List of practice Questions

A bacterial culture contained 32 × 10⁶ cells after 2.5 hours of exponential growth. If the doubling time was 30 minutes, what was the initial population number in this culture?
In food process engineering, the unsteady state of conductive heat transfer states that
What happens when electromagnetic field is applied to the food materials containing water
During microwave processing of food materials
Milling process is linked to
The process of food preservation using drying technique
Gerber centrifuge is used to
A dimensionless number which approximates the ratio of buoyancy force to viscous force is
Bottom fermenting yeasts produce larger beers at temperatures
Food rheology is a study of
Venturi meter works on
The enthalpy of evaporation is a function of
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
Extrusion cooking is a
The possible relationship between relative centrifugal force and rotations per minute
Sublimation is a process of converting
The fat content is in the range (high to low) of
Which of the following statements is true about 'water in oil' emulsion
Foodborne pathogenic bacteria, Escherichia coli O157:H7, produces
The maximum permissible limit of machine generating electron beams in food industry to inactivate microorganisms is
The water activity range required for bacterial growth
Pectin is
The percentage of cinnamaldehyde in the essential oil of cinnamon bark
Which of the following is not a millet
Enzymatic tenderization of meat uses