List of top Food Science and Technology Questions on Food Processing

Identify the thermal processes in food above chilling: A. Roasting B. Baking C. Freezing D. Blanching E. Pasteurization
In Clean-In-Place (CIP) system what is the typical sequence after alkali cleaning:
Which enzyme is commonly used as an indicator for the effectiveness of milk pasteurisation?

Match List-I with List-II. 

List-I (Process / Enzyme)List-II (Product)
(A) Enzymatic browning(I) Pineapple
(B) Non enzymatic browning(II) Papaya
(C) Bromelin(III) Apple
(D) Papain(IV) Bread

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Process)List-II (Application)
(A) Ultrafiltration and reverse osmosis(I) Skim milk
(B) Ultrafiltration and reverse osmosis(II) Cheese whey
(C) Ultrafiltration and reverse osmosis(III) Butter milk
(D) Ultrafiltration and reverse osmosis(IV) Ghee residue

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Critical \(a_w\))List-II (Foods Generally Within the Range of \(a_w\))
(A) 0.87–0.80(I) Rolled oats of 10% moisture
(B) 0.75–0.65(II) Whole milk powder of 2%–3% moisture
(C) 0.60–0.50(III) Pulses of 15%–17% moisture content
(D) 0.30–0.20(IV) Pasta of 12% moisture content

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Electrical Properties)List-II (Thermal Equivalent Properties)
(A) Voltage (V)(I) Heat (Q)
(B) Resistance (Re)(II) Heat flow (q)
(C) Current (i)(III) Resistance \(\left(\frac{1}{AK}\right)\)
(D) Charge (Q)(IV) Temperature (t)

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Electrical Properties)List-II (Thermal Equivalent)
(A) Voltage (V)(I) Heat (Q)
(B) Resistance (Re)(II) Heat flow (q)
(C) Current (i)(III) Resistance \(\left(\frac{1}{AK}\right)\)
(D) Charge (Q)(IV) Temperature (t)

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Equipment)List-II (Property)
(A) Hammer mill(I) Grain shape
(B) Cyclone separator(II) Impact
(C) Spiral separator(III) Grain size
(D) Indented cylinder separator(IV) Centrifugal force

Choose the correct answer from the options given below.

Match List-I with List-II. 

List-I (Enzyme)List-II (Organism)
(A) Glucose isomerase(I) Bacillus polymyxa
(B) Proteases(II) Trichoderma viride
(C) Beta amylase(III) Streptomyces flavogriseus
(D) Cellulase(IV) Aspergillus oryzae

Choose the correct answer from the options given below.

The leavening in Idli batter is primarily due to _______
_______ ionizing rays/particles have residual radioactivity that is why these are not used in food preservation.
Liquid flows in a pipe at a velocity of 5.47 f/s, what will be its velocity in m/min ?
Heat exchangers are used to _______
Indented cylinder separator separates the grains on the basis of -----------.
Which of the following cannot be prepared by extruders?
Which of the following are minimal processing technologies?
A. Sous vide
B. High pressure processing
C. Pulsed electrical fields
D. Radio frequency heating
Double cone mixers are used for ---------.
In sterilization process, death rate is almost _______ the initial number of viable cells.
Filtration is a process for separating _______
The ability of a screen in separating the feed into over flow and under flow according to its size is called as ----------.
Specific heat is the ratio of ......
Which method of size reduction is applicable to hammer mill?
The equation which expresses the energy balance for fluid flow is -------.
The correct sequence of following materials with increased thermal conductivity is ------