OBT554 Principles of Food Preservation (PFP) MCQ PDF Materials for ECE Open Elective
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OBT554 MCQ Reference From Sanfoundry Website
UNIT I FOOD PRESERVATION AND ITS IMPORTANCE
1.1 Introduction to food preservation
https://www.sanfoundry.com/food-engineering-questions-answers-food-preservation-1/
1.2 Wastage of processed foods; Shelf life of food products
https://www.sanfoundry.com/food-engineering-interview-questions-answers-freshers/
1.3 Types of food based on its perishability
https://www.sanfoundry.com/food-engineering-questions-answers-fruits-vegetables-milk-processing/
1.4 Traditional methods of preservation
https://www.sanfoundry.com/food-engineering-questions-answers-food-preservation-1/
UNIT II METHODS OF FOOD HANDLING AND STORAGE
2.1 Nature of harvested crop, plant and animal
https://www.sanfoundry.com/food-engineering-questions-answers-food-adulteration/
2.2 storage of raw materials and products using low temperature
https://www.sanfoundry.com/food-engineering-questions-answers-food-packaging-labelling/
2.3 | 2.4 refrigerated gas storage of foods, gas packed refrigerated foods
https://www.sanfoundry.com/food-engineering-questions-answers-principles-refrigerated-gas-storage-of-foods-1/
2.5 sub atmospheric storage
https://www.sanfoundry.com/basic-food-engineering-questions-answers/
2.6 Gas atmospheric storage of meat, grains, seeds and flour, roots and tubers
https://www.sanfoundry.com/food-engineering-questions-answers-meat-processing/
2.7 freezing of raw and processed foods
https://www.sanfoundry.com/advanced-food-engineering-questions-answers/
2.8 retort pouch packing
https://www.sanfoundry.com/food-engineering-aptitude-test/
2.9 Aseptic packaging
https://www.sanfoundry.com/food-packaging-technology-questions-answers-aseptic-packaging/
UNIT III THERMAL METHODS
3.1 Newer methods of thermal processing; batch and continuous
https://www.sanfoundry.com/materials-science-questions-answers-thermal-processing-techniques/
3.2 In container sterilizationcanning
https://www.sanfoundry.com/food-engineering-questions-answers-principles-food-preservation-by-canning-3/
3.3 application of infra-red microwaves
https://www.sanfoundry.com/food-engineering-questions-answers-unit-operations-microwave-heating/
3.4 ohmic heating
https://www.sanfoundry.com/food-engineering-questions-answers-unit-operations-microwave-heating/
3.5 control of water activity preservation by concentration and dehydration
https://www.sanfoundry.com/food-engineering-assessment-questions/
3.6 osmotic methods
https://www.sanfoundry.com/engineering-chemistry-questions-answers-reverse-osmosis/
UNIT IV DRYING PROCESS FOR TYPICAL FOODS
4.1 Rate of drying for food products
https://www.sanfoundry.com/food-engineering-questions-answers-principles-food-reservation-by-drying-1/
4.2 design parameters of different type of dryers
https://www.sanfoundry.com/heat-transfer-operations-questions-answers-common-dryers/
4.3 properties of airwater mixtures
https://www.sanfoundry.com/thermodynamics-questions-answers-properties-atmospheric-air/
4.4 Psychrometric chart
https://www.sanfoundry.com/thermodynamics-questions-answers-psychrometric-chart-process/
4.5 freezing and cold storage
https://www.sanfoundry.com/food-engineering-questions-answers-principles-food-freezing-1/
4.6 freeze concentration, dehydrofreezing freeze drying IQF
https://www.sanfoundry.com/food-engineering-questions-answers-principles-food-freezing-2/
4.7 calculation of refrigeration load
https://www.sanfoundry.com/heat-transfer-operations-questions-answers-refrigeration-systems/
4.8 design of freezers and cold storages.
https://www.sanfoundry.com/basic-food-engineering-questions-answers/
UNIT V NON-THERMAL METHODS
5.1 Super Critical Technology for Preservation
https://www.sanfoundry.com/food-engineering-questions-answers-principles-principles-chemical-preservation-of-food-2/
5.2 membrane technology
https://www.sanfoundry.com/separation-processes-questions-answers-separation-membranes/
5.3 Hurdle technology
https://www.sanfoundry.com/food-engineering-interview-questions-answers-freshers/
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