List of top Food Technology Questions

How does the head loss in turbulent flow in a pipe vary?
Power required by a centrifugal pump is proportional to (Where, D = diameter, N = rpm):
Fruit juices are deaerated before being allowed into the pasteuriser in order to:
Chelating agents are used to reduce enzymatic browning of food because it reduces availability of the following cofactor:
Which of the following foods cannot be treated at high pressure?
Which of the following food preservation methods are suitable to reduce the loss of nutrients when preparing fruits and vegetables?
In freeze drying, removal of moisture is due to:
At which temperature is frozen storage generally operated?
Which of the following is a secondary refrigerant?
Which of the following evaporators is always kept filled with liquid refrigerant?
Angle formed by pouring flour as a heap on a flat surface is known as:
In which of the following evaporators can fruit juices be concentrated?
Heat-sensitive materials with high heat of vaporization may be economically separated using:
Which one of the following lipid molecules exhibit emulsification property?
Vertical screw mixers are used for mixing of:
Zero energy cool chambers work on the principle of ________ cooling.
The method of evaluating the quality of a protein is:
Apples are wrapped in waxed paper to:
Which of the following is a unique example of emulsion technology?
In which of the following different plastics are combined to get certain desirable properties?
Hemicellulose is an example for:
Which one of the following is not the application of starch in food preparation?
Which one of the following is not true about the naturally occurring colours?
Which of the following is a processing contaminant?
Tetany is caused by deficiency of: