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




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#1. Beverages are consumed for

#2. The post harvest losses are

#3. Most commonly processed juice is

#4. The causes of post harvest losses are

#5. Stages of post harvest losses are

#6. True teas come from which portion of plant

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

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

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

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

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

#12. The fruit which are harvested by hand

#13. The main types of mechanical damages are

#14. Criteria for harvesting of tomatoes are

#15. Beverage are classified as

#16. Which of the following is stimulating beverage

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

#18. The most common sugar used in soft drink

#19. The sugar contributes to beverage

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

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

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

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

#24. The maximum concentration of alcohol in beer is

#25. Which of following include in fermented beverage

#26. Lycopene present in

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

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

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

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

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

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

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

#34. The pH of fruit tissues is generally

#35. Which organic acid present in apple

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

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

#38. Which antioxidant is abundant in citrus fruit

#39. Antinutritional factor in tea is

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

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

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

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

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

#45. Enzymatic browning in fruits and vegetables require

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

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

#48. HP processing of fruit and vegetables mean

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

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

#51. Eutectic temperature is the temperature at which product

#52. Which crops have the natural dormancy period

#53. Most suitable material for canning of vegetables is

#54. Most suitable method for vegetable blanching is by

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

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

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

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

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

#60. Soft rot of citrus fruits is due to

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

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

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

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

#65. Chocolate liquor is a

#66. The word “tea” is of

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

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

#69. Stimulating effect of coffee is due to

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

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

#72. Teratogenesis means —————-.

#73. GRAS means —————-

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

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

#76. Ripening of fruit requires

#77. Recomended Brix for syrup preparation is

#78. Recommended Brix for squash preparation is

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

#80. Most common ingredient for beer is

#81. Most common germicidal for water treatment is

#82. Fruit punches are made by mixing

#83. Advantages of carbonation are

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

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

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

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

#88. Principle method to dehydrate coffee beans extract

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

#90. CA storage stands for

#91. Main objective of vegetable blanching is

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

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

#94. Fermentation involved in mango pickle production is

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

#96. Organic acid as preservative are particularly effective against

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

#98. The enzyme used in fruit juice industry

#99. Most suitable method of fruit juice concentration

#100. Fruit flavour is complex of

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Food Technology MCQs Online Quiz (Part 7)



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