Engineering Properties of Biological Materials and Food Quality Mid - II, November - 2014

1.Which of the following is correct
  • Thermal conductivity of single grain is more than bulk grain
  • Thermal conductivity of single grain is less than bulk grain
  • Both have same thermal conductivity
  • None
Answer: A
2.When the quality of a food product is assessed by means of human sensory organs, the evaluation is said to be
  • Sensory
  • Subjective
  • Organoleptic
  • All of these
Answer: D
3.FPO refers to
  • Food Products Order
  • Fruit Products Order
  • Food Processing Order
  • None
Answer: B
4.In food quality, TQM stands for
  • Total Quantity Management
  • Time Quantity Management
  • Textural Quality Management
  • None
Answer: D
5.ISO 9000:2000 Quality management systems deals with
  • Fundamentals and vocabulary
  • Requirements
  • Guidelines for performance and improvement
  • 2007
Answer: A
6.Dielectric heating of food material results in
  • Uniform heating
  • Fast heating
  • Uniform and fast heating
  • None
Answer: C
7.Agricultural Produce (Grading and Marketing) Act (Agmark) is introduced in the year
  • 1987
  • 1937
  • 1947
  • 2007
Answer: B
8.In India, Food Safety and Standards Act was passed in the year
  • 1996
  • 2006
  • 2014
  • None
Answer: B
9.Following is a dynamic sampling method
  • Table sampling
  • Thieving
  • Scooping
  • Cone&Quartering
Answer: A
10.TQM basically consists of continuous improvement in the quality of
  • People
  • Products
  • Processes
  • All of these
Answer: D
11.The cone&quartering sampling method is strongly __________ dependent and is not recommended
Answer: Operator
12.When the food assessment is done with the use of instruments that do not involve the human senses, the evaluation is said to be ______________evaluation
Answer: Objective
13.The instrument used to measure either the distance of spread when a semi-solid food sample is placed on a float surface, or the resistance to a rotating spindle or paddle placed in a liquid is ______________
Answer: Consistometer
14.Difference between sample and population is called ____________
Answer: Sampling error
15.In Hedonic rating test the maximum number of points on scale are _____________
Answer: 9
16.SI units of thermal conductivity are _____________
Answer: Wm-1K-1
17.The certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by DMI is ________
Answer: AGMARK
18.A graph of lot defectives against the probability that the sampling plan will accept the lot is called ___________
Answer: Operating Characteristic Curve (OC curve)
19.Water which is free from pathogenic bacteria and is palatable is known as ____________ water
Answer: Potable
20.HACCP is a systematic _____________ approach to food safety
Answer: Preventive