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 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 AIEEA-PG / PGS — Code 18 Food Science Technology
Unit III names irradiation, microwave and solar processing of foods. MCQs test irradiation sources, doses and labelling, microwave frequencies and heating mechanisms, and basic HPP and PEF principles.
How our questions for ICAR AIEEA-PG / PGS spread across the units of Novel & Non-thermal Food Processing Technologies. Difficulty: 25 easy, 16 medium, 1 hard.
| High-pressure processing: principles, equipment and microbial inactivation | 7 | |
| Food irradiation: dose, sources, effects and labelling | 7 | |
| Ultraviolet light and pulsed light | 4 | |
| Ozone and other chemical non-thermal treatments | 4 | |
| Why non-thermal processing: quality and consumer drivers | 3 | |
| Pulsed electric fields | 3 | |
| Microwave and radio-frequency heating | 3 | |
| Infrared and induction heating | 3 | |
| Ultrasound in food processing | 3 | |
| Cold plasma | 2 | |
| Ohmic heating | 1 | |
| Validation of novel processes and surrogate organisms | 1 | |
| Regulatory approval of novel processes | 1 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
The weakness shared by most non-thermal methods is their limited effect on
C. bacterial spores
Spores resist pressure, PEF, UV and most other non-thermal treatments; low-acid shelf-stable foods still need heat.
Further reading: Sun (ed.), Emerging Technologies for Food Processing
Infrared heating mainly heats
A. the food surface
IR is absorbed in a thin surface layer; the interior heats by conduction.
Further reading: Sun (ed.), Emerging Technologies for Food Processing
The unit of absorbed radiation dose is the
A. gray
1 Gy = 1 J/kg; becquerel measures radioactivity.
Further reading: Codex CXS 106-1983, General Standard for Irradiated Foods
The radioactive isotope most used for food irradiation is
A. cobalt-60
Co-60 emits gamma rays of 1.17 and 1.33 MeV; Cs-137 is used less.
Further reading: Codex CXS 106-1983, General Standard for Irradiated Foods
The international symbol used on irradiated foods is the
B. Radura
The Radura is a stylised plant in a broken circle; the glass-and-fork marks food-contact materials.
Further reading: Codex CXS 106-1983, General Standard for Irradiated Foods
Cold plasma inactivates microorganisms mainly through
B. reactive oxygen and nitrogen species
ROS, RNS, UV and charged particles damage membranes, proteins and DNA.
Further reading: Sun (ed.), Emerging Technologies for Food Processing
Ultrasound is sound above about
B. 20 kHz
Human hearing extends to about 20 kHz.
Further reading: Sun (ed.), Emerging Technologies for Food Processing
High-frequency, low-intensity ultrasound is used in food plants mainly for
A. non-destructive measurement
MHz ultrasound measures composition, texture and processes without changing the food.
Further reading: Sun (ed.), Emerging Technologies for Food Processing
Nisin is a
A. bacteriocin
Produced by Lactococcus lactis, it inhibits spore-forming bacteria in cheese and canned foods.
Further reading: Barbosa-Cánovas and others, Novel Food Processing Technologies
Chemical treatments such as ozone, chlorine dioxide and peracetic acid are usually regulated as
C. food additives or processing aids
Approvals specify permitted uses, concentrations and residues.
Further reading: Zhang and others, Nonthermal Processing Technologies for Food
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