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