Processing of BEVERAGES
Beverage Processing Knowledge Quiz
Test your knowledge on the fascinating world of beverage processing! This quiz covers various aspects of beverage analysis, including analytical techniques, water quality standards, and the use of ingredients.
Topics Include:
- Chromatography techniques
- Water treatment standards
- Fruit juice processing
- Soft drink formulations
The Full form of HPLC is
High Performance Liquid Chromatography
High Performance Liquid Chromagram
High Performance Low Chromatography
Hot Performance Liquid Chromatography
The Column used in HPLC for the determination of Caffeine in beverages is
C18
C20
C26
C37
In Reverse phase Chromatography The Phase used is
Polar
Non-Polar
Negetive
Positve
TSS of squash is
40 - 50%.
20 - 30%.
10 -15%.
50 - 60%
Red colour of jelly is due to..?
Artificial colour
Acetic acid
Disorder
Charring of sugar
Which tests indicate the efficacy of the water treatment system.
Turbidity test
Chemical tests
Bacteriological tests
Colour test
The Permisible limit of Flouride in the water is WHO Standards
1mg /l
1.50mg /l
2.5 mg /l
5.0 mg /L
The Permisible limit of calcium in the water is as per WHO Standards
100mg /l
150mg /l
200mg /l
300 mg /L
The degree Brix solution is equal to
Percent solution
Ml Solution
Ppm Solution
Solvent
Generally, hypobaric storage is used for..?
Vegetables
Fruit
Cut flowers
Tubers
Total solids for water to be used in preparing fruit juice beverage should not exceed
500ppm
300ppm
400ppm
600ppm
No calories soft drinks are sweetened with non-nutritive sweeteners such as
Saccharin
Cyclamate
Above two
Sucrose
Which of following include in fermented beverage
Squash
Lassi
Syrup
Milk
Antinutritional factor in tea is
Caffein
Tannin
Phytates
Oxalates
The enzyme used in fruit juice industry
Pectin
Gelatin
Fixin
Bromalin
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