List of top Questions asked in CUET (PG)

The sequences of rice processing in a modern rice mill is:
A. Whitening
B. Cleaning
C. Husking
D. Polishing
E. Bagging Storage
Choose the correct answer from the options given below:

Answer the correct sequence for manufacture, packaging and storage of pasteurized milk:
A. Heating (63.2$^\circ$C)
B. Cooling
C. Grading, dumping of milk
D. Clarification
E. Standardization
Choose the correct answer from the options given below:

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): The Reynolds number is used to characterize the type of fluid flow.
Reason (R): It represents the ratio of inertial forces to viscous forces.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Lactic acid bacteria contribute to food preservation.
Reason (R): They produce organic acids that lower pH and inhibit spoilage organisms.
Choose the correct answer from the options below:

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Freeze drying results in higher nutrient loss compared to hot air drying.
Reason (R): Freeze drying operates at low temperature under vacuum.
Choose the correct answer from the options below:

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Retort processing of canned foods follows first-order kinetics for microbial destruction.
Reason (R): The rate of microbial death is proportional to the number of surviving microorganisms.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Pasteurization does not destroy all microorganisms present in milk.
Reason (R): Pasteurization is designed to eliminate pathogenic microorganisms and reduce spoilage organisms, not to achieve commercial sterility.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): During constant-rate drying period, surface moisture is completely removed.
Reason (R): The rate of drying is controlled by internal diffusion of moisture.
Choose the correct answer from the options below:

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Chlorophyll turns olive green during cooking of vegetables.
Reason (R): Acidic conditions convert chlorophyll to pheophytin.
Choose the correct answer from the options below:

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Caramelization requires the presence of amino acids.
Reason (R): Caramelization involves thermal degradation of sugars alone.
Choose the correct answer from the options below:

One hundred kg of wet food contains 60 per cent moisture content on wet basis is to be dried to 20 per cent moisture content on wet basis. What is the weight of water evaporated?

In multiple-effect evaporation, the major advantage is:

Doubling the thickness of a slab (same material) will make conductive heat transfer rate:

Which one is a common equipment used for size reduction of food grains?

The term specific heat of food refers to:

Fick’s law describes:

If 100 kg of water is to be cooled from $80^\circ$C to $30^\circ$C, then how much heat is removed? (Assumed specific heat of water is 1 kcal/kg$^\circ$C)

Humidification involves:

Moist air at $24^\circ$C dry bulb temperature and 45% relative humidity is heated to $75^\circ$C. The humidity is 0.009 kg/kg and enthalpy is 115 kcal/kg. Calculate the humid heat (kcal/kg/$^\circ$C).

The average particle size $D_p$ (in mm) represented in terms of fineness modulus (FM) can be estimated by the equation:

Which one is NOT a continuous flow dryer for food grains?

One hundred kg of paddy grains are taken for hulling process. After hulling, an amount of 20 kg unhusked grain is obtained. The coefficient of hulling is:

Oil is extracted from rice bran by solvent extraction method. In this method, usually, n-hexane is used. The boiling point of n-hexane is:

Which one is NOT a principle of the HACCP system?

The refractometer method used by fruit processing industries for jam making is done to show: