1. . Preparatory operations are steps:
(A) Post harvest
(B) Post process
(C) In line process
(D) Pre-process
2. . Heating in boiling water is known as:
(A) Blanching
(B) Pasteurization
(C) Ultra heat temperature treatment
(D) Sterilization
3. . Heat treatment used to inactivate enzymes:
(A) Blanching
(B) Pasteurization
(C) Ultra heat temperature treatment
(D) Sterilization
4. . Separation of raw material on basis of color is called as:
(A) Nutrition
(B) Grading
(C) Sorting
(D) Operation
5. . Separation of raw material on the basis of quality is called as:
(A) Sorting
(B) Operation
(C) Nutrition
(D) Grading
6. . Juice is clarified by centrifuge at speed of:
(A) 6000 RPM
(B) 5000 RPM
(C) 7000 RPM
(D) 8000 RPM
7. . Juice stickiness can be reduced by use of:
(A) Pectin
(B) Guargum
(C) Gelatin
(D) Xanthin gum
8. . The edible part of fruit is known as:
(A) Vegetable
(B) Root
(C) Fruit
(D) Bulb
9. . Fruits are ripened by gas:
(A) Ethylene
(B) Nitrogen
(C) Oxygen
(D) Carbon di-oxide
10. . Conversion of liquid phase into solid state by concentration is known as:
(A) Hydrolyzation
(B) Fumigation
(C) Crystallization
(D) Hydrogenation
11. . Sterilization with sulphur requires sulphur %age:
(A) 0.1-0.2
(B) 3-4
(C) 0.3-0.4
(D) 1-2
12. . Juices with pulp are known as:
(A) Juice
(B) Pulp
(C) Nectar
(D) Cordial
13. . Partial removal of fruit part is known as:
(A) Trimming
(B) Cutting
(C) Spoilage
(D) Deterioration
14. . Antioxidants are used in minimum ratio:
(A) 30 ppm
(B) 70 ppm
(C) 50 ppm
(D) 100 ppm
15. . Types of blanching are:
(A) 1
(B) 2
(C) 3
(D) 4
16. . Rotary washer is used for fruits that are:
(A) Tender
(B) Hard
(C) Soft
(D) Watery
17. . Size reduction increases:
(A) Weight
(B) Surface area
(C) Quantity
(D) Juice
18. . The process to remove impurities from solution is called:
(A) Mixing
(B) Filtration
(C) Cleaning
(D) Separation
19. . Fruit pulps is most basic product created by the processing of:
(A) Mature Fruit
(B) Fresh Fruit
(C) Ripe Fruit
(D) Unripe Fruit