List of top Questions asked in Telangana State Post Graduate Engineering Common Entrance Test

Nutritional labelling was first recommended by
The content of citric acid percentage in orange is about
The HACCP system is based on ____ principles
The maximum limits of synthetic food colors permitted is
Example for Class-II preservative is
Marine Products Exports Development Authority is located at
World Food Safety Day is observed on
For fruit juices, preservatives added in tin bottles or pouches is limited to
Which of the following organization specifies quality system models for quality assurance in production and installation
The quality control and hygienic manufacturing of meat products for domestic consumption is ensured by
The requirements for food safety management systems are specified by
APEDA is established in the year
FSSAI head office is located at
SSOP stands for
Which of the following is a useful tool that can be of great value to increase manufacturing efficiency?
The maximum quantity of water vapor that air can contain at a given temperature, without saturation is called as
What happens to the drying rate when it reaches critical moisture content?
Which of the following is a scientific discipline to describe handling, preparing and storage of food to prevent food borne illness
FSSAI stands for
How does temperature affect nucleation?
How is steam economy calculated in an evaporation operation?
Driving force in case of filtration by a centrifuge is the
The ratio of the increment in surface energy to the total energy imparted to the material during size reduction is called as
In homogenization, size reduction is achieved by the action of
The temperature difference correction factor $F_T$ is defined as the