List of top Food Technology Questions on Food Processing asked in AP PGECET

Parboiling leads to:
Which mixer is especially suitable for highly viscous food materials such as dough?
Which sieving equipment is most commonly used in flour milling to separate bran from endosperm?
In the size-reduction of cereals, Rittinger's Law assumes that energy consumed is proportional to:
Which process reduces enzymatic activity in vegetables before freezing?
The Overrun in ice cream is essential for texture; it is defined as the % increase in volume due to the incorporation of ______.
In the HTST (High-Temperature Short-Time) pasteurization of milk, the minimum holding time of 15 seconds at $72^\circ\text{C}$ is mathematically derived to ensure ______.
In Coffee, the Roasting process causes the beans to expand and lose weight mainly due to the loss of ______.
For heat-sensitive food materials (e.g., spices, nutraceuticals), the most suitable size reduction equipment is
Sieving efficiency decreases significantly when
What is the main role and purpose of smoking in meat processing?
What is the oxidizing agent used during wheat milling?
Fat bloom is the defect found in:
Heat sterilization method to inactivate deleterious enzymes prior to canning, freezing and drying is .........
The milk is .......... to increase the keeping quality so that it does not spoil during distribution.
Wet processing of coffee bean yields:
Conventional pulses milling methods followed in India:
In dal milling industry which of the following is used for conditioning:
Blanching of fruits and vegetables is done:
Which of the following step is not a part of tea processing?
Using a multiple-effect evaporator in food concentrate production is mainly to:
Parboiling is a processing technique commonly associated with which cereal grain?
During microwave processing of food materials
Milling process is linked to
Extrusion cooking is a