Food Science and Technology Quiz
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Questions and Answers

What is the purpose of nitrates in meat preservation?

  • Improve texture
  • Prevent microbial spoilage
  • Enhance flavor
  • Prevent Botulinum spores (correct)

Which component of rice is primarily removed during milling?

  • Endosperm
  • Bran (correct)
  • Germ (correct)
  • Husk

Which enzyme is involved in the inactivation of heat-treated fruit juice?

  • Protease
  • Pectin methyl esterase (correct)
  • Amylase
  • Lipase

What does the sphericity of grain depend on?

<p>Lbh^0.33/l (B)</p> Signup and view all the answers

Which of the following fatty acids is classified as omega-6?

<p>Linoleic acid (A)</p> Signup and view all the answers

What is the primary role of salt in bread-making?

<p>Tighten gluten structure (B)</p> Signup and view all the answers

What part of the wheat kernel contains the bran and germ?

<p>Whole kernel (B)</p> Signup and view all the answers

Which bacteria is commonly associated with dairy products but not with ropiness?

<p>Streptococcus lactis (A)</p> Signup and view all the answers

What is the maximum moisture content allowed in milk powder?

<p>4-5% (C)</p> Signup and view all the answers

Which organism is responsible for the eyes in Swiss cheese?

<p>Propionibacterium (C)</p> Signup and view all the answers

How is the porosity of a material calculated?

<p>1-(ro-bulk/ro-true) (C)</p> Signup and view all the answers

What does the Q10 value indicate?

<p>Rate of change with a 10-degree shift in temperature (B)</p> Signup and view all the answers

What is the formula for calculating the separation factor of a centrifuge?

<p>V^2/rg (D)</p> Signup and view all the answers

What occurs during the conching of fat?

<p>Excessive kneading or mixing (C)</p> Signup and view all the answers

Which of the following is a characteristic of Beta' crystals?

<p>Smooth texture and moderate to low melting (C)</p> Signup and view all the answers

Which compounds are used in the decaffeination of coffee?

<p>Supercritical CO2/Ethyl acetate/Dichloromethane (D)</p> Signup and view all the answers

What is the primary function of amylopectin in comparison to amylose?

<p>It contributes more to viscosity and thickening. (C)</p> Signup and view all the answers

Which of the following descriptions accurately represents lipase?

<p>It restructures acyl glycerols. (C)</p> Signup and view all the answers

What is the effect of gelatinization on water permeability?

<p>It increases permeability of water. (B)</p> Signup and view all the answers

Which statement is true regarding the linkage types in amylo-glucosidase?

<p>It breaks down both alpha 1-4 and 1-6 linkages. (D)</p> Signup and view all the answers

Which role does xylanase play in food processing?

<p>It clarifies fruit juice. (A)</p> Signup and view all the answers

What characteristic of anthocyanins changes with pH levels?

<p>They appear red in acidic conditions. (C)</p> Signup and view all the answers

What is the primary purpose of BHA/Propyl Gallate in food preservation?

<p>They prevent rancidity and off-flavors. (C)</p> Signup and view all the answers

What type of carbohydrate is melibiose classified as?

<p>Disaccharide (C)</p> Signup and view all the answers

Which organism is known for producing aflatoxins that can contaminate grains and nuts?

<p>Aspergillus (D)</p> Signup and view all the answers

Which type of bacteria is associated with the spoilage of fish?

<p>Pseudomonas (C)</p> Signup and view all the answers

What type of organism is Streptomyces classified as?

<p>Fungi-like bacteria (C)</p> Signup and view all the answers

Which foodborne pathogen is known to produce neurotoxin causing botulism?

<p>Clostridium botulinum (D)</p> Signup and view all the answers

Which bacteria is responsible for food poisoning through enterotoxins?

<p>Staphylococcus aureus (A)</p> Signup and view all the answers

Which organism is linked to causing salmonellosis?

<p>Salmonella (D)</p> Signup and view all the answers

Which type of mold can cause spoilage in cereals?

<p>Aspergillus (C)</p> Signup and view all the answers

What toxin produced by Shigella leads to dysentery?

