Food_Feeds (Food Technology & Allied science)

Hey Aspirants 😇 Section 1 CBT 2 Sample Mock 1 will be released at 8:30 PM today. Stay tuned 😇 Watch this video until then FSSAI CBT 2 SCHEME AND SYLLABUS OF CBT 2 - https://youtu.be/D-AOkJZgraY Happy Learning 🥳

Answers for Direct questions of the day Topic:- Food preservation #Day3 1. Marmalade is the fruit jelly in which pieces or peel are suspended. 2. Fruit jam must contain 68.5°brix TSS. 3. Blanching of fruit is practiced to eliminate enzymes and microorganisms. 4. Carbonation is the process of dissolving sufficient CO2 in water or beverage. 5. Salt at a concentration of 15-20% is sufficient to preserve most products. 6. Dehydro-Freezing is a process where freezing is preceded by partial dehydration. 7. The preservation of food in common salt or in vinegar is known as Pickling. 8. Peeling of fruits and vegetables by hot dilute alkali treatment is called as Lye Peeling. Happy Learning 🎉

Direct questions of the day Topic:- Food preservation #Day3 1. _ is the fruit jelly in which pieces or peel are suspended. 2. Fruit jam must contain ___ TSS. 3. Blanching of fruit is practiced to eliminate __ and ____. 4. ___ is the process of dissolving sufficient CO2 in water or beverage. 5. Salt at a concentration of __ % is sufficient to preserve most products. 6. __ is a process where freezing is preceded by partial dehydration. 7. The preservation of food in common salt or in vinegar is known as ___ . 8. Peeling of fruits and vegetables by hot dilute alkali treatment is called as __ Do participate everyone 😇 Answers will be released tomorrow at 10 AM. Happy Learning 🎉

Hey aspirants🙋‍♀️ CBT2 Mock 1 on Food_Feeds Platform Topic - Structure & Functions of Macro and Micronutrients Food_Feeds will be releasing Sample Mock section wise for next few days on this telegram channel - https://t.me/GateCfsoFsoIcarJrf You can reply for the question on the channel and answers will be shared after 12 hrs. Stay tuned 😇 Pro Tip - Start your own prepration irrespective of the official announcement of cut-offs or results. Discussion of this is just an assumption and expectations from the official source. Do not waste this time, utilizes this time to prepare well and revise for number of times. You have got the syllabus and patterns, so make use of it. Happy Learning 🥳

Food_Feeds #newproduct #foodtechnology #foodscience #foodengineering #foodnutrition New Flavour Launched by Oreo Red Velvet Oreo Biscuits 🍪 Do watch to know more 👇 https://www.instagram.com/reel/CeyyTzwoIoF/?igshid=YmMyMTA2M2Y= Happy Learning 😇

All about Pressure Shifting Freezing #foodprocessing #foodpreservation #foodengineering #foodtechnology #foodscience https://www.instagram.com/p/CNsDpSmHdud/?igshid=YmMyMTA2M2Y=

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CLOSED Thank you for enrolling in Mocks. Batch 2 will start from tomorrow. Happy Learning 🎉

All about Gluten #wheat #foodtechnology #foodscience #foodengineering #foodnutrition https://www.instagram.com/p/CT7JLhfJspl/?igshid=YmMyMTA2M2Y=

Any one who wishes to enroll for TN MRB FSO MOCKS do it today. From Monday Batch 2 mocks will start 🙌👍. Happy Learning 🎈

Answers for the direct questions of the day Topic - Beneficial Micrboes #Day2 1. R. niveus is the microbial source use for production of Amyloglucosidase. 2. Alpha - amylase is used in the brewing industry for liquification of brewing adjuncts. 3. The microbial source for production of Penicillinase is B. subtilis. 4. The enzyme produced by mucor species is microbial rennet. 5. Metarhizium anisopliae could be applied as a microbial insecticide to control the grain weevil. Happy Learning 😎

Direct questions of the day Topic - Beneficial Micrboes #Day2 1. __ is the microbial source use for production of Amyloglucosidase. 2. ___ is used in the brewing industry for liquification of brewing adjuncts. 3. The microbial source for production of Penicillinase is _. 4. The enzyme produced by mucor species is __. 5. __ could be applied as a microbial insecticide to control the grain weevil. Answers will be shared at 8.30 AM tomorrow. Need more participation guys 😇 Happy Learning 😎

To participate & take part in discussion join Food_Feeds discussion Channel here : Food Feeds - Discussion Group Let's Learn Together Food Technology and Allied Courses Post Food News, articles, updates etc Exam Quiz * CFTRI * ICAR JRF * FSO * CFSO * GATE No Forward Message ❌ No promotion ❌ https://t.me/Gate_Cfso_Fso_Icar_Jrf

Answers for the direct questions of the day Topic - Food Processing and Preservation Food_Feeds #Day_1 1. Boiled sweets which contain more than 4 % moisture will normally grain during storage. 2. Sorbitol is widely used in chewing gums as a Humectants. 3. Glucose syrup contains Dextrose and Maltose sugars. 4. Tricalcium Phosphate is used as an anti-caking agent in icing sugar. 5. Frustose sugar gives diabetic properties. 6. The major inner components of muscle fiber are Myofibrils. Happy Learning 😇

Direct questions of the day Topic - Food Processing and Preservation Food_Feeds #Day_1 1. Boiled sweets which contain more than _ % moisture will normally grain during storage. 2. Sorbitol is widely used in chewing gums as a ___. 3. Glucose syrup contains _ and ____ sugars. 4. _ is used as an anti-caking agent in icing sugar. 5. _ sugar gives diabetic properties. 6. The major inner components of muscle fiber are _ Answers will be shared tomorrow at 10 AM Do participate everyone 😊 Happy Learning 😇

All about E-Numbers #foodadditives #foodtechnology #fssai https://www.instagram.com/p/CCPq1ROnyNw/?igshid=YmMyMTA2M2Y=

National Forensic Science University Application Started For M.Sc. Food Technology (Specialization in Forensic Food Analysis) Last Date: 10 June 2022