QUIZ No. 1

1.       What is a unit operation in food processing?

• A specific recipe step in food production

• A basic step involving physical or chemical changes of materials

• A packaging process to modify the atmosphere of the product

• A cleaning operation during food processing

2.       This is one of the goals of the food industry?

• To increase the number of foodborne illnesses

• To reduce the shelf life of food products

• To encourage microbiological changes in food

• To extend the shelf life of food products

3.       The transition from solid to fluid and vice versa is known as:

• Viscosity transition

• Phase transition

• Fluidity transition

• Glass transition

4.       What type of transition occurs without the release or absorption of latent heat?

• Crystallization transition

• Dehydration

• Glass transition

• Distillation

5.       What is the specific measure denoted as “mass divided by its volume and has units of kg/m³ and g/cm³?

• Bulk density

• Porosity

• Density

• Viscosity

6.       Which type of fluid exhibits viscosity that decreases as shear rate increases?

• Newtonian fluid

   

• Pseudoplastic fluid

• Dilatant fluid

• Thixotropic fluid

7.       What is the main role of emulsifying agents in creating emulsions in food products?

• Enhancing color

• Reducing viscosity

• Reducing surface tension

• Increasing density

8.       FACT or LIE

Water activity is defined as the liquid’s internal resistance to flow.

9.       Temperature and pressure affect the viscosity of a fluid. If the viscosity does change with temperature and stress, it is describe as a _____________?

• High viscosity fluid

• Non-Newtonian fluid

• Dilatant fluid

• Newtonian fluid

10.       Why are sensory characteristics important in determining food quality?

 

• They impact nutritional content

• They influence consumer acceptance

• They extend shelf life

• They reduce production costs