List of top Food Science and Technology Questions on Food Processing

Hexose Phosphoketolase Pathway is also called as __________.

In actual practice, one ton of refrigeration is taken as equivalent to __________.

The COP of a reversed Carnot cycle is most strongly depend up on __________.

For winter air conditioning, the relative humidity should not be more than __________%.

__________ spores are used to measure sterilizing values in aseptic processing technologies for viscous liquid foods.

Puffed rice products are produced from parboiled and cooked rice by drying up to moisture content

Shortenings dose not impart ________ to bread.

During extraction of oil from oil seeds, the process of removal of mucilaginous material is termed as

Roquefort cheese is made from ________.

Botanical name of hard wheat is ________.

For manufacturing of biscuits, wheat variety is used ?

Noodles are originated from....

UV radiation are excellent for food processing except for the fact that ________.

________ is not a low pressures process.

________ is a marker for testing pasteurization of milk.

HTST utilizes difference in ________ of the microorganisms and vitamins to create better product.

Which one of the following is least expensive and most popular form of data carrier ?

Bloom, overrun and crumb are terms associated with manufacture of _______, respectively.

As per Environment (Protection) Act 1986 the Chairman of Genetic engineering approval committee is ‐‐‐‐‐‐

‐‐‐‐‐‐‐‐ was developed to address specific PRP of food safety required for food manufacturers.

In the mashing process, the mash is held at ………. degree C for complete dextrinification.

Participatory Guarantee Scheme (PGS) for certification of organic is implemented by Central Ministry of …….

The enzyme responsible for enzymatic browning in cut fruits is .................

Which of the following is NOT a step in Pre‐press Solvent Extraction?

The class of trans‐fat present in meat is _________