Oracle Interview Questions and Answers

First step and step pressure are important in production process to ensure quality and efficiency.

• First step is the initial stage of production process where raw materials are gathered and prepared for further processing.

• Step pressure refers to the pressure applied during each step of the production process to ensure consistency and quality of the final product.

• Both first step and step pressure are crucial in maintaining quality and efficiency in production.

• For example, in th...read more

Market milk is pasteurized and homogenized, while raw milk is not.

• Market milk is heated to kill harmful bacteria, while raw milk is not.

• Raw milk may contain harmful bacteria such as E. coli and Salmonella.

• Market milk is standardized to ensure consistent quality and taste.

• Raw milk may vary in taste and quality depending on factors such as the cow's diet and health.

• Market milk is often fortified with vitamins and minerals.

• Raw milk is not fortified and may not contain the same l...read more

Pasteurizer efficiency can be calculated by measuring the temperature and time of the pasteurization process.

• Measure the temperature of the product before and after pasteurization

• Measure the time it takes for the product to pass through the pasteurizer

• Calculate the heat input and output of the pasteurizer

• Use the formula: Efficiency = (Heat Output / Heat Input) x 100%

• Example: If the heat input is 1000 kJ and the heat output is 800 kJ, the efficiency is (800/1000) x 100% = 80%

The principle of fat determination involves extracting fat from a sample and measuring its weight or volume.

• Fat is extracted using solvents or physical separation methods.

• The extracted fat is then weighed or measured to determine its quantity.

• Different methods may be used depending on the type of sample being analyzed.

• Common methods include Soxhlet extraction, acid hydrolysis, and gravimetric analysis.

• The principle is used in food production to ensure accurate labeling and qu...read more

Increasing yield of paneer can be achieved through various methods.

• Using high-quality milk with high fat content

• Adding food-grade acid like lemon juice or vinegar to curdle the milk

• Using a cheesecloth to strain the curdled milk

• Pressing the paneer to remove excess water

• Using a paneer press to shape and compact the paneer

• Using additives like calcium lactate or citric acid to improve texture and yield

A pasteurizer is a machine used to heat liquids to a specific temperature to kill bacteria and extend shelf life.

• Used in food and beverage industry

• Commonly used for milk, juice, and beer

• Can be batch or continuous process

• Temperature and time are critical factors

• Helps to preserve nutrients and flavor