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Fundamentals of food technology exam questions and answers
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Fundamentals of food technology exam questions and answers
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Fundamentals of food technology examquestions and answers
Food Science - Correct Answers -the application of the physical, biological and
behavioural sciences to the processing and marketing of foods.
FOOD TECHNOLOGY - Correct Answers -deals with engineering and other scientific
and technical problems involved in transforming edible raw materials and other
ingredients into safe, nutritious, and appetizing food products (Desrosier, 1977).
1. Vapour pressure
2. Boiling point
3. Freezing point
4. Viscosity
5. Osmotic pressure
6. Surface and interfacial tensions - Correct Answers -PROPERTIES OF FOOD
Vapour pressure - Correct Answers -The intermolecular forces in a liquid prevent
escape of most molecules from the surface.
Boiling point - Correct Answers -A liquid boils when its vapour pressure is equal to the
external pres¬ sure.
Freezing point - Correct Answers -the temperature at which it changes from a liquid to a
solid.
Viscosity - Correct Answers -is associated with fluid flow.
Osmotic pressure - Correct Answers -the flow of solvent into a solution, or from a more
dilute solution to a more concentrated one, when the two liquids are separated from
each other by a semi-permeable membrane.
Surface and interfacial tensions - Correct Answers -the boundary between a liquid and a
gas or vapour is termed
surface, whereas that of a liquid-liquid or a solid-liquid junction interface.
1. Precision Agriculture
2. Vertical Farming
3. Automated Harvesting
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