List of top Food Engineering and Technology Questions asked in Common University Entrance Test

A 4% commercially available acetic acid is known as_______.

Thamnidium chaetocladioides in meat produces:
The bacteria most commonly associated with the soft rotting of carrots is
Sequentially arrange the processing steps of coffee % List

[A.] Brewing
[B.] Roasting
[C.] Grinding
[D.] Blending
Choose the most appropriate answer from the options given below:
On treatment with alkali, chlorophyll changes to
Sherwood number is a function of
Lecithin is structurally like fat but contain
The process which permits the formation of the polymorphic form in fats is known as
In hammer mill operations, the dominant force is
Find the "Centrifuge effect" of the centrifuge, which spins at the angular velocity (\(\omega\)=523.6 /sec) at a maximum radius of 10 cm.
The appearance, size, shape, density, and solubility of the final spray dried particle can be affected by % List

[A.] Nozzle pressure
[B.] Liquid viscosity
[C.] Surface tension
[D.] Nature of the solids
Choose the most appropriate answer from the options given below:
Freeze drying is also known as
Potatoes with 85% moisture content on a wet basis are dried to a final moisture content of 10%. If we dry 100 kg of potatoes, what is the final weight of the product?
Saturated air has a relative humidity (RH) of
Instrument used for measuring the humidity is
The ratio of mole fraction of water vapor in a given moist air sample to the mole fraction in an air sample saturated at the same temperature and pressure is known as
A typical microwave oven consists of the following major components % List

[A.] Wave guide
[B.] Magnetron
[C.] Channel
[D.] Stirrer
Choose the most appropriate answer from the options given below:
Arachidonic acid is composed of how many carbon atoms in its chain?
The system that detects or senses changes within the package environment, followed by modification of package properties in response to the detected change is known as
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect is known as
Arrange the sequence of Jam preparation
A. Heating
B. Chopping
C. Addition of acid and pectin
D. Washing
Arrange the proper sequence of oil processing
A. Refining
B. Pressing
C. Solvent Extraction
D. Rendering
Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List

[A.] Friability of the food
[B.] Bulk density
[C.] Moisture content
[D.] Heat sensitivity of the food
Choose the most appropriate answer from the options given below:
The difference between the initial and the final temperature divided by the freezing time is known as
All amino acids have a chiral centre, except