List of top Food Science and Technology Questions on Fruit and Vegetable Processing asked in CUET (PG)

Sequentially arrange steps involved in the cryogenic freezing of fruit and vegetables: A. Core freezing B. Tempering and packing C. Spraying/immersion in liquid nitrogen D. Washing, sorting, blanching E. Loading into tunnel

Sequentially arrange the steps involved in the manufacturing of marmalade: A. Extraction of pectin B. Filling and storage C. Incorporation of shred and heated up to end point (65% TSS) D. Addition of sugar E. Preparation of fruit and peel

The lye peeling of root vegetables such as beet, carrots and potatoes uses an alkali concentration of:

Sauerkraut is a good source of:

The steps involved in the Grape wine manufacturing process are
(A) Fermentation
(B) Malolactic fermentation
(C) Preparation of juice
(D) Packaging, storage and aging
Choose the correct answer from the options given below:

Fermentation of vegetables and fruits is performed to
(A) Preserve for a long time period
(B) Develop characteristic sensory properties
(C) Reduce digestibility
(D) Enhance dietary value
Choose the correct answer from the options given below:

Brix to acid ratio is commonly used to measure fruits and fruit juices.
(A) taste
(B) tartness
(C) acidity
(D) sourness
Choose the correct answer from the options given below:

Pectic enzymes include the following groups:
(A) Pectin esterase
(B) Polygalacturonase
(C) Pectin lyase
(D) Lactase
Choose the correct answer from the options given below: