List of practice Questions

Saturated air has a relative humidity (RH) of
Instrument used for measuring the humidity is

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Liquid)(Viscosity at room temperature Approximate) (Pa . s)
AAirI\(10^{-5}\)
BWaterII\(10^{-3}\)
COlive OilIII\(10^{-1}\)
DLiquid HoneyIV\(10^{1}\)
Arachidonic acid is composed of how many carbon atoms in its chain?

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Fluid)(Typical example)
AShear-thinningITomato ketchup
BNewtonianIIMilk
CShear-thickeningIIIWhipped cream
DBingham plasticIV40% raw corn starch solution

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Type of Fouling)(Fouling Mechanism)
APrecipitationIVPrecipitation of dissolved substances...
BFreezingIIISolidification of Liquid components...
CParticulateIAccumulation of fine particles suspended...
DCorrosionIIHeat transfer surface reacts with ambient...
A typical microwave oven consists of the following major components % List

[A.] Wave guide
[B.] Magnetron
[C.] Channel
[D.] Stirrer
Choose the most appropriate answer from the options given below:

Identify the evaporator 

The ratio of mole fraction of water vapor in a given moist air sample to the mole fraction in an air sample saturated at the same temperature and pressure is known as

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Diffusion Coefficients of Gases in Water at 20°C)D (\(10^{-9}\) m\(^2\) s\(^{-1}\))
AChlorineI2.1
BCarbon dioxideII1.9
CNitrogenIII1.6
DOxygenIV1.8
The system that detects or senses changes within the package environment, followed by modification of package properties in response to the detected change is known as
Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List

[A.] Friability of the food
[B.] Bulk density
[C.] Moisture content
[D.] Heat sensitivity of the food
Choose the most appropriate answer from the options given below:
The difference between the initial and the final temperature divided by the freezing time is known as
Arrange the sequence of Jam preparation
A. Heating
B. Chopping
C. Addition of acid and pectin
D. Washing
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect is known as
Arrange the proper sequence of oil processing
A. Refining
B. Pressing
C. Solvent Extraction
D. Rendering
All amino acids have a chiral centre, except
Most frequently employed techniques of enzyme inhibition in food are
A. Heat
B. Sugar
C. Variation of pH
D. Sulphur dioxide
Choose the most appropriate answer from the options given below:
In a food processing plant, heating and cooling of foods are conducted in equipment called heat exchangers. Which among the following is NOT a type of non contact heat exchanger?

Match the LIST-I with LIST-II 

LIST-ILIST-II
(B Complex Vitamin)(Scientific Name)
A.Vitamin B-1IV.Thiamine
B.Vitamin B-2III.Riboflavin
C.Vitamin B-6I.Pyridoxine
D.Vitamin B-12II.Cobalamin


Choose the most appropriate answer from the options given below:

Spirulina, when grown under controlled conditions, should contain ________ protein on dry-weight basis

Triple helical structure of protein is also called
Heating of unsaturated fats and oils, as in frying operations, can produce changes in the color, molecular weight, viscosity or refractive index due to

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Saturated fatty acids found in food lipids) 
A.HeptanoicI.CH\(_3\)(CH\(_2\))\(_{12}\)COOH
B.HexanoicII.CH\(_3\)(CH\(_2\))\(_{4}\)COOH
C.PentanoicIII.CH\(_3\)(CH\(_2\))\(_{3}\)COOH
D.TetranicIV.CH\(_3\)(CH\(_2\))\(_{5}\)COOH


Choose the most appropriate answer from the options given below:

The temperature at which the granules begin to swell rapidly and lose birefringence is called