Processing of Beverages
Beverage Processing Quiz
Test your knowledge on the fascinating world of beverage processing! From the science of coffee stimulation to the nuances of fruit nectar acidity, this quiz covers essential topics that anyone interested in the beverage industry should know.
- Multiple choice format for engaging learning.
- 10 carefully crafted questions.
- Perfect for students and professionals alike!
Stimulating effect of coffee is due to
Caffeol
Caffeone
Caffeine
Tanin
Advantages of carbonation are
Pungent taste
Anaerobic condition
Pungent and Anaerobic
Alcholic
Bacteriological tests of water show the presence of
Bacteria
Insects
Yeast
Fungus
The acidity in fruit nectars shall not exceed
1.7
1.9
1.5
7.6
The minimum TSS as per FSSAI Specification for RTS is
20 Brixs
15 Brixs
10 Brixs
30 Brixs
Withering of tea leaves is a.... process?
Chemical
Physical
Natural
Artificial
Turbidity in water is because of:
Due to eroded soil caused by dredging
Not due to eroded soil caused by dredging
Ot due to suspended solids and colloidal matter
Suspension of m.o
____removes contaminants and undesirable components, or reduces their concentration
Disinfection
Water treatment
Filtration
Fluoridation
The pH of minaeral water as per the FSSAI specification
5 to 6
6.5-8.5
8.5-9.5
9.5-10.0
Insoluble substances are completely removed from
RTS
Nector
Squash
Cordial
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