ReapMind Innovations Interview Questions and Answers

Fermentation is a process where microorganisms convert organic compounds into simpler compounds. Operating efficiency depends on various factors.

• Fermentation is used in various industries such as food, beverage, pharmaceuticals, and biofuels.

• The process involves the use of microorganisms such as bacteria, yeast, or fungi to convert organic compounds into simpler compounds.

• The efficiency of the process depends on factors such as temperature, pH, nutrient availability, and oxyg...read more

The temperature in fermenters varies depending on the type of fermentation. Yeast cell count also varies depending on the fermentation process.

• Temperature in beer fermentation is usually maintained between 20-25°C

• Temperature in wine fermentation is usually maintained between 15-20°C

• Yeast cell count in beer fermentation is around 5-10 million cells per milliliter

• Yeast cell count in wine fermentation is around 1-5 million cells per milliliter

Yes, I have issued permits for safety work and we follow OSHA guidelines.

• I have issued permits for tasks such as working at heights or in confined spaces.

• We follow OSHA guidelines for safety in our facility.

• Regular safety audits are conducted to ensure compliance.

Our current plant recovers 95% of alcohol used in production.

• Our plant uses a distillation process to recover alcohol.

• We have implemented a closed-loop system to minimize waste.

• The recovered alcohol is reused in production to reduce costs.

• Our recovery rate has increased from 85% to 95% in the past year.

• We regularly monitor and optimize our recovery process to improve efficiency.

The quantity of flour used in a single fermenter and the starch content of grain are dependent on the specific recipe and process being used.

• The quantity of flour used in a single fermenter can vary depending on the desired outcome of the fermentation process.

• The starch content of grain can also vary depending on the type of grain being used and its quality.

• Factors such as temperature, pH, and time can also affect the fermentation process and the amount of flour and starch ne...read more

IMS stands for Integrated Management System. It follows ISO 9001, ISO 14001, and ISO 45001 standards.

• IMS is a management system that integrates multiple standards into a single system.

• ISO 9001 is followed for quality management, ISO 14001 for environmental management, and ISO 45001 for occupational health and safety management.

• IMS helps organizations streamline their processes and improve efficiency while ensuring compliance with various standards.

• Examples of industries that ...read more

The particle size of flour varies depending on the type of flour and the milling process.

• Flour can have particle sizes ranging from fine to coarse.

• The particle size affects the texture and consistency of baked goods.

• Cake flour has a finer particle size than all-purpose flour.

• Whole wheat flour has a coarser particle size than white flour.

• The milling process can also affect the particle size of flour.

HACCP CCP and OPRP are food safety management systems. CCP is a critical control point while OPRP is an operational prerequisite program.

• HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies and controls potential hazards in food production.

• CCP (Critical Control Point) is a step in the production process where a hazard can be prevented, eliminated, or reduced to an acceptable level.

• OPRP (Operational Prerequisite Program) is a f...read more