Homogenizer MCQ : Here you will find MCQ Questions related to "Homogenizer" in Dairy Engineering. These Homogenizer MCQ Questions Will help you to improve your Dairy Engineering knowledge and will prepare you for various Examinations like Competitive Exams, Placements, Interviews and other Entrance Exmaniations.
Rotor-stator homogenizers also called?
A. colloid mills
B. Willems homogenizers
C. Both A and B
D. None of the above
Explanation: Rotor-stator homogenizers (also called colloid mills or Willems homogenizers) generally outperform cutting blade-type blenders and are well suited for plant and animal tissue.
Although less efficient than rotor-stator homogenizers, blade homogenizers also called?
B. cutting blades
D. None of the above
Explanation: Although less efficient than rotor-stator homogenizers, blade homogenizers (also called blenders) have been used for many years to produce fine brie and extracts from plant and animal tissue.
The process is fast and depending on the toughness of the tissue sample, desired results will usually be obtained in ?
A. 15-60 seconds
B. 15-75 seconds
C. 15-90 seconds
D. 15-120 seconds
Explanation: The process is fast and depending on the toughness of the tissue sample, desired results will usually be obtained in 15-120 seconds. For the recovery of intracellular organelles or receptor site complexes, shorter times are used and the rotor speed is reduced.
The cutting blades on this class of homogenizer are either bottom or top driven and rotate at speeds of?
A. 3,000 to 50,000 rpm
B. 6,000 to 50,000 rpm
C. 10,000 to 50,000 rpm
D. 15,000 to 50,000 rpm
Explanation: The cutting blades on this class of homogenizer are either bottom or top driven and rotate at speeds of 6,000 to 50,000 rpm. Blenders are not suitable for disruption of microorganisms unless glass beads or other abrasives are added to the media and then one encounters the same problems as were mentioned above for rotor-stator homogenizers.
Which of the following is the effect of homogenization on the appearance of milk?
A. Dusty appearance
B. Yellowish appearance
C. Whitish appearance
D. Blackish appearance
Explanation: Homogenization of milk increases its whitening power due to an increase in the number and surface area of the fat globules. Adsorption of casein micelles and serum proteins on newly created fat globules surface increases scattering of light thereby causing whiter appearance.
Name the scientist who invented Homogenization?
Explanation: Gaulin, who invented the process of homogenization in 1899, described it in French as “fixer la composition des liquids”.
Homogenization has which of the following effects on the physiology of nutrition of milk?
A. Improved digestibility
B. Reduced digestibility
Explanation: Homogenization has been reported to improve the digestibility of milk due to an increase in the number and surface area of the fat globules.
Disruption of fat globules into much smaller fat globules is defined as?
Explanation: Homogenization has become a standard industrial process, universally practiced as a means of stabilizing the fat emulsion against gravity separation. Homogenization primarily causes disruption of fat globules into much smaller ones
Homogenized milk show sensitivity to which enzyme?
Explanation: Homogenized milk is more susceptible to enzyme activities, especially lipase action, than unhomogenized milk. Lipase can cause rancidity rapidly in homogenized raw milk.
Cream with higher fat content than ____ cannot normally be homogenized at the normal high pressure.
Explanation: Cream with higher fat content than 12 % cannot normally be homogenized at the normal high pressure because clusters are formed as a result of lack of membrane material (casein). A sufficiently good homogenization effect requires approximately 0.2 g casein per g of fat.