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

The water glass method of egg preservation uses the chemical:

The thousand kernal weight (g) of maize is:

An artificial sweetener, aspartame is a:

The Polyunsaturated fatty acid n-6 (18:2) is high in:

______ is a flower used as a vegetable in tropics.

The cured meat have a stable pink colour due to the pigment:

If the falling number of the flour is too low, this can lead to collapse of the side wall crust in bread, this phenomena is known as:

The glass transition temperature of water is:

The lye peeling of root vegetables such as beet, carrots and potatoes uses an alkali concentration of:

Which wheat type is used for biscuit making?

The smoke point of lipid is in the range of:

Lard and butter that are solid at room temperature and are mixture of liquid oil and solid fat. The lipids are completely solidified only in very low temperatures. Such homogeneous mixture of liquid oil and solid fat are defined as:

The Ultra High Frequency (UHF) RFID tag uses a frequency of:

Inositol is a cyclic hexatomic alcohol that has ______ sterioisomers.

In sensory testing procedure, which one is not categorized under 'Hedonic test':

Calculate F0-value for Clostridium botulinum provided the D10 value at 121°C is 0.23 minutes, assume a 12D process:

______ is the dehydration that may accompany the freezing process.

______ is a raw sugar with 99% Impurities and most of the by-product of sugar crystal formation (molasses) is removed.

Flat sour in canned food is caused by:

In Clean-In-Place (CIP) system what is the typical sequence after alkali cleaning:

What is the primary purpose of cleaning before disinfection in food processing?

What is the standard contact time required for most chemical sanitizers to achieve microbial reduction?

Which can spoilage type shows can swelling with sour or cheesy odour ?

A flipper defect can indicate: