Certificate In Fruit Juice Extraction Plant

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Certificate In Fruit Juice Extraction Plant

Online 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

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1. Why the enzyme pectinase is used in the fruit juice production?

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2. Which of the following process is similar to reverse osmosis?

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3. The viscosity of the liquid extracted affects the efficiency of the mechanical expression process.

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4. How are fruit juices preserved?

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5. What is the ideal temperature for diffusion fluid extraction?

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6. Which of the following presses is called as expeller?

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7. What is mechanical expression?

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8. Which of the following causes haziness in juices?

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9. Deleptonization reduces the viscosity and slipperiness of the pulp.

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10. Which chemical is used for the determining the pectin content in the juice?

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11. What are the requirements needed for the storage units?

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12. Which method is used for clarification of juice?

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13. What is the safest container to freeze fruits in?

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14. What is the minimum temperature of pasteurizing the fruit?

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15. What is macerating?

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16. Which enzyme is used for clarification of fruit juice?

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17. Which of the following enzymes are used in liquefaction of fruits?

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18. What is the temperature at which the apples are stored?

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19. Which of the methods is used for removing fine particles from juice?

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20. What is the key advantage of using plate and frame filter press?

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21. What is the best temperature to store fresh fruit?

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22. What is the liquid called after centrifugation?

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23. Preparation with heat treatment is mainly used prior to the pressing of berries.

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24. Which of the following is used in extraction of juice from sugar cane?

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25. What is the limitation of using rack and cloth presses?

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26. What is the safest food storage container?

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27. Which of the following presses is used as finisher for producing thick pulps?

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28. What is marc?

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29. What factor affects the juice yield?

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30. Which of the methods is used for removing coarse particles from juice?

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