List of top Food Science and Technology Questions

………………….. are more frequently used in high pressure, low capacity applications and can handle highly viscous liquids.
Which of the following packaging material provides approximately five times more barrier to $CO_2$, $O_2$, and water vapour than PET?
Match the character in List I with respect to the spice given in List II.
List I: (A) Hot spices, (B) Mild Spices, (C) Aromatic Spices, (D) Herbs
List II: (I) Cinnamon, (II) Bay, (III) Coriander, (IV) Black Pepper
…………. value is defined as the increase in temperature necessary to cause a 90% reduction in the decimal reduction time.
Which packaging material that is used to create a localised high temperature in microwave ovens; usually made from lightly metallised polyethylene terephthalate?
Which of the following type of maize is the commonly grown in the World?
Which of the following pigment majorly contributes for yellowness in wheat flour?
The FAO/IAEA/WHO Joint Expert Committee on wholesomeness of irradiated food permitted an overall average radiation dose…….. in food commodities.
………… is the most widely used fumigant for grain disinfestation in the world.
By using a Pearson Square method, calculate the amounts of orange juice (10 % sugar content) and sugar syrup (60 % sugar content) needed to produce 50 kg of fruit squash containing 15 % sugar.
Which of the following is NOT true with regards to gelatinization?
Calculate the total mass balance for mixing ingredients to make 25 kg of beef sausages having a fat content of 30%, using fresh beef meat and beef fat. Typically, beef meat contains 18% protein, 12% fat and 68% water and beef fat contains 78% fat, 12% water and 5% protein.
In milling quality analysis, total yield implies…….
ln case of processing of meat, the tumbling operation is conducted at lower temperature ($0$‐$4 ^\circ C$) because at this temperature range………
The aseptic processing of milk is typically conducted at...........and it works on the preservation mechanism of ………..
A yellowish green tint to the whey is due to……….
The brown colour of bread crust during baking is due to Maillard reaction between……..and……..
Enzyme involved in conversion of sucrose into glucose and fructose is…….
Thermal destruction of microorganisms follows kinetics of…….
Tomato juice containing 7% solids by mass is feed to an evaporator and water is removed at a rate of 500 kg /hr. What should be the necessary feed rate to obtain concentrate with 35% solids?
The ........... value is defined as the number of minutes required to destroy a stated number of organisms with a specific Z value at a defined temperature usually $121^\circ C$.
What is cellophane?
In a ............ evaporator, the circulation of liquid occurs with the central down comer.
The commonly used filter aid is...........
The principal example of the use of ............ is in the production of ice‐cream and margarine.