ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersPackaging as part of the preservation system: materials and their barrier properties, package design and testing, metal cans, glass, paper and plastics, aseptic, modified-atmosphere, active and intelligent packaging, migration and food-contact law, and packaging sustainability. Agricultural Engineering's storage-engineering-packaging covers bulk storage and an introduction to packaging materials; this subject is the full packaging course.
In the exams: GATE XE-G Section 3 (packaging materials, aseptic packaging, controlled and modified atmosphere storage) and Section 4 (permeability through films); ICAR AIEEA-PG Code 18 Unit III; ICAR AICE 35.a Unit 5 and 37 Unit 2
ICAR AIEEA-PG / PGS — Code 18 Food Science Technology
Unit III lists functions of packaging, packaging operations, types of containers, form-fill-seal, hermetic closures, canning, packaging materials and package testing. MCQs test materials and their properties, can corrosion and lacquers, retort pouch layers, tests such as burst and tear, and labelling basics.
How our questions for ICAR AIEEA-PG / PGS spread across the units of Food Packaging Science & Technology. Difficulty: 19 easy, 41 medium, 2 hard.
| Plastics: polymer types, properties and processing | 7 | |
| Paper, paperboard and corrugated packaging | 5 | |
| Package testing methods | 5 | |
| Functions and levels of food packaging | 4 | |
| Metal cans: tinplate, tin-free steel and aluminium; corrosion and lacquers | 4 | |
| Barrier properties: water vapour and oxygen transmission rates | 4 | |
| Aseptic packaging systems | 4 | |
| Modified-atmosphere and vacuum packaging | 4 | |
| Active packaging: oxygen scavengers, moisture absorbers and antimicrobials | 4 | |
| Packaging waste, recycling and extended producer responsibility | 4 | |
| Glass containers | 3 | |
| Laminates, coextrusion and coatings | 3 | |
| Intelligent packaging: indicators, sensors and RFID | 3 | |
| Edible and biodegradable packaging | 3 | |
| Labelling and coding on packages | 3 | |
| Migration and food-contact material regulation | 2 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Among common flute profiles, the one giving the largest flute height and most cushioning is
B. A flute
A is the largest; E and finer flutes are used for printable retail cartons.
Further reading: Coles and Kirwan, Food and Beverage Packaging Technology
Hot-filled glass jars are heated and cooled gradually mainly to avoid
B. thermal shock cracking
Rapid temperature change creates stresses beyond glass strength; manufacturers specify maximum temperature differences.
Further reading: Robertson, Food Packaging: Principles and Practice
EVOH layers in multilayer packs are sandwiched between polyolefins mainly because EVOH
D. loses oxygen barrier when it absorbs moisture
EVOH is an excellent dry oxygen barrier; polyolefins keep moisture away from it.
Further reading: Robertson, Food Packaging: Principles and Practice
A typical retort pouch has the layer structure (outside to inside)
D. polyester / aluminium foil / cast polypropylene
PET for strength and print, foil for barrier, cast PP for sealing and heat resistance.
Further reading: Robertson, Food Packaging: Principles and Practice
An aseptic beverage carton contains roughly
C. 75 % paperboard, 20 % polyethylene, 5 % aluminium
These commonly quoted proportions combine stiffness, liquid tightness and barrier.
Further reading: Coles and Kirwan, Food and Beverage Packaging Technology
High-oxygen MAP (about 70–80 % O2) is used for fresh red meat mainly to
C. keep myoglobin as bright red oxymyoglobin
High O2 maintains bloom but promotes lipid oxidation.
Further reading: Robertson, Food Packaging: Principles and Practice
Nitrogen flushing of crisps and roasted nuts mainly
A. removes oxygen
N2 displaces O2, slowing lipid oxidation, and cushions the product.
Further reading: Robertson, Food Packaging: Principles and Practice
Potassium permanganate sachets are used in fruit packs to
B. absorb ethylene and slow ripening
KMnO4 oxidises ethylene, delaying ripening of climacteric fruit.
Further reading: Han (ed.), Innovations in Food Packaging
A time–temperature indicator on a pack
A. shows cumulative temperature exposure by an irreversible colour change
TTIs integrate time and temperature; details are in shelf-life-stability.
Further reading: Han (ed.), Innovations in Food Packaging
In the resin identification code system, the number 1 indicates
A. PET
1 PET, 2 HDPE, 3 PVC, 4 LDPE, 5 PP, 6 PS, 7 other.
Further reading: Robertson, Food Packaging: Principles and Practice
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