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Unit Operations in Food Engineering MCQs

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1. : Which of the following is a unit operation?





2. : Heat transfer in conduction occurs due to:





3. : The drying of food is primarily aimed at:





4. : The process of separating suspended solids from liquids by gravity is called:





5. : Which device is used to measure fluid flow rate?





6. : In heat exchangers, the flow of fluids may be:





7. : The SI unit of thermal conductivity is:





8. : Evaporation is used in food processing mainly to:





9. : The Reynolds number helps to determine:





10. : The law governing steady-state heat conduction is:





11. : Centrifugation separates particles based on differences in:





12. : The function of a cyclone separator is to:





13. : The process of converting liquid into vapor at constant temperature is called:





14. : Pasteurization is an example of:





15. : Which of the following is a non-mechanical separation process?





16. : Spray drying is mainly used for producing:





17. : The efficiency of a heat exchanger depends on:





18. : The process of converting liquid fat into solid is called:





19. : The main objective of blanching is to:





20. : The equipment used for size reduction of solids is:





21. : Thermal diffusivity is the ratio of:





22. : Which drying method uses microwaves?





23. : In distillation, separation is based on differences in:





24. : The process used to remove dissolved gases from liquids is called:





25. : The overall heat transfer coefficient is affected by:





26. : In food engineering, “unit operation” refers to:





27. : The specific heat of water is approximately:





28. : The process of removing water from vapor is called:





29. : Homogenization is mainly used to:





30. : Which of the following is used for concentration of fruit juice?





31. : Freezing point depression depends on:





32. : Fick’s law is related to:





33. : Which type of dryer uses direct contact with hot air?





34. : The process of converting a solid directly into vapor is:





35. : The thermal conductivity of metals is generally:





36. : Which equipment is used for mixing viscous food materials?





37. : The viscosity of liquids generally:





38. : The principle of a plate heat exchanger is:





39. : The main purpose of filtration in food processing is to:





40. : The major factor affecting drying rate is:





41. : The process used to separate cream from milk is:





42. : The heat required to convert liquid into vapor is called:





43. : In filtration, the resistance to flow increases with:





44. : Thermal death time refers to:





45. : A pump is used in food processing to:





46. : The main mode of heat transfer in a vacuum dryer is:





47. : Moisture content on a wet basis is calculated as:





48. : The removal of volatile components by heating is called:





49. : Which factor influences viscosity the most?





50. : Which operation involves both heat and mass transfer simultaneously?





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