029/2020

. Freeze drying takes place at
A) The triple point B) Below the triple point
C) Above the triple point D) At zero degree Celsius

. Use of several methods like temperature (high or low), control of acidity, control of
water activity for preservation of food is known as

A) Hurdle technology B) Mixed technology

C) Stumbling technology D) Multiple technology
3. Cause and effect diagram is also known as

A) Quality circles B) Fish bone diagram

C) Five force diagram D) Kaizen diagram

. The process in which a specially designed hermetic centrifuge is used to separate
bacteria and especially the spores formed by specific bacteria strains, from milk is
known as
A) Sterilization B) Pasteurisation
C) Aseptic packaging D) Bactofugation

~ The most common bacterial cultures involved in acidic fermentation are
A) Lactobacillus, Leuconostoc, Lactococcus and Streptococcus
B) Lactococcus, Bifidobacterium, Lactobacillus and Leuconostoc
C) Lactococcus, Rhizopus, Lactococcus and Streptococcus
D) Lactobacillus, Leuconostoc, Lactococcus and Aspergillus

. Which of the following statements are true ?

1. Foods high in sugar and other solutes dry more slowly.

2. As drying progresses the concentration of solutes in water increases causing
the drying rate to slow.

3. Water that is most difficult to remove is that is chemically bound in the form of
hydrates.

4. Drying at high pressure occurs at lower temperature.

A) 1, 2, 3, 4 8) 1,2,3 C) 1, 3, 4 0) 1, 2, 4

. Foods processed using high-pressure technology, gamma irradiation, high electric
field pulse and thermosonication are known as
A) Minimally processed foods B) UHT processed foods
C) Aseptically processed foods D) All of the above

. Food items should be subjected to micro frequencies such that, the dielectric constant
is and loss factor is
A) Maximum, minimum B) Maximum, maximum
C) Minimum, minimum D) Minimum, maximum

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