Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• Which food preservative inhibit fungal growth and non-enzymatic browning in fruit juice
• Atomization is a unit operation, which is used for a)       Size-reduction operation b)      It is used for the Solid food particles c)   ...
• What is/are advantage of Vacuum Packaging
• Milk is an example of  a)       Water dispersed in fat b)      Fat dispersed in water c)       Oil in water d)      Fat in water...
• Which of the following factor affect the rate of evaporation a)       Rate at which heat can be transferred to the liquid. b)      Quantity of...
• Which of the following aims of the food processing a)       To extend the period during which a food remains wholesome b)      To provide the ...
• Cryodesiccation is also known as
• Which of the following factors not affect microbial growth. a)       pH b)      Moisture c)       Oxidation-reduction potential d)  ...
• Which of the following governs the secondary drying process in freeze-drying?
• Ropiness of bread may be due to a)       Bacillus subtilis b)      Bacillus licheniformis c)       Bacillus panis d)      Erwinia...
• Which of the following produce burnt flavor in milk a)       Streptococcus b)      E.coli c)       Aeromonas d)      Lactobacillu...
• Maillard reaction is 
• The time required to kill 90% of the microorganisms in a sample at a specific temperature is the a)       thermal death point b)      F value ...
• During freeze drying removal of moisture occurs due to a)       Pressure reduction b)      Condensation c)       Sublimation d)   �...
• Heat required to change the state of commodity is known as a)       Specific heat b)      Latent heat c)       Super heat d)     ...
• Which is true about Caramelization
• The hydrolysis of fats and oils produces
• An operation in which continuous gas stream applied that flushes air out from the package prior to sealing is  
• Intentional addition and substitution of substances which adversely affect the purity and quality of food is known as………
• Which of the following factors not promote oxidation in Oil & Fat
• Which is recognition of symptom of Oil & Fat oxidation
• Pressure canning is also known as
• Whole egg is pasteurized in order to eliminate which of the following sp.
• Most foods store best at refrigeration temperature. When the relative humidity of air between
• Which of the following is not a result of uncontrolled freezing
• Partial removal of water is known as
• Arrange the following according to their rate of initial growth
• Fuzzy or cottony appearance usually represent growth of
• The microbes, which can grow at high concentration of sugar, called
• Bacterial cells show their greatest resistance to heat during
• TDT represents…….of microbes
• Butter or ghee is adulterated with the addition of……..
• Presence of ……..microorganism indicates improper processing of canned foods.
• .........enamel is used for acidic foods 
• Packaging is used for distribution of unit packs and intermediate packs is known as……
• Vitamin ................and .......................are water-soluble.
• Aseptic processing was invented by…..in the year…… 
• An IMF  is characterized by a moisture content  of approximately….. and a water activity  (aw) between ……  ...
• Ultra-high-temperature processing involves heating for……  at …..  
• Milk is an example of………..emulsion & Butter is……….emulsion.