1. : Which of the following is a unit operation?
(A) Fermentation
(B) Filtration
(C) Enzymatic reaction
(D) Oxidation
2. : Heat transfer in conduction occurs due to:
(A) Movement of fluids
(B) Molecular interaction
(C) Radiation
(D) None of these
3. : The drying of food is primarily aimed at:
(A) Improving taste
(B) Increasing weight
(C) Removing moisture
(D) Adding flavor
4. : The process of separating suspended solids from liquids by gravity is called:
(A) Filtration
(B) Sedimentation
(C) Evaporation
(D) Centrifugation
5. : Which device is used to measure fluid flow rate?
(A) Manometer
(B) Thermometer
(C) Orifice meter
(D) Barometer
6. : In heat exchangers, the flow of fluids may be:
(A) Co-current
(B) Counter-current
(C) Cross flow
(D) All of the above
7. : The SI unit of thermal conductivity is:
(A) W/m·K
(B) J/kg·K
(C) cal/g·K
(D) kJ/kg
8. : Evaporation is used in food processing mainly to:
(A) Concentrate liquids
(B) Remove gases
(C) Increase viscosity
(D) Add flavor
9. : The Reynolds number helps to determine:
(A) Heat capacity
(B) Flow regime
(C) Thermal conductivity
(D) Density
10. : The law governing steady-state heat conduction is:
(A) Newton’s Law
(B) Fourier’s Law
(C) Fick’s Law
(D) Dalton’s Law
11. : Centrifugation separates particles based on differences in:
(A) Color
(B) Density
(C) Texture
(D) Shape
12. : The function of a cyclone separator is to:
(A) Filter gases
(B) Separate solids from air
(C) Mix liquids
(D) Cool gases
13. : The process of converting liquid into vapor at constant temperature is called:
(A) Condensation
(B) Evaporation
(C) Sublimation
(D) Adsorption
14. : Pasteurization is an example of:
(A) Mechanical operation
(B) Thermal operation
(C) Chemical operation
(D) Biological operation
15. : Which of the following is a non-mechanical separation process?
(A) Sedimentation
(B) Centrifugation
(C) Filtration
(D) Osmosis
16. : Spray drying is mainly used for producing:
(A) Juices
(B) Powders
(C) Syrups
(D) Gels
17. : The efficiency of a heat exchanger depends on:
(A) Material color
(B) Temperature difference
(C) Humidity
(D) Pressure only
18. : The process of converting liquid fat into solid is called:
(A) Hydrogenation
(B) Crystallization
(C) Condensation
(D) Solidification
19. : The main objective of blanching is to:
(A) Inactivate enzymes
(B) Cook the food
(C) Sterilize completely
(D) Remove fats
20. : The equipment used for size reduction of solids is:
(A) Dryer
(B) Grinder
(C) Mixer
(D) Heat exchanger
21. : Thermal diffusivity is the ratio of:
(A) Conductivity to specific heat
(B) Conductivity to density and specific heat
(C) Temperature to mass
(D) Energy to time
22. : Which drying method uses microwaves?
(A) Freeze drying
(B) Spray drying
(C) Vacuum drying
(D) Microwave drying
23. : In distillation, separation is based on differences in:
(A) Density
(B) Boiling point
(C) Particle size
(D) Color
24. : The process used to remove dissolved gases from liquids is called:
(A) Evaporation
(B) Deaeration
(C) Filtration
(D) Clarification
25. : The overall heat transfer coefficient is affected by:
(A) Flow rate
(B) Surface area
(C) Type of material
(D) All of the above
26. : In food engineering, “unit operation” refers to:
(A) A complete process
(B) A single physical step
(C) A chemical reaction
(D) Packaging process
27. : The specific heat of water is approximately:
(A) 1.0 kcal/kg°C
(B) 2.0 kcal/kg°C
(C) 4.0 kcal/kg°C
(D) 0.5 kcal/kg°C
28. : The process of removing water from vapor is called:
(A) Condensation
(B) Evaporation
(C) Filtration
(D) Distillation
29. : Homogenization is mainly used to:
(A) Increase flavor
(B) Reduce particle size
(C) Increase color
(D) Remove gases
30. : Which of the following is used for concentration of fruit juice?
(A) Centrifuge
(B) Evaporator
(C) Homogenizer
(D) Filter press
31. : Freezing point depression depends on:
(A) Solute concentration
(B) Pressure
(C) Volume
(D) Color
32. : Fick’s law is related to:
(A) Heat conduction
(B) Diffusion
(C) Pressure
(D) Flow
33. : Which type of dryer uses direct contact with hot air?
(A) Freeze dryer
(B) Tray dryer
(C) Vacuum dryer
(D) Tunnel dryer
34. : The process of converting a solid directly into vapor is:
(A) Melting
(B) Evaporation
(C) Sublimation
(D) Condensation
35. : The thermal conductivity of metals is generally:
(A) Low
(B) High
(C) Moderate
(D) Constant
36. : Which equipment is used for mixing viscous food materials?
(A) Ribbon blender
(B) Hammer mill
(C) Tray dryer
(D) Filter press
37. : The viscosity of liquids generally:
(A) Increases with temperature
(B) Decreases with temperature
(C) Remains constant
(D) Depends on pressure only
38. : The principle of a plate heat exchanger is:
(A) Direct heating
(B) Indirect heat transfer
(C) Mixing of fluids
(D) Radiation
39. : The main purpose of filtration in food processing is to:
(A) Add flavor
(B) Remove suspended particles
(C) Reduce viscosity
(D) Pasteurize
40. : The major factor affecting drying rate is:
(A) Temperature and humidity
(B) Food color
(C) Packaging
(D) Solubility
41. : The process used to separate cream from milk is:
(A) Filtration
(B) Sedimentation
(C) Centrifugation
(D) Evaporation
42. : The heat required to convert liquid into vapor is called:
(A) Latent heat
(B) Sensible heat
(C) Specific heat
(D) Thermal conductivity
43. : In filtration, the resistance to flow increases with:
(A) Pressure
(B) Temperature
(C) Cake thickness
(D) Filtrate clarity
44. : Thermal death time refers to:
(A) Time to freeze food
(B) Time to sterilize microorganisms
(C) Cooling period
(D) Mixing time
45. : A pump is used in food processing to:
(A) Move fluids
(B) Filter solids
(C) Reduce viscosity
(D) Mix powders
46. : The main mode of heat transfer in a vacuum dryer is:
(A) Conduction
(B) Convection
(C) Radiation
(D) Both conduction and radiation
47. : Moisture content on a wet basis is calculated as:
(A) (Moisture / Dry solids) × 100
(B) (Moisture / Total weight) × 100
(C) (Dry solids / Moisture) × 100
(D) (Total weight / Moisture) × 100
48. : The removal of volatile components by heating is called:
(A) Distillation
(B) Absorption
(C) Filtration
(D) Freezing
49. : Which factor influences viscosity the most?
(A) Temperature
(B) Color
(C) Surface tension
(D) Density
50. : Which operation involves both heat and mass transfer simultaneously?
(A) Drying
(B) Filtration
(C) Mixing
(D) Grinding