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

Which of the following processing methods is commonly used to produce instant cereal products?
In the falling rate drying period, the moisture content of the food product:
______ is used as a bleaching agent for wheat flours.
Which enzyme is responsible for breaking down starch into simple sugars during the fermentation process in bread-making?
What is the purpose of proofing dough in the bread-making process?
From 100 kg milk we can obtain approx. .... kg khoya.
Which enzyme is used for meat tenderization?
______ is an impossible process.
Constant rate period of drying, represents a period when the food surface.............
______ is more commonly called ionization radiation.
Which of the following enzyme does not take part in interactions to form "Hypoallergenic flour"?
Which one of the following beverage is not diluted before serving?
UHT sterilization is recommended for ______
Continuous washing with water is done during ................. process.
Which is not true regarding PEF processing?

Noodles are originated from.... 
 

The bundles of muscle fibers are held together in a single muscle by covering of connective tissue sheath is known as ____________.
The COP of a reversed Carnot cycle is most strongly depend up on __________.

Match List-I with List-II

List-I (Process)List-II (Effect)
AMicrofiltrationIConcentration of solution by removal of water
BUltrafiltrationIIRemoval of bacteria
CNanofiltrationIIIConcentration of large and macromolecules
DReverse osmosisIVConcentration of organic components (Demineralization)

Choose the correct answer from the options given below:

Match List-I with List-II

List-I (Type of Taste)List-II (Compound)
ASourI\(\mathrm{Li^+}\)
BBitterIIFormic acid
CSaltyIIISulfonamide
DSweetIVQuinine


Choose the correct answer from the options given below:

____________ fish proteins are very important in making surimi.
The Pasteur culture collection center is located at ____________.
____________ is most commonly used method for detection of mercury from packaged drinking water.
____________ is not correct statement regarding smoking of meat.
____________ added in canned meat/shrimps has greatest ability to absorb/bind water and reduce the drip loss.