Certificate In Fruit Juice Extraction Plant /30 0 Your Examination is Complete ! Certificate In Fruit Juice Extraction PlantOnline Examination Detail: Duration- 60 minutes. Number of Questions- 30. (Multiple Choice Questions). Maximum Marks- 100, Passing Marks- 40%. There is no negative marking. Candidate Details NameEmailPhone Number 1 / 301. Why the enzyme pectinase is used in the fruit juice production? A. Increased shelf life B. Breaks down pectin C. Respiration D. Metabolism 2 / 302. What factor affects the juice yield? A. Type of the pressing device B. Flexible filter C. Rigid filter D. Type of washing chemicals 3 / 303. What is marc? A. Remaining material in the equipment after pressing B. Remaining material in the equipment after boiling C. Remaining material in the equipment after drying D. Remaining material in the equipment after freezing 4 / 304. Which of the following presses is used as finisher for producing thick pulps? A. Hydraulic pressing B. Roller pressing C. Screw pressing D. Plate pressing 5 / 305. What is the minimum temperature of pasteurizing the fruit? A. 150–170°C B. 50–60°C C. 20–40°C D. 70–90°C 6 / 306. Which of the methods is used for removing coarse particles from juice? A. Straining B. Decanting C. Nano filtration D. Ultra-filtration 7 / 307. Which of the following causes haziness in juices? A. Pectin B. Protein C. Lipids D. Vitamin 8 / 308. What is the ideal temperature for diffusion fluid extraction? A. 150–170°C B. 50–70°C C. 20–40°C D. 80–100°C 9 / 309. Which chemical is used for the determining the pectin content in the juice? A. Ethanol B. Methanol C. Ammonia D. Butanol 10 / 3010. Which of the following process is similar to reverse osmosis? A. Ultra-filtration B. Decantation C. Sedimentation D. Centrifugation 11 / 3011. Which of the following is used in extraction of juice from sugar cane? A. Hydraulic pressing B. Roller pressing C. Screw pressing D. Hydraulic pressing, roller pressing, screw pressing 12 / 3012. Which of the following presses is called as expeller? A. Screw pressing B. Hydraulic pressing C. Roller pressing D. Plate pressing 13 / 3013. What is the limitation of using rack and cloth presses? A. Cost B. Labor intensive C. Transparency D. Usage of electricity 14 / 3014. What is the best temperature to store fresh fruit? A. 0 to 10°F B. 3 to 5°F C. 20 to 30°F D. 32 to 55°F 15 / 3015. What is macerating? A. Soaking the fruit in sugar solution B. Soaking the fruit in salt solution C. Coating the fruit with sugar D. Coating the fruit with salt 16 / 3016. The viscosity of the liquid extracted affects the efficiency of the mechanical expression process. A. True B. False 17 / 3017. What is the key advantage of using plate and frame filter press? A. The dryness of the cake B. Cleaning process C. Requirement of labour D. Cleaning process and requirement of labour 18 / 3018. What are the requirements needed for the storage units? A. Ventilation B. Relative humidity controller C. Temperature controller D. Ventilation, relative humidity controller and temperature controller 19 / 3019. What is the liquid called after centrifugation? A. Liquor B. Supernatant liquid C. Centrifuged liquid D. Liquid 20 / 3020. Which of the methods is used for removing fine particles from juice? A. Straining B. Decanting C. Sedimentation D. Ultra-filtration 21 / 3021. How are fruit juices preserved? A. Spray drying B. Canning C. Freezing D. Spray drying, canning, freezing 22 / 3022. What is the safest container to freeze fruits in? A. Steel containers and card boxes B. Flexible pouches and card boxes C. Rigid containers and flexible bags D. Steel and flexible pouches 23 / 3023. What is mechanical expression? A. It is a unit operation in juice processing B. It is a verbal usage in food industry C. It is a boiling unit D. It is freezing unit 24 / 3024. Which of the following enzymes are used in liquefaction of fruits? A. Amylases B. Pectinase C. Glucosidases D. Lipase 25 / 3025. Preparation with heat treatment is mainly used prior to the pressing of berries. A. True B. False 26 / 3026. Which method is used for clarification of juice? A. Decantation B. Freezing C. Boiling D. Irradiation 27 / 3027. Deleptonization reduces the viscosity and slipperiness of the pulp. A. True B. False 28 / 3028. Which enzyme is used for clarification of fruit juice? A. Proteases B. Lipase C. Ribonuclease D. Cellulases 29 / 3029. What is the temperature at which the apples are stored? A. 10°F B. 3 °F C. 20 °F D. 32 °F 30 / 3030. What is the safest food storage container? A. Glass B. Steel C. Iron D. Plastic Exit
