List of top Food Science and Technology Questions on Fruit and Vegetable Processing

Sequentially arrange steps involved in the cryogenic freezing of fruit and vegetables: A. Core freezing B. Tempering and packing C. Spraying/immersion in liquid nitrogen D. Washing, sorting, blanching E. Loading into tunnel

Sequentially arrange the steps involved in the manufacturing of marmalade: A. Extraction of pectin B. Filling and storage C. Incorporation of shred and heated up to end point (65% TSS) D. Addition of sugar E. Preparation of fruit and peel

The lye peeling of root vegetables such as beet, carrots and potatoes uses an alkali concentration of:

______ increses the steam raising capacity of a boiler.

Which preservatives are usually used for preservation of wine?
A. Bisulfites
B. Citric acid
C. Diethyl pyrocarbonate
D. Sorbic acid

Microbial spoilage of canned foods at ambient temperature is genearlly the result of -------- spoilage.

In stability of fats and oils thio-barbituric acid test is used to test-------------.

Sauerkraut is a good source of:

The steps involved in the Grape wine manufacturing process are
(A) Fermentation
(B) Malolactic fermentation
(C) Preparation of juice
(D) Packaging, storage and aging
Choose the correct answer from the options given below:

Fermentation of vegetables and fruits is performed to
(A) Preserve for a long time period
(B) Develop characteristic sensory properties
(C) Reduce digestibility
(D) Enhance dietary value
Choose the correct answer from the options given below:

Brix to acid ratio is commonly used to measure fruits and fruit juices.
(A) taste
(B) tartness
(C) acidity
(D) sourness
Choose the correct answer from the options given below:

Pectic enzymes include the following groups:
(A) Pectin esterase
(B) Polygalacturonase
(C) Pectin lyase
(D) Lactase
Choose the correct answer from the options given below:

The orange juice is deaerated to preserve vitamin...........

Which one of the following is not fining agents used in clarification of fruit juices?

In which storage high concentration of $\text{CO}_2$ and low concentration of $\text{O}_2$ is used ?

The main objectives of blanching are ________
(A) To retain the colour and flavour
(B) To remove tissue gas
(C) To reduce the size
(D) To inactivate the enzymes
Choose the correct answer from the options given below :

Patulin contamination in Apple juice shall not exceed

Which one of the following is not a variety of aonla ?

For making aonla murabba the normally fruit to sugar ratio used is __________.

In dry ginger making during bleaching the rhizomes are soaked in __________.

Which of the following chemical is used to delay the ripening ?

The vapour heat treatment is specially used to fruits to kill __________.

The Coorg mandarins are harvested when juice has an acidity of _________% and _________% of TSS.

____is the primary pathogen that causes classic bacillary dysentery.