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ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct) +4 −1
The maximum levels of permitted preservative sulphur dioxide in fruit juice is .......ppm
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ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct) +4 −1

Which of the following statements is/are true with respect to food additive?

(A) . Food additives are approved by European Food Safety Authority.
(B) . The E against the number of food additive means it should be used with extra caution
(C) . Anticaking agents improve baking quality of flour.
(D) . Aspartame is sweeter than sucrose.

Choose the correct answer from the options given below:

Food Processing Technology Subjects

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General Agriculture

6 Topics
Agronomy, Tillage & Field Crop Production Agricultural Entomology, Nematology & Crop Pr Soil Science, Plant Nutrition & Reclamation Cell Biology, Plant Physiology & Biochemistry Agricultural Meteorology & Climate Science Crop Genetics, Plant Breeding & IPR

Introductory Food Technology

11 Topics
Dairy Processing Cereal & Pulse Processing Processing of Purees, Pastes, Jams, Jellies Indigenous & Value-Added Animal Products Meat Preservation & Products Muscle Structure & Conversion of Muscle to Me Fruits & Vegetables Post-Harvest Technology Poultry & Egg Processing Fermented Plant Foods & Beverages Spices & Plantation Crops Fish & Seafood Technology

Technology of Foods of Plant Origin

6 Topics
Chemistry of Flavor Compounds Maillard Browning & Caramelization Flavor Pat Functional Foods, Nutraceuticals, Probiotics, Analytical Flavor Evaluation Food Fortification Organic Foods

Technology of Foods of Animal Origin

5 Topics
Sensory Evaluation of Foods Global Food Safety Standards Food Additives, Preservatives & FSSAI Permitt Active Seven Principles of HACCP Quality Control Systems

Food Quality Management

6 Topics
Industrial Enzymes & Microbial Food Biotechno Indicator Organisms of Food Sanitation Food-Borne Microorganisms Food Biopreservation Food Toxins & Chemical Contaminants Food-Borne Pathogens & Zoonoses

Food Engineering/Packaging & Labeling

5 Topics
Thermal Processing Engineering Food Packaging Materials Refrigeration, Freezing Kinetics, Ice Crystal Evaporation & Drying Systems Packaging Process Sequence & FSSAI Food Safet

Food Microbiology & Biotechnology

3 Topics
Non-Thermal Food Processing History of Food Processing Principles of Food Preservation
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