1. As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
Correct : A. true
2. 85 for food items is considered to be very dry for substances.
Correct : B. true, true
3. Which of the following is true when a solute is added to water?
Correct : B. interaction with solute may break or increase the water structures
4. If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
Correct : A. true
5. Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.
Correct : A. true
6. Select the incorrect statement from the following option.
Correct : D. osmosis is used for the treatment of waste water
7. The process of reverse osmosis is also known as
Correct : A. hyper-filtration
8. Which of the following is not an application of reverse osmosis?
Correct : D. for industrial use
9. Select the incorrect statement about reverse osmosis from the following option.
Correct : C. it operates at a comparatively high temperature
10. The pH for the potable water should be in the range of
Correct : B. 7-8.5
11. The total hardness of the potable water should be less than
Correct : A. 500 ppm
12. Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying?
Correct : A. cost
13. Which of the following is NOT a method of controlling biological forces on food supply?
Correct : A. packaging and chemical additives
14. Which of the following is an advantage/use of dried food items?
Correct : D. all of the mentioned
15. Moisture content of a substance which exerts as equilibrium vapour pressure less than of the pure liquid at the same temperature is referred to as
Correct : A. bound moisture
16. Moisture content of the solid which exerts an equilibrium vapour pressure equal to that of pure liquid at the given temperature is the
Correct : B. unbound moisture
17. Dryers heated by dielectric, radiant or microwave energy are
Correct : B. non-adiabatic
18. Which one of the following is best suited for heat sensitive feed?
Correct : A. freeze-drying
19. Which one of the following batch-type dryer is the most versatile one, which can handle fouling to sensitive fluids?
Correct : C. agitated dryer
20. What is the name of the following dryer?
Correct : A. drum dryer
21. Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products.
Correct : B. true, true
22. When the crystallization process takes place for a long time, the size of the crystals is
Correct : B. large
23. Ice crystals in frozen meat should be formed by rapid crystallization.
Correct : A. true
24. Statement 1: When sugar is added to water, water does not or negligibly expands. Statement 2: Jams do not expand on solidifying.
Correct : B. true, true
25. Heat loss in the storage chamber of foods is in which of the following forms?
Correct : D. all of the mentioned
26. Work required in maintaining a chamber at a certain temperature is dependent on
Correct : D. all of the mentioned
27. Which of the following is true about packaging food prior to freezing?
Correct : C. insulates the food & controls dehydration
28. Which of the following is a result of freezer burn?
Correct : D. all of the mentioned
29. Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.
Correct : A. true
30. Pork has a higher shelf life than beef.
Correct : B. false
31. Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?
Correct : B. vitamins
32. Enzyme activity is more in super cooled water than in crystallized water at the same temperature.
Correct : A. true
33. Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.
Correct : A. true
34. We divide the temperature/enthalpy diagram into a number of zones such that the curves of both the condensing stream and the coolant can be regarded as being reasonably linear.
Correct : A. true
35. Which process in the refrigeration diagram is represented as the heat rejection process?
Correct : B. 2-3’-3-4
36. The process 2-3’ is known as the
Correct : B. de-superheating process
37. Which one of the following pathway represents the condensation process of the refrigerant in a refrigeration cycle?
Correct : C. 3′-3
38. Which of the following is valid when it comes to the future of antibiotics in food?
Correct : D. all of the mentioned
39. Which of the following is a naturally occurring antioxidant?
Correct : D. all of the mentioned
40. Which of the following is true about synergism?
Correct : D. all of the mentioned
41. 1%.
Correct : A. calcium
42. Which of the following is the use of waxing in plant tissues?
Correct : D. all of the mentioned
43. When the coloring is truly artificial, the food statement “food color added” needs to be added.
Correct : B. false
44. What cannot be a size of membrane?
Correct : A. nano porous
45. If the pressure drop(ΔP) is 1000 units, the flux(J) is 50 units,what is the hydraulic membrane permeability?
Correct : C. 0.05
46. If the pressure drop(ΔP) is 1000 units, the flux(J) is 60 units,what is the hydraulic membrane permeability?
Correct : D. 0.06
47. If the pressure drop(ΔP) is 1000 units, the flux(J) is 40 units,what is the hydraulic membrane permeability?
Correct : B. 0.04
48. If the pressure drop(ΔP) is 500 units, the flux(J) is 50 units,what is the hydraulic membrane permeability?
Correct : A. 0.01
49. If the pressure drop(ΔP) is 200 units, the flux(J) is 100 units,what is the hydraulic membrane permeability?
Correct : C. 0.5
50. If the pressure drop(ΔP) is 1000 units, the flux(J) is 200 units,what is the hydraulic membrane permeability?
Correct : A. 0.2
51. Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.