<p>Shiga toxin (C)</p> Signup and view all the answers

Which microorganisms are commonly associated with the fermentation of sausage?

<p>Lactobacillus and Pediococcus (C)</p> Signup and view all the answers

What is the moisture content range classified as intermediate moisture foods?

<p>15-50% (D)</p> Signup and view all the answers

Which process involves the heating of food to kill pathogens without changing its taste significantly?

<p>Pasteurization (B)</p> Signup and view all the answers

Which of the following processes is involved in vinegar production?

<p>Ethanolic fermentation followed by oxidation of ethanol (A)</p> Signup and view all the answers

Which Reynolds number range indicates transition flow in fluid dynamics?

<p>2000-4000 (C)</p> Signup and view all the answers

What does the protein efficiency ratio (PER) measure?

<p>Weight gain per unit weight of protein intake (B)</p> Signup and view all the answers

What does net protein utilization essentially assess?

<p>Digestibility multiplied by biological value (A)</p> Signup and view all the answers

Which of the following best describes the chemical score of a protein?

<p>Comparison of essential amino acids to a reference protein (B)</p> Signup and view all the answers

What role do quinones play in food science?

<p>Contribute to enzymatic browning and bitterness (D)</p> Signup and view all the answers

Which compounds are primarily responsible for key aromas in foods?

<p>Aldehydes and ketones (A)</p> Signup and view all the answers

What are terpenes commonly associated with?

<p>Citrus aromas (A)</p> Signup and view all the answers

What does myoglobin primarily relate to in muscle science?

<p>Oxygen transport and color in meat (C)</p> Signup and view all the answers

Which process leads to the drop in pH associated with rigor mortis?

<p>Glycolysis leading to lactic acid accumulation (B)</p> Signup and view all the answers

Flashcards

Amylose

A type of starch with a linear structure, made up of glucose molecules linked by alpha 1-4 glycosidic bonds. It's less soluble in water and forms gels. It accounts for 20-30% of starch.

Amylopectin

A type of starch with a highly branched structure, made up of glucose molecules linked by alpha 1-4 and alpha 1-6 glycosidic bonds. It's more soluble in water, forms viscous solutions, and is responsible for thickening properties. It accounts for 60-70% of starch.

Amylo- Glucosidase

An enzyme that breaks down starch into simpler sugars by hydrolyzing both alpha 1-4 and alpha 1-6 linkages.

Lipase

An enzyme that breaks down lipids (fats and oils) into glycerol and fatty acids by restructuring acyl glycerol.

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Melibiose

A disaccharide sugar composed of glucose and galactose linked by an alpha 1-6 glycosidic bond. It's a reducing sugar because it has a free anomeric carbon.

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Gelatinization

A process that occurs when starch granules are heated in water. The starch granules absorb water, swell, and become permeable, allowing for the diffusion of water and other molecules.

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Lipoxydases/lipoxygenase

Enzymes that catalyze the oxidation of polyunsaturated fatty acids (PUFAs), introducing oxygen and forming hydroperoxides. These hydroperoxides are responsible for the development of rancidity in food.

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Hyaluronic Acid

A heteropolysaccharide composed of repeating units of N-acetylglucosamine and glucuronic acid. It's a major component of the extracellular matrix, providing structural support and lubrication.

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Heat treatment of fruit juices

Pectin methyl esterase and polygalacturonase enzymes are inactivated by heat treatment, preventing juice from gelling.

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Earthy smell in spoiled meat

Actinomycetes bacteria release compounds that create an earthy odor, which can spoil the taste and smell of meat.

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Nitrates in meat preservation

Nitrates act as preservatives in meat by inhibiting the growth of Clostridium botulinum, a dangerous bacterium that produces a deadly toxin.

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Sphericity of grains

The sphericity of a grain is measured by its length, breadth, and thickness. The formula Lbh^0.33/l is used to calculate this value.

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Equivalent density from mass fraction

Equivalent density is calculated using the mass fractions and densities of each component. The formula is 1/Sigma(mi/ro-i), where mi is the mass fraction and ro-i is the density.

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Omega-3, Omega-6, Omega-9 fatty acids

Omega-3 fatty acids include linolenic acid, EPA, and DHA. Omega-6 fatty acids include linoleic acid, gamma-linolenic acid, and arachidonic acid. Omega-9 fatty acids include oleic acid and erucic acid.

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Streptococcus lactis

Streptococcus lactis is a bacteria used in dairy fermentations, but it's not associated with the ropy texture in milk.

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Milling of rice

Milling of rice removes the outer layers, including the hull, bran, and germ, leaving the endosperm intact. This process creates white rice.

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PUFA content in butter

The percentage of polyunsaturated fatty acids (PUFAs) found in butter.

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Moisture content in milk powder

The maximum allowable moisture content in milk powder. This limits spoilage and ensures good shelf life.

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What causes eyes in Swiss cheese?

The bacteria responsible for the characteristic eyes or holes in Swiss cheese. It produces carbon dioxide, creating these openings.

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Porosity

A measure of material's ability to absorb air. Calculated as 1 minus the ratio of bulk density to true density.

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Q10 value

The rate at which a biological or chemical process changes with a 10-degree Celsius temperature shift.

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Separation factor of centrifuge

The efficiency of a centrifuge. It's calculated as the square of the velocity divided by the product of gravitational acceleration and the radius of the centrifuge.

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Conching of fat

Excessive kneading or mixing of fats, often leading to structural changes and affecting texture.

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Beta' crystals

A type of fat crystal resulting in a smooth texture and moderate to low melting point, ideal for chocolate.

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PER - Protein Efficiency Ratio

The measure of protein quality based on the weight gain of an animal per unit of protein consumed.

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Metabolic Nitrogen

The amount of nitrogen excreted in feces when an animal is fed a nitrogen-free diet. It reflects the amount of nitrogen that was not absorbed by the body.

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Net Protein Utilization (NPU)

The overall quality of a protein, taking into account both its digestibility and biological value.

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Chemical Score

A method for measuring the quality of a protein by comparing the levels of essential amino acids (EAAs) in the protein to a reference protein, such as egg protein.

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Quinones

A class of organic compounds, often bitter, that contribute to enzymatic browning in food.

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Aldehydes and Ketones

Organic compounds that are key contributors to aromas in food, often contributing flavors like vanilla or butter.

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Terpenes

Aromatic compounds, often associated with citrus fruits and other natural flavors.

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Myoglobin

A protein found in muscle tissue that contributes to the color of meat, changing color based on oxygenation (oxy-red) and oxidation (met-brown).

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What are intermediate moisture foods?

A type of food preservation where moisture levels are reduced to between 15% and 50%, often by adding sugar or salt. This prevents bacterial growth and extends shelf life. Examples include jams and jellies.

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How is vinegar produced?

The process where ethanol is fermented to produce vinegar. Ethanol is oxidized by acetic acid bacteria, resulting in the characteristic sour taste of vinegar.

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What are thermal processing methods?

A type of food preservation that involves using heat to kill harmful microbes, extending shelf life. These techniques include blanching, canning, and pasteurization.

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What is Reynold's number?

The flow of liquids in a pipe or channel is characterized by Reynold's number. Below 2000, the flow is laminar, smoothly flowing in layers. Between 2000-4000, the flow is transitional. Values above 4000 are turbulent, where the flow is chaotic and irregular.

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Explain the reactions involved in enzymatic browning.

A series of chemical reactions involving quinones that result in the browning of foods. It starts with the hydroxylation of phenols, forming ortho-dihydroxy benzene, followed by its oxidation to ortho-quinone.

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Psychrotrophic bacteria

A type of bacteria responsible for food spoilage, especially in chilled foods. They thrive at low temperatures and can cause off-flavors and slime formation.

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Staphylococcus aureus

A common foodborne pathogen that produces toxins, leading to food poisoning. Symptoms include nausea, vomiting, and diarrhea.

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Salmonella

A type of bacteria commonly found in raw poultry, eggs, and other foods. It causes salmonellosis, characterized by diarrhea, fever, and abdominal cramps.

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Botulinum toxin

A potent toxin produced by Clostridium botulinum, a bacteria that can grow in improperly preserved food. Botulism is a serious condition that can cause paralysis.

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Aflatoxins

A group of toxins produced by Aspergillus, a type of mold. These toxins are potent carcinogens, often contaminating grains and nuts.

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Shigella

A type of bacteria that causes shigellosis, an intestinal infection. It produces a toxin that leads to dysentery, characterized by bloody diarrhea and abdominal cramps.

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Cereals and Fungi

A group of fungi that can contaminate food, especially cereals. They can produce harmful mycotoxins, posing risks to human health.

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Bacillus cereus

A type of bacteria that can cause food poisoning, producing toxins that lead to vomiting and diarrhea. This bacteria can survive even in cooked food if not handled properly.

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Study Notes

Amylose and Amylopectin

  • Amylose: linear, less soluble, 20-30%
  • Amylopectin: branched, more soluble, 60-70%, hydrogen bonding.

Enzymes

  • Lipase: acyl glycerol restructuring
  • L-lysine, Hyaluronic acid, Gelatinization, Melibiose, Amylo-glucosidase, Lipoxydases/lipoxygenase, Xylanase
  • BHA/propyl gallate: oxidation prevention.
  • Anthocyanin: red at acid, purple at neutral, blue at base.

Food Microbiology

  • Aspergillus oryzae: used in koji-fermented beverages.
  • Bacillus subtilis
  • Vitamins (A, anti-vitamins)
  • Betalains, Disulfide bonds, Murein, Rhizopus, Yeast and Mold determination.

Food Processing and Preservation

  • Blanching: affects vegetable tissues
  • Stachybotrys chartarum: black mold.
  • Sauerkraut production
  • Traditional Korean sausage preparation
  • Ropiness in wine
  • Milk pasteurization indicator.
  • Chilled shrimp spoilage: bacteria are most common
  • Grape juice fermentation (wine)
  • Pickle and sauerkraut inoculation
  • Soy sauce production
  • Blue cheese production

Food Preservation Methods

  • Heat treatment of fruit juice
  • HTST (High-Temperature Short-Time): pasteurization (72°C 15-30 seconds)
  • Hurdles in food preservation (temperature, water activity, salt, sugar, acidity, preservatives)

Food Components and Properties

  • Omega-3, Omega-6, Omega-9 fatty acids
  • Milling of rice/salt in bread-making/Durum wheat/Wheat kernel/%Pufas in butter/Max moisture in milk powder/Eyes in Swiss cheese/Porosity/Separation factor (centrifuge) -Conching/Beta crystals/Cardamom/Decaffeination of coffee
  • Pectin
  • PFA limit
  • Refrigeration effects
  • Pyruvate to lactic acid (homolactic fermentation)
  • Spore types

Other Food and Agricultural Topics

  • Protein for spongy bread
  • Characteristic aroma during cheese ripening
  • Yellow discoloration of meat
  • Saponification number
  • Protein efficiency ratio (PER)
  • Metabolic nitrogen
  • Net protein utilization
  • Chemical score
  • Quinones
  • Aldehydes and ketones
  • Terpenes
  • Myoglobin
  • Glycolysis-lactic acid-pH drop
  • Mannose, Ribose
  • Yeast/Molds
  • Actinomycetes
  • Fish spoilage
  • Meat
  • Cereals
  • Staphylococcus aureus
  • Salmonella
  • Shigella
  • Escherichia coli
  • Bacillus cereus
  • Clostridium botulinum
  • Aspergillus (aflatoxins) contaminated food
  • Idli Dosa/cheese/meat (sausage)

Food Safety

  • Thermal processing
  • Intermediate moisture foods
  • FPO/PFA/A-MARK
  • Reynold's number

Other

  • Vinegar Production (ethanolic fermentation followed by oxidation of ethanol)

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Description

Test your knowledge on food science and technology with this quiz. Explore key concepts like meat preservation, grain characteristics, and the role of enzymes in food processing. Perfect for students in food science courses or anyone interested in food technology.

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