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Practice FSSAI-Role, Functions, Initiatives Questions and Answers

Operation in which sterile product filled in pre sterilized packaging material is known as a) Active packaging b) ...
Which of the following is a chemical used in aseptic packaging? a) Chlorine peroxide b) L...
In active packaging Ca(OH)2 and NaOH acts as a) Oxygen scavenger b) Carbon Dioxide scavenger c) Ethylene scavenger d) Moisture remover
In active packaging Potassium permanganate acts as a) Oxygen scavenger b) Carbon Dioxide scavenger c) Ethylene scavenger ...
Which of the following statement not true about Flat-Sour Spoilage
Which of the following is the most soluble gas used in MAP a) Carbon Dioxide b) Nitrogen c) Oxygen d) Argon
Which of the following statement not true about Thermophilic Anaerobic Spoilage
It is define as equilibrium water content of a sample at some appropriate temperature and low relative humidity.
Which of the following is usually the longest part of drying operation
Which of the followings transmitted as wave,which penetrate food and are then absorbed and convert to heat.
In which of the following method, heating is due to electrical resistance of a food
What is the function of syruping or brining in canning?
FSS in packaging stands for?
The partial removal of water from liquid foods by boiling off water vapour, known as
Enzyme used for the production of High-fructose corn syrup?
A dilute solution of sodium hydroxide is used in…….peeling
Flame peeling is generally used for
Which Chemical Spoilage is frequently seen in canned foods?
Which of the following additives help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavor and stability...
Which one is used as preservative in many processed meat products?
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

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