Processing of Beverages

A vibrant collage of coffee, tea leaves, fruit juices, and water treatment processes prominently featured to represent beverage processing.

Beverage Processing Quiz

Test your knowledge on the fascinating world of beverage processing! From the science of coffee stimulation to the nuances of fruit nectar acidity, this quiz covers essential topics that anyone interested in the beverage industry should know.

Multiple choice format for engaging learning.
10 carefully crafted questions.
Perfect for students and professionals alike!

10 Questions2 MinutesCreated by SippingSage24

Stimulating effect of coffee is due to

Caffeol

Caffeone

Caffeine

Tanin

Advantages of carbonation are

Pungent taste

Anaerobic condition

Pungent and Anaerobic

Alcholic

Bacteriological tests of water show the presence of

Bacteria

Insects

Yeast

Fungus

The acidity in fruit nectars shall not exceed

1.7

1.9

1.5

7.6

The minimum TSS as per FSSAI Specification for RTS is

20 Brixs

15 Brixs

10 Brixs

30 Brixs

Withering of tea leaves is a.... process?

Chemical

Physical

Natural

Artificial

Turbidity in water is because of:

Due to eroded soil caused by dredging

Not due to eroded soil caused by dredging

Ot due to suspended solids and colloidal matter

Suspension of m.o

____removes contaminants and undesirable components, or reduces their concentration

Disinfection

Water treatment

Filtration

Fluoridation

The pH of minaeral water as per the FSSAI specification

5 to 6

6.5-8.5

8.5-9.5

9.5-10.0

Insoluble substances are completely removed from

RTS

Nector

Squash

Cordial

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