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FSSAI-Role, Functions, Initiatives
Practice FSSAI-Role, Functions, Initiatives Questions and Answers
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Which food preservative inhibit fungal growth and non-enzymatic browning in fruit juice
Atomization is a unit operation, which is used for a)Â Â Â Â Â Â Size-reduction operation b)Â Â Â Â Â It is used for the Solid food particles c)Â Â Â ...
What is/are advantage of Vacuum Packaging
Milk is an example of a)      Water dispersed in fat b)     Fat dispersed in water c)      Oil in water d)     Fat in water...
Which of the following factor affect the rate of evaporation a)Â Â Â Â Â Â Rate at which heat can be transferred to the liquid. b)Â Â Â Â Â Quantity of...
Which of the following aims of the food processing a)Â Â Â Â Â Â To extend the period during which a food remains wholesome b)Â Â Â Â Â To provide the ...
Cryodesiccation is also known as
Which of the following factors not affect microbial growth. a)Â Â Â Â Â Â pH b)Â Â Â Â Â Moisture c)Â Â Â Â Â Â Oxidation-reduction potential d)Â Â ...
Which of the following governs the secondary drying process in freeze-drying?
Ropiness of bread may be due to a)Â Â Â Â Â Â Bacillus subtilis b)Â Â Â Â Â Bacillus licheniformis c)Â Â Â Â Â Â Bacillus panis d)Â Â Â Â Â Erwinia...
Which of the following produce burnt flavor in milk a)Â Â Â Â Â Â Streptococcus b)Â Â Â Â Â E.coli c)Â Â Â Â Â Â Aeromonas d)Â Â Â Â Â Lactobacillu...
Maillard reaction isÂ
The time required to kill 90% of the microorganisms in a sample at a specific temperature is the a)Â Â Â Â Â Â thermal death point b)Â Â Â Â Â F value ...
During freeze drying removal of moisture occurs due to a)Â Â Â Â Â Â Pressure reduction b)Â Â Â Â Â Condensation c)Â Â Â Â Â Â Sublimation d)Â Â Â Â...
Heat required to change the state of commodity is known as a)Â Â Â Â Â Â Specific heat b)Â Â Â Â Â Latent heat c)Â Â Â Â Â Â Super heat d)Â Â Â Â Â ...
Which is true about Caramelization
The hydrolysis of fats and oils produces
An operation in which continuous gas stream applied that flushes air out from the package prior to sealing is Â
Intentional addition and substitution of substances which adversely affect the purity and quality of food is known as………
Which of the following factors not promote oxidation in Oil & Fat
Which is recognition of symptom of Oil & Fat oxidation
Pressure canning is also known as
Whole egg is pasteurized in order to eliminate which of the following sp.
Most foods store best at refrigeration temperature. When the relative humidity of air between
Which of the following is not a result of uncontrolled freezing
Partial removal of water is known as
Arrange the following according to their rate of initial growth
Fuzzy or cottony appearance usually represent growth of
The microbes, which can grow at high concentration of sugar, called
Bacterial cells show their greatest resistance to heat during
TDT represents…….of microbes
Butter or ghee is adulterated with the addition of……..
Presence of ……..microorganism indicates improper processing of canned foods.
.........enamel is used for acidic foodsÂ
Packaging is used for distribution of unit packs and intermediate packs is known as……
Vitamin ................and .......................are water-soluble.
Aseptic processing was invented by…..in the year……Â
An IMF  is characterized by a moisture content  of approximately….. and a water activity  (aw) between …… ...
Ultra-high-temperature processing involves heating for…… at ….. Â
Milk is an example of………..emulsion & Butter is……….emulsion.
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