List of top Food Engineering and Technology Questions asked in CUET (PG)

Match List-I with List-II.

List-IList-II
A. Canned pineappleI. Hot filling + sealing
B. Frozen peasII. Blanching + freezing
C. Fruit jamIII. Cooking + sugar
D. Fruit juiceIV. Extraction + pasteurization

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Match List-I with List-II.

List-IList-II
A. Shell and tube heat exchangerI. Plate surface transfer of heat
B. Plate heat exchangerII. Fluid flows inside tubes in shell
C. Scraped surface heat exchangerIII. Product scraped from wall for viscous heat transfer
D. Spiral heat exchangerIV. Product flows in spiral channel

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Match List-I with List-II.

List-IList-II
A. ConductionI. Heat transfer by bulk fluid movement
B. ConvectionII. Heat transfer through a medium without mass flow
C. RadiationIII. Heat transfer by electromagnetic waves
D. EvaporationIV. Heat removal by phase change

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Match List-I with List-II.

List-IList-II
A. Humid heatI. kcal/kg
B. Humid volumeII. kg/kg
C. HumidityIII. m3/kg
D. EnthalpyIV. kcal/kg°C

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Match List-I with List-II.

List-IList-II
A. Hammer millI. Particle size classification
B. CentrifugeII. Mixing of powders and solids
C. SieveIII. Size reduction of solids
D. Ribbon blenderIV. Separation of solids and liquids

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Match List-I with List-II.

List-IList-II
A. White rice
B. Maida
C. Parboiled rice
D. Breakfast cereal		I. Milling of endosperm
II. Extrusion or flaking
III. Steaming followed by drying
IV. Milling and polishing

Match List-I with List-II.

List-IList-II
A. Vacuum packaging
B. Aseptic packaging
C. Tin cans
D. PET bottles		I. Carbonated beverages
II. Perishable vegetables and meat
III. Long shelf-life, shelf-stable liquids
IV. Beverages under pressure

Match List-I with List-II.

List-IList-II
A. Biogas production
B. Composting
C. Effluent treatment
D. CIP (Clean-in-Place)		I. Removal of chemical and biological waste
II. Recovery of energy from waste
III. Cleaning of food processing equipment
IV. Microbial degradation into fertilizer

Match List-I with List-II.

List-IList-II
A. Albumin
B. Collagen
C. Myosin
D. Hemoglobin		I. Structural (Muscle)
II. Transport and binding
III. Blood plasma protein
IV. Structural (connective tissue)

Match List-I with List-II.

List-IList-II
A. Rancidity
B. Putrefaction
C. Fermentation
D. Enzymatic browning		I. Proteins oxidation
II. Lipids oxidation
III. Phenolic compounds oxidized
IV. Carbohydrates breakdown

Match List-I with List-II.

List-IList-II
A. UHT milk
B. Yogurt
C. Paneer
D. Cheese		I. Coagulation of casein
II. High temperature short time
III. Low-temperature, long time heating
IV. Acidification and fermentation

Match List-I with List-II.

List-IList-II
A. Lactic acid bacteria
B. Clostridium spp.
C. Pseudomonas spp.
D. Enterobacteriaceae		I. Obligate aerobes
II. Facultative anaerobes
III. Obligate anaerobes
IV. Aerotolerant anaerobes

Consider the following statements regarding diffusion:
A. Diffusion occurs due to concentration gradient
B. Diffusion coefficient increases with temperature
C. Diffusion is faster in solids than gases
D. Fick’s law applies to steady-state diffusion
E. Diffusion requires bulk motion
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Consider the following statements and identify the correct statements on freezing of foods:
A. Rapid freezing forms small ice crystals
B. Slow freezing damages cell structure
C. Freezing stops enzymatic activity completely
D. Latent heat is removed during freezing
E. Freezing improves microbial growth
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Match List-I with List-II.

List-IList-II
A. ChlorophyllI. Red (Tomato/Beetroot)
B. CaroteneII. Green (leafy vegetables)
C. AnthocyaninIII. Orange (Carrots)
D. XanthophyllIV. Yellow (Corn Egg yolk)

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Consider the following statements about Psychrometry:
A. Dry bulb temperature indicates sensible heat
B. Wet bulb temperature reflects evaporative cooling
C. Relative humidity is independent of temperature
D. Humidity ratio is mass of vapour per mass of dry air
E. Dehumidification adds drying
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Consider the following statements related to Newtonian fluids:
A. Shear stress is proportional to shear rate
B. Viscosity remains constant at a given temperature
C. Milk behaves as a perfect Newtonian fluid
D. Apparent viscosity changes with shear rate indicates Newtonian fluid
E. Water is a Newtonian fluid
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Consider the following statements about size reduction of solids:
A. Energy requirement increases with hardness
B. Rittinger’s law applies to fine grinding
C. Kick’s law applies to coarse crushing
D. Size reduction always improves food quality
E. Hammer mills operate mainly by impact
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Match List-I with List-II.

List-IList-II
A. Chlorophyll
B. Carotene
C. Anthocyanin
D. Xanthophyll		I. Red (Tomato/Beetroot)
II. Green (leafy vegetables)
III. Orange (Carrots)
IV. Yellow (Corn Egg yolk)

Identify the correct statements about concentrated juice:
A. Vacuum evaporation reduces thermal damage of fruit juice concentration
B. Aroma compounds may be lost during juice concentration
C. Fruit juice concentration increases microbial load
D. Reconstitution of concentrated juice restores original juice quality completely
E. Concentrated juices have lower storage volume
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Consider the following statements on spoilage of foods and identify the correct statements:
A. Pseudomonas spp. spoil refrigerated milk
B. Proteolytic bacteria spoil fish by producing ammonia odour
C. Bacillus subtilis causes rope spoilage in bread
D. Aspergillus niger causes mold on cereals
E. Lactobacillus spp. spoil fresh meat at refrigerated temperature
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Identify the correct statements about oil processing:
A. Oil expelling is a mechanical method
B. Solvent extraction improves oil yield
C. Hydrogenation increases unsaturation in oil
D. Refining removes impurities in oil processing
E. Hydrogenation does not improve shelf life of oil
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Identify the correct statements about parboiling of paddy:
A. Parboiling of paddy improves milling yield
B. Parboiling of paddy reduces grain breakage
C. Parboiling of paddy destroys vitamins
D. Parboiling of paddy hardens the endosperm
E. Parboiling of paddy improves nutritional quality
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Identify the correct statements about food standard or quality maintenance:
A. FPO regulates fruit products
B. AGMARK ensures quality of agricultural products
C. HACCP is a reactive quality control system
D. CIP ensures cleaning of raw samples
E. ISI standards ensure product safety
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Which of the following statement(s) is/are correct? A. Oxidative rancidity involves oxygen
B. Hydrolytic rancidity involves lipase
C. Rancidity affects flavour negatively
D. Saturated fats are more susceptible to rancidity
E. Antioxidants do not delay rancidity
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