List of top Food Technology Questions asked in AP PGECET

In a plane wall under steady-state one-dimensional conduction with no heat generation, the temperature profile is ______.
Which flow meter operates on Bernoulli's principle and causes a permanent pressure drop?
The Reynolds number is used to predict ______.
What is the main role and purpose of smoking in meat processing?
Which biochemical process is responsible for aging of meat and improving the tenderness?
Identify which volatile compounds are primarily responsible for the distinctive aroma of coffee?
Among different oil seeds, which oilseed is considered the richest source of linoleic acid?
Which of the following nutrients is rich in Barley that aids in cholesterol reduction?
What is the oxidizing agent used during wheat milling?
Which microorganism can grow at lowest water activity among common food spoilage organisms?
The permitted preservative of Ghee is?
Which of the following is an example of a CCP in pasteurized milk processing?
The Hunter Lab system is commonly used for objective colour measurement in foods. The a* value represents
Meat food products order 1973 was promoted under the act
“Probiotic” yogurts usually contain added strains of ______.
Which fungal genus commonly produces aflatoxins in nuts and grains?
Which method is most appropriate for quantifying bacteria in a liquid food samples?
In the typical microbial growth curve in food, the lag phase is characterized by:
Which of the following is an intrinsic factor influencing microbial growth in food?
Moulds are usually detected in food by observing ______.
A wet food product contains 70% water. After drying, it is found that 70% of original water has been removed. The mass of water removed per kilogram of wet food is:
Miso is a product of:
Fat bloom is the defect found in:
If the melting point of oils are low as compared to its surrounding temperature, then oils remain in:
Which of the following is a phospholipid?