Question
Approximate the value of (19.98 × 5.02) ÷ 0.99
Solution
ATQ, 19.98≈20, 5.02≈5 => numerator≈100 100/0.99 ≈ 101.01 ≈ 101
The spoilage of food is primarily determined by…, … &…Â
CO2emitters are used in active packaging of
a)Â Â Â Vegetables and fruits
b)Â Â Â Fish
c)Â Â Â Meat
d)Â Â Â Poultry
...….inhibit absorption of nutrient and known as… ( Anti-nutritional factor & Natural Toxin )
Antimicrobial functions in films can be achieved by
Losses of vitamins occurs in blanching due to
a) Leaching
b) Thermal destruction
c) Oxidation
d) Cooling
...The equilibrium moisture content of a food product placed in stream of drying air depends upon…. &….of air ( RH & Temperature )
...Milk and milk products provide which of the following vitamins.
a)Â Â Â A
b)Â Â Â D
c)Â Â Â E
d)Â Â Â K
“Foods or dietary components that may provide a health benefit beyond basic nutrition is called.
Milk powder contains moisture percentage.
Which of the following is/are NOT permitted in the production area.
a)Â Â Â Jewelry like earrings, necklace, watch.
b)Â Â Â Nail po...
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