Diploma In Agri Food Processing

1. Which of the following are NOT key constraints of the food processing industry?Inadequate quality

2. What is the typical shelf life of products treated with UHT pasteurization?

3. The biggest processing segment under food processing is the meat, poultry, vegetables and oil industry.

4. Which of the following preservation methods relies on the conversion of sugars to alcohol and acids by microorganisms ?

5. Which among these is a factor for processed food in India?

6. Which of the following is untrue?

7. What is the primary role of preservatiyes in food preservation?

8. Which chemical is used to inhibit mold growth in bread?

9. What is the water activity of milk ?

10. Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms.

Statement 2: Advanced Oxidation Processes are non-environmental friendly.

11. What is the primnary purpose of blanching vagetables ?

12. Which one is the key requirement of food preservation?

13. Which type of dehydration method involves exposing food to low temperatures and high vacuum to remove water?

14. In the high - temperature short -time (HTST) method of pasteurization , milk is expoased to temperature of ____________.

15. Which of the following is non-climacteric type of fruit ?

16. Tocopherol is an example of

17. Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi in the food processing industry.

18. Which of the following is an advantage of food processing?

19. Deep frying of potato chips lead to generation of carcinogen:

20. Food processing in India is concentrated in which sector, maximum?

21. Which of the following do you think is a valid reason for decline of export of marine products to USA?

22. Which food preservation method relies on the principle of using high pressure to inactivate enzymes ,bacteria ,andd other microorganisms ,while preserving the taste,texture ,and nutritional value of food?

23. What is the primary purpose of vacuum packing in food preservation?

24. What is the key principle behind the preservation of food throgh freezinf ?

25. Which of the following comes under grain processing in India?

26. Which of the following is an example of a chemical preservative commonly used in processed foods to prevent spoilage?

27. Which of the following microorganism is eliminated in canned foods?

28. What is water activity in fruits and vegetables ?

29. Which of the following minimal processing techniques involves exposing food to high temperatures for a short period to kill harmful microorganisms and enzymes?

30. Which food preservation technique involves removing the moisture content from food to prevent microbial growth?

31. Which is the purpose of radiation?

32. Sterilization occurs at high temperature for long periods od time .

33. What is the primary purpose of adding salt or sugar in the process of food preservation ?

34. Which of the following is a disadvantage of food processing?

35. Statement 1: There will be a shift of demand snacks, convenience food and organic and diet food.

Statement 2: High taxation is a constraint for the food processing industry.

36. Vitamin which is not found in fruits and vegetables:

37. Who developed the process of canning

38. Which food preservation method involves immersing food in a olution vinegar or brine?

39. which of the following food preservation methods does not involve the use of tempreture ?

40. What role dose sugart play in preserving fruits like strawberries in jam ?

41. Which of the following is a common pickling agent used to make pickles?

42. Jam,jellies and preserves can by preserved at concentration of

43. Export of marine products has been on a decline.

44. Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry.

Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.

45. What temperature is typically used in UHT pasteuri Zation?

46. Which of the following is a performance parameter for the food industry?

47. Which of the following is a classic example of a fruit preserved in sugar?

48. Which food preservation method involves the use of high temperatures to kill microganisms and enzymes in food?

49. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?

50. There has been a shift from carbohydrate staple to animal sources and sugar in developed countries.

51. Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide.

Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry.

52. Use of several methods like temperature ,control of acidity ,control of water acivity for preservation of food is known as

53. Which of the following is associated with 'browning' disorder?

54. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______

55. Which of the following is not an intrinsic factor in food spoilage?

56. What does blanching do to enztmes present in food ?

57. Vegetable which is not blanched before drying

58. hosphatase enzyme present in milk is destroyed in which of the following processes?

59. Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?

60. Certain traditional thermal processing techniques affect the nutritional properties of food.