List of top Food Technology Questions

Match the plant products in Group 1 with the plant species in Group 2 that produce them and the respective plant parts in Group 3 where they accumulate the most.
Group 1Group 2
(P) Net primary productivity (i) Total amount of produced by autotrophs energy
(Q) Gross primary productivity(ii) A type of mutualism where one species is  benefitted more than the other
(R) Net productivity(iii)Amount of energy stored by autotrophs after respiration 
(S) Secondary productivity(iv) Unused amount of energy after consumption by heterotrophs
Match the plant products in Group 1 with the plant species in Group 2 that produce them and the respective plant parts in Group 3 where they accumulate the most.
Group 1Group 2Group 3
(P) Liquorice(i) Cinchona calisaya(a) Leaf
(Q) Quinine(ii) Lawsonia inermis(b) Root
 (R) Henna(iii) Glycyrriza glabra(c) Flower
(S) Saffron(iv) Papaver somniferum(d) Bark 
 (v) Crocus sativus(e)  Seed

Match the peeling technique in Column I with the vegetable, for which it is used in industry, given in Column II. 

Column IPeeling TechniqueColumn IIVegetable
PKnife peeling1Brinjal
QAbrasion peeling2Tomato
RFlame peeling3Potato
SFlash peeling4Cucumber

Match the process in Column I with the related food component in Column II. 

Column IProcessColumn IIFood Component
PCaramelization1Lipid
QDenaturation2Sugar
ROxidation3Pigment
SBleaching4Enzyme
Identify the correct pair(s) of governing law with respective process operation.
A hammer mill is used to grind blackgram. The size distribution is such that 80% passes through a 6-mesh (3.36 mm) screen. The power required to produce a powder where 80% passes through a 45-mesh (0.354 mm) screen is 4.5 kW. Find the power in kW required to produce a finer powder, 80% of which passes through a 60-mesh (0.25 mm) screen. Use Bond’s law of size reduction.
Match the enzyme in Column I with its application in food processing/reaction given in Column II.
Identify the Gram +ve bacteria responsible for causing food borne diseases among the following.
Extrusion cooking is accomplished in four different stages (I, II, III, IV). Identify the correct order from the given options.
Match the method/value used for measuring lipid characteristics in Column I with the corresponding properties indicated by them, in Column II.
Identify the correct statement(s) related to grain polysaccharides among the followings.
Which among the followings is NOT an essential amino acid?
The time required for stipulated destruction of a microbial population at a given temperature is ______.
Which among the following statements is NOT correct?
Which of the following statements is NOT correct?
Calculate the efficiency in percent (rounded off to 1 decimal place) of an oil expeller which yields 37 kg oil containing 5% solid impurities from 100 kg mustard seeds. The oil content of the mustard seed is 38%.
Orange juice is packaged aseptically and stored under ambient conditions. The degradation of vitamin C in the juice occurs during storage following first-order reaction kinetics. The degradation rate constant is $5.2 \times 10^{-3}$ day$^{-1}$. The half-life of vitamin C in days is ............. (in integer).
The weight of 10 kg dried cauliflower containing 5% moisture (wet basis) after rehydration is 60 kg. If the fresh cauliflower contained 87% moisture (wet basis), calculate the coefficient of rehydration (rounded off to 2 decimal places).
Match the industrial product in Column I with the fermentative organism in Column II.
Choose the correct group of fat-soluble vitamins.
The synthesis of thyroxine T4 in the human body requires .............
Batch pasteurization stand for