Post Harvest Technology One Liner
POST HARVEST TECHNOLOGY
Quest.Who is known as Father of food preservation?
Quest.A heat treatment food material at 72°C for 15 seconds, or 63°C for 30 minutes
Quest.Juices are mostly preserved by
Quest.The original colour of beverages for longer period are retained by
Quest.Removal of moisture from the food materials for preservation
Ans.Dehydration (Post Harvest Technology One Liner)
Quest.Which of the following is used for killing microorganisms in food?
Quest.The concentration of sugar required for preservation of fruits and jam
Quest.The concentration of salt sufficient to preserve most of the food products
Quest.A thermal process mostly used for vegetables prior to freezing, drying, or canning in order to soften the texture.
Quest.The peeling of fruits and vegetables is known as
Ans.Lye peeling (Post Harvest Technology One Liner)
Quest.The solution made by dissolving Salt (NaOH) in water is called as
Quest.Which fruit beverage contains atleast 10% fruit juice and 10% soluble solids?
Quest.The fruit beverage commonly prepared from Mango, Papaya, Bel, Aonla
Quest.A fruit juice normally contains 25% juice and 40% TSS
Quest.Mango pulp is preserved by
Ans.Sugar (Post Harvest Technology One Liner)
Quest.Which fruit beverage is diluted before serving?
Quest.TSS of jam should not be
Quest.TSS of cooking jam is measured by
Quest.A semi-solid transparent product prepared from pectin containing fruit
Quest.For jelly making, fruit should be harvested at
Ans.Firm ripe stage (Post Harvest Technology One Liner)
Quest.The pH of final jelly should be
Quest.The instrument used to know pectin content
Quest.A fruit or vegetable impregnated with the cane sugar or glucose syrup
Ans.Candied fruit or vegetable
Quest.A product prepared from strained pulp of fully ripe tomato fruits after cooking
Quest.TSS% of Tomato sauce is
Ans.30% (Post Harvest Technology One Liner)
Quest.The salt concentration in pickle is maintained at
Ans.Central Food Technological Research Institute, Mysore
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