List of top Food Technology Questions on Food and Vegetable Processing asked in GATE Life Sciences

Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?

A 10 kg tomato pulp is concentrated from an initial moisture content of 90% (wet weight basis) to 35% (wet weight basis). The weight of the concentrate in kg is_____(round off to 2 decimal places).

The product of cabbage fermentation by Leuconostoc mesenteroides is

Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?