List of top Food Science and Technology Questions asked in ICAR AIEEA (PG)

For acetic acid fermentation, the alcohol content of the fermented liquid is adjusted to

The ideal temperature for growth of yeast is

Monosodium glutamate is used in food as

The enzyme responsible for browning of fresh-cut fruits is

In over-ripe fruit, pectin is converted into

The Jelmeter test for determining pectin content gives accurate result in the temperature range

Which among the following is NOT an intermediate moisture food?

Byssochlamys fulva commonly causes spoilage of

Chemical formula of potassium metabisulphite is

Which among the following is NOT a method of Asepsis?

Which of the following storage systems, works on evaporative cooling?

Onion should be stored at a relative humidity of

Lyophilisation is a method of

Which of the following expressions depicts the correct relation between X, Y and Z?
Where,
X = Total energy in the materials entering the processing plant
Y = The energy added in the plant
Z = The total energy leaving the plant

Gaseous concentrations are maintained precisely in which type of storage?

Which of the following concentration processes consumes the maximum energy?

Which packaging material is impermeable to light, moisture, odours and micro-organisms and provides total protection to the contents?

Compared to other packaging materials, lower resistance to fracturing and thermal shock is a disadvantage of which packaging material?

Low specific volume of the refrigerant is desired as it reduces the size of the

Foods which form a zone of thinned material around a small agitator as mixing proceeds while the bulk of the food does not move are

The most important operating parameters in an extruder are temperature, pressure, the diameter of the die apertures and the

Cream separation from milk is which type of separation?

Identify desirable quality characteristics during baking of cake, and bread:
A. Heat-induced changes at the surface
B. Retention of moisture in the interior
C. Loss of moisture from the interior
D. Gain of moisture by external surface
Select the most appropriate answer from the following options.

High temperatures used in which process alter the viscosity, flavour and colour of the oil and promote foaming?

According to which one of the following Laws, the rate of heat transfer by conduction through a substance is directly proportional to the temperature gradient, and to the area normal to the direction of heat flow?