial material in fruit preserves
Gel development in fruit pastes
Solid content in fruit pastes
All of the mentioned
Explanation:
Fruit preserves have fruit pulp and fruit as the initial material which is different from jellies which have fruit juice as their starting material. Gel development does not take place in fruit pastes. Solid content in jellies in not as high as it is in fruit pastes.
Question 5
Marks : +2 | -2
Pass Ratio : 100%
Which of the following statements are true?
Pectin is a reversible colloid
Addition of sugar influences the pectin-water equilibrium
With the increase in acidity, the pectin structure fibers are tougher
All of the mentioned
Explanation:
All of the mentioned details of pectin are true.
Question 6
Marks : +2 | -2
Pass Ratio : 100%
When sucrose is converted into _____ it is called _____
Glucose, sugar
Reducing sugar, invert sugar
Maltose, glucose
None of the mentioned
Explanation:
When sucrose is converted into reducing sugar, it is called invert sugar.
Question 7
Marks : +2 | -2
Pass Ratio : 100%
Statement 1: Gel formation is favorable in more acidic medium.
True, free liquid
True, bound liquid
False, bound liquid
False, free liquid
Explanation:
Gel formation is favorable in more acidic medium. Syneresis is used to describe jelly which have free liquid.
Question 8
Marks : +2 | -2
Pass Ratio : 100%
Why is powdered pectin mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice?
It gives a better taste
To solidify the juice to form jelly
Uniform distribution and prevent lumping
All of the mentioned
Explanation:
Powdered pectin is mixed ten times with its volume in dry sugar, mixed thoroughly and added to the juice for uniform distribution and to prevent lumping.
Question 9
Marks : +2 | -2
Pass Ratio : 100%
Which of the following is true about jellies?
If acid needs to be added to compensate for the deficiencies in fruit composition, it is best added at the end of the evaporation cycle
Addition of acid late to the jelly allows formation of it in the container before gel formation
Setting of jelly can be controlled by part by the addition of sodium citrate
All of the mentioned
Explanation:
All of the mentioned statements are true about jellies.
Question 10
Marks : +2 | -2
Pass Ratio : 100%
Which of the following statements about sucrose is true?
Low inversion of sucrose does not result in crystallization
High inversion results in granulation of dextrose in the gel
The amount of invert sugar should be more than sucrose
All of the mentioned
Explanation:
Low inversion of sucrose does result in crystallization. The amount of invert sugar should be lesser than sucrose.