List of top Food Technology Questions asked in Tamil Nadu Common Entrance Test

Which of the following are considered as micronutrients?

A standard practice ……. , which restores nutrients that were lost in processing to near original levels.

Unplanned crystallization of sugar in a confectionery is called:
What is the equivalent weight of \( Na_2CO_3 \) in the reaction, represented by \( Na_2CO_3 + HCl \rightarrow NaHCO_3 + NaCl \)?
At which of the following conditions is it easy to control Net Positive Suction Head (NPSH) of a centrifugal pump?
The water activity of the food product at the end of constant drying rate is:
What is the most important fatty acid for development of brain and function?
Which one of the following is not the application of starch in food preparation?
Multistage compressors are used in industry because they:
A solution is made by dissolving 1 kilo mole of solute in 2000 kg of solvent. The molality of the solution is:
What percent of Ca by weight is present in \(CaCO_3\) ?
A very dilute solution is prepared by dissolving \( x_1 \) mole of solute in \( x_2 \) mole of a solvent. The mole fraction of solute is approximately equal to:
What is produced in a calf's stomach to help curdle milk and used in the production of cheese?
Tetany is caused by deficiency of:
Hemicellulose is an example for:
Excess intake of food rich in phytic acid reduces absorption of:
In high fructose corn syrup production, the enzyme used for the conversion of glucose to fructose is:
Low protein diet is recommended for people with the following condition:
Which one of the following lipid molecules exhibit emulsification property?
Tocopherol is an example of:
What is the form of iodine in iodized salt?
Which one of the following is not true about the naturally occurring colours?
Chelating agents are used to reduce enzymatic browning of food because it reduces availability of the following cofactor:
The method of evaluating the quality of a protein is:
Which of the following is a processing contaminant?