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

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 _______
Liquid flows in a pipe at a velocity of 5.47 f/s, what will be its velocity in m/min ?
_______ ionizing rays/particles have residual radioactivity that is why these are not used in food preservation.
Heat exchangers are used to _______
Filtration is a process for separating _______
In sterilization process, death rate is almost _______ the initial number of viable cells.
Double cone mixers are used for ---------.
Which of the following cannot be prepared by extruders?
Indented cylinder separator separates the grains on the basis of -----------.
Which of the following are minimal processing technologies?
A. Sous vide
B. High pressure processing
C. Pulsed electrical fields
D. Radio frequency heating
The equation which expresses the energy balance for fluid flow is -------.
Given below are two statements:
Statement (I): Screw conveyor is generally used to move grains horizontally.
Statement (II): Screw conveyor can also move grain up to an angle of 45\(^{\circ}\).
In light of the above statements, choose the most appropriate answer from the options given below.
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 ......
The correct sequence of following materials with increased thermal conductivity is ------
Which method of size reduction is applicable to hammer mill?
The ............. are the device in which hot and cold fluid alternately flow over the surface.
............. is having highest thermal conductivity.