List of top Food Technology Questions

A bacterial culture contained 32 × 10⁶ cells after 2.5 hours of exponential growth. If the doubling time was 30 minutes, what was the initial population number in this culture?
In steady state conditions, the flow behavior is characterized by
Which of the following statements is not correct
Plasmid is a
A low Biot number < 0.2 means
Identify the correct match related to pyrometer
Specific heat is
Milling process is linked to
Gerber centrifuge is used to
The process of food preservation using drying technique
During microwave processing of food materials
In food process engineering, the unsteady state of conductive heat transfer states that
What happens when electromagnetic field is applied to the food materials containing water
A dimensionless number which approximates the ratio of buoyancy force to viscous force is
The enthalpy of evaporation is a function of
Venturi meter works on
The possible relationship between relative centrifugal force and rotations per minute
Bottom fermenting yeasts produce larger beers at temperatures
Food rheology is a study of
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
Which of the following statements is true about 'water in oil' emulsion
Sublimation is a process of converting
The water activity range required for bacterial growth
The fat content is in the range (high to low) of