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Emulsification - Food Processing Unit Operations MCQs

Emulsification MCQ : Here you will find MCQ Questions related to "Emulsification" in Food Processing Unit Operations. These Emulsification MCQ Questions Will help you to improve your Food Processing Unit Operations knowledge and will prepare you for various Examinations like Competitive Exams, Placements, Interviews and other Entrance Exmaniations.




Question 1

___________________ is the process of dispersing two or more immiscible liquids together to form a semistable mixture.

A. emulsion
B. membrane
C. emulsification
D. microporous

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Question 2

Membrane emulsification was introduced by Nakashima and Shimizu in ?

A. 1980
B. 1981
C. 1982
D. 1983

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Question 3

The capsules with 1:1 oil:alginate ratio gradually became larger during 45-day storage at?

A. 22°C
B. 23°C
C. 24°C
D. 25°C

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Question 4

Examples of food emulsions include?

A. mayonnaise
B. sauces
C. milk
D. All of the above

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Question 5

What type of emulsion is milk?

A. Oil in water
B. Water in oil
C. Water in water
D. Oil in oil

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Question 6

What type of emulsion is butter?

A. Oil in water
B. Water in oil
C. Water in water
D. Oil in oil

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Question 7

The purpose of homogenization is emulsification where it breaks down fat molecules in milk and resists separation.

A. TRUE
B. FALSE
C. Can be true or false
D. Can not say

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Question 8

Without homogenization process, fat molecules in milk will fall to the bottom and form a layer of cream.

A. TRUE
B. FALSE
C. Can be true or false
D. Can not say

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Question 9

How many types of emulsions there?

A. 1
B. 2
C. 3
D. 4

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Question 10

What type of emulsion is mayonnaise?

A. Temporary
B. Semi-permanent
C. Semi- temporary
D. Permanent

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