This set of Food Processing Unit Operations Multiple Choice Questions & Answers (MCQs) focuses on “Size Reduction – Pulse Milling”.
1. Which of the following step is not included in the pulse milling?
a) Loosening of husk
b) Parboiling
c) De-husking
d) Splitting of pulses
View Answer
Explanation: In pulse milling the steps involved are loosening of husk, dehusking and splitting of pulses. Whereas in the rice milling, parboiling is done to increase its nutrition value, change the texture of cooked rice and decrease the breakage in milling.
2. What is pitting?
a) Impart scratches and cracks on hard seed coat.
b) Removing pits
c) Removal of fine particles by chelating agents
d) Removal of large particles by air bubbles
View Answer
Explanation: Pitting is a method used to impart scratches, cracks and dents on its hard seed coat. This facilitates the easy migration where diffusion of oil and water in between the husk and cotyledons takes place.
3. What is the soaking period for pulses?
a) 2 to 8 hours
b) 2 to 6 hours
c) 2 to 4 hours
d) 1 to 2 hours
View Answer
Explanation: Wet method of pulse processing includes cleaning to remove dust, dirt, chaff, stone pieces, immature grains and other seeds. The easy to dehusk pulses are soaked into water for a period of 2 to 8 hours.
4. What treatment should be given to pulses which are hard to dehusk?
a) Soak with hot water
b) Apply red earth
c) Soak with cold water
d) Apply black soil
View Answer
Explanation: Wet method of pulse processing involves cleaning to remove dust, dirt, chaff, stone pieces, immature grains and other seeds. The easy to dehusk pulses are then soaked into water for a period of 2- 8 hrs whereas husks which are difficult to dehusk are treated with red earth. The pulses are subsequently dried and then subjected to dehusking and splitting to obtain Dal.
5. What is the drying temperature of pulses?
a) 26-48°C
b) 60-120°C
c) 80-135°C
d) 100-120°C
View Answer
Explanation: Mechanically heated air dryers are also used for pulse milling. The temperature of heated air for drying ranges from 60-120°C.
6. Is emery roller machine used for pitting the pulses?
a) True
b) False
View Answer
Explanation: An emery roller machine is used for cracking the husk layer and for rubbing of clean pulses passing through it. This is used to remove the husk from cotyledons in order to help oil penetration in the following unit operations.
7. Which are the important steps involved in deciding the total recovery of pulses?
a) Loosening of husk
b) Parboiling
c) Dehusking
d) Splitting of pulses
View Answer
Explanation: Loosening of husks is very important step in pulses milling as it decides the total recovery and quality of milled dal. Loosening of husk is achieved in two different ways they are wet method and dry method.
8. Which of the component is reduced when pulses are soaked?
a) Phytic acid
b) Nitric acid
c) Potassium oxide
d) Nitrous oxide
View Answer
Explanation: The first step involved is the soaking in water which is prepared for pulses. The soaking reduces the oligosaccharides of the raffinose family and also reduces the amount of phytic acid in pulses.
9. Which of the following is not included in secondary processing of pulses?
a) Roasting
b) Polishing
c) De-husking
d) Splitting of pulses
View Answer
Explanation: Secondary processing consists of de-husking, splitting, polishing, turmeric coating whereas tertiary processing consists of preparation of roasting and frying.
10. Are these statements about the pulse conditioning true?
Statement 1: These are conditioned by ultimate soaking.
Statement 2: Temporary moisture of 5.5% is added after about 8 hours.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: Pulses are conditioned by soaking and wetting. Temporary moisture of 3.5p% is added after about 8 hours and grain is dried in sun again until all the pulses are sufficiently conditioned. The whole process of alternate wetting and drying is continued for 2-4 days. Pulses are finally dried to about 10 to 12% moisture content priortode-husking and splitting.
Sanfoundry Global Education & Learning Series – Food Processing Unit Operations.
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