Food Engineering MCQs

50 Score: 0 Attempted: 0/50
1. Food Engineering mainly deals with:




2. The SI unit of heat energy is:




3. Specific heat of water is approximately:




4. The process of removing moisture from food using heat is called:




5. The unit of thermal conductivity is:




6. Heat transfer by direct contact of molecules is called:




7. The main mode of heat transfer in boiling water is:




8. Which law governs heat conduction?




9. Pasteurization of milk is an example of:




10. Reynolds number is used to determine:




11. The equipment used to separate cream from milk is called:




12. The process used to make milk fat globules uniform is:




13. The instrument used to measure viscosity is:




14. The freezing point of pure water is:




15. The process of concentrating fruit juice by removing water under vacuum is:




16. The device used for measuring pressure is:




17. The mechanical energy required to move fluids is provided by:




18. The main component of a heat exchanger is:




19. The rate of heat transfer depends on:




20. In food freezing, water in food converts to:




21. The process used to remove suspended particles from liquids is:




22. The law governing fluid flow through a pipe is:




23. The energy required to raise the temperature of 1 kg of water by 1Ā°C is:




24. The process used to separate solid particles based on size is:




25. Thermal processing is primarily used to:




26. In fluid mechanics, laminar flow occurs when Reynolds number is:




27. The rate of heat transfer by radiation depends on:




28. The process used to remove air from food packages before sealing is:




29. The purpose of freezing food is to:




30. The ratio of heat transferred to temperature difference is known as:




31. The device used for measuring humidity is called:




32. The pasteurization temperature-time combination for milk (LTLT) is:




33. Steam under pressure is used in:




34. The flow property of ketchup is best described as:




35. The mechanical separator used in fruit juice clarification is:




36. The heat energy required to change water to vapor without changing temperature is called:




37. The refrigeration cycle involves:




38. The process of heating food to destroy pathogenic microorganisms is called:




39. The most common refrigerant used in food industries is:




40. The main function of a condenser in a refrigeration system is:




41. Heat exchangers are used to:




42. The rate of heat transfer increases with:




43. The equipment used to dry food in a vacuum is called:




44. The purpose of blanching vegetables is to:




45. Heat transfer in a microwave oven takes place mainly by:




46. The most common metal used in food equipment fabrication is:




47. The rate of mass transfer is governed by:




48. The main advantage of spray drying is:




49. The process of reducing particle size of solids in liquids is:




50. The mechanical efficiency of a pump is the ratio of:




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