1. The scientific study of man’s perception of texture of foods is called
2. The term ‘Rheology’ comes from
3. Extent to which a material can be deformed before rupture
4. Force with which a sample crumbles
5. Study of Rheological parameters are very important for
6. To study study surface topology, the following technique is used
7. The ragged porous, loose protein matrix with a folded thread-like structure is general;ly shown by
8. Rheological study of meat products is important to study its typical property of
9. The loose, porous and ragged protein matrix of rasogolla attributes to its
10. Study of Rheological parameters are very important for
11. Which one is time independent rheological properties from the following
12. The curve obtained when stress is applied as a function of time at a constant strain is called
13. when force is applied to the material, it will instantaneously and finitely deform and when the force is released, the material will instantaneously come to the original form
14. If modulus is calculated by applying force parallel to area defined by stress i.e. a shearing stress, then it is called
15. The following is an example of empirical test
16. The distance sample recovers between the first and second compression, on removal of the deformation force
17. It is the energy required to masticate a sample to a state ready for swallowing a product of hardness and cohesiveness
18. Instron universal testing machine works on the principle of
19. Extent to which a material can be deformed before rupture
20. Gumminess can be defined from the following two properties
21. Amount of moisture perceived on the product surface is called
22. Egg white is an example of
23. Dilatancy is also referred to as
24. The fluid will behave as a solid under static conditions are called
25. The fluids which exhibit a linear increase in the shear stress with the rate of shear are called
26. The density measured after placing the product in constant volume container without vibration is called
27. Flowability of granular powdered product mainly depends on
28. The ratio of the air volume with in the particles to the particles volumes is called
29. Study of flow properties of granular powdered product is important to design
30. The bulk density of powder depends on
31. Certain, shear-thinning fluids such as age thickened sweetened condensed milk also exhibits
32. The reaction of a viscoelastic body to stress (or strain) consists partly of a viscous component and partly an elastic one and in which
33. The term refers to tearing (in pieces) of soft materials is referred to as
34. Cracking of hard materials such as hard cheese at low temperature ultimately resulting in two or more separate pieces is termed
35. Linear relationship between force (or stress) and deformation (or strain) starting at the origin
36. The relationship between shear stress and shear rate is not a constant in the case of
37. In dynamic tests the specimen is deformed by stress which varies
38. The plasto-visco-elastic body is also known as
39. The test in which stress is suddenly applied and held constant, and strain ( '?' or '?') is measured as a function of time, is called
40. The Kelvin model employs the spring (elastic component) and dashpot (viscous component) Linear relationship between force (or stress) and deformation (or strain) starting at the origin
41. The instrument widely used for measurement of food texture is
42. Degree to which the product slides over the tongue is called.
43. Degree to which the sample is even throughout
44. The force necessary to attain a given deformation
45. The Instron can be programmed for
46. The circular cutting device is used for measuring
47. The following instrument has limitation of control of ram speed
48. Rheological measurement of khoa and paneer can be done by
49. Rheological testing of meat products can be done by using the following instrument
50. The Instron universal machine is an instrument for measuring texture through tension and compression testing within the force range of
