List of top Agricultural Engineering and Technology Questions on Food Processing asked in ICAR AIEEA (PG)

In food processing, the primary purpose of blanching vegetables before freezing is to:
Sterilization of food in containers can be done by
(A). Indirect heating by a saturated steam
(B). Forced convection hot air
(C). Exposing to blue light
(D). By direct flame contact

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Match List-I with List-II


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The process of exposing food and food package to ionizing radiation is known as
A. Irradiation
B. Infrared processing
C. Ohmic processing
D. Ultraviolet processing
E. Exposure processing
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One ton of litchi was cooled from 35$^\circ$C to 5$^\circ$C using a 5 ton refrigeration system in 3 hours. The amount of heat removed by the refrigeration system will be (given specific heat of litchi = 0.5 kcal/kg.$^\circ$C)
If the lateral pressure at a certain height in a grain storage structure is calculated to be \(2000 \text{ kg}\cdot\text{m}^{-2}\); then the vertical pressure will be (given K = 0.5)
Drying of fruit pulp can be accomplished by which of the following dryer?
A. Fluidized bed dryer
B. Drum dryer
C. Spray dryer
D. LSU dryer
E. Baffle dryer
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Food Safety and Standards Authority of India was established in the year
Which of the following is recognized as best way to define, evaluate and control risk to ensure food safety?
Which among the following is a fat soluble vitamin?
Statement I: FSSAI was established under Food Safety and Standards Act, 2006.
Statement II: ISO 9000 series relates to food safety measures.
In light of the above statements, choose the correct answer from the options given below:
Which of the following is recognized as best way to define, evaluate and control risk to ensure food safety?
Which among the following is a fat soluble vitamin?
Statement I: FSSAI was established under Food Safety and Standards Act, 2006.
Statement II: ISO 9000 series relates to food safety measures.
In light of the above statements, choose the correct answer from the options given below: