Q. XYZ Company takes its customer feedback very seriously. Hence when suggestions such as – food processed product should have minimum lost of actual flavour, no added colour etc., the company planned on shifting to the latest trend in the industry called ______

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Q. Certain traditional thermal processing techniques affect the nutritional properties of food.

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Q. XYZ Company wanted to reduce the microbial risk involved with its fresh fruits and vegetables. Hence it introduced Ultra-violet C process which is a photochemical process which reduces the number of microbes (not completely sterilizing them). What else do you think this does?

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Q. Since excess UV-C causes DNA damage, which of the following methods can be used to apply this technique itself in spite of this drawback?

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Q. Statement 1: Advanced Oxidation Processes convert non-biodegradable organic materials into biodegradable organic forms.
Statement 2: Advanced Oxidation Processes are non-environmental friendly.

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Q. Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi in the food processing industry.

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Q. Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide.
Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry.

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Q. Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.

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Q. Which of the following is true about Sound Ultrasound?

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Q. Which of the following methods refers to deactivation of microbes in food using electricity?

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Q. Which of the following holds true for Pulsed Electric field?

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Q. Statement 1: In Pulsed Electric field, food is kept between two electrodes and electricity is passed to deactivate microbes.
Statement 2: Pulsed Electric field increases shelf life.

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Q. In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.

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Q. Statement 1: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage.
Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.

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Q. Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology.
Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.

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Q. Which of the following combination of processing and preservation techniques works best for smoked products?

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Q. Which of the following statements is true?

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Q. Statement 1: Hurdle technology is a ‘multi-target preservation’.
Statement 2: The main target of food preservation is to help the harmful microorganisms to achieve homeostasis.

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