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

Which antinutritional toxic constituent is associated with Aspergillus flavus in groundnuts?

In food engineering, what does a Farinograph measure?
Which preservative is typically used at a concentration of 4-5% in commercial vinegar?
"Arka Rakshak" is a triple-resistant variety of which commonly processed vegetable?
What is the full form of NOEL in toxicological studies?
Which parameter can be affected by nozzle pressure during spray drying?
What is the sensory outcome resulting from the decomposition of fats in milk?
Which part of an egg contains the blastodisk?
Identify the natural toxin commonly found in citrus fruits like grapefruit.
What is the most widely used general test for identifying carbohydrates?
Which treatment is specifically used to remove undesirable microbes from milk?
What is the process of using alkali treatment on cocoa called?
Which instrument is primarily used to determine the plasticity of bread dough?
What does the acronym GRAS stand for in food safety regulations?
Which law states that the energy required for size reduction is proportional to the change in surface area?
Triple helical structure of protein is also called
In a food processing plant, heating and cooling of foods are conducted in equipment called heat exchangers. Which among the following is NOT a type of non contact heat exchanger?
Ingredient added in egg proteins to decrease the temperature of coagulation is:
Among the following, which one is the perennial vegetable?
The temperature at which the granules begin to swell rapidly and lose birefringence is called
The system that detects or senses changes within the package environment, followed by modification of package properties in response to the detected change is known as

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Type of Fouling)(Fouling Mechanism)
APrecipitationIVPrecipitation of dissolved substances...
BFreezingIIISolidification of Liquid components...
CParticulateIAccumulation of fine particles suspended...
DCorrosionIIHeat transfer surface reacts with ambient...

Match the LIST-I with LIST-II 

LIST-ILIST-II
(Saturated fatty acids found in food lipids) 
A.HeptanoicI.CH\(_3\)(CH\(_2\))\(_{12}\)COOH
B.HexanoicII.CH\(_3\)(CH\(_2\))\(_{4}\)COOH
C.PentanoicIII.CH\(_3\)(CH\(_2\))\(_{3}\)COOH
D.TetranicIV.CH\(_3\)(CH\(_2\))\(_{5}\)COOH


Choose the most appropriate answer from the options given below:

Which equation is used for atmospheric air-steam mixtures, according to Gibbs Dalton Law?
Heating of unsaturated fats and oils, as in frying operations, can produce changes in the color, molecular weight, viscosity or refractive index due to