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

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

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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. Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry.
Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.

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Q. Which of the following is a performance parameter for the food industry?

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Q. Which of the following is a disadvantage of food processing?

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Q. Which of the following is an advantage of food processing?

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