Diploma In Food Processing

1. Large lactose crystals in ice cream couse which one of the following defects in the products?

2. yellow color of egg yolk is due to;

3. Lye peeling is done at a temperature of:

4. Lyophilization is synonymous with:

5. class IV milk includes milk used to..

6. Which of the following enzyme is used in meat tenderization?

7. Formation of abscission layer is maturity index of:

8. Which of the following analytical methods can be used to distinguish flavour compounds?

9. Which one is present in highest amount is finger millet (ragi)?

10. Tocopherol is an example of:

11. Beer is manufactured from barley and also the following ingredient is used

12. Which of the following is fermentation process?

13. Yellow colored vegetables are rich source of :

14. Which of the following processing methods invi=olves heating foods at high temperatures for short periods of time in order to reduce the risk of food poisoning?

15. Which one of the following fruit juices is a rich source of calcium?

16. Frozen storage is generally operated at temperature of.:

17. vitamin which is not found in fruits and vegetables:

18. Which of the following is a non-thermal food processing technology?

19. Which is the method of transfer of heat by contact?

20. Chemical preservative is difined as a chemical compound that:

21. Antibiotics tend to be :

22. An enzyme which can stimulate the germination of barley seeds is

23. What is the threshold level of ethylene in fruit and vegetable?

24. Which bean is used for extraction of gum?

25. vegetable which is not blached before drying:

26. A commom adulterant in black powder is

27. Which is the precursor of ethylene?

28. Which of the following heat is used in broiling?

29. In batch fermentation:

30. Which chemical is used for controlling sprouting of onions in storage?

31. Which is the staple vegetable in indian diet?

32. A food must contain less than ___grams of fat per serving to be considered a low fat food:

33. Which of the following does not have antimicrobial activity?

34. Which of the following helps to retain color of meat?

35. _____is subject to physical,chermical and biolofical deterioration

36. Which type of food is /are covered under FSS act,2006?

37. The fat content in double toned milk is

38. Tomtato fruits for canning are harvested at:

39. Who showed that saccharomyces cerevisiae causes fermentation forming products such as beer and buttermilk?

40. For longer storage of cucumber fruits,the temperature should be:

41. for low sugar content,potato tubers are storded at:

42. Which of the following is a class IIproduct ?

43. The enzyme that curdles the casein in milk

44. Butter is and emulsion of____________

45. Bacteria which is used to absorb ethylene from storage chamber is:

46. Fruits and vegetables are collectively known as

47. Which one of the following enxymes is the major processing aid in cheese processing

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

49. As fruits meture ,the specific gravity will:

50. vegetables are subjected to drying after:

51. Which of the following is associated 'browning 'disorder?

52. AT which Ph fruits and vegetables are divided in to acidic and non-acific for thermal processing:

53. After drying moisture content in vegetables be :

54. maximum density of water is at a temperature of

55. The yellow colour in cow milk is due to the presece of ,

56. How much should be the minimum percentage of acetic acid in commercially available vinegar?

57. Which of the following is a rapid precooling method?

58. Mold inhibitor used in bread is

59. Which of the following plant hormone is considered as ripen?

60. butylated hydroxyanisole (BHA)is :