Post Harvest Management MCQ

Post Harvest Management Read MCQ on Post Harvest Management. Topics: Introduction to post harvest management, importance, value addition, post harvest pests and diseases, artificial ripening. Type MCQ Subject Post Harvest Technology No. of questions 25 Also read: Post Harvest Technology (PHT) MCQ (Multiple Choice Questions) Post Harvest Management MCQ Question 01. According to WHO, what… Continue reading Post Harvest Management MCQ

Food Flavours, Additives, Colours and Spoilage

Food Flavours, Additives, Colours and Spoilage/Toxin List of contents 01: Source of food flavours 02: Food additives 03: Food colours 04: Food spoilage or food toxin Main topic: Post Harvest Technology Also read: Post Harvest Technology (PHT) MCQ (Multiple Choice Questions) 01: Source of food flavours List of food flavours: 1-10 S.No. Name of food… Continue reading Food Flavours, Additives, Colours and Spoilage

Food Preservation MCQ

Food Preservation MCQ Multiple choice objective questions. Food Preservation MCQ. Post harvest technology. Topics: Food preserves, marmalades, packaging materials, canning, freezing, drying, irradiation, and other important topics. Name Food Preservation MCQ Type Objective questions Number of questions 30 Also read: Post Harvest Technology (PHT) MCQ (Multiple Choice Questions) Question 01. Which one is the main… Continue reading Food Preservation MCQ

Sources of Natural Aromatic Compounds

Source of natural aromatic compounds Aromatic compounds from many plant species are the source of natural aroma. Chemically, these are hydrocarbons. These organic compounds are used in many food processing industries to make the post harvest products more attractive. Many agricultural plants are the source of natural occuring aromatic compounds. For example, lemon grass is… Continue reading Sources of Natural Aromatic Compounds

Food Colours: Natural and Artificial

Food Colours: Natural and Artificial Additives Food colours are used in post harvest technology or in food processing industries to make the food more attractive. It is necessary to attract more consumers for more sales. According to the Food Product Order, 1955, we can use a set amount of food colours. For this purpose, we… Continue reading Food Colours: Natural and Artificial