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

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.
‐‐‐‐‐‐‐‐ was developed to address specific PRP of food safety required for food manufacturers.
As per Environment (Protection) Act 1986 the Chairman of Genetic engineering approval committee is ‐‐‐‐‐‐
Participatory Guarantee Scheme (PGS) for certification of organic is implemented by Central Ministry of …….
In the mashing process, the mash is held at ………. degree C for complete dextrinification.
Canning of meat is generally done in……..
Which of the following is most sweet…….
Subjecting fats to high temperature in the presence of oxygen such that fats deteriorate is called ...........
The class of trans‐fat present in meat is _________
Which of the following is NOT a step in Pre‐press Solvent Extraction?
The enzyme responsible for enzymatic browning in cut fruits is .................