Drying, Freezing, and Dehydration of Foods MCQs

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1. : What is the main objective of drying in food preservation?





2. : Which drying method uses hot air to remove moisture from food?





3. : Freeze drying is also known as:





4. : In dehydration, moisture content is generally reduced to:





5. : Which of the following is a disadvantage of sun drying?





6. : The critical moisture content refers to:





7. : What type of drying uses heated trays and natural convection?





8. : In freeze drying, water is removed by:





9. : Which of these is a rapid drying technique?





10. : During freezing, water in food converts to:





11. : The temperature for quick freezing of food is generally:





12. : Which freezing method uses air blast circulation?





13. : Lyophilization is another term for:





14. : The main factor affecting drying rate is:





15. : The term “bound water” in food means:





16. : Which of the following retains maximum nutrients?





17. : Dehydration differs from drying because it:





18. : What is the main principle of spray drying?





19. : The final product of freeze drying is:





20. : Which drying process is most suitable for milk powder production?





21. : The freezing point of most foods lies between:





22. : Slow freezing causes:





23. : Which process involves removing water by vacuum at low temperature?





24. : In osmotic dehydration, water removal occurs due to:





25. : Which factor has the greatest effect on drying time?





26. : The process of water vapor turning into ice directly is:





27. : The moisture that can easily be removed from food is called:





28. : Which dryer is used for liquid foods?





29. : Which drying method causes minimum shrinkage?





30. : The freezing rate depends mainly on:





31. : Which freezing method gives the best texture on thawing?





32. : The latent heat of fusion refers to:





33. : The drying curve initially shows:





34. : Case hardening occurs when:





35. : The method suitable for leafy vegetables is:





36. : The process of dehydration under reduced pressure is:





37. : Which factor helps prevent enzymatic browning before drying?





38. : During freezing, what causes texture damage in food?





39. : The water activity (aw) of dehydrated foods is usually below:





40. : The sublimation process occurs in which state transition?





41. : In food freezing, cryogenic freezing uses:





42. : Which method is best for dehydrating fruit juices?





43. : The main advantage of vacuum drying is:





44. : What happens during the falling rate period of drying?





45. : Freeze-dried foods have:





46. : What is the first step before dehydration of vegetables?





47. : What is the main cause of spoilage in improperly dried food?





48. : The optimum air velocity in drying chambers is usually:





49. : Which of the following helps retain color during dehydration?





50. : The main advantage of freeze drying over air drying is:





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