List of top Food Technology Questions asked in Andhra Pradesh Post Graduate Engineering Common Entrance Test

A wet food product contains 70% water. After drying, it is found that 70% of original water has been removed. The mass of water removed per kilogram of wet food is:
If the melting point of oils are low as compared to its surrounding temperature, then oils remain in:
Miso is a product of:
Fat bloom is the defect found in:
Spice oils are extracted by a process known as:
The gelling agent in the preparation of jam is:
Consumer protection act was established in the year?
Which of the following is a phospholipid?
Role of Gram's Iodine in gram staining technique:
Which international standardization organization represents food safety management system?
In a feedback control of milk heat exchanger:
If a culture starts with 500 bacteria and doubles every hour, how many bacteria will there be after 4 hours?
The relationship between pressure drop and velocity follows:
Alpha tocopherol contains:
Identify the index organism of pasteurization efficacy:
PFA act was established in the year:
The process of food preservation using drying technique:
What is the principle of centrifugation?
Which of the following diseases occurs due to vitamin deficiency:
The basic law of fluid flow through porous media is known as:
Which of the following is a size reduction unit operation in liquids?
What are the factors that affect fluid flow regimes?
If the value of Reynolds number \(>10000 \) for an impeller, the power number:
Maillard browning is a:
The scientific name of barley is: