Question:
Several unit operations combines in
Several unit operations combines in
Show Hint
Extrusion cooking is widely classified as a "bioreactor" system.
It is utilized to manufacture a diverse range of products including ready-to-eat breakfast cereals, pet foods, pasta, and textured vegetable proteins (TVP).
It is utilized to manufacture a diverse range of products including ready-to-eat breakfast cereals, pet foods, pasta, and textured vegetable proteins (TVP).
Updated On: Aug 20, 2026
- Extrusion cooking
- Sterilization
- Pasteurization
- Blanching
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
In food engineering, a unit operation is a basic step in a process.
While most food processing technologies focus on a single unit operation, certain advanced continuous systems integrate multiple operations within a single machine.
Step 2: Detailed Explanation:
Extrusion cooking is a highly versatile, continuous HTST (High-Temperature Short-Time) process.
As the raw ingredients pass through the extruder barrel, several distinct unit operations occur simultaneously or sequentially:
- Mixing and Hydration: Blending of dry ingredients with water/steam.
- Conveying and Shearing: Transporting and kneading the mass using rotating screws.
- Thermal Cooking: Heating via friction and external steam jackets to gelatinize starch and denature proteins.
- Pressurizing: Generating high pressure inside the barrel.
- Shaping and Puffing: Forcing the melt through a die, where a sudden drop in pressure causes rapid water vaporization, expanding (puffing) the product.
In contrast, sterilization, pasteurization, and blanching are primarily single-objective thermal unit operations.
Step 3: Final Answer:
Therefore, several unit operations are combined in extrusion cooking, which corresponds to option (A).
In food engineering, a unit operation is a basic step in a process.
While most food processing technologies focus on a single unit operation, certain advanced continuous systems integrate multiple operations within a single machine.
Step 2: Detailed Explanation:
Extrusion cooking is a highly versatile, continuous HTST (High-Temperature Short-Time) process.
As the raw ingredients pass through the extruder barrel, several distinct unit operations occur simultaneously or sequentially:
- Mixing and Hydration: Blending of dry ingredients with water/steam.
- Conveying and Shearing: Transporting and kneading the mass using rotating screws.
- Thermal Cooking: Heating via friction and external steam jackets to gelatinize starch and denature proteins.
- Pressurizing: Generating high pressure inside the barrel.
- Shaping and Puffing: Forcing the melt through a die, where a sudden drop in pressure causes rapid water vaporization, expanding (puffing) the product.
In contrast, sterilization, pasteurization, and blanching are primarily single-objective thermal unit operations.
Step 3: Final Answer:
Therefore, several unit operations are combined in extrusion cooking, which corresponds to option (A).
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Processing Questions
- How does nitrite curing helps in meat preservation?
- Given below are two statements:
Statement (I): Xanthan is commonly produced by the use of Xanthomonas campestris on D-glucose
Statement (II): Xanthan is used in the food industry as a stabilizer, emulsifier, thickener, suspending agent, bodying, and foam enhancer
In light of the above statements, choose the most appropriate answer from the options given below. - Which of the following is a commonly used anti-foaming agents in the food industry?
- The use of ---------- as a flour modifier is proposed in order to permit the extrusion of the dough, in making uncooked pasta.
- Proprietary bread made from a mixture of wheat and rye which has been allowed to sprout, kiln dried and rolled, to this is added barely malt is----------.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions