Food Science And Technology in Biomedical Engineering : Practice MCQ Questions & Answers with Explanations

is the transfer of heat from one particle to another by contact.

is the transfer of energy in the form of electromagnetic waves.

is the most common polysaccharide added to food products.

is the major ingredient of carbonated soft drinks.

is one of the most fermentable of all the sugars.

is made by churning pasteurized cream.

is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.

is an alcoholic beverage made from fermented grape juice.

is a soft cheeselike food made by curdling fresh hot soymilk with a coagulant.

is a selective process that can be controlled to produce various levels of hardening.

Irradiation causes undesirable flavor changes in products.

Intimate contact occurs between the food or package and the refrigerant with freezing.

Ingredients on a food label are listed in order, based on weight.

In.................., FDA approved the use of irradiation to control pathogens in fresh and frozen red meats, such as beef, lamb, and pork.

In the grading process, eggs are examined for both interior and exterior quality and are sorted according to...................

In terms of additives, include both natural and synthetic colorants.

In some food processing plants, peeling is used to remove skins from soft fruit and vegetables such as tomatoes.

In major production areas, dairies of cows or more are not uncommon.

In developing countries, the time before is most difficult for meeting nutritional needs of the people.

implies a person eats but does not receive the amount of nutrients needed to keep the body healthy.