List of top Food Science and Technology Questions

Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
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Which of the following statements is/are correct with reference to composition of fats and oils;
(A). The chain length and degree of saturation control the properties that are found within the fatty acids and lipids
(B). Fatty acids typically contain an even number of carbon atoms.
(C). The saturated acids have higher melting points than unsaturated acids of corresponding size.
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The industrial High Pressure Processing setup consists of the following components;
(A). Pressure pump
(B). Pressure agitator
(C). Pressure chamber
(D). Pulse chamber
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Examples of active packaging includes;
(A). MAP
(B). Ethylene scavenger
(C). Antioxidant release film
(D). Moisture absorbents
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The basic functions of a food package are:
(A). Containment
(B). Fortification
(C). Adulteration
(D). Communication
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The major microorganism that the food handler's may harbour as part of the body's flora is:
The drier that can be used for carrying out the instantizing or agglomeration process is:
Identify the correct sequence of product/by-product formation during cocoa and chocolate processing/manufacturing:
(A). Cocoa powder
(B). Chocolate liquor
(C). Cocoa butter
(D). Nibs
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Match List-I with List-II 

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The enzyme used in isomerization of corn starch during the making of High Fructose Corn Syrup is/are:
(A). Alpha-amylase
(B). Glucoamylase
(C). Glucose isomerase
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The alkali treatment of cocoa to enhance its color and flavor is known as
An example of hard and ripened cheese is:
The correct order of unit operations carried out in the Canning of vegetables is:
Which of the following is used as an antioxidant in fats and oils?
The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
During the process of ripening of fruits, the transition of pectic substance occurs in the following order:
(A). Protopectin
(B). Pectin
(C). Pectinic acid
(D). Pectic acid
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The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
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A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant
The instrument used to measure the salt percentage of pickles is__________
NOEL stands for
The chemical agents most suitable for deflocculation process are
(A). Sodium metasilicate
(B). Sodium tripolyphosphate
(C). Sodium decaphosphate
(D). Sodium sesquisilicate
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Bananas usually get spoiled due to chilling injury when stored at temperature