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

Gerber centrifuge is used to
Bottom fermenting yeasts produce larger beers at temperatures
Food rheology is a study of
The possible relationship between relative centrifugal force and rotations per minute
The enthalpy of evaporation is a function of
Venturi meter works on
The vapor pressure of water in a solution is always _____ the vapor pressure of pure water, when the temperature of both the solution and solvent are the same with the same external pressure acting over them
Extrusion cooking is a
The fat content is in the range (high to low) of
Which of the following statements is true about 'water in oil' emulsion
The water activity range required for bacterial growth
Foodborne pathogenic bacteria, Escherichia coli O157:H7, produces
The maximum permissible limit of machine generating electron beams in food industry to inactivate microorganisms is
Sublimation is a process of converting
Pectin is
Pulsed electric field technology is useful in
As per the FSSAI, the specification of total soluble solids in jam is
Which among the following are food adulterants
Which of the following is not a millet
The colour of star ruby grapefruit is due to
The percentage of cinnamaldehyde in the essential oil of cinnamon bark
Enzymatic tenderization of meat uses
The only carbohydrate which does not have any chiral carbon atoms is
Marmalade is a
Hordeum vulgare is commonly known as