Food Science Universe (FSU)

Food Technology MCQs Online Quiz (Part 7)

Note: Please click on the finish button at the end of the quiz to see your score and correct answers



 3,834 Total Views

Best of Luck for Next Time

 3,835 Total Views

#1. Malignant tumors are the indication of ————–

#2. A process in which toxic compound undergoes a series of metabolic conversion, catalyzed by enzymes followed by excretory system is ————–

#3. Raw fish contain an enzyme thiaminase that destroy the —————

#4. GRAS means —————-

#5. Teratogenesis means —————-.

#6. Ion-exchang resins are not preferred for water purification because of

#7. Caffeine in coffee is present in the range of

#8. Stimulating effect of coffee is due to

#9. Proper flavour and aroma of coffee is associated with

#10. Sparkling water consist of carbonated distilled water and salts in which CO2 gas is added at the rate of

#11. The word “tea” is of

#12. Chocolate liquor is a

#13. Eutectic temperature is the temperature at which product

#14. In CA storage oxygen concentration is reduced from 21% to

#15. Relative humidity generally recommended for the storage of fruits is

#16. Criteria for harvesting of citrus fruits is based on

#17. Soft rot of citrus fruits is due to

#18. “Bitter pit” a storage disorder of apple is caused by any one of the following deficiency of the tissue

#19. Toxins produced during aerobic respiration of plant tissues that kills the cells if not removed are

#20. The main environmental factor in determining the rate of transpiration is

#21. The fruit which is injured by exposure to temperature less than 11 ◦C is

#22. Temperature, concentration of CO2 & oxygen are the main environmental factors which influence the

#23. Most suitable method for vegetable blanching is by

#24. Most suitable material for canning of vegetables is

#25. Which crops have the natural dormancy period

#26. Plant hormone that play a key role in the ripening and senescence of fruits and vegetables is

#27. Fruit flavour is complex of

#28. Most suitable method of fruit juice concentration

#29. The enzyme used in fruit juice industry

#30. Storage life of fruits and vegetables is extended by keeping them in an atmosphere

#31. Organic acid as preservative are particularly effective against

#32. Potassium Sorbate in fruits and vegetable preservation is most effective against

#33. Fermentation involved in mango pickle production is

#34. Bacterial growth is generally impossible when water activity reduces below

#35. Causative spoilage organisms of dried fruits and vegetables are

#36. Main objective of vegetable blanching is

#37. CA storage stands for

#38. Ripening of fruit requires

#39. Principle method to dehydrate coffee beans extract

#40. For black tea prcessing , fermentation of rolled leaves is done

#41. In soft drink flavours are stable to which temperature

#42. There should be atleast ……… % of pulp in fruit drink

#43. The concentration of carbon dioxide in carbonated beverages varying from

#44. Advantages of carbonation are

#45. Fruit punches are made by mixing

#46. Most common germicidal for water treatment is

#47. Most common ingredient for beer is

#48. …………. enzyme is present in malted beverages

#49. Recommended Brix for squash preparation is

#50. Recomended Brix for syrup preparation is

#51. Antinutritional factor in tea is

#52. Which of following include in fermented beverage

#53. The maximum concentration of alcohol in beer is

#54. Total soluble solids for ready to drink beverage should be

#55. For preparing of fruit juice beverage the maximum alkalinity level for water is

#56. The percentage of water in carbonated soft drink is

#57. No calories soft drinks are sweetened with non-nutritive sweeteners such as

#58. The sugar contributes to beverage

#59. The most common sugar used in soft drink

#60. The major ingredients of carbonated soft drink in addition to water is

#61. Which of the following is stimulating beverage

#62. Beverage are classified as

#63. Beverages are consumed for

#64. The main types of mechanical damages are

#65. The fruit which are harvested by hand

#66. Best timing of harvesting of fruit during the day is

#67. How much produced is wasted due to improper post harvest handling

#68. Total solids for water to be used in preparing fruit juice beverage should not exceed

#69. The alkalinity of water that used for beverage must be low

#70. In drying of fruit which chemical is used to minimize browning

#71. True teas come from which portion of plant

#72. Stages of post harvest losses are

#73. The causes of post harvest losses are

#74. Most commonly processed juice is

#75. The post harvest losses are

#76. Criteria for harvesting of tomatoes are

#77. Fruits like banana , figs, grapes are more susceptible to development of “black mould rots” due to

#78. Apples develop “brown heart” a disorder due to accumulation of toxic substances if

#79. HP processing of fruit and vegetables mean

#80. In high oxygen modified atmosphere packaging the temperature should be in the range of

#81. The purpose of edible coating in minimally processed fruit and vegetables are

#82. Enzymatic browning in fruits and vegetables require

#83. The quality problem for sliced apple and potato is

#84. The microbiological and nutritional shelf life of minimally processed food should be preferably up to

#85. The enzyme which produce bad smelling aldehydes in vegetables

#86. The enzyme which is responsible for browning of fruit and vegetables is

#87. In most fruit juices the major portion of total soluble solids is consists of

#88. Lycopene present in

#89. Which antioxidant is abundant in citrus fruit

#90. Pre-cooling of fruit and vegetables is done at a temperature

#91. For storing different kinds of fruit together it is essential that their temperature requirement

#92. Which organic acid present in apple

#93. The pH of fruit tissues is generally

#94. “Internal discolouration” is a common symptom of chilling injury in

#95. “Surface pitting” is a characteristic chilling injury in

#96. Fresh fruits, and vegetables as apples, oranges and carrots, keep best at temperature

#97. What is the form of membrane lipids in fruits and vegetables that are resistant to chilling

#98. The volatile toxic substances accumulate in the tissue when fruit are stored in an environment of

#99. Chilling injuries arising from the exposure of the products to a temperature

#100. The “eyes” in swiss cheese are formed by the growth of:-

Finish to See Results


Food Technology MCQs Online Quiz (Part 7)


 3,833 Total Views

Leave a Reply

Your email address will not be published. Required fields are marked *

WhatsApp chat