List of top Food Engineering and Technology Questions

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:
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
Which equation is used for atmospheric air-steam mixtures, according to Gibbs Dalton Law?
The temperature at which the granules begin to swell rapidly and lose birefringence is called
Deterioration in cereals is attributed to
A. Moisture content
B. Temperature
C. pH
D. Presence of oxygen
Choose the most appropriate answer from the options given below:
Most frequently employed techniques of enzyme inhibition in food are
A. Heat
B. Sugar
C. Variation of pH
D. Sulphur dioxide
Choose the most appropriate answer from the options given below:
A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect is known as
Arrange the sequence of Jam preparation
A. Heating
B. Chopping
C. Addition of acid and pectin
D. Washing