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Subjective and Objective Food Technology

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Ravi Pandiselvam Anjineyulu Kothakota

Indian Council of Agricultural Research National Institute for Interdisciplinary Science and Technology
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 Subjective and Objective
FOOD TECHNOLOGY
(NET/ARS-2012, 2013, 2014(I) & (II) QP-Memory Based)
GATE Question Papers (2008-2015) with Answer Key
(Meant for JRF, SRF and Other Competitive Exams)

Anjineyulu Kothakota
R. Pandiselvam
Sankararao Dhanimsetti

2018

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© All rights reserved. No part of this book should be produced or translated in any form without
written permission from publisher and authors.

First Edition : 2018

Price : ` 350.00

ISBN : 978-81-8360-257-0

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 May the love and blessings
Of Lord Krishna.....
Fill your life with
Happiness & Virtues always......
 Preface
Food Technology deals with techniques and principles involved in processing and preserving
the food substances. The application of food science helps to develop new methods and systems
for keeping food products safe and resistant from natural harms such as bacteria and other micro-
organisms, which results in easy marketing of the food product and better distributional efficiency.
Using knowledge of different scientific disciplines, Food Science, Technology and Engineering
researchers solve problems, improve processes, and develop innovations for the food
manufacturing industries. The modern food processing and preservation techniques are the key to
flourishing supermarkets we have today. Some of the techniques used are juice concentrates,
spray drying and freeze drying and the introduction of colorants, artificial sweeteners and
preservatives. The food processing industries are involved in processes such as preservation,
quality management, packaging and labeling of a variety of products such as dairy products, fish
products, fruit and vegetable products, meat & poultry products, confectionery products and
food grains etc. This book is prepared by keeping the ARS-NET syllabus of Food Technology
discipline in mind and it contains excellent collection of objective questions on food technology,
cereal technology, food engineering, food microbiology, food packaging and consumer science to
meet requirements of students. The book should serve as a useful resource to the food technology
and food engineering students appearing for various competitive exams such as JRF/SRF, NET,
ARS, GATE etc. The book contains a section on key notes related to important terms on food
technology. It is useful for better understanding of this subject. The authors are deeply thankful to
individuals, who helped on time for preparing this book.

AUTHORS
 Acknowledgement
Every effort in this world comes to its fruitful culmination not because of sincere work of
one but only due to the combined support and endeavour of many.
I would like to give my first thanks to almighty God and my parents as without their mercy,
Preparation of this book would have not been possible.
I express my deep and sincere thanks to R. Pandiselvam and Sankara Rao. D who inspite of
their busy schedule were able to share my work and burden for giving valuable ideas and suggestions.
It is my pleasure to express heartful reverence to faculty of College of Food Science and Technology,
Bapatla, Santlongwal institute of engineering and technology, Punjab and G.B Pant University of
Agriculture and Technology, Pantnagar for their great efforts helped in gaining the knowledge
and writing this book.
I have no words to expresses my heartfelt thanks to my colleagues and students of Kelappaji
College of Agricultural Engineering and Technology (KCAET) for getting all sorts of help and co-
operation.
I wish to express my sincere thanks toDr. Santhi Mary Mathew, Er. George Mathew, Dr. Prince.
M.V, Dr. Sudheer. K.P, Dr .Rajesh G.Kand Mrs. Sreeja. Rfor their encouragement and suggestions
for writing this book
I am very thankful to my junior Dr. Sheshrao Kautkar ,who has provided information for previous
year memory based questions.
At last special thanks to all my friends and well-wishers for their unquestioning support to my
efforts.

Anjineyulu Kothakota
 Contents
PREFACE .......................................................................................................................

ACKNOWLEDGEMENT ...............................................................................................

1. INTRODUCTORY FOOD TECHNOLOGY............................................. 1–57

2. FRUITS AND VEGETABLE PROCESSING ........................................... 58–87

3. FOOD GRAIN PROCESSING ............................................................. 88–167

(A) CEREALS AND PULSES PROCESSING
(B) CONFECTIONERY TECHNOLOGY
(C) OIL SEEDS PROCESSING
(D) SPICES AND PLANTATION CROPS PROCESSING

4. MILK AND MILK PRODUCTS ......................................................... 168–186

5. MEAT, FISH AND POULTRY PROCESSING .................................... 187–205

6. FOOD QUALITY MANAGEMENT .................................................... 206–223

7. (A) FOOD ENGINEERING (B) FOOD PACKAGING ..................... 224–293

8. FOOD MICROBIOLOGY ................................................................... 294–312

9. FOOD PRESERVATION TECHNOLOGY ......................................... 313–343

10. FLAVOUR TECHNOLOGY ................................................................ 344–352

11. IMPORTANT POINTS ........................................................................ 353–355

12. SOME ENGINEERING CONCEPTS WITH EXAMPLE .................... 356–371

13. ICAR JRF-2015 PAPERS (MEMORY BASED ) ................................ 372–384

14. GATE PAPERS FROM 2008-2015 WITH SOLUTIONS .................... 385–417

BIBLIOGRAPHY ......................................................................................... 419

TOPPER COMMENT ................................................................................. 421

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