Diploma In Agri Food Processing

1. Which is the purpose of radiation?

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

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

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

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

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

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

8. Which of the following is untrue?

9. What is the water activity of milk ?

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

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

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

13. 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 ______

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

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

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

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

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

19. 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?

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

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

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

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

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

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

25. 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.

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

27. What is the primnary purpose of blanching vagetables ?

28. 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?

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

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

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

32. Who developed the process of canning

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

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

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

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

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

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

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

40. Vegetable which is not blanched before drying

41. 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?

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

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

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

45. Tocopherol is an example of

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

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

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

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

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

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

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

53. 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.

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

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

56. 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.

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

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

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

60. What is water activity in fruits and vegetables ?