Q1. What is the primary goal of food processing?
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Q2. Homogenization in milk processing is used to:
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Q3. Which method is used for drying food using hot gas?
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Q4. Pasteurization of food primarily aims to:
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Q5. What does the term "canning" refer to in food processing?
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Q6. The D-value in thermal processing refers to:
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Q7. Which of the following is NOT a method of food preservation?
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Q8. Which enzyme is heat-resistant and used to measure blanching effectiveness?
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Q9. What is the principle behind freeze-drying?
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Q10. Which of the following is an example of high acid food?
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Q11. Which factor most influences the rate of microbial destruction in thermal processing?
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Q12. What role do enzymes play in food spoilage?
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Q13. Spray drying is mostly used in processing which type of food?
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Q14. Which of the following is a key purpose of blanching?
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Q15. What does "hermetically sealed" mean in food packaging?
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Q16. Which of the following is used as a stabilizer in ice cream?
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Q17. What is the pH threshold below which foods are considered high acid?
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Q18. What is the typical temperature for High Temperature Short Time (HTST) pasteurization?
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Q19. What does osmotic drying involve in food processing?
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Q20. What is the main objective of microbial destruction in thermal processing?
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Q21. Which food processing method uses radiation to kill microbes?
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Q22. What is the commonly used preservative in jam production?
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Q23. Which process is commonly used to extract oil from oilseeds?
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Q24. The process of fermentation primarily involves:
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Q25. Which unit operation is size reduction by cutting, grinding or crushing?
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Q26. What is the function of antioxidants in food?
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Q27. Which technique is used for the concentration of liquids by evaporation?
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Q28. Which food processing technology produces powder from liquid by rapidly drying it with hot air?
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Q29. In food processing, pH below 4.6 makes the food:
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Q30. Which type of heating uses microwaves to heat food?
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