Increasing agricultural efficiency is the most important way to make sure food production meets the necessity.

← Prev Question Next Question →

1 Answer

Related questions

+1 vote

1 answer

Food industry is a high volume industry. Hence, any losses may be a major loss to the producer.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

With respect to the definition of an allied industry, which is an allied industry with the food industry?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Storage requirements and stability, product attributes conductive to product sale etc. The above activities refer to which step of the food industry?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Industry lobbying, local to international rules, Quality and food safety etc includes which component of the food industry?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following deals with how food is adjudged by the consumer?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following does NOT constitute 90% of dry weight of any food?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which sentence is untrue with respect to the human body?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry. Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following is untrue? (a)A gram of carbohydrate or protein contains 4 calories

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which provides energy very slowly?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Foods of plant origin can be used as additives for food preservation. Statement 2: Dry fruits and seeds are the most important higher plant structures used as food.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Freezing to temperatures of -20 deg C or lower reduces the radiation effects in the food. Statement 2: Sensitizing compounds or microorganisms to radiation will help fasten the process and make it more efficient.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following is an important criteria for a pet food to have storage stability?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

A major reason as to why evaporators and their selection for different applications in the food industry is very important is because ______

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

As a thumb rule in the food industry, reducing the temperature of storage by 10degC increases the life of food item by twice and increasing by 10degC reduces by half.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Reducing sugars help in the food industry in the following way. Which of the given sentences is untrue?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Which of the following is an important criteria for the packaging of a food material?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which among these two – vitamin retention test and sensory quality test, should be used as a basis for determining temperature or time of storage of food items which are intended as primary or important sources of thiamine or ascorbic acid?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery. Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Plastic films and other foils might get damaged due to irradiation. Statement 2: By increasing the radiation dose by a two-fold, the resistance of certain organisms to irradiation increases.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

With respect to Sedimentation, the boundary between the thick suspension and solids will be decreasing and that between the clear liquid and the thick suspension will be increasing with the passage of time.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

In a jacketed vessel, the only way to increase the heat transfer rates is to increase the temperature difference.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

What is the most important pre-requisite for a commercial enzyme production enterprise?

asked Jan 29, 2022 in Enzyme Technology by vokoy (55.0k points)

+2 votes

1 answer

Statement 1: The stomach of a goat or a sheep has an enzyme called rennin which is used to make cottage/curd cheese. Statement 2: Certain sea-foods such as shrimps and lobsters can destroy vitamin B-12 in the body if eaten raw due to the presence of an enzyme called thiaminase.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

...