1.
Grading is done on the basis of…….
2.
Common frozen storage temperature is....
3.
Ripening fruits produce…
4.
Blanching of fruits.....
5.
……reduces the loss of flavouring components from spices.
6.
Most important general requirement of packaging are.....
7.
Chilling temperature ranges from..
8.
To remove field heat, vegetables after harvesting immediately should be ...
9.
Food material freezes ......zero degree celsius.
10.
Plank's equation is used for calculation of.....
11.
Post Harvest Technology of horticultural produce have potential to create rural industries
12.
The purpose of precooling is to remove field heat from harvested fruits and vegetables
13.
Freeze dried products are of excellent quality compared to sun drying
14.
Batch type washers are recommended for large size fruit processing plants
15.
Fluidized bed dryer is suitable for making fruit juice powder.
Thanks. Please add more questions on this topic.
Useful for competitive examinations.
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Really useful for practicing.
Better!!This is helpful for practice.
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This is good initiative for students to check their knowledge.
Useful quiz about fruits and vegetables processing.
It’s good for knowledge?