16
ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
Assertion & Reason +4 −1

Given below are two statements

One is labelled as assertion (A) and other one is labelled as reason (R).
Assertion (A) : BPE of the concentrated solution must be known for evaporator design
Reason (R) : BPE of the concentrated liquor reduces the effective temperature driving force compared to the boiling of pure solvent

In light of the above statements, choose the most appropriate answer from the options given below

17
ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct) +4 −1

Which of the following statements about freeze-drying (lyophilization) are correct?

(A) .Freeze-drying involves the removal of water through sublimation
(B) .The process of freeze-drying helps in maintaining the structural integrity of the food.
(C) .Freeze-drying is faster than traditional air drying methods.
(D) Freeze-dried products require special packaging to prevent moisture absorption

Choose the correct answer from the options given below:

18
ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
Arranging Order +4 −1

Arrange the following steps of the food packaging process in the correct sequence:

(A) Filling the package with food
(B) .Inspecting and testing the final package
(C) .Sealing the package
(D) Sterilizing or cleaning the packaging material

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 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 Active 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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