| i) zymase | a cobalt 60 |
| ii) food irradiation | b food preserative |
| iii) sulphur dioxide | c microbial protein |
| iv) Curdlan | d Fermentation |
| v) scp | e Microbial polysaccharide |
What are the changes that occur during
i) Irradiation of meat
ii) Freezing of milk
iii) Freezing of egg
iv) Browning of canned fish
v) Storage of bread
See Answer →Whey protein concentrates
See Answer →Caramelization
See Answer →Sweeteners
See Answer →Food irradiation
See Answer →Fermentation
See Answer →Briefly describe the steps involved in rice processing.
See Answer →Enumerate the various factors influencing the heating under a microwave. Enlist any four industrial applications of microwaves.
See Answer →What is sensory evaluation? Elaborate on the different stages in the product cycle, at which sensory evaluation is used.
See Answer →What are minimally processed foods? Enlist some of their advantages
See Answer →Why freezing is easiest and quickest method of food preservation? Explain its different methods briefly.
See Answer →Briefly explain the process and food application of the following thermal processing technique:
i) Pasteurization
ii) Canning
See Answer →Define shelf life. Briefly explain the methods of shelf life examination.
See Answer →Describe the mechanism of drying technique. Elaborate on the types of drying process used for dehydration of foods.
See Answer →What are the changes/alterations that occur as a result of heat in the following:
i) Milk
ii) Fruits and vegetables
See Answer →Define the following terms, giving suitable examples:
i) Gels
ii) Food emulsifiers
iii) Foams
See Answer →Define the following terms based on their usefulness in the food processing:
i) Osmosis
ii) Viscosity
See Answer →What is Rheology of foods? What are the different textural parameters observed in foods?
See Answer →What are natural pigments? Enumerate some of the novel sources of natural colourants.
See Answer →