Dairy and Food Process and Products Technology Nptel Week 2 Answers
Are you looking for Dairy and Food Process and Products Technology Nptel Week 2 Answers? All weeks solutions of this swayam course assignment are available here.
Table of Contents
Dairy and Food Process and Products Technology Nptel Week 2 Answers (July-Dec 2025)
Course link: Click here to visit course on Nptel Website
Question 1. The temperature quotient (Q10) for photosynthesis lies in the range of
a) 1.8 to 2.0
b) 1.5 to 1.8
c) 2.1 to 2.5
d) 2.1 to 3.0
Question 2. By how many folds the velocity of the biological materials increases for every 10 °C raise in temperature
a) 3 to 4 fold
b) 2 to 3 fold
c) 1 to 2 fold
d) 0.1 to 1 fold
Question 3. By lowering the temperature of food by 10 °C, its shelf life could be increased by
a) 5
b) 4
c) 2
d) 0.2
Question 4. Monosodium Glutamate (MSG) is a/an
a) Flavoring component
b) Antioxidant
c) Anti-microbial component
d) Nutraceutical
Question 5. How many months can cauliflower be stored at -12 °C temperature?
a) 12
b) 8
c) 6
d) 2.5
Question 6. In the TPA (Texture Profile Analysis) Curve, largest force produced during the first bite is known as
a) Cohesiveness
b) Hardness
c) Fracturability
d) Springiness
Question 7. Which of the following is/are the class I preservative(s)?
a) Sugar
b) Sorbic acid
c) Calcium propionates
d) All of the above
Question 8. The pressure range used in high pressure processing to inactivate vegetative microorganisms is
a) 1000 to 2000 atm
b) 4000 to 6000 atm
c) 8000 to 10000 atm
d) 11000 to 15000 atm
Question 9. Gums (Algin, Carrageenan, Xanthan) is a/an
a) Preservatives
b) Antioxidant
c) Flavoring component
d) Processing aids
Question 10. What is the primary mechanism responsible for microbial inactivation during ultra-sonication?
a) Increasing pressure
b) Electroporation
c) Generation of cavitation bubbles
d) Compression
These are Dairy and Food Process and Products Technology Nptel Week 2 Answers