List of top Food Engineering and Technology Questions on Food Engineering

Which preservative is typically used at a concentration of 4-5% in commercial vinegar?
The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.
Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List

[A.] Friability of the food
[B.] Bulk density
[C.] Moisture content
[D.] Heat sensitivity of the food
Choose the most appropriate answer from the options given below:
The appearance, size, shape, density, and solubility of the final spray dried particle can be affected by % List

[A.] Nozzle pressure
[B.] Liquid viscosity
[C.] Surface tension
[D.] Nature of the solids
Choose the most appropriate answer from the options given below: