Key Points

Parkash Kumar (2019).
Food Technologist & Researcher
Food Chemistry
1. C= Composition, P= Properties & S= Structure.
2. CPS of matter is called Chemistry.
3. CPS of food is called food chemistry.
4. Spoilage of food depends on perishability nature of food.
5. Milk is high perishable having moisture content 95-98%.
6. Raising of milk during boiling termed as frothing.
7. Flavonite present in tea, which gives characteristics color to tea.
8. Water is universal solvent, can dissolve in acid, base, and salts etc.
9. Water has maximum density at 4oC.
10. Angle formed in the structure of water is 104.5o.
11. Intermolecular/wander wall force between water molecules called cohesive force.
12. Intermolecular force is also called wander walls or hydrogen bond.
13. Boiling of water is directly proportional to the atmosphere pressure.
14. Hot air oven have temperature 60oC for 24 hours and 100o for 4 hours for moisture
determination.
15. Water activity is inversely proportional to the shelf life of food commodities.
16. Water activity represented with aw.
17. Pure water have 1 water activity.
18. Moisture content is directly proportional to the water activity.
19. Dry milk contain 5% water.
20. Favorable water activity for bacteria is 0.91.
21. Favorable water activity for fungi is 0.7
22. Hard water contains ions (Ca++ & Mg) while soft water having ions but that can easily
extract.
23. Hard water is a mean of formation of stone in kidney.
24. General formula of carbohydrates is CH2O.
25. Carbohydrates are poly hydroxy compounds.
26. Glucose is also known as blood sugar.
27. Glucose + Glucose = Maltose.
28. Glucose + Fructose = Sucrose.
29. Glucose + Galactose = Lactose.
30. Linkage between sugar units is called glyosidic linkage.
31. Starch is used as thickening agent.
32. Starch powder mixed with water form gelatinization.
33. Caramelization and Millard reactions are brown colored.
34. Caramelization: oxidation of sugar give rise nutty flavor and brown color ( 110oC/230oF).
35. Millard: It change flavor and color into brown of foods, reaction between sugar and amino
acid. (140oC/285oF).
36. Table sugar is also called as sucrose.
37. Soluble fiber dissolve in water to form gel like material to reduce cholesterol level.
38. Insoluble fiber improve digestion system.
39. Amino acids are building blocks of protein.
Parkash Kumar (2019). Food Technologist & Researcher
40. Peptide bond present in protein.

41. Milk protein is called casein.
42. Egg protein is called albumin.
43. Protein build, repair, maintain body tissue.
44. Enzymes are protein in nature and biological catalysts speed up reaction.
45. A,D,E,K are fat soluble vitamins (non-polar) and C, B-Complex are water soluble (polar).
46. Vitamin A is called Retina.
47. Vitamin D is called Cholecalcipherol.
48. Vitamin E is called Tocopherol.
49. Vitamin C is called Ascorbic acid.
50. Vitamin B1 is called Thiamine.
51. Vitamin B2 is called Riboflavin.
52. Vitamin B3 is called Niacin.
53. Vitamin B6 is called Pyridoxine.
54. Vitamin B12 is called Cyanocobalamin.
55. Temperature 28-32oC is safe for storage.
56. 12oC temperature is suitable for food transportation.
57. Rheology to access the quality of food.
58. Silica gel in desiccator is absorptive substance, absorb moisture.
59. 2% brine solution used as antioxidant.
60. Sodium Benzoate preservative used for dark color products. 0.5/0.9g/kg or liter.
61. Potassium Meta-bisulfate for light color products. Used 0.65mg/liter or kg.
62. Nutrition is the science that interprets the interaction of nutrients and other substances in
food in relation to maintenance, growth, reproduction, health, and disease of an organism.
63. Food intake – absorption—assimilation – biosynthesis – catabolism & excretion.
64. Diet of an organism is what it eats, which is largely determined by the availability and
palatability of food.
65. Undernutrition can lead to the wasting of kwashiorkor in acute cases, and the stunting of
marasmus in chronic cases of malnutrition.
66. The key to healthy eating is to enjoy a variety of nutritious foods from each of the five food
groups.
67. Dairy: the foods in this group are excellent source of calcium, important for healthy and
strong bones.
68. Fruits provides vitamins, minerals, dietary fibers, and many phytonutrients helps stay
healthy.
69. Refined grain products (cakes or biscuits), high in sugar, fat, and sodium.
70. Our body uses the protein we eat to make specialized chemicals such as hemoglobin and
adrenalin.
71. Muscle and organ (such as heart) made up of protein.
72. Vegetables should make up a large part of your daily food intake and should be encouraged
at every meal including snack time.
73. Food guide pyramid introduced in 1992 by US department of Agriculture.
74. Food guide pyramid become my plate in 2011.
75. The word diet first appeared in English in 13th century.

76. DIET: habitually taken food and drink to lead one’s life.
77. Diet is the sum of food consumed by a person or other organism.
78. Humans are omnivores.
79. Dietary habits and choices play significant role in the quality of life, health, and longevity.
80. Every diet needs a balance of three main categories of nutrients Carbohydrates, protein,
and fat.
81. Calories is the unit of energy in our food.
82. Our body spends a considerable amount of energy maintaining these balanced conditions
or homeostasis.
83. Everyone will need different no of total calories depending on your age, sex, and activity
level.
84. The USDA recommend the moderately active male between 26-30 years old get about
2600 calories per day while female get 2000 calories per day.
85. A balance diet chart is representation of a healthy diet chart that comprises of all the
required nutrients.
86. Balanced diet chart is a guideline that gives us right food choices for optimal health.
87. A balance diet also helps in maintaining a healthy weight, reduce body fat, provide your
body with energy, promote good sleep, and eventually gives a feeling of wellbeing.
88. Nutritionists always recommend a healthy, balanced diet to maintain a radiant health.
89. Thiamine (Vitamin B1), Ascorbic Acid (Vitamin C).
90. Vitamin B1 needed for improving metabolism found in legume, nuts, and seed etc.
91. Vitamin C aids in iron absorption and protect the immune system found in citrus fruits,
vegetables like tomatoes, potatoes, lettuce etc.
92. Cobalamin (Vitamin B12) for making new cells found in meat, poultry, fish, seafood, eggs,
milk, and milk products.
93. Vitamin A is a fat soluble found in sweet potatoes, carrots, dark leafy vegetables, bell
peppers, fish, liver, tropical fruits.
94. Overnutrition is also called hyperalimentation.
95. Carbohydrates is a type of macronutrient used for quick energy source in cell.
96. Monosaccharides is the basic unit of carbohydrates.
97. Protein are a macronutrient that the cells in our body use for structure.
98. Muscles are mainly made up of protein.
99. Protein have 20 essential amino acid linked with polypeptide linkage.
100. Fat has long chain of C & H, store lot of energy in chemical bonds.
101. Fat are important in our body to cushion organs, protect our cells, send signals in
the form of hormone around our body. ( butter & Oil are rich in fats).
102. Vitamin ( Micronutrient) helps cells make energy.
103. Vitamin usually used in conjunction with enzyme to help cell go through
metabolism.
104. Six major vitamins A, B , C, D, E & K.
105. Vitamin A used in part of eye called retina.
106. Vitamin C & E are for immune system.
107. Vitamin K helps our blood cells functionally and prevent excessive bleeding.
108. Non-nutrients also known as non-essential nutrients.
109. Dietary fiber is considered as non-nutrients because it is not absorbed in human
digestive system, but important for digestion and maintaining good health.
110. Fiber prevent some epidemiological diseases.
111. Water is transparent and nearly colorless substance.
112. Water cover 71% of earth’s surface.
113. Water on earth move continually through the water cycle of evaporation and
transpiration, condensation, precipitation, and runoff.
114. Evaporation and transpiration contribute to the precipitation over land.
115. Water plays an important role in the world economy.
116. Approx. 70% of the fresh water used by human goes to Agriculture.
117. Ca is most abundant mineral in human body approx. 1200g.
118. 99% Ca present in bone and teeth present as hydroxy appetite.
119. Leafy green vegetables are very good source of calcium.
120. More Ca required daily during rapid growth in adolescence, during pregnancy and
lactation and in elderly adult life.
121. Potassium is main ion involved in nerve muscle repolarization, control heart
conduction system, present in all plant foods and deficiency causes vomiting, diarrhea,
skinless, urinary system etc.
122. 70% myoglobin store in muscle.
123. Iron found in meat, eggs, vegetables, cereals.
124. Iron deficiency causes anemia, hypochromia etc.
125. Fats are generally tri-esters of glycerol and fatty acids.
126. Dietary fat supply energy carry fat soluble vitamins (A, D,E &K) and are a source
of antioxidant and bioactive compounds.
127. Fats are also incorporated as structural components of the brain and cell membrane.
128. Example of edible animals fats are lard, fish oil and butter or ghee.
129. Example of edible plant fats are peanut, soya bean, sunflower, sesame, coconut,
olive, and vegetable oils.
130. Margarine and vegetable shortening are used mainly in baking.
131. Oils and fats are capable of serving as food stuffs.
132. All fats melted at higher temperature.
133. Fats are somewhat less digestible than oils.
134. Animals fats and oils are derived from terrestrial and marine animals.
135. Marine fat include liver oils, blubber oils, and fish oils.
136. With exceptions, animals fats are obtained from carcasses these exceptions are
butter and fat of yolk of eggs.
137. Vegetable fats and oils are found in greatest abundance in fruits and seeds ( occurs
in roots, stalks, branches and leaves of plants).
138. The germ or embryo is that part of the seed which give rise to the plant when the
seed germinates.
139. The fat from the pulp may have characteristics quite different from those of the fat
in the kernel.
140. Butyric acid ( butanoic acid) is one of the saturated short chain fatty acids
responsible for the characteristics flavor of butter.
141. The no at the beginning of scientific name indicate the location of the double bonds.
142. Greek numeric prefix such as di, tri, tetra, etc. are used as multiplier to describe the
length of carbon chain.
143. Fatty acids are frequently represented by notation such as C18:2 that indicates that
the fatty acid consist of an 18-carbon and 2 double bonds.
144. CLA stands for conjugated linoleic acid.
145. CLA is found naturally in meats, eggs, cheese, milk, and yogurt.
146. Fatty acids are classified into trans and cis fats on the basis of their configuration.
147. Natural occurring fatty acids generally have cis configuration.
148. The natural form of 9-octadecenoic acid (oleic acid) found in olive oil has a V shape
due to cis configuration at position 9.
149. The trans configuration (elaidic acid) looks more like a straight line.
150. Fatty acids are classified into Omega 3 and Omega 6.
151. Omega 3 and Omega 6 fatty acids are unsaturated essential fatty acids that need to
be included in the diet.
152. Omega is the last carbon of the chain.
153. Linoleic acid is an omega 6 fatty acid because it has a double bond six carbons
away from the omega carbon.
154. Linoleic acid plays an important role in lowering cholesterol level.
155. Oleic acid is an Omega 9 fatty acid.
156. All double bond have cis configuration.
157. DHA stands for docosahexaenoic acid.
158. AA stands for arachidonic acid.
159. DHA and AA are both crucial to the optimal development of the brain and eyes.
160. Excess amount of omega 6 and Omega 3 ratio linked with pathogenesis of diseases,
cardiovascular, cancer, inflammatory and autoimmune.
161. The ratio of omega 6 to omega 3 in modern diets in approx. 15:1.
162. Vitamins A, D, E, K are fat soluble, only be digested, absorbed, and transported in
conjunction with fats.
163. Fat play a vital role in maintaining healthy skins, and hair, insulating body organs
against shock, maintaining body temperature and promoting healthy cell functions.
164. Fat also serve as energy stores for the body containing about 37.8 Kj (9 calories)
per gram of fat.
165. The glycerol can be converted to glucose by the liver and thus used as a source of
energy.
166. Fat also serve as useful buffer towards a host of diseases.
167. Triglycerides are formed by combining glycerol with three molecules of fatty acids.
168. Most natural fats contains a complex mixture of individual triglycerides.
169. Cocoa butter is unusual in that it is composed of only a few triglycerides derived
from palmitic, oleic, and stearic acid.
170. Two sources of edible oils and fats in nature ( Animal & plant).
171. The part of plant body that contain enormous quantity of fats and oils is called seed.
172. Animal body tissue such as adipose tissues, muscles tissues and other contain fats
and oils.
173. Extraction of fat from animals body tissue called Rendering.
174. Extraction of fats from seeds is termed as pressing.
175. Extraction from seeds is accomplished by mechanical pressing of seeds and their
mixing with such gasoline like solvents as hexane and heptane, this technique of fat
extraction is termed as solvent extraction.
176. Oils are steam heated to evaporate the solvents at temperature around 300oF.
177. Removal of seed coats for the process of seed coat removal commercially available
dehullers are used.
178. Chopping and grinding of seeds is accomplished by the mean of using heavy and
massive pressers and rollers.
179. All oil seeds have enzymes that can influence quality of fats and oils.
180. Rendering is a process that converts waste animals tissues into stable, value added
material.
181. Rendering can be carried out on an industrial, farm or kitchen scale.
182. The majority of tissue processed comes from slaughter houses and butcher shop.
183. The most common animal sources of fats and oils are beef, sheep, and poultry.
184. The rendering process simultaneously dries the material and separate the fat from
the bone and protein.
185. A rendering process yields a fat commodity and a protein meal.
186. Edible rendering processes are basically meat processing operations and produce
lard or edible tallow for use in food products.
187. Edible rendering is generally carried out in continuous process at low temperature.
188. Most edible rendering is done by meat packing or processing companies.
189. Refining of vegetable oils is essential to ensure removal of gums, waxes.
Phosphatides and free fatty acids from the oil to impart uniform color by removal of
coloring pigments and to get rid of unpleasant smell from the oil by removal of odiferous
matter.
190. Refining is carried out either on batch operation or as continuous operations.
191. For processing less than thirty tons of oil per 24 hours and when oil has free fatty
acids content is 1 % or less normally batch process is recommended.
192. Refining of vegetable oils is essential to ensure removal of gums, waxes,
phosphatides, and free fatty acids from the oils.
193. For capacities higher than 30T/24 hours continuous refining process is
recommended against batch refining.
194. Degumming is a treatment of crude oils and water, salt solutions, dilute acids, or
alkalis used in order to remove phosphates, waxes, and other impurities.
195. Caustic soda is one such substance used to remove free fatty acids that can cause
rancidity and decrease quality of oil.
196. Alkali solutions combine with free fatty acids to form soaps and also help to remove
toxic substances.
197. Degumming converts the phosphatides to hydrated gums which are insoluble in oil
and readily separated as sludge.
198. Degumming to remove the lecithin, can cause rancidity.
199. The pretreated oil is subjected to alkali refining.
200. The caustic soda reacts with free fatty acids present in the oil and forms soap stock.
201. Bleaching oils is necessary because they have a strong yellow or reddish pigment
that is considered undesirable.
202. Oils are heated to temperature of 175-225oC for 4 hours.
203. The neutralized oil is heated with bleaching earth/ activate carbon for removal of
coloring pigments.
204. Deodorization is done through pressurized steam distillation at temperature of 240-
279 C (464-518oF) for 30-60 minutes.
o
205. BHT stands for butylated hydroxy toluene.

206. BHA stands for butylated hydroxy anisole.
207. TBHQ stands for tertiary butylhydroquinone.
208. The deodorization is essential process of removal of odiferous matter.
209. Oils like sunflower oil/ maize germ oil (corn oil) have waxes present in them.
210. Troika offers dewaxing units.
211. Oils such as salad oils or oils that are to be stored in cool places undergo a process
called winterization.
212. Fats and oils are pasteurized to high temperature (about 60oC) to kill any microbe
that can spoil them.
213. The free fatty acids present in the oil is distilled off at high temperature and high
vacuum.
214. Olive oil does not require the process of refining, it is naturally refined and clear
from all impurities.
215. The first extraction of olive seeds give the extraction of oil that is called as virgin.
216. Oil insoluble part is called foot.
217. Remove trace oil insoluble by polishing.
218. Most of the time, oil require more processing in the form of hydrogenation to make
margarine, shortening and shortening oil.
219. Hydrogenation of oil convert liquid oil into hard fat by adding H to the fat molecule.
220. Hydrogenation means addition of hydrogen to unsaturated fatty acids to create
saturated fatty acids with a higher melting point.
221. Hydrogenation of oil is made by forcing hydrogen gas into oil at high pressure.
222. Trans fatty acids work to increase LDL, bad cholesterol and they also decrease
HDL cholesterol which is good cholesterol.
223. A diet high in tans fat will result in weight gain.
224. The rancidity or spoilage of fat is accompanied by partial splitting of the fat into
glycerin and fatty acids.
225. Plant Pathology ( Phytopathology): Phyton= plant, Greek word Pathos=
(suffering)+ logos= Study.
226. The study of the cause, nature, and control of the plant diseases.
227. The branch of botany, dealing with disease of plants.
228. Mycology: deals with the study of Fungi.
229. Plant virology: deals with the study of viruses causing diseases.
230. Plant nematology: study of plant parasitic nematodes.
231. Plant bacteriology: study of bacteria in relation with plants.
232. Plant disease is any disturbance in the normal function of plants due to biotic and
abiotic agents.
233. Each plant having specific disease-causing agent.
234. The study of suffering plant. (Branch of Agriculture).
235. Conditions for the development of diseases are host should be susceptible; pathogen
should be virulent, and environment should be favorable for the disease.
236. Biotic factors causes infectious diseases and abiotic factors causes non-infectious
diseases.
237. Disease caused by biotic factors can transmit hence called infectious disease.
238. Disease caused by abiotic factors cannot transmit and hence called non-infectious
disease.
239. Parasite is an organism that feed on others.
240. Pathogenicity is the ability of pathogen to cause disease.
241. Pathogen cause disease a; entrance- penetration—multiplication and establishment.
242. Pathogen is an entity that can cause disease in host and effect quality of fruits and
vegetables.
243. Sign is a physical evidence of the presence of disease agent.
244. Symptoms are the expression of the disease caused by the manifestation of
physiological reaction of the plant due to harmful activity of the pathogen.
245. Syndrome is an appearance of disease symptoms on plant during development of
the disease.
246. Host is any organism that harbor another organism.
247. Alternative host is that help in the completion of the life cycle of the pathogen and
its survival.
248. Precautionary methods are applied to reduce the risk of plant disease.
249. To prevent from disease, one must know the disease development mechanism.
250. Plant parts are preserved by using formalin.
251. Rotting of fruits and vegetables by the fungal attack.
252. Causing agent of Black stem rust of wheat is puccinia graminics tritici.
253. Causing agent of bunt of wheat is Tilletia tritici.
254. Causing agent of loose smut of wheat is ustilago tritici.
255. Causing agent of fruit rot of tomato is Alternaria Tenuis.
256. The optimum growth temperature for the pathogen is 25oC.
257. The causing agent of Anthracnose of Mango is Glomeralla Cingulate

colletrotrichum gloeosporiodes.
258. The maximum temperature for the growth of fungus is 35-40oC and minimum is
between 10-15oC.
259. Causing agent of powdery mildew of mango is odium mangiferae.
260. Obligate parasite depends on living tissues.
261. Saprophytes: microbes depends on dead organisms.
262. Vector: a disease carrying agent.
263. Disease incidence: no of infested plants.
264. Disease severity: percentage of plants disease caused parts.
265. Survival of pathogens from one season to another season is called perpetuation.
266. Rotting of fruits and vegetables are of two types: fungal and bacterial.
267. In fungal rotting, infested portion will become dark.
268. In bacterial rotting, infested portion release juice and having odor smell.
269. The study of cause or origin of disease is termed as etiology of disease.
270. Avirulent: pathogen without capacity to cause disease.
271. Bactericide: a chemical or physical agent that kills bacteria.
272. Debris: the broken or destroyed remains of plants.
273. Diagnosis: identification of nature and cause of disease.
274. Disease Complex: a plant disease caused by interaction of two or more than species
or types of pathogen.
275. Endoparasite: a parasite which enter a host and feeds from within.
276. Eukaryote: any organism having nucleus bounded by membrane.
277. Facultative: Capable of changing life style from saprophytic to obligate or the
reverse.
278. Fungicide: chemical or physical agent that kills fungi.
279. Infection: the establishment of the pathogen in the host plant after entering.
280. Inoculum: pathogen responsible for producing disease.
281. Mycelium: a mass of fungus body.
282. Prokaryote: a cell lacking a membrane bounded nucleus.
283. Resistance: Processing qualities that resist the development of a pathogen.
284. Soil borne: the property of microbes living and surviving in soil.
285. Stylet: a long feeding structure of nematodes and other insects.
286. Heinrich Anton DeBary is a father of modern plant pathology
287. Autolysis in food may be presented or delayed by the destruction or inactivation of
enzymes.
288. Enzymes require specific pH range to catalyze the life reactions.
289. Enzymes are very sensitive to changes in pH of the environment.
290. Pickling is a biological preservation of vegetables.
291. The pH of raw Material is reduced through the activities of lactic acid bacteria that
produce lactic acid.
292. Enzymes thrive best in a particular temperature range.
293. Some fruits and most vegetables are normally subjected to around 100oC for a few
seconds to few minutes in an operation called blanching or scalding.
294. Refrigeration delays ripening process in fruits.
295. Freezing inactivates the enzymes.
296. The moisture in foods is removed by sun drying, dehydration, concentration, and
evaporation.
297. GMP stands for Good Manufacturing process.
298. Sulfite chemical used to inhibit color changes or antioxidants to check rancidity.
299. In the Pakistani market, fruits, and vegetables to the tune of 40% lost as a result of
improper containerization and handling.
300. Fish has to be brought to the market soon after catching as it deteriorate rapidly
after death.
301. Food raw material carry several contaminants on their surface.
302. Meat can be preserved by jugging.
303. The cleaning operation separates contaminants from the food material and disposes
off the same.
304. Screening is a technique applied in the home for separation of coarse particles from
flour.
305. Winnowing is an application in the separation of wheat from straw, rice from husks,
groundnut skins from roasted shelled groundnuts and bran from endosperm in flour milling.
306. Combined pneumatic and screen separate for grain cleaning in the industry.
307. Electronic metal detectors are employed to separate metallic particles.
308. The soaking process is made more efficient if product is moved in water/ water is
agitated.
309. The efficiency of spraying process depends upon the water pressure and its volume.
310. Flotation and sedimentation are used when density or buoyancy of the contaminant
is different from that of the raw material.
311. Contaminants from fresh milk, fruit juices and syrups are normally removed by
filtration.
312. Sorting is the separation of raw material into categories of different physical
characteristics such as weight, size, shape, and color.
313. Grading is separation into categories by quality.
314. Sorting and grading from an essential part of processing.
315. Weight sorter are machines that weigh the individual item and separate into
categories.
316. Eggs are normally sorted by weight.
317. Size sorting is an important for an effective use of processing machinery.
318. A common size sorter used in homes is the fixed aperture screen (Sieve).
319. Sieve is used for sifting of wheat flour.
320. Peeling is commonly practiced in fruits, vegetables, and tubers.
321. Peeling by heat is advantageous as losses are minimum and the process can easily
be automated.
322. Flame peelers are employed for peeling onions, garlic, tomatoes, and peppers by
exposing them to direct flame/ hot gases.
323. Mechanical peeler is more suited to apples, carrots, and potatoes.
324. In lye peeling, hot sodium hydroxide solution (1-2%) is used for about 30 seconds
to 2 minutes or longer.
325. Some raw material having thick and hard protective covering (egg and groundnuts)
called shell.
326. Removal of shell is called shelling.
327. Poultry birds are skinned or defeathered using hot water or dry defeathering
method.
328. Removal of core is called coring.
329. Dates and plums having pits or seed located in them, the removal of these seeds is
done in an operation referred to as pitting.
330. Removal of stem is called stemming.
331. A mild heat treatment ( Blanching) helps easy removal of stems.
332. Trimming involves discarding of discolored, decayed, or damaged portions of the
raw material.
333. Size reduction facilitates mixing of various ingredients.
334. Grain milling also involves size reduction operations.
335. The minced meat provides a large surface area, which facilitates mixing of other
ingredients and subsequent formation of stable meat emulsion.
336. The most homogenous mixture is obtained when all ingredients are of similar size,
shape, and density.
337. Examples of emulsions are homogenized milk, butter, margarine, and mayonnaise.
338. Material kneading is done to blend thoroughly with water.
339. Production of dough in bread making is an example of mixing insoluble solids with
liquid.
340. Air is incorporated in the eggs by whipping.
341. In cold storage chambers, sometimes an atmosphere of ozone or carbon dioxide is
maintained to prolong the shelf life of fresh fruits and vegetables.
342. Filtration is the separation of insoluble components of solid-liquid mixture by
passing the same through a material that allows the liquid to pass and retain the insoluble
solids.
343. Brine is prepared by dissolving common salt in water.
344. In the dairy industry, fresh milk is filtered prior to any treatment.
345. At home, use cheese cloth (muslin) for fruit juice filtration.
346. A good filter is one, which will offer minimum resistance to the flow of products
and retain maximum residue.
347. Kieselguhr, diatomaceous, earth and activated charcoal facilitates filtration.
348. Blanching is also known as scalding.
349. Blanching helps remove tissue gas from leafy vegetables.
350. Blanching fix the green color in vegetables.
351. At home, blanching is done by dipping freshly prepared raw material in boiling
water 2-5 minutes.
352. Calcium chloride is added to firm fruits.
353. Ascorbic acid, sodium chloride, magnesium oxide, sodium meta-bisulfate,
potassium meta-bisulfate, sodium bicarbonate are useful in the preservation of color and
retention of vitamin C.
354. Sulfiting agents such as sulfur dioxide and salt releasing this gas, are highly
effective in controlling both enzymatic as well as non-enzymatic browning.
355. Grapes for drying exposed to SO2 fumes generated from burning of sulfur in a
closed chamber.
356. Ascorbic acid is the best-known alternative to sulfites.
357. Cooked foods have a comparatively longer shelf life than the uncooked ones.
358. Pasteurization is a heat treatment designed primarily to kill vegetative form of
microbial cells in liquid foods.
359. LTLT stands for Low Temperature long time.
360. HTST stands for high temperature for short time.
361. In LTLT Process, usually temperature between 65-75oC. most fruit juices are held
for about 20 minutes.
362. In HTST process, temperature at 72oC for 15 seconds (for milk) and Fruit juices at
82-91oC for few seconds.
363. UHT stands for Ultra High temperature also called flesh pasteurization.
364. In UHT, foods subjected to 116oC and cooled at 88oC before filling.
365. Detrimental changes in the quality of food induced by physical, chemical, and
biochemical reactions taking place from within is called deterioration.
366. Adverse changes in the quality by external biological agents regarded as spoilage.
367. The spoilage invariably results in loss of food quality and quantity.
368. Deterioration and spoilage arise from chemical and biochemical reactions that
originate from within the food system (Autolysis).
369. In grains, increase in moisture will allow proliferation of yeasts and bacteria.
370. The oxidative rancidity in oils and fats is a typical example of chemically induced
deteriorative process in foods.
371. Ascorbic acid browning is favored by high pH.
372. Enzymes promoting food browning are sometimes collectively referred as
Phenolase.
373. Enzymatic browning prevented in foods by hot water or stem treatment (blanching)
or to reduce pH to 3 or below or by the use of chemicals (SO2, Citric acid and ascorbic
acid).
374. Bacteria like clostridium botulinum and staphylococcus aureus growing in foods
produce toxins that cause food poisoning.
375. Exposure of food to boiling water temperature destroys all vegetative forms as well
as spores.
376. Banana rope stored in cold storage without using chemicals, ripening temperature
is -3 to -4oC.
377. Temp, pH & Moisture must be monitored to preserve foods.

378. Coating of fruits delay ripening process.
379. Potassium meta bisulfate used to resist color changes.
380. Intestinal enzymes have optimal pH is 7.5.
381. Unripe desi mango is used in pickling.
382. Mustard oil absorb all ingredients in pickle and produce taste.
383. Harvesting must be done after 3 days of spray.
384. Grains contain 10-11% moisture.
385. Endosperm of wheat is grinded to produce special flour called white flour.
386. Most of the fruits and vegetables dehydrated between 50-60%.
387. Sodium hydroxide is used in lye peeling.
388. Sugar solution is used in canned fruits.
389. Best way to control deterioration is refrigeration.
390. Germination in potatoes is called sprouting.
391. Shape of the grain is connected with the geometrical form of the grain.
392. The Shape and size together with other characteristics of the grains is important in
the design of the seed grader.
393. Sphericity is also used to describe the shape and size for the grains.
394. Sphericity (φ) It was defined by Wadell (1932) as the ratio between the diameter of
a sphere with the same volume as the grain and the diameter of the smallest circumscribed
sphere.
395. Sphericity = di / dc
396. Sphericity measures the degree to which a particle approaches a spherical shape.
397.
398. Grain shape tester or grain vernier is used for grains whereas Vernier Calipers
having least count of 0.01 mm is used to take dimensions of fruits.
399. The bulk density (ρb) considered as the ratio of the weight of the grain in kg to its
total volume in m3.
400. The bulk density of grains is measured using 1-liter measuring cylinder and
electronic balance.
401. The bulk density of the food grains changes with the change in the moisture content.
402. Bulk density is also represented as test weight or hectoliter weight. The weight of
grain per hectoliter is called hectoliter weight.
403. The true density (ρt) defined as the ratio of mass of the sample (W) to its true
volume.
404. The true density (ρt) is determined using a Multivolume Pycnometer (Helium gas
displacement method).
405. The true density of the grains is found to be decreased with an increase in moisture
content as the increase in true volume of the grains is higher compared to the increase in
moisture content of the grains.
406. Multivolume pycnometer is used to measure the true volume.
407. Resistance of bulk grain to airflow is a function of the porosity and the kernel size.
408. Porosity depends on shape, dimensions, and roughness of the grain surface.
409. The porosity (ε) defined as the percentage of void space in the bulk grain which is
not occupied by the grain.
410. Angle of repose is important in designing a structure for storage of food grains in
bulk.
411. When a granular material is allowed to flow freely from a point into a pile, the angle
which the side of the pile makes with horizontal plane is called the angle of repose.
412. The angle of repose is influenced by size, shape, moisture content and orientation
of the particles.
413. The angle of repose increases with the increase in moisture content.
414. The cohesive materials have larger angle of repose.
415. Lower angle of repose represents easier flow ability.
416. Specific c heat is the quantity of heat that is gained or lost by a unit mass of product
to accomplish a unit change in temperature, without a change in state.
417. Specific heat is an essential part of the thermal analysis of food processing or of the
equipment used in heating or cooling of foods.
418. The specific heat of a food increases as the product moisture content increases.
419. The thermal conductivity of a food is an important property used in calculations
involving rate of heat transfer.
420. The amount of heat that will be conducted per unit time through a unit thickness of
the material if a unit temperature gradient exists across that thickness.
421. Thermal conductivity of the material depends on chemical composition, state of
matter, its crystalline structure if a solid, the temperature, and pressure.
422. Most high-moisture foods have thermal conductivity values closer to that of water.
423. Thermal diffusivity indicates how fast heat can penetrate through the material under
transient condition of heat-transfer conditions.
424. Rheology has been defined as "a science devoted to the study of deformation and
flow.".
425. Examples of rheological properties are time-dependent stress and strain behavior,
creep, stress relaxation, and viscosity.
426. The fitness of wheat flour for making products like bread, chapattis and biscuits
depends largely on the rheological properties of the dough.
427. The rheological dough properties such as water absorption, dough development
time and dough stability were derived from a farinograph curve.
428. water absorption was noted directly from the burette attached to the farinograph.
429. Another farinograph most common parameter is dough development, also known
as mixing time of water content with wheat flour to make dough.
430. Energy: Cereals are the main source of energy, contributing 70-80% of the
requirement.
431. 80% of dry matter of cereals is carbohydrate.

432. The optical properties such as light transmittance and reflectance properties of fruits
or grains are important in electronic sorting and grading, maturity, and surface color
determinations.
433. A belt conveyor is an endless belt operating between two pulleys with its load
supported on idlers.
434. The belt may be flat for transporting bagged material or V shaped.
435. The belt conveyor consists of a belt, drive mechanism and end pulleys, idlers and
loading and discharge devices.
436. Horizontally the material can be transported to longer distance.
437. The first step in the design of a belt conveyor with a specified conveying capacity
is to determine the speed and width of the belt.
438. For transportation of grains, the belt speed should not increase 3.5 m/s.
439. : The efficiency of belt conveyor is largely dependent on idlers.
440. The tension developed at the drive pulley in transmitting the required power to
move the loaded belt is known as effective tension.
441. Grains are mostly discharged from the belt conveyor over the end pulley or at any
other point along the conveyor by a scraper plough or a throw-off carriage known as a
tripper.
442. Capacities of bucket elevators may vary from 2 to 1000 t/hr.
443. The spaced bucket centrifugal discharge type is most commonly used for elevating
the grains.
444. Bucket elevators with belts are employed in food industries for vertical conveyance
of grains, derivatives, and flours.
445. The product flow is discharged either by means of gravity or centrifugal force.
446. The bucket elevator's capacity mainly depends on bucket size, conveying speed,
bucket design and spacing, the way of loading and unloading, the bucket and the
characteristic of bulk material.
447. Bucket elevators with a belt carrier can be used at fairly high speeds of 2.5 to 4 m/
s.
448. The pneumatic conveyor moves granular materials in a closed duct by a high
velocity air stream.
449. Pneumatic conveying is a continuous and flexible transportation method.
450. The granular materials because of high air pressure are conveyed in dispersed
condition.
451. Generally, the term drying refers to the removal of relatively small amount of
moisture from a solid or nearly solid material by evaporation.
452. drying involves both heat and mass transfer operations simultaneously.
453. A plot of the equilibrium relative humidity and moisture content of a particular
material at a particular temperature (usually 25° C) is known as equilibrium moisture.
454. In deep bed drying all the grains in the dryer are not fully exposed to the same
condition of drying air.
455. The time period taken by the drying front to reach the top of the bin is called the
maximum drying rate period.
456. Culling is the removal of low producer or defective animals from the herd or flock.
457. Calf is the young one of the cattle and buffaloes species up to one year of age.
458. The growing adult male of goat species which is used for breeding purpose is
named as Buck.
459. The adult female of poultry is called Hen.
460. Pullet is a growing female of poultry which has not starting laying eggs.
461. The first milk that is given by the mother after birth of young one is referred as
Colostrum.
462. The skin of large animal like camels, buffaloes and cattle is termed as hide.
463. Feed is a substance which enables plant and animals to maintain life, growth, and
production.
464. Bull represent the adult male of cattle and buffalo species.
465. Water contains in feed varies from 6% in concentrates to over 90% in root crops.
466. Pasture is defined as an area of land covered with forage plants usually grasses and
legumes.
467. The term cow represents adult female of cattle of buffaloes.
468. When mare is crossed with jack or ass the resultant young one is called mule.
469. Kundi produces 1700-2200 liters with over 6% butter fat per lactation.
470. The use of biological processes to solve problems or make useful products.
471. The application of scientific and engineering principle for the processing of
materials by biological agents to make useful products.
472. Genetic engineering is the manipulation of DNA molecules to produce modified
plants, animals, or another organism.
473. DNA is the part of cell that controls the genetic information of an animal or plant.
474. DNA is the double stranded molecule that is present in every cell of an organism.
475. The genetic information is contained in individual units or sections of DNA called
genes.
476. The movement of a gene from one organism to another is called recombinant DNA
Technology.
477. DNA stands for Deoxyribonucleic acid.
478. RNA stands for Ribonucleic acid.
479. The molecule that carries genetic information for most living organism is called
DNA.
480. DNA molecule consists of four bases: Adenine, Cytosine, Guanine & Thymine.
And a sugar phosphate backbone in double helix.
481. A molecule like DNA that deliver DNA’s genetic message to the cytoplasm of a
cell where proteins are made is called RNA.
482. A segment of chromosome is called gene.
483. The study of gene and their functions are called genomic.
484. The complete set of genes are called genomes.
485. An experiment performed in a test tube or other laboratory apparatus is called in-
Vitro.
486. Nucleotides are the building blocks of nucleic acid. Each nucleotide is composed
of sugar, phosphate and one of the four nitrogenous bases.
487. The process of making genetical identical copy by propagation, embryo splitting or
by nuclear replacement is called cloning.
488. The process that eliminates, removes, or kills or deactivates all forms of life and
other biological agents is called sterilization.
489. The set of technologies that directly manipulate on an organism’s genes, change the
genetic makeup of cells is called genetic engineering.
490. GMO is stands for genetic modified organism.
491. Any organism whose genetic material has been altered using genetic engineering
techniques is called GMO.
492. Biotechnology is controlled use of biological agents for beneficial use.
493. Genetic engineering techniques are utilized to produce transgenic plants with
desirable genes like disease resistance, herbicide resistance, increased shelf life of fruits
etc.
494. Food biotechnology is the application of modern biotechnological techniques to the
manufacture and processing of food.
495. Fermentation of food is the oldest biotechnological process.
496. 21st century is the century of biotechnology.
497. GM plants and animals are used to enhance taste, shelf life, nutrition, and quality
of food.
498. GM yeast and bacteria are used to produce enzymes for the sake of food industry.
499. Genetic engineering purpose is to introduce foreign gene of interest in an organism.
500. GMO is synthesized using biotechnological tools.
501. Modern biotechnology is also called as genetic engineering, genetic modification,
or transgenic technology.
502. The modified DNA is also called Recombinant DNA.
503. Biotechnology is beneficial in erasing hunger, malnutrition, and diseases from
developing countries.
504. Breweries are synthesized through the process of fermentation.
505. Genetic engineering has enabled us to make wine.
506. Yeast is genetically modified through foreign gene encoding glucoamylase.
507. During fermentation, yeast express glucoamylase that convert starch into glucose.
508. Primary fermentation results in conversion of glucose into alcohol using yeast.
509. Secondary fermentation uses bacteria and its product is lactic acid.
510. Food processing companies are using enzymes that are produced through GMO.
511. A metabolite is the intermediate and product of metabolism.
512. A primary metabolite is directly involved in normal growth, development, and
reproduction.
513. Ethylene is an example of primary metabolite produced in large scale by industrial
microbiology.
514. Industrial biotechnology known mainly in Europe as white biotechnology is the
application of biotechnology for industrial purposes, including industrial fermentation.
515. The science of fermentation is known as zymology or zymurgy.
516. ATG is a start codon. TAA is a stop codon.

517. ORF stands for open reading fragment/frame.
518. UTR stands for Untranslated region.
519. Aseptic culture techniques: free from germs.
520. Surface sterilization is good method for food.
521. mRNA is a genetic material can make DNA by reverse transcription.
522. Ligase enzyme is also called glue enzyme used to connect or join.
523. Restriction enzyme or scissor enzyme used to break.
524. The condition after sterilization is called aseptic.
525. Gene replacement is also called gene therapy.
526. PCR stands for Polymerase chain reaction.
527. 3 billion nitrogenous bases are present in our body.
528. Micro arag technique used to detect problem in body.
529. DNA denatured into single strand at 94oC and DNA tech-polymerase make copies
of DNA.
530. Fermentation in food processing is the process of converting carbohydrates to
alcohol or organic acids using microorganisms- yeast or bacteria under anaerobic
conditions.
531. The term fermentation sometimes refers specifically to the chemical conversion of
sugar into ethanol, producing alcoholic drinks.
532. In the leavening of bread, CO2 is produced by the yeast activity.
533. The advent of recombinant DNA technology has enabled enzymes of animal origin
to be synthesized by modified organism. E.g. Insulin.
534. The milk souring bacterium Lactobacillus bulgaricus is used to make yoghurt and
cheese.
535. E. Coli is used for commercial preparation of riboflavin and Vitamin K.
536. Genetic engineering is the manipulation of genes. It is also called recombinant
DNA technology.
537. Fermentation media consists of major components includes carbon and nitrogen
source.
538. There are two uses of fermentation media, growth media contains low amount of
nutrients and fermentation media contains high amount of nutrients.
539. The consumption of fermented, probiotic foods has many benefits.
540. Fermented foods lead to an increase of antibiotics and a stronger immune system;
plus, they regulate appetite and reduce sugar.
541. Fermented vegetables can help treat candida gut.
542. Fermented foods reduce social anxiety.
543. HFCS stands for high fructose corn syrup.
544. GMO soy has been linked to pancreatic problems.
545. Kefir, Kombucha, Sauerkraut, Cheese and Yogurt are fermented food products.
546. Kefir is a fermented milk product, tastes like drinkable yogurt.
547. Kombucha is a fermented beverage of tea and sugar, it contains colony of yeast and
bacteria that initiate fermentation when mixed with sugar.
548. Sauerkraut is fermented cabbage and it is traditional fermented food product.
549. Consumption of fermented, probiotic foods have many benefits.
550. Fermented vegetable help in treat candida gut.
551. Fermented food reduces social anxiety.

552. PCR machines denature DNA at higher temperature.
553. Gel documentation helps in identification of DNA molecule.
554. Golden Rice help in treat of Blindness. It contains vitamin A.
555. Scientists studies gene and trait inheritance is called Geneticist.
556. The goal of scientists is to improve crop yield and diminish further damage of crop
due to environmental factors.
557. The purpose of genetic engineering is to transfer foreign gene of interest in an
organism.
558. Bacillus Thuringiensis is a biopesticide used to control overuse of chemicals.
559. Modern biotechnology improve agriculture as well as food industry that results
raise of income of poor famers.
560. Formula of sugar is C12H22O11.
561. Sugar industry is the 2nd largest industry in Pakistan after Textile.
562. Sugarcane takes on year to yield and it is produced in 121 countries.
563. Molasses is the end-product of sugarcane used in confectionary and bakery
products.
564. Sugar is used as natural preservatives.
565. Stem of Sugarcane is rich in sucrose.
566. Sugarcane is thick, tall, perennial grass growing in tropical and subtropical regions.
567. Sugar satisfactory needs more water to grow best.
568. Botanical name of sugar is Saccharum officinarum. And grow up to 5 meters tall.
569. Sugar Processing and Production Operations includes Harvesting or handling and
storage, cleaning, juice extraction, evaporation, purification, and crystallization.
570. Juice from sugarcane has been extracted by rolling or pressing (Milling).
571. Purification is done to remove insoluble ingredients.
572. After harvesting, keeping it long time will lead impact on quality.
573. Bagasse: Pulp that remains waste is called Bagasse.
574. Extracted juice will go through clarification to check residues in pulp.
575. 60% clarification will be considered successful.
576. Less than 60% clarification will be known as low quality.
577. Purification is carrying out to remove suspended solids and soluble materials to
clear production.
578. Lime is added to neutralize the acids prevent inversion.
579. CO2 used for bubble formation to remove excess lime.
580. Addition of phosphate to maintain color and level of juice in crystals.
581. Sterilization by heating juice to reduce microbial load but thermophilic may
survive.
582. Concentrated and impure sugar is brown sugar.
583. Brown sugar is mostly used in confectionary products.
584. Brown sugar is refined by dissolving water, filtrating through charcoal, and
bleaching with SO2.
585. Supernants we get is called golden sugar.
586. Boiling of juice to inactive enzymes and reduced microbial load.
587. Molding means stone like formation of sugar.

588. Heating retard fermentation of sugarcane.
589. Sedimentation: to get settle down particles form sugarcane extracted juice to
produced Gur from sediments.
590. Less sugar in Gur as compared to sugar syrup.
591. Clarify sugar syrup contain 85% moisture except impurities.
592. Molasses is unrefined sugar, contains about 50% sugar. Ferment to produce
alcohol.
593. pH of molasses is 7.2 to 8.5.
594. 12-14% Ash of Molasses, 1.38 to 1.42 g/cm3, invert sugar is 0.150-0.500%.
595. End products of sugar includes Molasses, Rapadura, Rum, Syrup, rock Candy and
alcohol and ethanol.
596. Currently, Brazil has the highest per capita production of sugar.
597. Excessive calories from sugar can lead to obesity which may increase risk of
diabetes.
598. Sugars such as sucrose are known to contribute to tooth decay.
599. Fresh pulp is sold as cattle feed.
600. Jaggery is traditional unrefined non-centrifugal sugar consumed in Asia, Africa,
Latin America, and the Caribbean.
601. Jaggery is the concentrated product of cane juice without separation of molasses
and crystals and vary from gold brown to dark brown in color.
602. Jaggery contain 50% sucrose, up to 20% invert sugar, Moisture up to 20%.
603. Molasses is a viscous byproduct of the processing of sugarcane or sugar beets into
sugar.
604. The quality of molasses depends on the maturity of the sugarcane or sugar beet.
605. Sweet sorghum syrup is known in some parts of the United States as molasses not
true.
606. Rapadura is a form of dried sugarcane juice, form of a brick, used as a sweetener
or as a candy.
607. Rapadura is refined sugar as a more accessible, cheaper, and healthier sweetener.
608. Rapadura is very rich in dietary iron.
609. Rum is distilled alcoholic beverage made from sugarcane by products such as
molasses and sugarcane juice by a process of fermentation and distillation.
610. Syrup is a thick, viscous liquid, containing a large amount of dissolved sugars
showing little tendency of deposit crystals.
611. Table syrup is formed with water and an extremely large amount of dissolved sugar.
612. Rock candy is also called rock sugar is a type of confectionary mineral composed
of relatively large sugar crystals.
613. Pressed or dehydrated beet pulp provides an ideal foodstuff for cattle and used to
produce industrial pectin or dietary fiber.
614. The equivalent of pulp in sugarcane production is called bagasse.
615. Bagasse is used a fuel in sugar production plants where it represents the source of
energy.
616. Beet molasses is a non-crystallizable substance obtained from the third boiling of
sugar syrup; it contains 50% sugar.
617. Cane molasses enjoyed in North American consumers, values high Vitamin B and
mineral content.
618. The residual products of molasses are called Vinasse.
619. A ton of sugar beets is equal to an average of 90-100 liters of alcohol.
620. One ton of molasses yields approx. 300 liters of alcohol.
621. Alcohol is derived from sugar beet juice is suitable for human consumption.
622. Alcohol produced from sugarcane is more commonly known as rum.
623. Industrial rum is produced from cane molasses.
624. The alcohol derived from these processes is also called ethanol or clean fuel.
625. Sugar beet is a temperate climate biennial root crop. Sown in spring and harvested
in early winter.
626. Sucrose melts at approx. 176C, it changes color from yellow to brown called
caramelization.
627. A glucose syrup obtained from corn starch is corn syrup.
628. Glucose syrup is made by hydrolyzing starch with acid, it is mostly maize starch,
potato starch or wheat starch.
629. The conversion of dextrose to fructose by glucose isomers, the resulting syrup were
known as high fructose corn syrup.
630. Invert sugar is related to sucrose.
631. Confectionary trade refers to glucose as dextrose and fructose as levulose.
632. The hydrolyzed mixture of dextrose and levulose is called invert sugar.
633. Invert sugar can prevent or help control the degree of sucrose crystallization.
634. Botanical name of sugar beet is Beta vulgaris.
635. Beet sugar is generally much less sweet than cane sugar.
636. Sugarcane yields about 2600000 tons of sugar per year.
637. About 3700000 tons of sugar are manufactured from sugar beet.
638. Sugarcane require average temperature of 75F or 23.9C.
639. Mill sanitation is an important factor in quality control measures.
640. Strict measure is taken for insect and pest control.
641. Sugar beet is a temperate climate biennial root crop.
642. Production of sugar from cane as; harvesting, handling and storage, cleansing, juice
extraction, evaporation, purification, and crystallization.
643. Winter season is favorable for fruits and vegetables.
644. 90 days require for onion maturity.
645. Maturity indices or symbols where fruits stats ripening.
646. If we harvest fruits or vegetables before maturity will results no ripening or
shrinkage.
647. Grading is used to minimize losses.
648. Fruits and vegetables require 3 months to get fruits.
649. Maturity of Banana checking by size.
650. Honey wax, plant wax, oil or pectin are used for coating stored fruits for some time.
651. Guava storage and transportation using tokri.

652. Post-harvest treatments are used to increase shelf life.
653. 20C of a place is suitable for storing fruits and vegetables called controlled
atmosphere.
654. December and January are peak point of winter.
655. May, June, and July are peak point of Summer.
656. Lady finger can grow best in spring.
657. 10-12C temperature of container that transport vegetables and fruits.
658. Three life stages of fruit and vegetables, Maturation, Ripening and Senescence.
659. Peak season for banana is September and October.
660. Post-harvest treatment largely determines final quality whether crop is fresh of
consumption or used in processed food products.
661. All fruits, vegetables and root crops are living biological organism having
respiratory system.
662. They continue their respiration after harvesting.
663. Respiration is the process by which plant take in oxygen and give out CO2.
664. The fruits exhibit a large increase in CO2 and ethylene production rates coincident
with their ripening are called climacteric fruits.
665. Fruits which exhibit no changes in their generally low CO2 and ethylene production
rates during ripening are called non-climacteric fruits.
666. Low respiration rate: stable and semi-perishable fruits.
667. Moderate: Banana, cherry, plum, carrot, lettuce, pepper and tomato, mango.
668. High respiration rate: Cauliflower, avocado, berries and green onion.
669. Extremely high: Broccoli, peas, spinach, and sweet corn.
670. Post-harvest losses can be defined as the degradation in both quality and quantity
of food production from harvest to consumption.
671. Quality losses include those that affect the nutrient/caloric composition, the
acceptability, and the edibility of a given product.
672. Factors affecting post-harvest food losses of perishables vary widely from place to
place.
673. Maturation is indicative of fruit being ready for harvest.
674. Ripening follows or overlaps maturation, indicated by taste.
675. Senescence is the last stage, characterized by natural degradation of the fruit or
vegetables as in loss of texture, flavor etc.
676. Commonly used tools for fruit and vegetable harvesting are secateurs or knives and
hand held or pole mounted picking shears.
677. Commercial growers use bulk bins with a capacity of 250-500kg.
678. Roots and tubers are stored for long periods, curing is necessary to extend shelf life.
679. The curing process involves the application of high temperatures and high relative
humidity.
680. Fruits and vegetables are subjected to preliminary treatments designed to improve
appearance and maintain quality.
681. Berries are often mechanically harvested and usually packed into shipping
containers.
682. Clear polyethylene bags are used to pack banana bunches in the field.
683. Plastic field boxes are usually made of polyvinyl chloride, polypropylene or
polyethylene and are durable.
684. Deterioration is the process of becoming progressively worse.
685. The higher the respiration rate, the faster the deterioration rate and shorter the
postharvest life of a given commodity.
686. Respiration rate increase with temperature, exposure to ethylene, and physical and
physiological stresses.
687. Ethylene production rates increase with maturity at harvest, physical injuries,
disease incidence, increased temperature up to 30C and water stress.
688. Ethylene production reduces by storage at low temperature and reduced 02 or
inhibited by elevation of CO2.
689. Many changes in pigments take place during development and maturation of the
commodity on the plant.
690. Changes in carbohydrates include starch to sugar conversion undesirable in
potatoes.
691. Changes in organic acids, proteins, amino acids, and lipids can influence flavor
quality of the commodity.
692. Sprouting in potatoes, onions, garlic, and root crops greatly reduces their utilization
value and accelerate deterioration.
693. Water loss is a main cause of deterioration because it results in direct quantitative
losses, losses in appearance, textural quality, and nutritional quality.
694. Ethylene can be used to promote faster and more uniform ripening of fruits picked
at the mature green stage.
695. Exposure of potatoes to light should be avoided because it results in formation of
chlorophyll and solanine.
696. Mango ripening using paddy straw.
697. Ethylene gas filled in pressurized cans promote fruit ripening in 24-48 hours.
698. Uniform ripening of papaya fruits using ethylene gas.
699. The only safe and worldwide accepted method is using ethylene, natural hormone
for ripening.
700. Coffee is an evergreen shrub; three species are commercial importance. Coffea
arabica, coffea robusta, and coffea liberica.
701. Coffea arabica supplies largest and best quality of coffee beans.
702. Brazil is by far the largest producer and exporter of coffee arabica.
703. Coffee processing consists of removing the skin, pulp, parchment, and silver skin.
704. The quality of the final product depends on the manner of processing.
705. Covering of coffee beans are removed by hulling.
706. The product obtained in dry method is known in trade as cherry or native coffee.
707. The mucilage is removed by spontaneous fermentation.
708. The wet method gives better quality coffee with a bluish green color (green coffee).
709. Raw or green coffee has no flavor or aroma and has an unpleasant taste.
710. Some moisture is lost during roasting and carbon dioxide is produced in a large
quantity.
711. There is little change in caffeine content of coffee during roasting.
712. Caffeine is present in the coffee bean in both free and combined state.
713. The caffeine content of a cup of coffee is about 100mg.
714. Tea (camellia sinensis) is an evergreen shrub or tree which grow from India to
China.
715. Tea leaves are largely plucked by hand.
716. Commercially tea is available mainly in three forms black tea, green tea, and oolong
tea.
717. The various processing steps in the manufacturing of black tea are withering,
rolling, fermentation, drying, grading, and packing.
718. Withering allowed till the water content in the leaf is lowered by about 40 per cent.
719. Firing caused some caramelization to occur resulting in the characteristic color of
black tea leaves.
720. The aroma of tea is believed to develop during fermentation and firing processes.
721. Tea is commonly blended before it reaches the consumer.
722. Green tea is made as same as black tea but withering and fermentation process will
be omitted.
723. Oolong tea is intermediate between black tea and green tea in color and taste
characteristics.
724. Three types of maturity of fruits and vegetables, harvesting, physiological and
commercial or horticulture.
725. The harvest maturity of vegetables depends upon the purpose for which it is
harvested.
726. The post-harvest quality and storage life of fruit appear to be controlled by the
maturity.
727. In physiological sense, maturity refers to the attainment of final stage of biological
function by a plant part of plant as whole.
728. It is a stage of development of plant organ at its maximum size and growth.
729. The physiological maturity judged by measuring rate of respiration and sugar acid
ratio.
730. Physiological maturity followed by senescence.
731. Horticulture maturity predicted by using terms, premature, mature, and over
mature.
732. In Horticulture maturity, there is no necessity of senescence.
733. The post-harvest physiology is the scientific study of physiology of living plant
tissues after they have denied further nutrition by picking.
734. To increase shelf life of different fruits and vegetables, post-harvest treatments are
needed.
735. The most important methods of reducing post-harvest losses in many root crops is
the use of surface drying and curing processes.
736. Curing is the natural wound healing process.

737. The process consume oxygen and produces carbon dioxide and water vapor is
called modified atmosphere.
738. MAP is stands for modified atmosphere packaging.
a. Food Additives
739. Food additives are agents used in food for quality enhancing, taste enhancing and
appealing consumer.
740. Food additives are of two types: Intentional (Direct) and Unintentional (Indirect).
741. Food additives are substances added to food to preserve flavor or enhance its taste
and appearance.
742. Food additives are natural as well as artificial.
743. Sugar, salt, and acids are natural food additives.
744. Vinegar, acetic acid, citric acid antioxidants, preservatives, ascorbic acid etc. are
artificial food additives.
745. FDA stands for Food and Drug Administration.
746. All food additives are safe for consumption according to FDA.
747. Vinegar used as food additive as well as preservative.
748. Food additives are approved as E number by FDA.
749. Antioxidants are used as food additives also work as preservatives.
750. Egg, lecithin, sodium phosphate, diglycerides, margarine are used as emulsifier.
751. Gelling agent and pectin agar are used as stabilizer.
752. Modified corn starch is used as bulking agent.
753. Xanthium gum is used as thickening agent.
754. Thickening agents are used to increase viscosity.
755. Antioxidant are used in cans and jars.
756. Lecithin emulsifier found in soya bean oil, egg, and milk.
757. Soybean is probiotic used in fermentation.
758. Garlic, onion, ginger are working as antibiotic and best for digestion.
759. Onion have sulfides that help in digestion.
760. Sulfur dioxide (SO2) is used as preservative in wine.
761. Nitrates are also used as preservatives.
762. Potassium Calcium salt is also used as preservative.
763. Preservatives are used to prevent effects of decomposition, retardation, nutritive
imbalance, oxidation etc. and increase shelf life of food commodities.
764. GRAS stands for generally recognized as safe.
765. Intentionally food additives are used in food by keeping in view that nutritional
properties should be balanced.
766. Food additives are used according to age.
767. EFSA stands for European food safety authority.
768. Most of the food additives are made from vitamins and minerals.
769. Prevent deterioration by antioxidants.
770. Antioxidants produce free radical to retard oxidation.
771. Antioxidants never contribute to color, flavor, odor etc.
772. Commonly used food additives are BHA and BHT.

773. BHA stands for butylated hydroxy anisole and BHT stands for Butylated hydroxy
Toluene.
774. Emulsifier: group of soluble mixture used to mix lipid and water.
775. Emulsifier will be fat soluble.
776. Cocoa butter is used as emulsifier.
777. All butter contains lecithin.
778. Cocoa butter is used in dairy products, bread and confectionary.
779. Lecithin is monoglyceride.
780. Polysorbate is an artificial emulsifier.
781. Color stabilizer is used to maintain color fluctuation.
782. Synthetic colors: iron oxide, (red color), dioxide titanium (whitish Color).
783. Humectants maintaining moisture, control of viscosity and reduction of water
activity and control of texture in bulking.
784. Mostly used in bakery products.
785. Humectants is food additive, control crystallization and uniform mixing of
ingredients and control softness.
786. E.g. polyhydroxy alcohol soluble in water and hygroscopic material.
787. Sorbitol and mannitol are working as humectants and anticaking agents.
788. Calcium silicate is one of the anticaking agents.
789. Calcium silicate is used to prevent caking in baking powder, table salt and other
food ingredients.
790. Anticaking agents used in food industry are sodium silico-aluminate, tricalcium
phosphate, magnesium silicate and magnesium carbonate.
791. Anticaking agents help prevent particles from adhering to each other and turning
into a solid chunk during damp weather.
792. Anticaking agents retain size of cake. And absorb oil and other nonpolar substance
in food commodities.
793. Leavening agents produce light fluffy baked goods.
794. Leavening agents used in bakery products.
795. Leavening agents used to ferment during dough formation by producing CO2.
796. Yeast (Saccharomyces cervices) is used as leavening agent.
797. FAO and WHO has defined food additives are nonnutritive substances added
intentionally to food in small quantities, to improve its appearance, flavor, texture, and
storage properties.
798. Potassium iodide added to common salt can eliminate goiter, enriched rice or bread
with B Complex vitamins can eliminate pellagra and adding vitamin D to Cow milk prevent
rickets.
799. Over 3000 different chemical compounds are used as food additives.
800. Antioxidant is a substance added to fat and fat containing substances to retard
oxidation and thereby prolong wholesomeness, palatability and sometimes keeping times.
801. Antioxidant should not contribute an objectionable odor, flavor, or color to the fat
or to the food.
802. Antioxidants should be effective in low concentration and be fat soluble.

803. BHA, BHT, TBHQ & PG (Propyl gallate) are the food additives, which are
phenolic substances.
804. Thio di-propionic acid and diluaryl thiol di-propionate are also used as food
antioxidants.
805. Naturally occurring substances that act as antioxidants are the tocopherols.
806. Tocopherol is used as biological antioxidants in plant and animal tissues.
807. Antioxidants function by interpreting the free radical chain mechanism involved in
lipid oxidation.
808. Browning of cut fruits and vegetables is due to enzyme oxidation of phenolic
substances.
809. Coloring agents include color stabilizer, color fixative, color retention agents etc.
810. Originally many colors additives are natural pigments or dyes.
811. Food colors used also include some inorganic materials such as iron oxide to give
redness and titanium dioxide to intensify whiteness.
812. Several natural food colors are extracted from seeds, flowers, insects, and foods are
used as food additives.
813. One of the best known and wide pigment is bixin derived from the seed coat of bixa
Orellana.
814. Annatto has been used as coloring matter in butter, cheese, margarine, and other
foods.
815. Carotene derived from carrot used in margarine.
816. Saffron has both flavoring and coloring properties and has been used for coloring
foods.
817. Turmeric is a spice that gives the characteristic color of curries and some meat
products and salad dressings.
818. Leavening agents produce light fluffy baked goods.
819. Ammonium salt is added to dough as source of nitrogen for yeast growth.
820. Phosphate salts are added to control pH.
821. Baking powders generate CO2 for leavening purpose.
822. The first synthetic sweetening agent used was Saccharin (Sodium ortho benzene
sulfonamide or calcium salt) which is 300 times sweetener than sucrose.
823. Use of saccharin often leaves a bitter and unpleasant after taste.
824. A potentially useful low calories sweetener is the diester of L aspartic and L
Phenylalanine.
825. Additives have provided protection against food spoilage during storage,
transportation, distribution, or processing.
826. Fat or oily foods become rancid, particularly when exposed to humid air.
827. Emulsifiers are the group of substances used to obtain a stable mixture of liquids.
828. Emulsifiers stabilize gas in liquid and gas in solid mixtures.
829. Emulsifiers widely used in dairy and confectionary products.
830. Emulsifying agents are also added to margarine, salad dressings and shortenings.
831. Peanut butter contains up-to 10 percent emulsifier.
832. Lecithin is employed in the preparation of cocoa butter and chocolate candy.
833. The texture and keeping qualities of bread and other fermented baking products are
improved using lecithin.
834. Lecithin is more effective emulsifying agent in combination with mono-glyceryl
stearate and ascorbic acid.
835. A preservative is defined as any substance which is capable of inhibiting, retarding,
or arresting the growth of microbes.
836. It is estimated that 1/5 of the world food is lost by microbial spoilage.
837. Salt stop growth of microbes and interferes with the action of proteolytic enzymes.
838. Salt also cause food dehydration by drawing out water from the tissue cells.
839. The term brine is used to denote the percentage of NaCl in the water phase of a
food.
840. The high osmotic pressure of sugar creates conditions that are unfavorable for the
growth and reproduction of most species of bacteria, yeast, and molds.
841. Sulphur dioxide used in treatment of fruits and vegetables before and after
dehydration to extend the storage life of fresh grapes, prevent microbial growth and wine
making and fruit juices.
842. SO2 is the most useful agent in the prevention of browning reactions in dried fruits.
843. SO2 can break Vit-B and leave unmistakable taste in mouth.
844. Cereal Technology
845. Cereals supply the bulk of the food consumed by the human race.
846. Cereals are the cheapest source of food energy and high percentage of the calorie
and protein intake of the man.
847. Cereals have been grown from primitive times.
848. New species and varieties have been evolved to suit the cultural conditions of the
different parts of the world.
849. Cereals are also used as animal feed and for industrial purpose.
850. Cereal grains belong to the monocotyledonous family, Gramineae or grass family.
851. The principal general cereal crops are rice, wheat, maize (corn), sorghum (jawar),
millet, barley, oat, and rye.
852. Rice and wheat are the chief cereals of human diet.
853. As source of carbohydrate related to land use, maize ranks first among the cereal
grains followed by rice, sorghum, and wheat.
854. Cereal grains are the fruit of the grass family of plant.
855. The grain develops from flower which is enclosed in a pair of bracts of leaves,
called lemma or palea.
856. The ovary and ovule after fertilization by pollen develop into the grain.
857. The wheat, maize, oat, and sorghum are said to be naked grains called caryopsis.
858. Cereals of rice, oats, some varieties of barley, and sorghum, the lemma and palea
adhere to the grain and do not come away during threshing. Thus, these grains are covered
or coated caryopsis.
859. The bracts adhering to the grain constitute the hull or husk.
860. The threshed rice with husk is known as paddy.
861. The cereals vary in their grains size and weight.
862. The size and average grain weight for 1000 grains are used in grading the cereals.
863. Grains of wheat, rye, maize, and grain sorghum (naked caryopsis) consist of fruit
coat (pericarp) and seed.
864. The seed comprises the seed coat, germ or embryo and endosperm.
865. Pericarp is the outer layer (epidermis) of the cereals consists of thin walled, long,
rectangular cells.
866. The innermost layer of the Pericarp tears during the ripening of the seed.
867. The Pericarp layer in mature grain represented by layer of branching hypha-like
cells known as “tube cells”.
868. The Pericarp of the wheat is thin and papery while the sorghum Pericarp consist of
several tissue layers, is pigmented and surface covered with a waxy cuticle.
869. The seed coat is also called Testa.
870. The seed coat of Testa is a thin single or double layer, with the cellular structure
almost obliterated.
871. The inner layer of the Testa of wheat is often deeply pigmented which gives its
characteristic color.
872. Next to Testa is hyaline layer (nucellar layer), which is colorless.
873. The endosperm is surrounded by one or more layers of cells known as aleurone.
874. The aleurone in wheat is a single layer of thick-walled cubical cells and constitutes
7 per cent of the grain by weight.
875. The cells contain about 20 per cent each of protein, oil and mineral matter, and 10
percent of sugar, principally sucrose, neo-ketose and raffinose.
876. The cells are also rich in nicotine acid.
877. The aleurone cells also contain tiny grains of phytic acid with some protein.
878. The aleurone layer and all the covering external to it comprise of the bran.
879. The endosperm itself consists of cells of various sizes, shapes, and different
composition.
880. The endosperm cells consist mainly of starch and protein.
881. The size and shape of starch granules in the endosperm cells vary from one cereal
to another.
882. The granules in wheat, rye, barley, maize, and sorghum are simple whereas those
in rice are compound.
883. Oat contains both simple and compound grains.
884. The germ of embryo separated from endosperm by scutellum, which has the
function of mobilizing the stored food reserves in the endosperm and transmitting them to
the embryo, when the grain germinates.
885. The germ and scutellum are rich in protein and fat, while most of the B vitamins in
the grain are present in the scutellum.
886. Carbohydrates are the major constituents comprising about 80 per cent of the dry
matter of the cereals.
887. Carbohydrates present in two types, the crude fiber (insoluble) and soluble
carbohydrates.
888. The fiber constituents are cellulose, hemicelluloses and pentosans.
889. From soluble carbohydrates, starch is the most important carbohydrate in all
cereals. Small quantity of dextrin and sugars are also present.
890. The husked caryopsis of rice, barley and oat have a crude fiber content of 2-5 times
that of naked caryopsis.
891. Removal of husk from rice, and oat during processing increases the protein content
of the product.
892. De-husked rice has comparatively low in protein content.
893. The protein content of the different cereals varies and that of rice is lower than that
of all other cereals.
894. Protein is found in all the tissue of the cereal grains, the higher concentration
occurring in the embryo, scutellum and aleurone, layers than in the starchy endosperm,
Pericarp and Testa.
895. The protein concentration within the endosperm increases from center to the
periphery.
896. The types of protein found in cereal are albumins, globulins, prolamins (gliadins)
and glutelin.
897. The gliadins and glutelin are known as ‘gluten’ protein; they form, with water and
salt the substance ‘gluten’ when a flour water dough is kneaded.
898. The gluten has elasticity and flow properties of a unique value for the baking of
bread and other products.
899. The amino acids compositions of the protein in the cereals vary.
900. The biological value of the protein in germ and aleurone is higher than that of the
endosperm proteins.
901. Lipids are present to the extent of 1-2 per cent on wheat, rice, rye, and barley, 3 per
cent on maize and 4-6 percent on oats.
902. More lipids are present in the germ and bran than in other parts of the grain.
903. Wheat germ contains 5-11 percent lipids, the bran 3-5 percent, and the endosperm
0.8-1.5 percent.
904. The lipid content of maize germ is 35 percent and the bran contain 1 per cent.
905. Cereals also contain phospholipid and lecithin.
906. The lipids in milled cereal products undergo two types of deterioration: hydrolysis
due to enzyme lipase and oxidation by lipoxygenase or non-enzymatically in the presence
of oxygen.
907. The husks of the cereal caryopsis rice, barley and rye are rich in minerals, the ash
content of rice husk being 22.5 percent, the ash containing mostly silica (96%).
908. The kernel of these cereals and those of naked caryopsis also contain minerals about
95% of them being the phosphates and sulphates of potassium, magnesium, and calcium.
909. Oats being particularly rich in iron and rye and oats have the highest calcium
content of all cereals.
910. B group vitamins are present in all cereals, more or less due to same extent, except
niacin.
911. The distribution of vitamins in different grains and in different parts of the same
grain is not uniform.
912. Oils from cereal grains are rich in vitamin E.
913. Cereal grains contain many enzymes and of these the amylases, proteases, lipases
and oxidoreductions are of importance from the point of view of cereal technology.
914. Un-germinated wheat, barley and rye have B-amylase activity but exhibit no alpha-
amylase activity.
915. The moisture content chiefly determines the extent of deterioration.
916. Moisture content of less than 14 per cent is considered the safe for the storage of
cereals.
917. Wheat is used principally for human consumption.
918. Cereal if not properly stored, deteriorate.
919. The moisture content chiefly determines the extent of deterioration.
920. Cereal grains although stored in the dormant state, continue to respire producing
heat, water, and CO2.
921. The growth of molds produces many enzymes that cause chemical deterioration of
grain.
922. A moisture content of less than 14 per cent is considered safe for the storage of
cereals.
a. WHEAT:
923. Wheat is used principally for human consumption.
924. Wheat used as chapati (unleavened pan baked bread) in India.
925. Wheat is being cultivated from prehistoric times (5000 BC).
926. The wild wheat types: emmer and einkorn developed from wild grass.
927. Emmer is generally regarded as one of the ancestors of wheat grown today.
928. Sown in winter called winter wheat and sown in spring called spring wheat.
929. Wheat is belonging to genus Triticum and over 30,000 species and varieties.
930. Wheat was cultivated in India as 4000-5000 years ago.
931. Wheat grains are ovoid in shape, rounded at both ends.
932. The chemical composition of the wheat kernel varies widely, influenced by
environment, soil, and variety.
933. Wheat is good source of mineral nutrients.
934. Whole wheat is a good source of thiamine and nicotinic acid, but relatively poor in
riboflavin.
935. Wheat is milled for white flour, a large part of aleurone layer is lost as bran.
936. All starch is in endosperm, soluble sugar found in the germ.
937. The carbohydrates of bran are largely cellulose and hemicellulose.
938. Protein of wheat is divided into two types, non-gluten protein (albumins and
globulins) and gluten protein (Mainly gliadins, glutenin and insoluble residue protein).
939. The total lipid content of Indian wheat varies from about 0.97 to 2.28 per cent.
940. Wheat germ oil is produced commercially, and it is rich in Vitamin-E and essential
fatty acids.
941. Wheats are classified according to the texture of the endosperm and the protein
content.
942. The grain breaks down in the milling depends on the texture of the endosperm.
943. The endosperm texture may be vitreous or mealy.
944. Macaroni wheat, emmer wheat and einkorn wheat are wheats with vitreous kernel
whereas bread wheat and club wheat are mealy.
945. Vitreous kernels are translucent whereas mealy kernels are opaque.
946. Hardness of wheat is relating with degree of adhesion between starch and protein.
947. The strength of wheat relates to its baking quality.
948. Indian wheat has good milling properties.
949. The moisture content of wheat at harvest is usually 8-10 per cent.
950. The traditional methods result 90-95 per cent extraction of flour.
951. In modern milling, the wheat is first subjected to cleaning to remove various types
of impurities collectively called screenings.
952. Impurities that adhere to the grains are removed by washing or dry scouring.
953. The total quantity of screenings removed generally amounts to 1-11/2 per cent of the
grain fed to the machine.
954. Cleaned wheat is subjected to conditioning.
955. Conditioning improves the physical state of the grain for milling.
956. The reduced endosperm is known as flour (white flour).
957. Flour milling is achieved by grinding in roller mills.
958. Flour is exposed to air; the color of flour is bleached by oxidation.
959. The bread making quality of freshly milled flour improves with storage for 1-2
months.
960. The nutritional deficiency of milled wheat flour is made good by supplementation,
fortification, and enrichment.
961. RICE:
962. Rice is the staple diet for more than half of the world’s population and is consumed
principally in Asia.
963. Rice form up to 80% of the food intake in some countries.
964. By-products of rice such as bran, rice polishing, and paddy straw are used for
feeding livestock.
965. Paddy is covered caryopsis and husk forms 21% varies in thickness.
966. The aleurone layer is generally thick in japonica variety of rice than in Indica rice.
967. Varieties of rice are classified according to kernel weight, length, and breath.
968. The major carbohydrate of rice is starch (72-75%).
969. The protein content of the rice is lower than that of the wheat.
970. A glutelin (oryzenin) is the principle protein of rice.
971. The rice proteins are richer in arginine compared to other cereal proteins.
972. Most of the minerals present in rice are located in the pericarp and germ.
973. The parboiling of rice originated in India and has been widely practiced in this
country.
974. Parboiling involves soaking paddy in water for a short time followed by heating
once or twice in steam and drying before milling.
975. Milled parboiled rice has greater resistance to insect and fungus infection.
976. Moisture content of rice flour is 9-13 %.
977. Flaked rice is made from parboiled rice.
978. Wild rice is also known as Indian Rice or water rice is and American species which
grow in lakes and rivers.
a. MAIZE
979. Maize (Zea mays) known as corn in USA.
980. The ready to eat breakfast cereal “cornflakes” is a maize product.
981. Maize is also used for the manufacturing of starch, sugar syrup, industrial alcohol,
and alcohol beverages.
982. The scutellum of maize is large and forms 10-13 per cent of the grain.
983. The hull of maize is lost in threshing.
984. Maize grain may be white, yellow, or reddish in color.
985. The predominant protein in the endosperm of the common varieties of maize is the
prolamine known as zein.
986. Maize germ is rich in gluten.
987. Maize is deficient in vitamin niacin.
988. The protein concentrates, maize bran and oil cakes are used as animal feed.
989. Food safety
990. Food safety is the scientific approach in order to safe handling, processing, storage,
transport safe for consumer by preventing food borne illness.
991. GHP stands for good handling practices.
992. GMP stands for good manufacturing process.
993. HACCP stands for hazard analysis critical control point.
994. CIP stands for clean in point.
995. Food poisoning and food intoxication are same.
996. Food infection is the condition in which live pathogen exist in food and on
consumption of it will cause food infection.
997. Food poisoning is the condition in which toxicant produced by pathogen organism
is present in food that on consumption cause food poisoning.
998. Pesticides having high penetration power can penetrate to ultra-cellular level.
999. Pesticides are carcinogenic agents.
1000. Formalin used as adulterant in milk to preserve it.
1001. Formalin is a potent carcinogenic.
1002. Water is common adulterant.
1003. Oil is used as adulterant in milk to compensate or retain viscosity that reduced by
water.
1004. Urea is used as adulterant to maintain creamy color and retain nitrogen level.
1005. Nitrogen test will explain protein amount.
1006. Detergent is used as adulterant to maintain frothing of milk.
1007. 32 adulterants were used in Punjab by recent report.
1008. Milk is adulterate to get profit margin.
1009. Nisin: bacteriocin specific strain of bacteria. Bio preservative and protein in nature.
Produced by friendly bacteria to kill pathogenic bacteria.
1010. SOPs stands for Standardized Operating Procedures.
1011. SOPs are the group of procedures implemented to safe food.
1012. SOPs implementations are handling of food, processing and manufacturing,

storage, and transportation.
1013. Irradiation is implemented for those food that are imported from other countries.
1014. Those disease that are transmissible are called contiguous diseases.
1015. Basic habitat of bacteria is soil.
1016. Cellular machine of bacteria is used to produce bio preservatives.
1017. Lactobacillus bulgaris is a probiotic bacterium.
1018. Probiotics play major role to expect increase in age. Probiotics delay aging.
1019. Two types of toxin produced by microbes are, Endo toxin and exotoxin.
1020. Endotoxin: produced within cell and released in environment when microbe die,
heat stable, gram negative.
1021. Exotoxin: proteins in nature, released in environment by living one and heat labile
and gram positive.
1022. The bacterial intoxication is caused by the ingestion of food containing exotoxins.
1023. Microbes cannot survive below 3Ph.
1024. Bacillus cereus found in soil, dust, water, green vegetables, potatoes, and cereals.
1025. It is facultative, spore forming, lactose fermenting and proteolytic.
1026. Mesophilic grow best at 35-degree Celsius.
1027. Its emetic strain produces emetic toxin known as CEREULIDE.
1028. The emetic toxin is highly resistant to heat, to proteolytic cleavage and to ph 2-11.
1029. Emeting means vomiting.
1030. Other toxins of B.Cerus are Hbl, Nhe and EntK.
1031. Of these, Hbl not cause food poisoning.
1032. Nhe cause food poisoning, diarrhea is main symptom. (non-hemolytic toxin).
1033. Symptoms of BC are Vomiting, Nausea and abdominal cramps.
1034. Clostridium botulinum: natural habitat is surface layer of soil, marine, mud and
decaying vegetation form.
1035. Clostridium botulinum is strictly anaerobic, spore forming and gas forming
bacterium.
1036. It lives as saprophytes.
1037. Most strains of C.B are responsible for botulism growth at 37 C other grow at 20-
30C.
1038. CB is dangerous potent to all other pathogenic microbes.
1039. Proliferation means spreading of progeny.
1040. Botulism: condition occurs when we consume toxins produced by CB.
1041. 2nd famous after CB is parferinges.
1042. CB produce toxin that is Bonts (Botulin Neurotoxins)
1043. Most of the toxins are colorless, tasteless, and odorless.
1044. Spores of BC is easily destroyed at 120C.
1045. Vegetative cell. Free living organism.
1046. UV can destroy spore of bacteria.
1047. Seven types of botulin neurotoxin which are, A, B, C, D, E, F and G.
1048. A, B, E and F cause human illness, C, B and D cause cow and birds and G affects
in both.
1049. Enterotoxins leave impact on digestive system.
1050. Apiculture: honey bees forming.
1051. 40,000 species of Mushrooms are edible, and others are harmful.
1052. Staphylococcus Aureus: cocci in shape, commonly found in mucus membrane of
Nose and throat of animals and human.
1053. This is normally present in the meso-pharyngeal region of almost 30-50% human
populations of non-industrial and 60-80% of human population of hospitals.
1054. Organisms prefer moist area therefore it is present in cuts and abrasion of skin.
1055. Abrasion means removal of skin due to sharp edged.
1056. It is gram positive, non-spore forming, fermentative and proteolytic.
1057. It is facultative anaerobes but grow best under aerobic condition.
1058. It is mesophilic, optimum growth at 30-37C
1059. The optimum growth Ph requires 4.2 – 9.3.
1060. SA easily killed by pasteurization.
1061. The ideal pasteurization for SA is 66C.
1062. Toxin produced by SA is Staphylococcal enterotoxin.
1063. There are 14 different types of SEs, which are closely related to each other.
1064. SEs are proteinous in nature, have proteolytic enzyme. Also resist proteolytic
enzymes of digestive system (Pepsin and trypsin) by blocking active site. And SEs are heat
resistant.
1065. The science which deals with the study of adverse effects of chemicals or physical
agents that may produce in living organism under specific exposure is called toxicology.
1066. The adverse effect produced by the exposure of toxic material is called toxicity.
1067. Exposure: to cause, an adverse effect due to come in contact with toxicant.
1068. Four routes of exposure are, ingestion, inhalation. Skin and injection.
1069. IV=intra veins, IM=Intra muscular and IP= Intra peritoneal.
1070. Dose: the amount of toxicant administrated to an organism.
1071. Dose is depending on the concentration of toxicants.
1072. Exposure over a brief period is called Acute exposure.
1073. Exposure repeated continuously is called chronic exposure.
1074. Acute toxicity: an adverse condition generates within short time after exposure.
1075. Chronic toxicity: a permanent and lasting adverse effect.
1076. Hazard: the quality of toxicity or qualitative nature of toxicity.
1077. Phylogenetic tree: it is a branched tree showing evolutionary relationship among
various living organisms and based on similarities and differences in their physical and
genetic characteristics.
1078. Virus is an intra cellular parasite.
1079. Virus is composed of nucleic acid and packed in protein known as capsid.
1080. Viruses lack molecular machinery or metabolism system.
1081. Unlike bacterial spores, fungal sexual spores are not very resist to heat.
1082. Filamentous thread like structure is called hyphae and hyphae grow and overlap
form visible clusters called mycelium.
1083. The fruiting body of mycelium is called basidiocarp.
1084. Aspergillus flavus produce mycotoxin and aflatoxin.
1085. Those infection caused by pathogenic fungal consumption is called mycotic
infection.
1086. Mycosis: the disease caused by pathogenic fungi.
1087. Helminths are parasitic worms.
1088. The helminths are differing from protozoan due to size and complexity of biology.
1089. Leishmania caused by parasitic worms, survive in human blood stream.
1090. Prions are strictly agents not organisms and composed of protein.
1091. Prions are considered as simplest and smallest infectious agents.
1092. Prion if intake by food will corrupt body protein by misfolding of protein.
1093. Protein misfolding simply known as proteopathy.
1094. Hormones and enzymes are protein in nature.
1095. Prion is a destructive form of protein.
1096. The study of cause of disease is called etiology.
1097. Norovirus do not replicate in food and water, a suitable and living host necessary
for viral replication.
1098. Infected person should shed 10+11 particles per gram of stole.
1099. Norovirus is single stranded RNA closed in capsid with envelop.
1100. The natural host of norovirus is vertebrates.
1101. Disease: the disease is a condition that has been diagnosed by a clinician with a
specific understanding of etiology or biology involved.
1102. Illness: the illness is more specific to a person who feel unwell without knowing
the etiology and biology.
1103. Food borne infection is a host parasite relationship.
1104. Infection cycles consist of, access to the host, establishment of the pathogen and
proliferation, egress, and transmission.
1105. Egress/; leaving of living organism by excretion due to excess progeny inside,
1106. E. coli belongs to the family Enterobacteriaceae.
1107. The natural habitat of E. Coli is the intestine of man and animals.
1108. E. coli is called indicator organism.
1109. E. coli is non-spore forming, gram negative and short rode shape and motile through
flagella.
1110. E. coli is mesophilic(10-45C) but optimum grow best at 37C.
1111. E. coli is not heat resistant.
1112. There are around 150 types of E. coli, 18 types are identified as human pathogens.
1113. O157:H7 is gastroenteritis (stomach and intestine disorder).
1114. The harmless strain of E. coli are found in normal flora of gut and produce vitamin-
K and prevent pathogenic bacteria in intestine.
1115. Hepatitis is an inflammation of liver.
1116. Hepatitis virus transmitted by, injection, infected fluid and fecal or oral contact.
1117. Hepatitis E virus infection may be zoonotic, and food borne.

1118. Human Rota virus is a major contributal diarrheal disease and leading cause of
death of children in the world.
1119. Enterovirus (intestinal) cause neurological disorder and polio(poliomyelitis).
1120. Entero-virus is a secondary infection and transmit by water borne, food borne and
person to person.
1121. Astro virus, sapo-virus and coronavirus are gastroenteritis and food borne
infections.
1122. Fungi are group of organisms lack chlorophyll and have range of single
microscopic yeast to macroscopic mushrooms.
1123. Fungi obtained their food as parasite by infecting living organism or may act as
saprophytes.
1124. Fungi grow best under Luke warm and humid condition.
1125. Fungi prefer low acidic medium for growth (6 pH is ideal).
1126. Mostly toxic material survives in adipose tissues.
1127. The disease caused by the mycotoxin is called mycotoxicosis (mycosis).
1128. The group of disease caused aspergillus species is collectively known as
Aspergillosis.
1129. Aflatoxins are hepatotoxins, carcinogenic metabolite produced by Aspergillus
flavus.
1130. Four Genera of protozoan are pathogenic including Cryptosporidium, Giadia,
Cyclospora and Toxoplasma.
1131. Cryptosporidium have wide range of hosts includes Mammals, Reptiles, and birds
etc.
1132. The subclass of cryptosporidium is coccidia infects hosts.
1133. The clinical manifestation of cryptosporidium causes cryptosporidiosis.
1134. Protozoans are unicellular in nature.
1135. The chemical applied on field crops in order to prevent the growth of harm causing
pests, insects, herbs, worms, bacteria, and fungi is called pesticides.
1136. Herbicides: used to get rid of from unwanted weeds grown under higher crops.
1137. Fungicide: used to prevent fungal attack.
1138. Avicides: used to prevent birds attack or effect on crops.
1139. Rodenticides: prevent rodents or mice effects.
1140. BHC stands for benzene hexa chloride.
1141. DDT stands for Di-chloro Di-phenyl tri-chloro ethane.
1142. Organophosphorus or organophosphate compounds are insecticides and are less
toxic than organo chlorine compounds.
1143. Expensive food of the world is juice of flower.
1144. Tobacco is injurious to health.
1145. Tobacco produce 3000 types of toxin on cooking.
1146. Heat treatments can increase or reduce toxic intensity.
1147. Approx. 120,000 species of animals are considered as venomous or poisonous.
1148. Food additives are acquired to get desirable changes in food for consumption.
1149. Preservatives are antimicrobial and antioxidants.

1150. The aim of HACCP is to develop plan to identify the critical point where
contamination might be produced.
1151. TQM is the set of management practices to ensure quality of food products.
1152. Poultry and Egg Processing
1153. Poultry: refers to domestic fowl reared for their flesh, eggs, or feathers.
1154. Poultry meat is a good source of protein.
1155. Poultry meat is palatable, tender, and easily digestible.
1156. High in protein • Low in fat.
1157. Excellent source of essential amino acids.
1158. Also, a good source of –Phosphorus, iron, copper, zinc, B vitamins (12 & 6).
1159. Dark meat and skin are higher in fat than white.
1160. Abattoir: It is a food factory where all the operations are dictated by the standards
of hygiene and animal welfare.
1161. Carcass: The harvested dressed animal, wherein the hide, hooves, head, and internal
organs are removed.
1162. Lairage: place where the animals are rested before slaughtering to preserve enough
glycogen to be converted to lactic acid.
1163. Slaughtering refers to killing of domestic livestock.
1164. Slaughtering is done by two methods: 1. Traditional method 2. Modern method.
1165. Kosher is a Jewish method.
1166. Halal is a Muslim method of slaughtering.
1167. Jhatka is Practiced by Sikhs.
1168. Procurement: judging the age of the bird by feeling the posterior portion of breast
by fingers.
1169. Ante-mortem Inspection: Birds are checked for the obvious evidence of any
disease, extreme emaciation, and lump formation on the body part.
1170. Stunning: Generally done by 3 methods a) Captive Bolt/Concussion/Knocking b)
Electrical Stunning c) Carbon dioxide method
1171. Sticking It is done to facilitate bleeding of the birds.
1172. Bleeding: Done for 2 minutes for birds.
1173. About 60% blood is lost on sticking. 22-25% remains under viscera and 10%
remains in carcass.
1174. Scalding It is the process of dipping the birds in hot water to facilitate the removal
of hair follicles.
1175. Picking It is the feather removal from the skin of the birds.
1176. Pinning Removal of pin like feathers with a knife.
1177. Singeing Removal of filo plumes using flame for surface sterilization, clean,
uniform, and neat appearance.
1178. Evisceration/Cropping and Venting: Removal of viscera, crop, neck, and the fecal
matter that may be present in the lower intestine.
1179. Post mortem inspection the carcass is examined externally for signs of disease, bone
abnormalities, wounds, tumors. Liver and spleen are examined for consistency, texture,
and color changes.
1180. Washing Dressed carcass are washed again with clean spray of water preferably
maintained at 10°C-15°C.
1181. Carcass is chilled in chilling tanks in order to cool to an internal temperature of 4°C
for 30-35 minutes
1182. Dressed chicken can be stored in a refrigerator at 2°C for 7 days and deep freezer
at -18°C to -20°C for a period of 4-6 months.
1183. Poultry is the class of domesticated fowl.
1184. Chick refers to a baby bird.
1185. Cockerel, cock, or rooster are names given to a male chicken.
1186. He is the name given to the adult female chicken.
1187. Pullet is the term used for the immature female layer.
1188. A spent hen is one that has finished its productive life.
1189. Layer lay over 300 eggs/hen/year.
1190. Male and female chicks are usually reared separately until about 4-5 weeks of age.
1191. The growing period for layer breeders is from 5 to 20 weeks of age, about four
weeks less than for meat breeders.
1192. Fertile eggs are collected after laying ASAP.
1193. Fumigation by formaldehyde gas is carried out ASAP after collection, usually at
the farm or sometimes at the hatchery.
1194. The first 18 days: –Eggs are placed on special trays which can be tilted through 90
degrees.
1195. Brooding (day-old to 6 weeks).
1196. Most eggs are laid in the morning.
1197. Meat: Refers to the muscles of animals used as food. Internal organs of animals
used as food.
1198. meat has been considered a high value food.
1199. meats are high grade protein sources.
1200. Malnutrition is a consequence of poverty, which in turn has interrelated causes, lack
of food being foremost.
1201. Muscles - we consider it as the meat in the animal used as food.
1202. Muscle Fiber basic cellular units of both the living muscle and of meat.
1203. Myofilaments sarcomere is its basic unit. - Two filaments: THICK ACTIN and the
THIN MYOSIN (also called the contractile proteins)
1204. The connective tissue around each muscle fiber is the endomysium.
1205. Embedded collagen fibers is where the strength of the bones came from (also
calcium)
1206. Collagens are the most abundant protein in the animal body and important in
determining the toughness of the meat.
1207. Collagen fibers shrink in hot water and are converted to gelatin.
1208. Elastin has true elastic properties compared to collagen which derives its elasticity
only when it forms into cable-like tendons.
1209. Fat cells are usually located abdominally, under the skin and within in the
endomysium surrounding muscle fibers
1210. Chicken Protein 20.2 Fat 12.6 Ash 1.0 Water 66.
1211. Impartial bleeding is a major defect that leads to early meat spoilage.
1212. Pre-rigor stage
1213. Involving a series of changes in cell metabolism as well as the protein structure.
1214. Rigor Mortis
1215. Immediately after the animal is killed, the muscles are soft and pliable.
1216. Normal pH is 7.2 to 7.4 which is reduced to about pH 5.5 for red meats and about
pH 5.9 for poultry.
1217. water holding capacity (WHC)
1218. PSE: Pale, Soft, Exudative • DFD: Dark, Firm, and Dry
a. Bakery Products Technology
1219. Gluten is the combination of gliadin (adhere glutenin and holds together) and
glutenin (strengthen and firmness).
1220. Vital wheat gluten is the substitute of gluten.
1221. Gluten absorb water and produce elasticity in dough. It has water holding capacity
(WHC).
1222. Except wheat, all cereal flours are gluten free.
1223. High gluten products may cause celiac disease.
1224. Ingredients purity results quality of products.
1225. Local chakis provide simple special flour or patent flour.
1226. Biscuits and cakes do not need fermentation while bread needs.
1227. Low gluten (5-7% or 7-9%) includes cakes, biscuits, cookies, crackers, muffins etc.
fermentation not required.
1228. High gluten (9-12% or 10-12%) includes breads, buns, and pizzas. Require
fermentation (30-45 mints).
1229. Flour is the basic structural ingredient of all bakery products.
1230. Baking powder, baking soda and CaCO3 are leavening/ raising agents used in low
gluten products.
1231. Egg used as egg white, whole egg (freeze dry- egg powder-yolk) and fresh egg (egg
white and egg yolk).
1232. Burned sugar is called caramel.
1233. Dusting or sprinkling of sanding sugar over biscuits.
1234. Yeast are instant yeast (fast), baker yeast (mostly used), dry yeast, moist yeast, and
compressed yeast (low).
1235. Biological leavening agent (yeast) attack on carbohydrates.
1236. Shortening agents are fats (butter, margarine, ghee, animal fat and vegetable fat,
lard fat (hog or aged animals fat), agro fat).
1237. Protein and starch in flour make up most of the structure.
1238. Whole wheat flour has weaker gluten than all-purpose Flour.
1239. Hard wheat having 10-12% protein and is used in bread making.
1240. Soft wheat having 5-7%, 5-9% & 5-10% protein and used for all products except
bread.
1241. pH of flour is 5.5 – 6.5
1242. acid flour will form low quality bread.
1243. Flour contain 70% starch, 11.5% protein, 14% moisture, 4% ash, 1% sugar and 1%
fat.
1244. Starch soluble in hot water.
1245. Gluten do not dissolve in water but wetted with water to form network.
1246. Sugar is sweetener and having tenderizing action over flour protein.
1247. Sugar is hydroscopic in nature.
1248. More sugar/yeast in product will prolong fermentation called wild fermentation and
crumb will be shrinking.
1249. Sugar helps in moisture retention capacity and prolong shelf life.
1250. Sugar assist in the creaming and whipping process of mixing.
1251. Sugar increases gas production and provide good crust.
1252. Naturally sugar present in flour called fermented sugars. Glucose, fructose, sucrose
etc.
1253. Shortening agent lubricate the structure of baked products. And act as emulsifier.
1254. Shortening agent has tenderizing effects on flour protein and make the product
tender.
1255. Shortening agent hold air cell during mixing and improve keeping quality of bakery
products. Also provide aeration.
1256. 87% starch present in potatoes.
1257. For sugar free products sacral is used.
1258. Salt control and strengthen gluten.
1259. Dough of biscuits should be hard then cookies.
1260. Coarse grain in cake because of butter addition.
1261. Salt used as antimicrobial and preservative agent.
1262. Lycopene is a pigment in tomatoes.
1263. Color of egg yolk is due to lutein and zea xanthan pigment.
1264. Blue eggshell due to biliverdin.
1265. Crust browning of bakery products in due to Millard reaction.
1266. Dough has less liquid than batter.
1267. Conventional oven used dry heat.
1268. Gluten develop more at warm temperature than cold temperature.
1269. Protein and starch in flour make up most of the structure.
1270. Gluten - one of the proteins found in flour.
1271. Gluten affects the texture and helps to determine how a product will rise.
1272. Bread flour - highest gluten content, Gives bread a strong structure
1273. Cake flour - contains less gluten, gives cakes a tender structure
1274. Whole Grains Should Be Stored In The Refrigerator.
1275. Liquid needed to help form the structure of the product.
1276. Milk adds flavor and nutrients and helps baked goods brown better
1277. Leavening agents provide air, steam, or gas to help baked products rise.
1278. Microorganism that produces carbon dioxide gas as it grows is called yeast.
1279. Yeast needs food (flour or sugar), liquid, and a warm temperature to grow.
1280. Baking soda produces carbon dioxide gas when combined with liquids.
1281. Baking powder leavening agent made of baking soda and a powdered acid such as
cream of tartar.
1282. Fat adds richness, flavor, and tenderness
1283. Eggs add flavor, nutrients, richness, and color to baked products, as well as
structure.
1284. Eggs when beaten they add air to the mixture.
1285. Sugar the most common sweetener.
1286. Sugar Makes baked products tender, adds sweetness and flavor, and helps the crust
brown.
1287. Sweetener types are: Granulated sugar, brown sugar, honey, corn syrup, molasses,
and powdered sugar.
1288. Fruits and nuts add both flavor and texture
1289. Herbs, spices, extracts are used in small amounts for flavor.
1290. When flour and liquid are mixed together the gluten in flour “develops” or becomes
strong and elastic.
1291. The longer the mixing time, the more the gluten is developed.
1292. Conventional oven uses dry heat, the product browns and may develop a crispy
crust. most batters and dough's are baked this way.
1293. Microwave oven cooks with moist heat. Products do not brown or develop a crispy
crust. Food has more of a steamed texture. They are very tender and moist
1294. Three phases of the Basic Mixing Process. Blending the ingredients, forming the
dough, developing the dough.
1295. Adding liquid to hydrate flour proteins and develop gluten.
1296. Air is mixed in and helps to strengthen the dough
1297. Mixing methods develop gluten and elasticity.
1298. When gases from leavening are formed, they collect inside the air cells and expand
during baking.
1299. No New Air Cells Form When Baking. All Air Cells Are Formed When Mixing.
1300. The length of mixing determines the final texture of the item.
1301. Proper Mixing Is Required To Get The Desired Texture
1302. Hydration: the process of absorbing water.
1303. Hydration necessary for dough development and gluten formation
1304. yeast and various leaveners need water to react.
1305. Coagulation is the firming of gluten caused by heat. This gives the firm structure
of baked goods.
1306. When the proteins found in wheat flour combine with water, they form a stretchable
substance called gluten.
1307. Gluten development can be controlled through selection of flour, fat and other
tenderizers, water, mixing method, leavening and temperature.
1308. Any fat used in baking is called a shortening because it shortens the gluten strands.
1309. During mixing: Air is mixed in the dough. Gluten strands are developed by mixing
1310. Expansion of air cells stretches the gluten and strengthens it
1311. Leavening also tenderizes the product by making cell walls thinner
1312. Gluten develops more at a warm room temperature than at a cold temperature.
1313. Salt: strengthens glutens and controls yeast growth.
1314. Milk: contains and enzyme that interferes with gluten development.
1315. Heat causes coagulation of protein. Correct baking temps important. Too high
coagulation starts too soon and may have poor volume or split crusts, too low product may
collapse.
1316. Gelatinization of starches. They give bulk to the structure.
1317. Moisture will always be lost during baking.
1318. Crust forms as water evaporates & surface is left dry.
1319. Browning begins before product is finished rising or interior is finished setting.
1320. Browning is a chemical change—Maillard Reaction. This also contribute to flavor
and appearance
1321. Cooling: starches continue to gelatinize and molecule bond with each other and
become more solid as the product cools.
1322. Starch is one of the compounds in flour that strengthens the baked item through
gelatinization and is one of the factors that contributes to crumb.
1323. Kneading is used extensively in bread-making and briefly for biscuits and pastries.
1324. Too much salt inhibits yeast activity, reducing the amount of carbon dioxide gas
produced and decreasing the volume of the loaf.
1325. The ability of yeasts (Saccharomyces cerevisiae), which are naturally found in air,
water, and living organisms, to produce carbon dioxide through fermentation.
1326. When breads are leavened with carbon dioxide produced by baker’s yeast, they are
known as yeast breads.
1327. Yeasts are very sensitive to temperature extremes. Optimal fermentation
temperatures: Activated at 68 to 100°F (20 to 38°C) Slowing down below 50°F (10°C)
Dying if exposed to temperatures at or above 140°F (60°C).
1328. Oven spring: The quick expansion of dough during the first ten minutes of baking,
caused by expanding gases.
1329. White flour made from starchy endosperm only.
1330. For bread making:
1331. Protein should be of good quality.
1332. Should give gluten of necessary strength, stability, extensibility, and gas retention
properties.
1333. Hard wheat are high in protein.
1334. Bread flour contain excess 10.5% protein and not more than that of 0.4% ash.
1335. Should have high absorption and good mixing tolerance, prolong mixing.
1336. Gassing power must be adequate.
1337. Low protein, weak extensible gluten used for biscuits.
1338. Bakers add sodium metabisulfite as source of SO2.
1339. Ascorbic acid is used as flour improver.
1340. Cake flour should contain less than 10% protein and 0.4% ash.
1341. The flour remaining after patent is removed, is called clear flour also called low
grade flour.
1342. Clear flour have more strength and used especially in the production of rye and
other dark breads.
1343. Amber durum wheats are used for production of noodles, macaroni etc.
1344. The flour from last reduction is called red-dog due to dark in color sold as animal
feed.
1345. Wheat bran is used mainly as poultry & cattle feed.
1346. Wheat germ is rich in protein and vitamin-B and it can be used in weaning foods.
1347. Function of baking is to present cereal flour in an attractive, palatable & digestible
form.
1348. Flour, egg & milk are structure builder.
1349. Fat, sugar & baking powder are tenderizers.
1350. Milk and eggs are moisteners.
1351. Wheat flour is the basic structural component of most batter and dough products
1352. Gluten allows expansion of air cells and provide rigidity after baking.
1353. Wheat flour is unique among the cereals flours.
1354. Hard wheat is more desirable in bread production.
1355. Soft wheat is undesirable for bread production.
1356. Flour should have a trace of creamish color.
1357. The ability of flour to withstand the fermentation process and to produce
satisfactory loaf over period of time is called tolerance.
1358. Water absorption varies 54-65% depend on weight of flour and way the flour is
used.
1359. Bakery should get uniform flour to obtain good quality end product.
1360. pH of flour with below 5.0 is too acid and give poor result in bread making.
1361. Satisfactory range is between 5.5- 6.5 pH.
1362. Flour contain 70% starch, 11.5% protein, 14% moisture, 0.4% ash, 1% fat and 1%
sugar.
1363. Gluten= glutenin + gliadin.
1364. Gluten insoluble in water and dilute acid solution,
1365. Glutenin provide strength and firmness/elasticity while gliadin absorb water,
adhere glutenin and hold it together.
1366. Functions of Sugar:
1367. Has tenderizing action on flour protein, being hydroscopic, helps to retain moisture
in cakes to improve shelf life.
1368. Golden brown crust and color of cake is due to caramelization of sugar.
1369. Sugar has lubrication effect on gluten strands and helps in acquiring volume of
cakes.
1370. Sugar is essential for fermentation activity of yeast to produce CO2 gas which raise
the dough.
1371. Bread flavor depends on type and quality of ingredients, fermentation, and
processing of dough.
1372. Sucrose is superior to the other sweeteners in its contribution to flavor.

1373. Crust color reflects the type and amount of sugar used.
1374. High concentration of sugar interfere with gluten formation.
1375. Sugar increase gas production.
1376. Glucose, fructose, sucrose, maltose are fermentable sugar, naturally present in
flour.
1377. Oligosaccharides are non-fermentable sugar.
1378. Medium granulated sugar is coarse crystal sugar used for sanding and decorative
purpose.
1379. Sanding sugar is used most frequently for sparkling/sanding purpose. It is lightest
color sugar.
1380. Extra fine granulated sugar dissolve readily in water.
1381. Icing sugar is used for high quality icing production, promote higher gloss, rapid
crusting.
1382. Brown/soft sugar used in dark breads, many cookies, in devils food, spice and other
dark cakes.
1383. Fat lubricates the structure of a baked product.
1384. Shortening has tenderizing effect on flour protein and make the product tender.
1385. The used of granular fat should be avoided.
1386. Vegetable oil is used for shortening.
1387. Functions of Shortening agents:
1388. Impart shortness, richness, tenderness to product, improve eating quality, provide
aeration, contribute flavor, produce desirable grain texture, develop flakiness, lubricate
gluten, act as emulsifier for holding liquids.
1389. Shortening should be stored at temperature of 70-80o F.
1390. The best of all baking shortening from a flavor stand point is butter.
1391. Cake made with butter is generally low in volume and has coarse grain.
1392. Oxidative deterioration results in tallowy flavor.
1393. Fat reduced from fresh, clean, sound, and fatty tissue from hogs in good health at
the time of slaughtering is lard.
1394. Yeast is a biological leavening agent.
1395. Baking soda, baking powder, ammonium carbonate etc. are chemical leavening
agents.
1396. Lactose (milk sugar) not attacked by baker yeast.
1397. Favorable temp for yeast growth and fermentation is in the range of 84 o F to 90 o F
and best in acid environment, tolerating as low as pH 2/
1398. Role of yeast in bread making is to lighten/ raise the dough, improving palatability,
production of alcohol and acids contributing aroma and flavor.
1399. Yeast is more expensive than chemical agents.
1400. Baking soda chemically known as sodium bicarbonate liberate Carbon di oxide gas
as leavening gas when heated.
1401. If the soda alone is used as leavening agent, a residue of washing soda will remain
in the cake.
1402. Good quality baking powder achieve good results.

1403. Baking powder will start evolving carbon di oxide gas as soon as the product is
placed in oven.
1404. Baking powder is the combination of sodium bicarbonate and an acid salt.
1405. Baking powder is most widely used by bakers is double acting.
1406. It contains an inert filler common corn starch. It release 12-14% available CO2.
1407. Ammonium carbonate and bicarbonate are heated, CO2 and NH3 are reduced.
1408. Most important function of egg is to provide structure to cake, moisture to cake,
impart taste and nutritive value to cake.
1409. Eggs used in excess will give abnormal volume to cake.
1410. Crust will be dark, thick, peeled off as a flake.
1411. Texture will be dry and rough due to evaporation of moisture.
1412. Protein of eggs are particular importance.
1413. Functions of eggs:
1414. Binding agents, leavening agents, emulsifying agents, flavor, color, and nutritive
value.
1415. Egg white used in candy and baking industry.
1416. Egg white has characteristics property of good foam formation.
1417. Albumin (pH 6.5-9.5) has greatest foaming power.
1418. The pH of egg white is 7.6
1419. Egg yolk does have characteristic foaming ability.
1420. Egg white = oil-water-air emulsion.
1421. pH of egg yolk is 6.0.
1422. water helps to form gluten, starch swelling process.
1423. Water of medium hardness (about 50-100ppm) with neutral or slightly acidic pH is
preferred for baking.
1424. Medium hard water is the best for use in bread.
1425. Common salt is used to bringing out the flavor of other ingredients.
1426. Salt also lower caramelization temp of cake batter and aids in obtaining crust color.
1427. Without salt dough is wetty.
1428. Salt helps to control yeast activity.
1429. Salt prevent the formation and growth of undesirable bacteria in yeast raised dough.
1430. Salt will use between 2-2.05%.
1431. Milk solids perform the function of structure formation in the cakes.
1432. Milk enriches the cake nutritionally and also provides moisture in cake.
1433. Proper incorporation of milk in dough will result in increased loaf volume.
1434. The grain texture of finished bread is also improved by using non-fat dry milk.
1435. Milk solids have a binding effect on flour protein, creating a toughening effect.
1436. Milk contain lactose which regulates crust color.
1437. Greatest advantage of milk solids in bread is to improve sensory quality.
1438. Malt products are obtained from cereal grains usually barley.
1439. Yeast foods improve the fermentation capacity of yeast in dough.
1440. Spices act as aromatic agents.
1441. Bread is one of the principle sources of nutrition.

1442. Flour, water, yeast, and salt are essential ingredients.
1443. Sugar, fat, milk and milk products, oxidants, various enzymes, additives are
optional ingredients.
1444. Flour is the major ingredients of bread.
1445. Gas production is another very important aspect of bread making process.
1446. Flour starch ----diastase enzyme--------- sugar
1447. GMS stands for glycerol monostearate
1448. GMS is an emulsifying agent, act as surfactant.
1449. GMS is an excellent flour strengthener, enhancing gluten.
1450. GMS increases absorption and dispersion of water.
1451. It improve texture of bread, keep fresh and soft.
1452. Milk used in bread may be liquid or dry solid form.
1453. The milk solids have a binding effect on the flour protein.
1454. The lactose, casein and whey proteins in non-fat dry milk contribute to golden crust
color.
1455. Milk improve flavor and eating quality of bread.
1456. Yeast is one of the fundamental ingredients.
1457. Yeast is a source of several enzymes i.e. zymase, lipase, protease, invertase and
maltase.
1458. The yeast could be used in compressed/dried form.
1459. Bread improvers like potassium bromate, potassium iodate, ascorbic acid and
calcium peroxide added at level of ppm.
1460. Preservatives like calcium propionate and acetic acid are used to inhibit the growth
of fungi or mold.
1461. Preservatives improve keeping quality of bread.
1462. Fermentation loss/ baking loss is 1.02
1463. The flour is generally sieved before used in bread.
1464. Mixing is the one of the best or most important steps in bread making.
1465. The flour contains proteins the majority of which when wetted, pulled, stretched,
and kneaded take the form of a substance called gluten.
1466. During mixing, a 3D network of proteins is formed due to interchange of disulfide
bonds.
1467. Strong flour require longer mixing than weak flours.
1468. Length of mixing is an indication of flour strength.
1469. Overmixing and under mixing are undesirable.
1470. Gluten structure broken down during overmixing.
1471. Undermixing makes dough less elastic.
1472. Bread fermentation is anaerobic process.
1473. The most favorable temp for action of yeast in bread dough is between 75 o F to 85
o
F or about 24 o C to 30 o C and humidity is 70-75%.
1474. The quantity of yeast influence fermentation.
1475. Glucose + yeast ------------------ 2Alcohol + 2 Carbon di oxide.
1476. Over-fermented doughs are inclined to become soft and sticky.

1477. The molding action consists of sheeting, curling, and sealing.
1478. The pan should be greased with 0.1-0.2% oil.
1479. Molding is done to remove extra gas formed by fermentation at the time of
intermediate proof.
1480. Final proofing is done at temp 95 o F (30-35o C) at 85 Relative humidity for 55-65
o
C.
1481. The purpose of baking is to transform palatable dough into in light process and
readily digestible.
1482. Desirable temp of bread during slicing is 95-105 o F.
1483. For bread wrapping, mostly wax paper is used .
1484. Plastic films like polypropylene are also extensively used.
1485. Animal fat: lard, agro fat, milk fat, butter, desi ghee, and margarine.
1486. Vegetable fat: soy bean, canola oil, sunflower, sesame, corn oil, cotton seed oil,
peanut oil, coconut oil.
1487. Egg white used to get fluffy structure and hold other ingredients.
1488. 87% starch in potatoes.
1489. For sugar free products, sacral is used.
1490. Desi ghee having dark yellow color.
1491. Color of egg yolk is due to lutein and zea xanthan pigment.
1492. Egg shell color is due to protophyrin XI (desi egg) brown egg shell color.
1493. Cracking in cake is due to improper mixing of ingredients.
1494. Any fat or oil used called shortening because it shorten gluten strands
1495. Iodized salt should be used in bakery products.
1496. Store milk at 41 o F.
1497. Food Packaging
1498. Food packaging is packaging for food.
1499. Food packaging provide protection, tampering resistance, and special physical,
chemical and biological needs.
1500. Food packaging bear nutritional facts label and other information about food being
offered for sale.
1501. Food packaging is an outer layer which protects food from deterioration, dirt, dust,
other contaminations, biotic and abiotic factors.
1502. Food packaging is the combination of science, art and technology used in the
transportation and selling of foods.
1503. The primary role of food packaging is to protect food products from the outside
environment and from damage by abrasion, to contain the food, and to provide consumer
with information about ingredients and nutrition.
1504. The main requirement of food packaging is to maintain the safety, wholesomeness,
and quality of food.
1505. The food packaging can be defined as method to protect and contain food with the
aim of minimizing the environmental impact of our consumption.
1506. If a device or container performs one or more of the functions, it is considered as
packaged.
1507. Food packaging materials have four basic functions of providing protection,
communication, convenience, and containment.
1508. The information on the packaging includes quantity, price, additives, ingredients,
inventory, lot number, size and weight are very important for merchandising.
1509. Packaging protect against dehydration or dampness and keep it hygienic.
1510. Protect product’s nutritional and sensory characteristics.
1511. Packaging helps to increase product’s shelf life.
1512. Packaging makes food easy to store, handle and identify.
1513. Sometimes food need short-time protection like eggs.
1514. Sometimes food need long time storage, like coffee and jam.
1515. Labelling packaging is also designed to be visually stimulating and provide
information about the product to help the customer.
1516. Labelling helps to advertise the product and give information.
1517. Some packages contain desiccants or oxygen absorbers to help extend shelf life.
1518. Modified atmosphere or controlled atmospheres are also maintained in some food
packages.
1519. ISTA stands for international safe transition association standards.
1520. PP stands for polypropylene
1521. PVC stands for polyvinyl chloride.
1522. PC stands for poly carbonate.
1523. PEN stands for Polyethylene naphtholate.
1524. PET stands for Polyethylene terephthalate.
1525. PET mostly used in mineral water and beverages packaging.
1526. Polyethylene terephthalate (PET) soft-drink bottles cough syrup
1527. High-density polyethylene (HDPE) milk, water, juice, soap and laundry bottles,
margarine tubs, yogurt containers, etc.
1528. Low-density polyethylene (LDPE) film products such as bags, flexible lids, and
squeeze bottles.
1529. Poly-vinyl chloride (PVC) Water bottles, film for meat packaging, the film for
electronics packaging
1530. Polypropylene (PP) Ketchup bottles, plastic screw tops, opaque maple syrup
bottles, etc.
1531. Polystyrene (PS) coffee cups, meat trays, the “peanuts”
1532. Food Laws and Regulations
1533. The ordinance consolidates and amends the law in relation to the preparation and
the sale of foods.
1534. False warranty comes in section 3
1535. sale of manufacturing for sale of food that is adulterated or misbranded foods or
not of the nature comes in section 6.
1536. Sale of foods do not comply with rules comes in section 8.
1537. Under section 9, unmarked or unlabeled sale of Banaspati, Margarine and charbi.
1538. The local authority is responsible for enforcing the ordinance within its jurisdiction
and ensuring that food and drink sold in its area is a pure and genuine state.
1539. Sample submitted to public analyst for quality test of food.
1540. The cost of the sample purchased shall be payable by the complainant.
1541. Food safety is concern to everyone.

