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Ingredients and production
What is the main objective of unit operation that applies heat to raw materials?
  • 1
    Preserving the product and extending shelf life through destruction of microorganisms and inactivation of enzymes
  • 2
    Preserving and cooking the product
  • 3
    To make the product easier to digest
    • 1 of 8
Name a unit operation that applies heat
  • 1
    Pasteurisation
  • 2
    Ultra-high temperature treatment
  • 3
    Sterilisation
  • 4
    Blanching
  • 5
    All of the above
    • 2 of 8
What is the main effect of processing operations that reduces the temperature of the product?
  • 1
    Slow down biochemical and microbiological changes in the product
  • 2
    Obtain a frozen product
  • 3
    Extend the shelf-life
  • 4
    1 & 3 are correct
    • 3 of 8
What is the main objective of operations for water removal?
  • 1
    Reduce water activity or the water available for biochemical and microbial reactions
  • 2
    Reduction in product volume
    • 4 of 8
What is the main reaction that takes place in a fermentation process using a real example of a food product
  • 1
    Lactose is reduced into lactic acid in milk
  • 2
    Lactose is oxidized into lactic acid in milk
    • 5 of 8
Sieves, image analysis and laser diffraction are helpful to measure the particle size of a solid product
  • 1
    True
  • 2
    False
    • 6 of 8
What does rheology measure?
  • 1
    The resulting deformation that takes place after a force is applied in a material
  • 2
    The behaviour of a product when in contact with specific chemical products
  • 3
    None of the above are correct
    • 7 of 8
What is water activity?
  • 1
    It is the water available for the growth of bacteria, yeast and moulds
  • 2
    The total amount of water in a product
  • 3
    The amount of water in a product linked to proteins
    • 8 of 8
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