Diploma In Food Processing

1. Tocopherol is an example of:

2. After drying moisture content in vegetables be :

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

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

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

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

7. Mold inhibitor used in bread is

8. Which bean is used for extraction of gum?

9. vegetables are subjected to drying after:

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

11. _____is subject to physical,chermical and biolofical deterioration

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

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

14. Which of the following is a class IIproduct ?

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

16. A commom adulterant in black powder is

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

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

19. class IV milk includes milk used to..

20. vegetable which is not blached before drying:

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

22. Fruits and vegetables are collectively known as

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

24. Which is the staple vegetable in indian diet?

25. Which of the following is fermentation process?

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

27. Yellow colored vegetables are rich source of :

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

29. The fat content in double toned milk is

30. Antibiotics tend to be :

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

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

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

34. Lyophilization is synonymous with:

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

36. maximum density of water is at a temperature of

37. 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?

38. Formation of abscission layer is maturity index of:

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

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

41. yellow color of egg yolk is due to;

42. In batch fermentation:

43. Lye peeling is done at a temperature of:

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

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

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

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

48. butylated hydroxyanisole (BHA)is :

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

50. Which is the precursor of ethylene?

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

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

53. The enzyme that curdles the casein in milk

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

55. As fruits meture ,the specific gravity will:

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

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

58. Butter is and emulsion of____________

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

60. Tomtato fruits for canning are harvested at: