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.
