List of top Food Engineering and Technology Questions

Humidification involves:
The term specific heat of food refers to:
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)
Fick’s law describes:
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).
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?
Which one is NOT a continuous flow dryer for food grains?
If $T_m$ is the average absolute temperature, $R$ is the universal gas constant, then the quantitative relationship between activation energy $E$ and $Z$-value is:
The refractometer method used by fruit processing industries for jam making is done to show:
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:
The permeability of packaging films to water vapour is usually expressed as:
The air cell, also known as air pocket, is the empty space formed at the large end of the egg. It holds _________.
__________ is the primary protein of milk, comprising approximately 80% of the milk protein.
The ratio of the vapour pressure on the aqueous solution to that of pure water at the same temperature is known as:
The process of mechanically pressing liquid (oil) out of liquid (oil) containing solids is known as:
Gram-negative bacteria are characterized by:
Starch retrogradation is mainly associated with:
Chlorophyll structurally is a porphyrin ring containing __________ at the center of a ring of four pyrrole groups.
Postmortem tenderisation of meat occurs primarily due to:
Polyphenol oxidase is responsible for:
Which microorganism is primarily responsible for spoilage of refrigerated milk?
Fermentation of idli and dosa batter involves:
Which Vitamin is fat-soluble?
Polymorphism of fats refers to: