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
