11
ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
Match the Following +4 −1
Match List-1 with List-l Choose the correct answer from the options given below

Choose the correct answer from the options given below :

List - I
List - II
A Centrifugal compressor Centrifugal compressor I Heat Exchanger Heat Exchanger
B Rotary compressor Rotary compressor II Expansion valve Expansion valve
C Metering device Metering device III Positive displacement Positive displacement
D Evaporator Evaporator IV Compression ratio about 4.5 Compression ratio about 4.5
12
ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct) +4 −1
Which microorganism is capable of producing Benzaldehyde when engineered?
13
ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct) +4 −1
Which of the following enzymes can be used to enhance the cross-linking of proteins in fermented food products?
14
ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct) +4 −1
One of the following is NOT an antimicrobial substances produced by Starter culture in fermented milks
15
ICAR JRF Food Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct) +4 −1

Which of the following statements is/are true?

(A) . Bacteriocin production is a natural process during food fermentation
(B) . Bacteriocins are more effective against Gram negative bacteria than gram positive ones.
(C) . The efficacy of bacteriocins is not influenced by pH of the food.
(D) . Reuterin, a bacteriocin, does not have GRAS status

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 Active 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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Food Safety Officer Assistant Agriculture Officer Agriculture Officer RPSC Agriculture Research Officer RPSC AARO

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