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

Heating of unsaturated fats and oils, as in frying operations, can produce changes in the color, molecular weight, viscosity or refractive index due to
Triple helical structure of protein is also called
Most frequently employed techniques of enzyme inhibition in food are
A. Heat
B. Sugar
C. Variation of pH
D. Sulphur dioxide
Choose the most appropriate answer from the options given below:
In a food processing plant, heating and cooling of foods are conducted in equipment called heat exchangers. Which among the following is NOT a type of non contact heat exchanger?
The temperature at which the granules begin to swell rapidly and lose birefringence is called
Deterioration in cereals is attributed to
A. Moisture content
B. Temperature
C. pH
D. Presence of oxygen
Choose the most appropriate answer from the options given below:
Storing the freshly milled flour for 1-2 months result in desirable changes known as maturation. The changes that take place are:
A. Hydrolysis of fat into fatty acids
B. Decrease in sulphydryl groups
C. Reduction of disulphide bonds
D. Increase in sulphydryl groups
Arrange the steps of modern wheat milling
A. Cleaning to remove various type of impurities
B. Separation of the endosperms from the bran and germ
C. Dry scouting
D. Conditioning
Choose the most appropriate answer from the options given below:
Parboiling of rice offers the following advantages:
A. Greater resistance to insects and fungus infection
B. Grain becomes weak
C. Increase in nutritive value of rice
D. Dehusking of parboiled rice is easy
Choose the most appropriate answer from the options given below:
Solvent used in polishing of brown rice during solvent extraction milling is
Ingredient added in egg proteins to decrease the temperature of coagulation is:
Activity of which enzyme increases during germination of cereals?
Among the following, which one is the perennial vegetable?
During production of egg powder, browning can be prevented by:
A. Glucose oxidase
B. Yeast
C. Lactic acid bacteria
D. Syringing
Choose the most appropriate answer from the options given below:
Vitamin that is synthesized in the cow's rumen is
Casein is more resistant to heat than whey. Resistance of casein to heat is NOT because of the following which factor.
Pasteurized milk does not contain which of the following enzyme:
Amongst the following, choose a type of concentrated milk
Sequentially arrange the steps in manufacture of Roquefort cheese
A. Inoculation of {Penicillium roqueforti
B. Addition of Lactic acid producing starter culture
C. Hopped and pressed
D. Formation of firm curd and cutting of curd
Choose the most appropriate answer from the options given below:}
Milk fat may be decomposed by various bacteria, yeasts, and molds, the changes that take place in the milk fat are:
A. Oxidation of the unsaturated fatty acids
B. Hydrolysis of the butterfat to fatty acids
C. Alkali production
D. Combined oxidation and hydrolysis to produce rancidity
Bacteria that oxidize ethyl alcohol to acetic acid and cause spoilage in alcoholic beverages belong to the Genus.
Microorganism, commonly called as bread mold, and is involved in the spoilage of foods like berries, fruits, vegetables, bread, etc. is:
Bacteria like Coliform, {Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:}
Which one of the following process is used for the selection of good quality eggs for storage?
Which equation is used for atmospheric air-steam mixtures, according to Gibbs Dalton Law?