List of top Food Technology Questions asked in GATE Engineering Sciences

Which among the given options truly depict the lines 1 and 2 in the figure below with respect to the effect of heat processing on food?
Homogenization of milk leads to disintegration of fat globules by
The lowest water activity ($a_w$) supporting the growth of Staphylococcus aureus in food under aerobic condition is:
Cultures used in industrial production of yogurt are:
In a dairy plant, spray drying technology is used to produce whey powder. The rate of spray drying depends on:
The parboiling of paddy results into:
One hundred kg paddy is dried from 18% wet basis to 13% wet basis moisture content. The amount of water removed (in kg) from the paddy is _________ (round off to one decimal place).