List of top Food Science and Technology Questions

The molten mixture of sand, soda, limestone for the development of glass is called as __________

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Foaming is a functional property attributed to the ______ component of food.
The addition of aluminium to the packaging materials for better conduction in microwave is known as __________

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Natural carotenes can be extracted from__________
Which of the following is commonly used as oxygen scavenger in food packaging?
Application of silicone on the glass bottle surface during their manufacturing helps in
(A). Maintaining glossy appearance
(B). Prevents breakage
(C). Decreases the noise on contact
(D). Prevents spoilage
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Which of the following are polyunsaturated fatty acids (n-6)?
(A). Linoleic
(B). \(\gamma\)- Linolenic
(C). Arachidonic
(D). Oleic
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Which of the following statements is/are correct with reference to composition of fats and oils;
(A). The chain length and degree of saturation control the properties that are found within the fatty acids and lipids
(B). Fatty acids typically contain an even number of carbon atoms.
(C). The saturated acids have higher melting points than unsaturated acids of corresponding size.
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A flexible pouch capable of withstanding temperatures of about 120 \(^{\circ}\)C is known as __________
During the process of ripening of fruits, the transition of pectic substance occurs in the following order:
(A). Protopectin
(B). Pectin
(C). Pectinic acid
(D). Pectic acid
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Pectin is primarily composed of__________
Examples of active packaging includes;
(A). MAP
(B). Ethylene scavenger
(C). Antioxidant release film
(D). Moisture absorbents
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A type of freezing where resistance to heat transfer is minimized due to intimate contact between food or package and refrigerant
Sugarcane gur (jaggery) contains ______ % sucrose.

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The soft and fragile food products, having delicate flavors and colors, are best dried by which of the following method:
The basic functions of a food package are:
(A). Containment
(B). Fortification
(C). Adulteration
(D). Communication
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Identify the factors that decrease the stability of egg foams;
(A). Acidity
(B). Fat content
(C). Salt content
(D). Sugar
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The correct order of unit operations carried out in the Canning of vegetables is:
Hypobaric storage represents storage at __________
(A). Low pressure
(B). High pressure
(C). Low pressure and high humidity
(D). Low pressure and low humidity
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Syneresis or weeping is a defect in__________