51. Freezing point depression depends on
52. Thermal diffusivity can be calculated by using the following formula
53. SI unit of specific heat is
54. The magnitude of this freezing point depression becomes a direct function of the
55. Value of Rg is gas constant is
56. The following Scientist have identified four methods to describe rate of freezing
57. The definition of freezing rate is given by
58. The time required for the slowest cooling point in the product to decrease 0 ºC to – 5 ºC is called
59. The following parameters are significant function of temperature in the freezing zone
60. Prediction of freezing rate helps in
61. Planck’s equation derivation considers
62. Prediction of freezing time using Planck’s equation is based on
63. P and R values for spherical geometry are
64. Planck’s equation was developed in the year
65. Planck’s equation considers
66. Tao gave models for prediction of freezing rate in the year
67. Different models for prediction of freezing rates are developed based on
68. Neumann’s model is more generally applicable and is based on
69. Neumann’s Models, which are exact solutions valid for unidirectional freezing under the assumption of
70. The kinetic of freezing has been widely studied mathematically defined as a heat
71. The point that cools most slowly during freezing is called
72. High rates of heat transfer therefore produce
73. The following will influence freezing time significantly
74. Heterogeneous nucleation is more likely to occur in foods and it takes place during
75. In a food product removal of heat energy results in a temperature decrease
76. Beater assembly of batch ice cream freezer rotates at
77. The temperature of the refrigerant is very important and should be in the range of
78. Overrun in batch ice cream freezer varies from
79. Batch freezer freezes ice cream in approx.
80. Batch freezer can be used for production of
81. Rotary pumps of ice-cream freezers are having capability to pump against pressure of
82. Ice cream mix for continuous freezer requires
83. The continuous ice cream freezer gives relatively
84. As compared to batch ice cream freezer continuous ice cream freezer requires relatively
85. Scraper assembly of continuous ice cream freezer rotates at
86. Efficiency of scraping depends on
87. Power factor for electric motor should be
88. To keep the liquid ammonia in the evaporators at proper level
89. Efficiency of refrigeration plant can be increased by
90. The heel of scraper blade of batch freezer should be brought down to
91. The design of freezer should be based on
92. High rates of heat transfer in freezers produces
93. The beater assembly of batch ice cream freezer is designed based on
94. The batch ice cream freezer has ‘U’ value in the range of
95. To avoid defects related to ice crystal formation in ice cream, the ice crystal size should be controlled
96. enthalpy is a function of state, it should be given with respect to a reference temperature that, in the case of freezing processes, is
97. In order to calculate the power needed to carry out the freezing process, it is necessary to determine the variation of
98. One of the basic considerations in the design of a system for the freezing process is the
99. The specific heat of food product during freezing changes with
100. At - 40 ºC temperature, the enthalpy of any product is considered as
101. The air-blast freezers are
102. Fluidized bed freezers are only suitable for
103. Most continuous tunnel freezers are restricted to
104. In the belt freezers air velocities are typically in the range of
105. The major disadvantages of air-blast freezers is that it
106. Vertical plate freezers are best suited to freezing
107. The main advantages of cryogenic freezers is:
108. Immersion freezers are
109. CO2 forms
110. The major disadvantages of plate freezers
111. The biochemical reactions occur in food increases with
112. Butter is very sensitive
113. The following is the best cold insulating material for cold stores and deep freezers
114. Cold store doors are also known as
115. Refrigeration plant efficiency can be increased by
116. Microorganisms are no less active, when the moisture content of a substrate is reduced
117. The transfer of water vapour from the wet surface to a stream of moving air is called
118. Physical changes such as texture and aroma can depend greatly on e
119. Vapour diffusion due to shrinkage and partial vapour-pressure gradients
120. Surface diffusion in liquid layers at the solid interface due to
121. The following parameters affects constant rate drying
122. The surface temperature of the food remains close to the wet bulb temperature of the drying air
123. Non-hygroscopic foods have
124. The constant rate period continues
125. During falling rate period the rate of water movement mainly depends on
126. Critical moisture content is measured in terms of
127. The rate of constant rate drying can be calculated using equation
128. Time for falling rate drying can be calculated using the following relation
129. Study of drying curve helps to
130. The following quality of air is important in drying of foods
131. During falling rate drying moisture movement is
132. The drying of surface of the product is referred as
133. During constant rate drying most of the
134. Drying time is mainly affected by
135. The moisture content at which the drying rate ceases to be constant is known as
136. During falling rate period of drying
137. The surface temperatures of the food remains close to the wet bulb temperature of the drying air until the end of
138. The plane of evaporation moves inside the material being dried
139. Most heat damage to the food occurs during
140. The forces controlling the vapour diffusion will determine the
141. Design of continuous dryer is mainly based on
142. During drying mainly
143. Average ‘U’ value for drum dryer is
144. Mass transfer during drying mainly depends on
145. Roller dryer has
146. Drying rates (kinetics of moisture removal) are useful for preliminary estimation of the
147. The ratio of the heat of evaporation to the heat input to the dryer is called:
148. The most efficient dryer is
149. Fluidized bed dryers are used for
150. The following method is useful in design of dryers
151. Cabinet dryers are used for batch drying of
152. Cabinet dryers are
153. Cabinet dryers are commonly used for drying of
154. The air velocity used in the cabinet dryer is approx.
155. Cabinet dryers has drying time in the range of
156. Tunnel dryers consist of
157. Two stage tunnel dryer is designed based on
158. Typical tray loading for wet vegetables is in the order of
159. Tunnel dryers are used for commercial drying of
160. In the co current tunnel dryer when food travels towards exit, generally we find decrease in
161. The basic principle of freeze drying is
162. Freeze dried food product has typical property of
163. Freeze drying is generally done at
164. Last stage of freeze drying is of
165. Freeze drying produces one of the
166. The amount of heat passing through the frozen product during freeze drying is by
167. Freeze dryer is provided with condensing unit
168. Freeze drying is also termed as
169. In the recent freeze dryers the heating element is replaced by
170. The dried layer of food has a
171. Generally freeze dryers are made up of stainless steel of
172. In commercial freeze dryers low temperature can be achieved up to
173. To create vacuum in the freeze drying chamber
174. The vacuum system of freeze dryers work on the principle of
175. Freeze dried products has better
176. Pulping is process related to
177. Fruit mill crusher has
178. To take out juice from pine apple, generally
179. To take out juice from tomato , generally
180. These fruit and vegetable pulper are used for the extraction of pulp from
181. The efficiency of hydraulic press depends on
182. Hydraulic press is mainly used for
183. The risk of thermal degradation of heat sensitive materials can be reduced by the use of
184. In screw press, residual cake contains approximately.
185. Diffusion-based liquid extraction requires
186. The following blanching method saves water
187. Blanching destroys the following enzyme, responsible for discolouration
188. Blanching improves, the following properties of the processed product
189. To reduce cost of processing, blanching can be combined with
190. Blanching causes the removal of
191. The purpose of hulling machine is to remove
192. Engle berg huller the roller is rotated at around
193. The low fiber/high protein meal is having hull fats
194. Warm dehulling process is generally utilized for
195. Dry milling gives better
196. Rod mills are used for
197. In fluid energy jet mill compressed air or superheated steam, which are admitted to the chamber at a pressure of the order of
198. In the ball mill
199. In Ball mill Ball sizes are usually in the range of
200. The extent of the breakdown of a material may be expressed by the
201. Distillation used in the food industry is good method of
202. During batch distillation, the concentrations change both in
203. A multicolumn distillation plant is used for producing
204. Extraction of Essential Oils from Leaves and Seeds can be done by
205. In fractional distillation,
206. The microwaves are generated by the device called
207. Microwave processing can be used for
208. Microwave processing saves energy compared to electrical energy by
209. Microwave processing gives
210. For domestic use of microwave processing in India frequencies have been set is.
211. The process of radiation is carried out by or .
212. Radiation intensity used to kill microorganisms and insects in spices is
213. The process of food irradiation is often called
214. The mechanisms involved in ultrasound processing is
215. To inhibit sprouting in tubers, as per FDA and adopted by Codex General Standards; treatment is given by
216. To have pasteurization effect by HPP, pressure used is
217. HPP is used for
218. HPP has basic requirement of
219. HPP conditions used for jams and fruits
220. HPP is a relatively new technology to the food industry, which inactivates microorganisms without causing.
221. To have accelerated ripening of cheese, the following process is used
222. The pump used for developing very high pressure in microfluidizer is called
223. For non-fat ice-cream microfluidization is done at the pressure range of
224. Microfluidization is used to manufacture
225. Micro fluidization can produce of fine emulsion