Processing of Value Added Foods
Test Your Knowledge on Value Added Foods
Discover your expertise in the fascinating world of Value Added Foods with our comprehensive quiz! This quiz covers a range of topics, including food preservation methods, packaging techniques, and ingredient knowledge.
Challenge yourself with questions like:
- What is the optimum moisture content for storing dried walnuts?
- Which gas is commonly used in food packaging?
- What is the threshold level of ethylene in fruits and vegetables?
The optimum Moisture content for the storage of dried walnuts is
10%
12%
8%
21%
Gas used commercially for packaging in food industry
Nitrogen
Oxygen
Carbon dioxide and nitrogen
Carbon dioxide
Which is the precursor of ethylene
Tryptophan
Methionine
ABA
IAA
Spray drying is mainly preferred in materials
Thermally sensitive material
Processed material
Freezed material
Pickle and jam
A fermentation process in which a large amount of salt is used is called
Salting
Preserving
boiling
Pickling
Modified atmosphere packaging is used for
Decrease the shelf life
Increasing the shelf life
Reducing the mechanical damage
No change
Pasteurization of food material is done at?
Below 100 degree Celcium
100 degree Celcium
70degree Celcium
Above 100 degree Celcium
Lye peeling is done at a temperature of
75°C
93°C
84°C
105°C
Molecular formula of piperine?
C10H15NO3
C17H19NO3
C15H15NO3
C2H5NO3
What is the threshold level of ethylene in fruit and vegetable:
0.03 µL/L
0.01 µL/L
0.02 µL/L
0.04 µL/L
The richest source of Antioxident is
Cumin
Cinnamon
Cloves
Pepper
Percentage of juice in RTS is..?
10%.
12%
7%
11%
Pallet bins are used to move produce from
Packaging house to market
Market to consumer
Field to packaging house
Market to packaging house
Newest trend in produce packaging
Wooden crate
Wooden hampers
Paper bags
Shrink wrap
Coffee powder canbe made from which of the following dryer
Drum dryer
Spray dryer
Freeze dryer
Pneumatic dryer
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