Practice Agri economics Questions and Answers

• In microwave oven microwaves are emitted by
• Major protein found in wheat is/are
• Gluten is made up from?
• Which protein is responsible for elasticity of wheat dough?
• For tenderization of meat,the enzyme is used:
• T.S.S of jam is(ºBrix)
• T.S.S of Tomato puree should be (ºBrix)
• Safe moisture content for storage of cereal grains is
• The alcohol (Ethanol) is used for the precipitation of 
• Which method used to preserves food by slowing down the growth and reproduction of microorganisms.
• Which of the following is a factor that affects the storage stability of food?
• The temperatures used for canning foods ranges from ____________________
• In high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of
• Which of the following microorganism is eliminated in canned foods?
• Jellies and jams are rarely affected by bacterial action.
• Which chemical is used to inhibit mold growth in bread?
• Acetic acid and lactic acid are used for __________________
• Food processing is the transformation of agricultural products into?
• Which of the following is an advantage of food processing?
• Which of the following is a disadvantage of food processing?
• Which of the following methods refers to deactivation of microbes in food using electricity?
• The principal microorganism for yogurt is ______________________
• Which of the following organisms have a high resisting effect at high temperatures?
• Which of the following spore forming bacteria may lead to overcooked and degraded canned food?
• Microorganism comes under the category of thermophiles is/are
• Aflatoxins is produced by
• Which of the following helps to retain color of meat
• Which is true for CAP.
• Fat content in toned milk
• Which is/arecommon spoilage seen in canned food 
• The main objective of blanching is/are:
• The efficiency of blanching is checked by enzyme:
• Heat treatment is conducted to inactivate the pathogenic organism:
• Which is a preservation method in which food sealed in container is subjected to elevated temperature for definite period of time
• Total soluble solids are measured by:
• The brine concentration is determined by an instrument:
• Moisture content in IMF
• FSSAI has constituted scientific bodies, namely the Scientific Committee and ……………. subject specific Scientific Panels (SP). ...
• The international food standards are set to protect the health of consumer and ensure fair practices by
• Currently Food Authority has commissioned 21 scientific panels that comprises of ………. vertical and ………. horizontal panels. ...