FOOD RAW MATERIALS AND INGREDIENTS

Username*

E-Mail*

Password*

Confirm Password*

First Name*

Last Name*

Display name*

Profile Picture*

Browse

Country*

City*

Phone*

Gender* Male

Female

Other

Age*

Terms* By registering, you agree to the Terms of Service and Privacy Policy.

A dehydrated mung bean was analyzed for crude protein content in duplicate using the Kjeldahl method. The following data were recorded:

Question

– Moisture content = 8.00% – Weight of Sample 1 = 1.015 g – Weight of Sample 2 = 1.005 g – Normality of HCl used for titration = 0.1242 N – HCl used for Sample 1 = 21.5 ml – HCl used for Sample ...

COLLEGE, FOOD RAW MATERIALS AND INGREDIENTS, Food Technology, NTA Level 5 1 month 0 Answers 2 views

A grain was found to contain 11.5% moisture.

Question

A 5.2146- g sample (wet weight) was placed into a crucible (28.5063 g tare). The ashed crucible weighed 28.5939 g. Calculate the percentage ash on wet weight basis and a dry matter basis.

COLLEGE, FOOD RAW MATERIALS AND INGREDIENTS, Food Technology, NTA Level 5 1 month 0 Answers 2 views

a. Critically evaluate the sugar free food products?

Question

b. How we can select an appropriate technique for food analysis

COLLEGE, FOOD RAW MATERIALS AND INGREDIENTS, Food Technology, NTA Level 5 1 month 0 Answers 1 views

a. How can be identified the Common Defects in food raw materials and ingredients Explain.

Question

b. Describe the steps for selecting and evaluating suppliers.

COLLEGE, FOOD RAW MATERIALS AND INGREDIENTS, Food Technology, NTA Level 5 1 month 0 Answers 2 views

a. Explain the heat treatments for Fresh milk

Question

b. Briefly explain the factors affecting the Milk composition

COLLEGE, FOOD RAW MATERIALS AND INGREDIENTS, Food Technology, NTA Level 5 1 month 0 Answers 1 views

a. Briefly describe the kjeldhal method in food analysis.

Question

b. What is Hydrogenation of oils? c. List down the milk enzymes with their functions. d. What are the common defects of food raw materials

COLLEGE, FOOD RAW MATERIALS AND INGREDIENTS, Food Technology, NTA Level 5 1 month 0 Answers 2 views

a. Write down the factors affecting for developing a sampling plan

Question

b. Write down the different types of food additives with examples c. How can you select the ideal solvent for fat extraction d. Write down the importance of record keeping in food industry

COLLEGE, FOOD RAW MATERIALS AND INGREDIENTS, Food Technology, NTA Level 5 1 month 0 Answers 2 views

a. What is Fat Emulsion?

Question

b. What are the two major categories of milk protein? Differentiate those. c. What do you mean by food spoilage d. What are the differences between fish and shellfish?

COLLEGE, FOOD RAW MATERIALS AND INGREDIENTS, Food Technology, NTA Level 5 1 month 0 Answers 1 views

a. Briefly explain the USDA grading of eggs

Question

b. Briefly describe the market forms of fish c. How can you identify fresh fish d. What are the two groups of shell fish and give three examples for each group

COLLEGE, FOOD RAW MATERIALS AND INGREDIENTS, Food Technology, NTA Level 5 1 month 0 Answers 2 views

Register Now

Login

Lost Password

Add question

Login

Register Now