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Functional Knowledge
General concepts of Food Analysis and Testing

Practice General concepts of Food Analysis and Testing Questions and Answers

Question Listing

Cellulose is a polymer made up of
Microorganisms that produce a single main by product are termed as
When food placed in hot oil then what happens
Prolonged heating of oils result in formation of
Which of the following statements are not true in intelligent packaging system.
Time-Temp. indicator→ Temp. Abuse →?
Antimicrobial functions in films can be achieved by
Rigid & semi-rigid container are generally sterilized by
Which of the following device is used for storage of charge in pulsed electric field
Bacteria in which growth phase are more baro-sensitive
Any substance that is a food or a part of a food and provides medical or health benefits, including the prevention and treatment of disease is known as
“Foods or dietary components that may provide a health benefit beyond basic nutrition is called.
In which of the following high Content of β-Glucan found
The time required to double the population of microorganisms is
Which of the following factors affect ripening of fruits.
Most important constituent in fruit for preparing jelly is
Equilibrium moisture curve is a plot between
Type of moisture that can be removed by common drying technique is
For the hydrogenation oil, the catalyst required is
Sprouting of Onions during storage is inhibited by using
Which of the following additive extensively used in baking to improve dough
Probiotics are
Common organism, which produces enterotoxin, is
Nutritional quality ofdietary protein is evaluated on the basis of
The characteristic red color of hemoglobin is due to ...
The permissible limit of antioxidant(BHA) in oil & fats is
Ropiness in bread is caused due to
GTR stands for
How many times Cyclamates is sweeter than sucrose
Which of the following statements true about lipid a) Saturated fatty acids have single bond between C-C. b) Unsaturated fatty acids have doubl...
Milk and milk products provide which of the following vitamins. a) A b) D c) E d) K
CO2emitters are used in active packaging of a) Vegetables and fruits b) Fish c) Meat d) Poultry...
Which of the following Ingridents used as Ethylene absorber in active packaging system. a) Aluminium oxide b) Calcium oxide c) Potassi...
What is the purpose of Humidity Absorbers? a) Control of excess moisture b) Reduction of water activity c) Prevent bursting d) ...
Which of the following Antimicrobial preservatives used in food packaging film. a) Organic Acids b) Spice & herb extract c) Allylisoth...
Which of the following film is used to inactivate microorganisms on food surface that release microbial inhibitors. a) Propylene b) Polyethyl...
HPP only employed in …operations. a) Batch b) Semi-batch c) Continuous d) A ...
Losses of vitamins occurs in blanching due to a) Leaching b) Thermal destruction c) Oxidation d) ...
Choose the correct statement in context of GMP a) Safety glasses and Masks are not mandatory when handling hazardous chemicals. b) Perfumes, ...
Which of the following is/are NOT permitted in the production area. a) Jewelry like earrings, necklace, watch. b) Nail polish, artificial eye...

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