1. Food Engineering mainly deals with:
(A) Food laws and regulations
(B) Application of engineering principles to food processing
(C) Microbial spoilage of foods
(D) Nutritional evaluation
2. The SI unit of heat energy is:
(A) Joule
(B) Calorie
(C) Watt
(D) BTU
3. Specific heat of water is approximately:
(A) 2.1 kJ/kg°C
(B) 3.2 kJ/kg°C
(C) 4.18 kJ/kg°C
(D) 5.0 kJ/kg°C
4. The process of removing moisture from food using heat is called:
(A) Drying
(B) Freezing
(C) Blanching
(D) Filtration
5. The unit of thermal conductivity is:
(A) K/m²
(B) J/kg·K
(C) W·m²/K
(D) W/m·K
6. Heat transfer by direct contact of molecules is called:
(A) Convection
(B) Radiation
(C) Conduction
(D) Evaporation
7. The main mode of heat transfer in boiling water is:
(A) Conduction
(B) Convection
(C) Radiation
(D) Sublimation
8. Which law governs heat conduction?
(A) Fourier’s Law
(B) Newton’s Law
(C) Charles’ Law
(D) Fick’s Law
9. Pasteurization of milk is an example of:
(A) Dehydration
(B) Refrigeration
(C) Freezing
(D) Heat processing
10. Reynolds number is used to determine:
(A) Moisture content
(B) Heat capacity
(C) Type of fluid flow
(D) Pressure difference
11. The equipment used to separate cream from milk is called:
(A) Homogenizer
(B) Centrifuge
(C) Evaporator
(D) Clarifier
12. The process used to make milk fat globules uniform is:
(A) Homogenization
(B) Filtration
(C) Pasteurization
(D) Sterilization
13. The instrument used to measure viscosity is:
(A) Pycnometer
(B) Thermometer
(C) Refractometer
(D) Viscometer
14. The freezing point of pure water is:
(A) 1°C
(B) –4°C
(C) 0°C
(D) –1°C
15. The process of concentrating fruit juice by removing water under vacuum is:
(A) Freeze drying
(B) Blanching
(C) Evaporation
(D) Filtration
16. The device used for measuring pressure is:
(A) Hygrometer
(B) Manometer
(C) Thermometer
(D) Barometer
17. The mechanical energy required to move fluids is provided by:
(A) Compressors
(B) Boilers
(C) Heaters
(D) Pumps
18. The main component of a heat exchanger is:
(A) Compressor
(B) Tube and shell
(C) Motor
(D) Condenser
19. The rate of heat transfer depends on:
(A) Temperature difference
(B) Type of food
(C) Color of surface
(D) Volume of food
20. In food freezing, water in food converts to:
(A) Vapor
(B) Solution
(C) Ice
(D) Gas
21. The process used to remove suspended particles from liquids is:
(A) Sedimentation
(B) Filtration
(C) Mixing
(D) Pasteurization
22. The law governing fluid flow through a pipe is:
(A) Bernoulli’s Principle
(B) Newton’s Law
(C) Ohm’s Law
(D) Boyle’s Law
23. The energy required to raise the temperature of 1 kg of water by 1°C is:
(A) 1 kJ
(B) 0.5 kJ
(C) 2.5 kJ
(D) 4.18 kJ
24. The process used to separate solid particles based on size is:
(A) Filtration
(B) Distillation
(C) Sieving
(D) Centrifugation
25. Thermal processing is primarily used to:
(A) Improve texture
(B) Enhance color
(C) Reduce water activity only
(D) Kill microorganisms
26. In fluid mechanics, laminar flow occurs when Reynolds number is:
(A) < 2000
(B) > 4000
(C) Between 2000–4000
(D) 10,000
27. The rate of heat transfer by radiation depends on:
(A) Surface color and temperature
(B) Density
(C) Pressure
(D) Humidity
28. The process used to remove air from food packages before sealing is:
(A) Pressurization
(B) Aeration
(C) Condensation
(D) Deaeration
29. The purpose of freezing food is to:
(A) Destroy color
(B) Reduce microbial activity
(C) Increase pH
(D) Remove water completely
30. The ratio of heat transferred to temperature difference is known as:
(A) Thermal conductivity
(B) Specific heat
(C) Heat capacity
(D) Enthalpy
31. The device used for measuring humidity is called:
(A) Refractometer
(B) Manometer
(C) Hygrometer
(D) Thermostat
32. The pasteurization temperature-time combination for milk (LTLT) is:
(A) 72°C for 15 sec
(B) 63°C for 30 min
(C) 80°C for 5 sec
(D) 55°C for 1 hr
33. Steam under pressure is used in:
(A) Drying
(B) Evaporation
(C) Cooling
(D) Autoclaving
34. The flow property of ketchup is best described as:
(A) Newtonian
(B) Non-Newtonian
(C) Ideal gas
(D) Elastic fluid
35. The mechanical separator used in fruit juice clarification is:
(A) Centrifuge
(B) Filter press
(C) Vacuum pump
(D) Conveyor
36. The heat energy required to change water to vapor without changing temperature is called:
(A) Convective heat
(B) Sensible heat
(C) Conductive heat
(D) Latent heat
37. The refrigeration cycle involves:
(A) Heating, cooling, boiling, freezing
(B) Compression, condensation, expansion, evaporation
(C) Diffusion, conduction, radiation, convection
(D) Compression, expansion, sublimation, fusion
38. The process of heating food to destroy pathogenic microorganisms is called:
(A) Sterilization
(B) Blanching
(C) Pasteurization
(D) Dehydration
39. The most common refrigerant used in food industries is:
(A) Methane
(B) Ammonia
(C) CO₂
(D) Propane
40. The main function of a condenser in a refrigeration system is:
(A) Reduce pressure
(B) Add heat to refrigerant
(C) Compress the refrigerant
(D) Remove heat from refrigerant
41. Heat exchangers are used to:
(A) Control pH
(B) Store energy
(C) Transfer heat between fluids
(D) Filter impurities
42. The rate of heat transfer increases with:
(A) Insulated materials
(B) Smaller surface area
(C) Lower conductivity
(D) Larger temperature difference
43. The equipment used to dry food in a vacuum is called:
(A) Vacuum dryer
(B) Tray dryer
(C) Tunnel dryer
(D) Drum dryer
44. The purpose of blanching vegetables is to:
(A) Increase sweetness
(B) Inactivate enzymes
(C) Add color
(D) Ferment the food
45. Heat transfer in a microwave oven takes place mainly by:
(A) Radiation and dielectric heating
(B) Conduction only
(C) Convection only
(D) Evaporation
46. The most common metal used in food equipment fabrication is:
(A) Copper
(B) Aluminum
(C) Stainless steel
(D) Iron
47. The rate of mass transfer is governed by:
(A) Fourier’s Law
(B) Fick’s Law
(C) Newton’s Law
(D) Hooke’s Law
48. The main advantage of spray drying is:
(A) Quick dehydration of liquids
(B) Low cost
(C) Better color
(D) No heat requirement
49. The process of reducing particle size of solids in liquids is:
(A) Freezing
(B) Filtration
(C) Mixing
(D) Homogenization
50. The mechanical efficiency of a pump is the ratio of:
(A) Input to output
(B) Output power to input power
(C) Work to time
(D) Flow rate to head