List of top Food Technology Questions

Which of the following is the most suitable flexible packaging laminate for dry fruits?
Identify the analysis that must be performed FIRST to judge ‘cleanliness’ of spice/herb powders.
Which genus of bacteria does NOT have a cell wall?
The true density and bulk density of wheat grains are 1280 kg/m\(^3\) and 740 kg/m\(^3\), respectively. The porosity of the grains is ................ (rounded off to 2 decimal places).
If there is a delay in oil extraction after bran is separated from the brown rice, the quality of rice bran oil deteriorates. Identify the suitable CAUSE and EFFECT for the deterioration in oil quality.
Which of the following pigments does NOT have pro-vitamin A activity?
Among the following, which is/are the process(es) that lead to generation of new fats from existing ones?
Which mold is responsible for the characteristic blue marbling in blue-veined cheese?
Which of the following contains the phytonutrient allicin?
Fat bloom is the defect found in:
A wet food product contains 70% water. After drying, it is found that 70% of original water has been removed. The mass of water removed per kilogram of wet food is:
Miso is a product of:
If the melting point of oils are low as compared to its surrounding temperature, then oils remain in:
Role of Gram's Iodine in gram staining technique:
Which of the following is a phospholipid?
Consumer protection act was established in the year?
Spice oils are extracted by a process known as:
Which international standardization organization represents food safety management system?
The gelling agent in the preparation of jam is:
If a culture starts with 500 bacteria and doubles every hour, how many bacteria will there be after 4 hours?
PFA act was established in the year:
Identify the index organism of pasteurization efficacy:
The relationship between pressure drop and velocity follows:
In a feedback control of milk heat exchanger:
The process of food preservation using drying technique: