List of top Food Engineering and Technology Questions

Identify the evaporator 

The process which permits the formation of the polymorphic form in fats is known as
Potatoes with 85% moisture content on a wet basis are dried to a final moisture content of 10%. If we dry 100 kg of potatoes, what is the final weight of the product?

Match the LIST-I with LIST-II 

LIST-ILIST-II
(B Complex Vitamin)(Scientific Name)
A.Vitamin B-1IV.Thiamine
B.Vitamin B-2III.Riboflavin
C.Vitamin B-6I.Pyridoxine
D.Vitamin B-12II.Cobalamin


Choose the most appropriate answer from the options given below:

On treatment with alkali, chlorophyll changes to
Storing the freshly milled flour for 1-2 months result in desirable changes known as maturation. The changes that take place are:
A. Hydrolysis of fat into fatty acids
B. Decrease in sulphydryl groups
C. Reduction of disulphide bonds
D. Increase in sulphydryl groups
Which equation is used for atmospheric air-steam mixtures, according to Gibbs Dalton Law?
Bacteria that oxidize ethyl alcohol to acetic acid and cause spoilage in alcoholic beverages belong to the Genus.

Arrange the sequence of steps involved in the production of sauerkraut
[A.] Pasteurization 
[B.] Salting 
[C.] Fermentation 
[D.] Shredding 
Choose the most appropriate answer from the options given below:

Identify the equipment in the image: 

Bitterness is exhibited by alkaloids such as _____

Microorganism, commonly called as bread mold, and is involved in the spoilage of foods like berries, fruits, vegetables, bread, etc. is:
Casein is more resistant to heat than whey. Resistance of casein to heat is NOT because of the following which factor.
Pasteurized milk does not contain which of the following enzyme:
Bacteria like Coliform, {Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:}
Amongst the following, choose a type of concentrated milk
Milk fat may be decomposed by various bacteria, yeasts, and molds, the changes that take place in the milk fat are:
A. Oxidation of the unsaturated fatty acids
B. Hydrolysis of the butterfat to fatty acids
C. Alkali production
D. Combined oxidation and hydrolysis to produce rancidity

Arrange the sequence of steps involved in the reaction of enzymatic browning 
[A.] Formation of DOPA 
[B.] Action of PPO enzyme on cut fruits 
[C.] Polymerization of ortho-quinones to form melanins 
[D.] Formation of ortho-quinones 
Choose the most appropriate answer from the options given below:

Thamnidium chaetocladioides in meat produces:
The bacteria most commonly associated with the soft rotting of carrots is
Instrument used for measuring the humidity is

A 4% commercially available acetic acid is known as_______.

Which one of the following process is used for the selection of good quality eggs for storage?
Sequentially arrange the steps in manufacture of Roquefort cheese
A. Inoculation of {Penicillium roqueforti
B. Addition of Lactic acid producing starter culture
C. Hopped and pressed
D. Formation of firm curd and cutting of curd
Choose the most appropriate answer from the options given below:}
The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.