Kerala PSC Previous Years Question Paper & Answer

Title : Junior Manager (Quality Assurance) - Kerala State Civil Supplies Corporation Ltd
Question Code : A

Page:11


Below are the scanned copy of Kerala Public Service Commission (KPSC) Question Paper with answer keys of Exam Name 'Junior Manager (Quality Assurance) - Kerala State Civil Supplies Corporation Ltd ' And exam conducted in the year 2023. And Question paper code was '219/2023'. Medium of question paper was in Malayalam or English . Booklet Alphacode was 'A'. Answer keys are given at the bottom, but we suggest you to try answering the questions yourself and compare the key along wih to check your performance. Because we would like you to do and practice by yourself.

page: 11 out of 18
Excerpt of Question Code: 219/2023

65.

66.

67.

68.

69.

70.

Which compound that may be present in smoke is carcinogenic?
(A) Benzyl pyrenes (3) Carbonyls
(C) Aldehydes (D) PAH

The Haugh index is used to determine the internal quality of :
(A) Milk (B) Meat
(C) Paneer (D) Egg

Which of the following dairy products has its preparation stages explained by Rahn’s foam
theory?

(^) Pasteurized milk (B) Cream
(C) Ghee (D) Butter

Which of the following statements is/are correct about High Pressure Processing?

0) It is more suitable for food products such as mushrooms, leafy greens and
marshmallows.

di) During high-pressure food processing, the food product is pre-packaged in flexible
containers and submerged in pressurising fluid.

(ii) High-pressure food processing commonly employs pressures ranging from 4000 to 6000

MPa.
(A) Statement (i) and (ii) (B) Statement (ii) and (ii)
(C) Statement (ii) only (D) Statement (i) only

Which form of radiation application in food is comparable to “commercial sterilisation’ and
utilises higher doses of radiation?

(^) Radurisation ൯) Radappertisation
(೮) Radicidation (D)_ Lyophilisation

Which of the following applications of ultrasonic technology in food processing is NOT
commonly observed?

(A) Enhancing the drying rate of fruits

(B) Emulsification and mixing of food ingredients
(C) Increasing the shelf life of dairy products

(D) To accelerate the fermentation process

13 219/2023
[P.T.0.]

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