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

What is the moisture content level below which most bacteria cannot grow in dried foods?
What is the purpose of adding 'Nitrites' in the curing process of meat products?
What is the name of the process used to destroy pathogenic microorganisms in liquid foods using high heat for a short time?
In food preservation, what does the term 'D-value' represent?
Arrange the processing steps of Jelly marmalade in a proper sequence:
(A). Selection and preparation of fruit
(B). Preparation of sherds & peels
(C). Boiling and cleaning of pectin
(D). Canning and sterilization
Choose the most appropriate answer from the options given below:
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

The drier that can be used for carrying out the instantizing or agglomeration process is:
The industrial High Pressure Processing setup consists of the following components;
(A). Pressure pump
(B). Pressure agitator
(C). Pressure chamber
(D). Pulse chamber
Choose the most appropriate answer from the options given below: