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ICAR AICE-JRF/SRF Fats & Oils Technology: practice questions

ICAR AICE-JRF/SRF (PhD) — Food Processing Technology, Food Safety & Quality, Processing and Food Engineering · India · ICAR through the National Testing Agency

Original practice questions written to the published syllabus · not past papers
10worked here, free
26written to this exam in this subject
13syllabus units

What this subject covers

From oilseed to finished fat: mechanical expression and solvent extraction, refining, bleaching and deodorisation, fat modification by hydrogenation, interesterification and fractionation, and the fat products — margarine, shortening, vanaspati and specialty fats — made from them.

In the exams: GATE XE-G Section 3 (oil processing: expelling, solvent extraction, refining, hydrogenation); ICAR AICE 35.a Unit 2 (oilseed processing, vanaspati)

What ICAR AICE-JRF/SRF asks from it

ICAR AICE-JRF/SRF (PhD) — Food Processing Technology, Food Safety & Quality, Processing and Food Engineering

35.a Unit 2 oilseed processing and vanaspati: enzymatic degumming, physical refining, contaminants in refining, zero-trans technologies, structured lipids and cocoa butter equivalents.

Where the 26 questions fall

How our questions for ICAR AICE-JRF/SRF spread across the units of Fats & Oils Technology. Difficulty: 0 easy, 11 medium, 15 hard.

Neutralisation, bleaching and deodorisation; physical refining3
Specialty fats and cocoa butter equivalents3
Mechanical expression and expellers2
Solvent extraction and desolventising2
Degumming and lecithin recovery2
Hydrogenation and trans fatty acids2
Interesterification: chemical and enzymatic2
Fractionation2
Oil quality tests: acid value, peroxide value, iodine value and saponification value2
Frying oil deterioration and management2
By-products of oil refining2
Sources and composition of edible oils and fats1
Margarine, shortening and vanaspati1

10 practice questions, worked

Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.

1 · Sources and composition of edible oils and fats · hard

Cocoa butter melts sharply just below body temperature because its triacylglycerols are mainly:

  1. Random mixtures of all fatty acids
  2. Triolein and trilinolein
  3. Trilaurin and trimyristin
  4. Symmetrical POP, POS and SOS
Answer and working

D. Symmetrical POP, POS and SOS

Oleic acid in the middle position with saturated acids outside.

Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products

2 · Mechanical expression and expellers · medium

Cold-pressed (virgin) oils differ from refined oils mainly because they:

  1. Have higher smoke points
  2. Retain flavour and minor components
  3. Contain no free fatty acids at all
  4. Are always solvent extracted afterwards
Answer and working

B. Retain flavour and minor components

They are not refined.

Further reading: Chakraverty, Post Harvest Technology; Bailey's

3 · Solvent extraction and desolventising · medium

Extractors work counter-current so that:

  1. Fresh flakes meet fresh solvent first
  2. Fresh solvent meets spent flakes
  3. Solvent and flakes never mix
  4. All flakes see the same solvent
Answer and working

B. Fresh solvent meets spent flakes

This maximises extraction efficiency.

Further reading: Chakraverty, Post Harvest Technology; Bailey's

4 · Hydrogenation and trans fatty acids · medium

The WHO REPLACE action package for eliminating industrial trans fat was launched in:

  1. 2003
  2. 2023
  3. 2018
  4. 2010
Answer and working

C. 2018

Denmark limited trans fat in 2003.

Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products

5 · Interesterification: chemical and enzymatic · hard

OPO structured lipids are used in infant formula because they:

  1. Supply omega-3 fatty acids
  2. Put palmitic acid at sn-2
  3. Contain no saturated fatty acids at all
  4. Raise the melting point above 60 °C
Answer and working

B. Put palmitic acid at sn-2

Improving fat and calcium absorption.

Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products

6 · Fractionation · hard

Solvent fractionation gives sharper separation than dry fractionation mainly because:

  1. Less liquid is entrained in crystals
  2. Solvents hydrogenate the fat
  3. Crystals do not form in solvent
  4. Solvents remove all free fatty acids
Answer and working

A. Less liquid is entrained in crystals

It is used for high-value fractions.

Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products

7 · Specialty fats and cocoa butter equivalents · medium

EU law allows chocolate to contain up to what proportion of non-cocoa vegetable fats from six named sources?

  1. 10%
  2. 25%
  3. 5%
  4. 1%
Answer and working

C. 5%

The six sources are named in law, and labelling is required.

Further reading: O'Brien, Fats and Oils; Bailey's

8 · Specialty fats and cocoa butter equivalents · hard

What happens if lauric CBS is mixed with substantial cocoa butter?

  1. Faster tempering
  2. Higher snap and gloss
  3. No change at all
  4. Soft texture and bloom
Answer and working

D. Soft texture and bloom

The fats are incompatible.

Further reading: O'Brien, Fats and Oils; Bailey's

9 · Oil quality tests: acid value, peroxide value, iodine value and saponification value · medium

An oil has a peroxide value of 5 and an anisidine value of 10. What is its Totox value?

  1. 15
  2. 20
  3. 50
  4. 25
Answer and working

B. 20

Totox = 2 × 5 + 10 = 20.

Further reading: AOCS Official Methods; FSSAI manual of methods for oils and fats

10 · Oil quality tests: acid value, peroxide value, iodine value and saponification value · hard

Why does a low peroxide value not prove that a used frying oil is of good quality?

  1. Frying oils contain no unsaturated fat
  2. Peroxide value rises only in solid fats
  3. The test cannot be applied to vegetable oils
  4. Hydroperoxides decompose at high temperature
Answer and working

D. Hydroperoxides decompose at high temperature

Secondary products accumulate instead.

Further reading: AOCS Official Methods; FSSAI manual of methods for oils and fats

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Read the subject

Fats & Oils TechnologyThe full study manual, free ICAR AICE-JRF/SRFFormat, sections and how it has changed

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Fats & Oils Technology for other exams

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