List of practice Questions

During microwave processing of food materials
The process of food preservation using drying technique
A dimensionless number which approximates the ratio of buoyancy force to viscous force is
What happens when electromagnetic field is applied to the food materials containing water
Gerber centrifuge is used to
In food process engineering, the unsteady state of conductive heat transfer states that
Extrusion cooking is a
The enthalpy of evaporation is a function of
Food rheology is a study of
Venturi meter works on
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
Bottom fermenting yeasts produce larger beers at temperatures
The possible relationship between relative centrifugal force and rotations per minute
The water activity range required for bacterial growth
The maximum permissible limit of machine generating electron beams in food industry to inactivate microorganisms is
The fat content is in the range (high to low) of
Which of the following statements is true about 'water in oil' emulsion
Pectin is
Sublimation is a process of converting
Foodborne pathogenic bacteria, Escherichia coli O157:H7, produces
Which of the following is not a millet
Which among the following are food adulterants
As per the FSSAI, the specification of total soluble solids in jam is
The colour of star ruby grapefruit is due to
The percentage of cinnamaldehyde in the essential oil of cinnamon bark