List of top Food Science and Technology Questions

.......... of refrigerator is the ratio of heat extracted to the work done to produce the refrigeration effect
The process where two crystals that are in a point of contact, join together into one crystal is called as ............ recrystallization.
The cation exchange ability of ........... is exploited to remove the dissolved salts in the form of sulphates and chlorides.
In most mass transfer operations........... flow is desired to increase the rate of transfer per unit area.
Which of the following is a the Bingham plastic fluid?
The......... sterilizer is used for sterilization of canned milk.
Which boiling mounting is used to extinguish the fire in the event of water level in the boiler shell falls below a certain limit?
The cut of moisture content between constant rate and falling rate of drying is called as ..........
In controlling instruments............ is the instrument’s ability to establish the desired value of the variable being controlled.
In crystallization, the ............... is defined as the region between the solubility and super solubility lines.
In convection SI unit of heat transfer coefficient is ............
The wet bulb lines are always .............. with constant enthalpy lines.
The ........... is used to remove emulsions, colloids or macro molecules in the range of 0.1 $\mu m$ to 5 nm.
.............. material is used for the manufacture of membranes in microfiltration, ultra filtration and Nanofiltration.
The ................. law is useful in developing a relationship between the flux through membrane and the pressure differential across it.
If the DRT for C.botulinum at $121^\circ C$ is 0.25, then for 12 D process, the time required for heating at $121^\circ C$ is .........minute.
The unit of thermal diffusivity is________
The ........... number may usually be ignored in baffled mixing vessels.
........... law propose that the final particle size to be the one for which 80 per cent of the product passes through 100 micron size sieve.
In unsteady heat transfer,.......... number is defined as internal resistance to heat transfer by conduction divided by the surface resistance to heat transfer.
Raoult’s law is applicable to the__________
Which of the following equipment is used for the measurement of specific heat?
Which of the following compound is commonly used as a flavor enhancer in cooking?
Which type of wheat is better for biscuit production?
Henry's law relates to _________