ICAR AICE-JRF/SRF (PhD) — Food Processing Technology, Food Safety & Quality, Processing and Food Engineering · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersThe newer ways to make food safe or change its structure with less heat damage: high-pressure processing, pulsed electric fields, ohmic, microwave and radio-frequency heating, irradiation, UV, cold plasma and ultrasound — their mechanisms, equipment, validation and regulatory status.
In the exams: GATE XE-G Section 3 (irradiation, hurdle technology); ICAR AICE 35.a Unit 1 (non-thermal and alternate-thermal technologies); ICAR AIEEA-PG Code 18 Unit III (irradiation, microwave processing)
ICAR AICE-JRF/SRF (PhD) — Food Processing Technology, Food Safety & Quality, Processing and Food Engineering
35.a Unit 1 names non-thermal technologies (microfiltration, bactofugation, high-voltage and pulsed electric fields, high-pressure processing, irradiation, thermosonication), alternate-thermal technologies (ohmic, dielectric, infrared and induction heating) and biological technologies (antibacterial enzymes, bacteriocins); 37 Unit 3 names radiation, microwave, ohmic, high-pressure, PEF, infrared and ultrasonic processing of dairy foods. Expect mechanism, equipment, application and limitation questions, plus calculations of dose, heating rate and log reduction.
How our questions for ICAR AICE-JRF/SRF spread across the units of Novel & Non-thermal Food Processing Technologies. Difficulty: 12 easy, 35 medium, 23 hard.
| High-pressure processing: principles, equipment and microbial inactivation | 7 | |
| Ozone and other chemical non-thermal treatments | 7 | |
| Validation of novel processes and surrogate organisms | 7 | |
| Food irradiation: dose, sources, effects and labelling | 6 | |
| Ultrasound in food processing | 6 | |
| Pulsed electric fields | 5 | |
| Ohmic heating | 5 | |
| Microwave and radio-frequency heating | 5 | |
| Infrared and induction heating | 5 | |
| Cold plasma | 5 | |
| Regulatory approval of novel processes | 5 | |
| Ultraviolet light and pulsed light | 4 | |
| Why non-thermal processing: quality and consumer drivers | 3 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
The isostatic principle in HPP means that
D. pressure is uniform throughout the product
Pressure is transmitted instantly and evenly, unlike heat, so there is no cold spot.
Further reading: Zhang and others, Nonthermal Processing Technologies for Food
PEF pre-treatment of potatoes for French fries is done mainly to
B. soften tissue for easier cutting and less oil uptake
Low-field permeabilisation softens tubers, gives cleaner cuts and lowers oil uptake.
Further reading: Zhang and others, Nonthermal Processing Technologies for Food
Radio-frequency heating is preferred over 2,450 MHz microwaves for tempering large frozen blocks because RF
A. penetrates deeper
Longer wavelengths of RF give deeper, more uniform heating of large blocks.
Further reading: Datta and Anantheswaran, Handbook of Microwave Technology for Food Applications
Microwave-assisted thermal sterilisation (MATS) heats packaged foods
D. immersed in pressurised water at 915 MHz
Immersion smooths heating and allows sterilising temperatures; 915 MHz penetrates deeper.
Further reading: Datta and Anantheswaran, Handbook of Microwave Technology for Food Applications
Photoreactivation after UV treatment refers to
C. light-driven repair of UV-damaged DNA
Some microbes repair dimers using visible light, reducing net inactivation.
Further reading: Zhang and others, Nonthermal Processing Technologies for Food
Ultrasound is sound above about
B. 20 kHz
Human hearing extends to about 20 kHz.
Further reading: Sun (ed.), Emerging Technologies for Food Processing
Manothermosonication combines ultrasound with
A. heat and pressure
Pressure intensifies cavitation; heat adds lethality.
Further reading: Sun (ed.), Emerging Technologies for Food Processing
A produce washer switches from chlorine to ozone. The key worker-safety control is
A. monitoring air ozone and destroying off-gas
Ozone is toxic at low concentrations; enclosure, monitoring and off-gas destruction are needed.
Further reading: Barbosa-Cánovas and others, Novel Food Processing Technologies
In the Weibull model, a shape parameter p < 1 indicates
D. tailing survivor curves
p < 1 gives concave-up (tailing) curves; p > 1 gives shoulders.
Further reading: Zhang and others, Nonthermal Processing Technologies for Food
A company wants to sell shelf-stable low-acid meals made by microwave-assisted sterilisation in the USA. It must
C. file the scheduled process with process-authority support
Low-acid canned food rules apply; MATS processes have been accepted on this basis.
Further reading: Zhang and others, Nonthermal Processing Technologies for Food
Ten here, 70 in the app. The Laisha app has every practice question we have written to ICAR AICE-JRF/SRF in this subject, marked as you go, with timed papers, a jump-to-unanswered list and a certificate when you pass at 70 per cent.
Free for ten days, then one subscription of US$10 a month. We would rather say so here than have you find it later.
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