1542. The government and citizen are two major stakeholders in any approach to food
safety.
1543. Food inspection is the checking of food.
1544. Food inspection is carried out by food inspector.
1545. FAO stands for food and agriculture organization.
1546. WHO stands for world health organization?
1547. AGMARK derived from agriculture marketing.
1548. The word AGMARK label ensure quality and purity.
1549. The AGMARK standard was setup by Directorate of marketing and inspection of
the government by introducing an agriculture products Act.
1550. The certification of authorization is granted only to those in the trade who have
adequate experience and stand in the market.
1551. WTO stands for world trade organization.
1552. CRCP stands for consumer rights commission of Pakistan.
1553. CCRF stands for consumer complaint redress forum.
1554. Codex Alimentarius (CA) taken from Latin word “Food book”.
1555. CA is a collection of internationally recognized standards, codes of practice,
guidelines and other recommendations relating to food, food production and food safety.
1556. CA derives from CA Austriacus.
1557. Tests of CA are developed and maintained by CA commission (Est. 1963).
1558. The CA officially cover all foods, whether processed, semi-processed and raw.
1559. The CA is published in Arabic, Chinese, English, French and Spainch.
1560. HACCP stands for Hazard Analysis Critical Control Point.
1561. The deliberate contamination of food materials with low quality, cheap, non-edible
or non-toxic substance is called food adulteration.
1562. Adulteration of mustard oil with Argemone oil causes dropsy which is fatal.
1563. Adulteration is a process, to reduce quality or nature of substance through addition
of foreign substance/removal of vital elements.
1564. Arsenic from pesticides.
1565. Lead from water.
1566. Mercury from effluent.
1567. The substance which degrade (lower) the quality of a food is called an adulterant.
1568. The addition of adulterant is called adulteration.
1569. Adulterants when used in illicit drugs are called cutting agents.
1570. The deliberate addition of toxic adulterants to food or other products for human
consumption is known as poisoning.
1571. Diethyl glycol used by some winemakers to fake sweet wines.
1572. Starch added to sausage.
1573. Halal is a term designating any object or an action which is permissible to use or
engage in.
1574. According to Islamic Law, halal is opposite to Haram
1575. Items that are not clear are called Mashbooh which means questionable.
1576. Muslims follow set of dietary law.

1577. Muslim do not consume pork or alcohol and follow humane process for the
slaughter of animal for meat.
1578. Food allowed in Islam primarily divided into 2 sections.
1579. Muslims are allowed to eat any fish as long as it has scales.
1580. All sea creatures such as whales, sharks, turtles, lobsters, and crab are haram.
1581. Fish to be halal, must be removed alive from water.
1582. Land creature covers all animals that in the face of the earth.
1583. Amongst domestic animals camels, cows, goats, and sheep are permissible to eat.
1584. It is makruh (undesirable) to eat meat of a horse, donkey, or mule.
1585. It is not permitted to eat the meat of animals that possess canine teeth/fangs.
1586. Specific verses in the Holy Quran forbidding the eating of a pig.
1587. Insects such as fleas and lice are forbidden.
1588. Locusts are permissible.
1589. Chicken, turkeys, pigeon, and small birds are permissible to eat. Ostriches and
peacock are allowed.
1590. Birds of prey like eagles, hawks, and vultures are haram to eat.
1591. Birds such as bats, bees, and other flying insects are haram.
1592. All animals and birds that are permissible only if correctly slaughtered.
1593. The correct method of slaughtering involves the simultaneous cutting of the gullet,
wind pipe, carotid artery and jugular vein of animal with a sharp knife.
1594. Slaughtering should be done by Muslim.
1595. Instrument used for slaughtering is of iron.
1596. Creature to be slaughtered towards the direction of Holy Kaaba.
1597. The person slaughtering the animal must mention the name of ALLAH during
slaughtering.
1598. The animal must show the sign of movement after being slaughtered.
1599. Carcass of dead animals is called carrion.
1600. Alcohol and other intoxicants are prohibited.
1601. In modern society alcohol is the most dangerous drug.
1602. Alcohol is the root of all evils and sins.
1603. To eat at a table where alcohol is being served is haram.
1604. Sea Foods Processing Technology
1605. Aquatic animals caught from sea used as food as called sea foods.
1606. Fish is highly perishable food.
1607. After catching, the gills of fishes will be removed instantly to avoid contamination.
1608. There is a much need of attention to ensure correct hygienic handling of fresh and
processed fishery products.
1609. Being a country with vast coastline.
1610. Fishing and allied industry must play an important role in providing employment
to majority of the population as well as sustaining the economy with foreign exchange.
1611. Artificial fishing by developing ponds to meet market demand.
1612. Fish is rich in omega 3 fatty acids.
1613. Fish is the important component of the human diet.
1614. Fish need proper handling and preservation for shelf life and retain desirable quality
and nutritional values.
1615. The freshness quality of a fish plays an important role in human health and
acceptance of consumer as well as international fisheries trade.
1616. Determination and evaluation of fish freshness is much more significant in research
and development.
1617. The central concern of fish processing is to prevent fish from deterioration.
1618. The methods used to preserve fish and fish products include control of temperature,
using ice, refrigeration, freezing, drying, smoking, salting, physical control of microbial
load through microwave oven heating or ionization radiation.
1619. The cold chain must be maintained.
1620. FMP fishing management plan
1621. Salmon fish migrate from sea water to fresh water.
1622. Fishing techniques.
a. Harpoon, pole and line, trolling, drift line, purse seine, trap, and pots.
1623. Diary Technology
1624. Acidity of milk increase at room temperature due to microbial attack.
1625. Microbial attack on lactose (milk sugar) change into lactic acid to raise pH .
1626. Cow milk 83% moisture.
1627. Milk contain 82-92% moisture content.
1628. Milk variation due to breed & nutrition.
1629. Boiling point of milk is 100.15oC or 100.17oC and freezing point is -0.54oC to -
o
0.57 C.
1630. Whole milk: milk that contain all ingredients.
1631. Cream separate from whole milk remaining is called skimmed milk.
1632. 0.1 to 0.5% fat in skimmed milk.
1633. Heating milk at about 35oC in cans to separate cream from milk.
1634. Homogenization: milk passes into homogenizer to remove lumps formation. It is
very much important operation in which large fat globules breakdown into small globules.
1635. Time is inversely proportion to temperature in pasteurization.
1636. Milk has two types of sampling. Simple sampling and compositional sampling.
1637. Sampling jars should be white to avoid sun light effect.
1638. Microbial analysis does not require any preservatives, but samples should be
transfer in icing.
1639. Untreated milk is also called raw milk or whole milk.
1640. Animal milk contains 9% milk solids except fat.
1641. Cow milk can be distinguishing easily because it contains yellow pigment
xanthophyll.
1642. Thermezide milk: temperature 65oC for few seconds.
1643. Pasteurized milk: 63oC for 30 minutes and 72oC for 15 seconds.
1644. Sterilized milk: 110oC for 30 minutes.
1645. U.H.T Milk: (milk packets). 143oC for 2-4 seconds and 2-6 months shelf life.
1646. Evaporated milk: (condensed milk). heat treatment to partially remove natural
water from milk.
1647. No milk contains zero moisture.
1648. Gerber centrifuge machine (Dr. Nicoles Gerber 1819) to determine fat.
1649. Babcock centrifuge machine is used to determine fat.

1650. Soxhlet extractor unit used to determine fat in milk, meat, and egg etc.
1651. Kjeldhal Digestion unit is used to determine protein.
1652. Muffle furnace is used to determine ash at temperature of 500-600oC.
1653. Hot air oven is used to sterilize glassware at 50-300oC temperature.
1654. Desiccator is used for cooling purpose. Absorb moisture from sample.
1655. Coulter counter is used for counting of cells in blood.
1656. Refractometer is used to determine refractive index or concentration. Sugar
determination.
1657. Lacto-star is used to determine all ingredients / complete composition of milk.
1658. Cryoscopy is used to check freezing point of milk. If adulterated, freezing point
will vary.
1659. Cheese vat is used for cheese formation. Renate enzyme is used to form cheese
from milk.
1660. Butter churner is used to make butter.
1661. Barred butter churner is used to remove water from butter.
1662. 11 ml milk is required for fat determination.
1663. HTST pasteurizer: 72oC for 15 seconds and 65oC for 30 seconds.
1664. Spray drier is used to get milk powder.
1665. Lactometer and pycnometer are used to determine specific gravity.
1666. Butyrometer is used for fat determination.
1667. Raw storage milk tank at temperature of 4oC.
1668. U.H.T pasteurization (aseptic) is also called flash sterilization.
1669. Major protein in milk is casein.
1670. SNF stands for solids-non-fat.
1671. Fresh milk has sweet taste due to fat content. If fat is removed, milk be flat in taste.
1672. Taste of milk depend on fat content.
1673. Feed of animal also affect the taste of the milk.
1674. Mastitis is a bacterial infection. Inflammation of udder.
1675. Chlorides increase in milk produced salty taste of milk due to mastitis diseases and
lactose reduced form normal level.
1676. Milk have natural whitey color.
1677. Carotene is a precursor of vitamin A. it is more in cow milk that is why have yellow
color.
1678. Skimmed milk has bluish tinge or waves.
1679. The butter and cheese removed form milk remaining is called whey. It has
riboflavin.
1680. Natural acidity of milk is due to casein, citrus and acid phosphate.
1681. Developed acidity is due to lactose sugar breakdown into lactic acid because of
pseudo-Lactic acid bacteria.
1682. Phenolphthalein is used as indicator in titration of milk.
1683. Water having specific gravity 1.
1684. General sp. Gravity of milk is 1.023-1.032.
1685. First milk of animals is called colostrum, rich in protein (lacto-albumin and lacto
globulin).
1686. Cow milk has low sp. Gravity as compared to buffalo milk.
1687. Specific gravity of water is 1.

1688. Specific gravity of milk is in range of 1.023 to 1.032.
1689. Cow milks contain yellow pigment Xanthophyll and carotene.
1690. Gerber centrifuge machine is mostly used to determine fat in the milk (by Dr.
Nicolas Gerber 1819).
1691. Babcock centrifuge and Soxhlet extractor also used.
1692. Silicon Jell is a moisture absorber (drying agent).
1693. Kjeldahl digestion unit used to determine protein.
1694. Muffle furnace used to determine ash at 500-600oC.
1695. Hot air oven used to sterilize glassware at 50-300oC.
1696. Desiccator for cooling purpose and moisture absorbed from sample.
1697. Coulter counter is used for counting of cells in blood.
1698. Refractometer is used to determine refractive index or conc: of sugar dissolved.
1699. Lacto-star used to determine composition of milk.
1700. Cryoscope is used to check freezing point of milk.
1701. Renate enzyme used to form cheese from milk.
1702. Homogenizer is mechanical breakdown of fat globules (1-10 micro meter).
1703. Butter churner to make butter.
1704. Barrel butter churn to remove water from butter.
1705. UHT Pasteurizer: heat treatment to milk at 135oC for 2-5 seconds, increase shelf
life (2-6months).
1706. HTST Pasteurizer 72oC for 15 seconds/ 65oC for 30 seconds.
1707. Spray drier: used to make milk powder, hot air is used.
1708. R.O Plant: purification of water, reduce minerals contents to desire level.
1709. SNF stands for solids not fat.
1710. Lactometer is used to determine specific gravity.
1711. Graduated cylinder for all measurements.
1712. Volumetric cylinder for specific measurements.
1713. 11ml sample used to determine fat.
1714. Butyrometer at 1100 rpm determine fat.
1715. Pycnometer is also used to determine specific gravity.
1716. Raw storage milk tank having temperature of 4oC.
1717. Preheating at 40-50oC for clarification.
1718. UHT pasteurization (Aseptic) also called flash sterilization.
1719. Major protein in milk is casein
1720. Phospholipid and cholesterol are true fat.
1721. Lecithin is associated fat.
1722. pH range of milk is 6.5-6.7.
1723. pH range of yogurt is 5.3-5.5.
1724. CO2 dissolved during milking change ph.
1725. Due to minerals matter, milk has natural ph.
1726. Acid- hydrogen donor.
1727. pH of mastitis milk is 7.3-7.4 (slightly alkaline).
1728. Butter milk is also called lassi.
1729. Titratable acidity expressed as % of lactic acid.
1730. Natural acidity due to citrates and phosphates present in milk and dissolved CO2
during the milking.
1731. Colostrum has high antibiotics for immunoglobin.
1732. Quality: degree of excellence.
1733. 9ml milk sample is used in titratable acidity.
1734. Milk with <0.25% acidity can be pasteurized.
1735. Milk with >0.25% acidity cannot be pasteurized.
1736. Specific gravity formula: CLR/1000+1 CLR=Corrected lactometer reading.
1737. Specific gravity depends on water, protein, and fat content.
1738. Denaturation= breakdown of H-bonds results unfolding. Lose functionality.
1739. Hydrolysis: breakdown of primary structure of protein. Target to peptide bond.
To readers,
This is a little struggle to note important points. All subjects are not included in
this, some are missed & it may contain mistakes (Spellings, sentences, values,
repetition etc.). I hope you will share your kind suggestions and correct mistakes in
it.
Wish you all the best!
Thanks & Regards,
Parkash Meghwar
Food Technologist, Researcher, Committee member at Undergraduate Research
Council US, Member at American Society for Nutrition, Research Instructor,
Ambassador at TCF, Volunteer at Halal Research Council, President at LTTSH
social welfare organization and more.
For kind suggestions, comments, quires, feel free to contact- +92-347-1313023

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Parkash Kumar (2019).

Food Technologist & Researcher

40. Peptide bond present in protein.

75. The word diet first appeared in English in 13th century.

205. BHT stands for butylated hydroxy toluene.

257. The causing agent of Anthracnose of Mango is Glomeralla Cingulate

377. Temp, pH & Moisture must be monitored to preserve foods.

431. 80% of dry matter of cereals is carbohydrate.

516. ATG is a start codon. TAA is a stop codon.

551. Fermented food reduces social anxiety.

587. Molding means stone like formation of sugar.

651. Guava storage and transportation using tokri.

736. Curing is the natural wound healing process.

772. Commonly used food additives are BHA and BHT.

802. Antioxidants should be effective in low concentration and be fat soluble.

1012. SOPs implementations are handling of food, processing and manufacturing,

1117. Hepatitis E virus infection may be zoonotic, and food borne.

1149. Preservatives are antimicrobial and antioxidants.

1372. Sucrose is superior to the other sweeteners in its contribution to flavor.

1402. Good quality baking powder achieve good results.

1441. Bread is one of the principle sources of nutrition.

1476. Over-fermented doughs are inclined to become soft and sticky.

1541. Food safety is concern to everyone.

1576. Muslims follow set of dietary law.

1649. Babcock centrifuge machine is used to determine fat.

1687. Specific gravity of water is 1.

Thanks & Regards,

For kind suggestions, comments, quires, feel free to contact- +92-347-1313023

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