List of top Food Technology Questions asked in AP PGECET

Fourier's Law of Heat Conduction states that heat flux is proportional to:

ISO 9001 focuses on:

Which milk product is obtained by dehydration?

Parboiling leads to:

Which factor increases microbial growth rate?

Aflatoxins are:

Which toxin is heat-stable and produced by Staphylococcus aureus?

The Food Safety and Standards Act (FSSA) of 2006 in India consolidated how many existing older laws?

Which mixer is especially suitable for highly viscous food materials such as dough?

For dynamic similarity between model and prototype involving viscous and gravitational forces, which dimensionless numbers must be simultaneously matched?

The characteristic flavor of tea is due to the presence of which compound?

Which oilseed has the highest risk of rancidity due to high PUFA content?

The Gerber method is used to determine:

Which sensory method provides quantitative description of sensory attributes using trained panelists?

Which test detects urea adulteration in milk?

Which sieving equipment is most commonly used in flour milling to separate bran from endosperm?

Which filtration law describes the relationship between filtration rate and pressure drop for incompressible filter cakes?

In the size-reduction of cereals, Rittinger's Law assumes that energy consumed is proportional to:

Which law governs radiation heat transfer, relating emissive power to the fourth power of absolute temperature?

In food industry CIP (Clean-In-Place) systems, which type of compressor is commonly used for supplying process air?

Which flow-measurement device works on the principle of differential pressure created by a constriction in the pipe?

In food processing, tomato ketchup exhibits which type of non-Newtonian flow behaviour?

Triangle test identifies:

HACCP is primarily:

Which oilseed has highest unsaturated fat?