2749+ Topic-wise solved MCQs for:
Food Engineering

  1. 101. Unit Operations Evaporation-2
  2. 102. Unit Operations Fluid Mechanics-1
  3. 103. Unit Operations Evaporation
  4. 104. Unit Operations Extraction
  5. 105. Water Carbohydrates Dietary Fibre Fats Trans Fats
  6. 106. Water Carbohydrates Dietary Fibre Fats Trans Fats 1
  7. 107. Fats Trans Fats Proteins Amino Acids Vitamins Minerals 1
  8. 108. Food Quality factors and Principles of Quality Assurance and application of technology
  9. 109. Meat Processing
  10. 110. Principles of Food Preservation by Canning-4
  11. 111. Principles of Food Preservation by Drying-1
  12. 112. Unit Operations Fluid Mechanics-2
  13. 113. Unit Operations Mixing-2
  14. 114. Unit Operations Sedimentation and Centrifuge-2
  15. 115. Water, Carbohydrates and Dietary Fibre 2
  16. 116. Unit Operations Sedimentation Centrifuge
  17. 117. Food Preservation-2
  18. 118. Principles of Food Preservation by Canning-3
  19. 119. Principles of Fresh Food Storage-2
  20. 120. Unit Operations Equilibrium Stage Operations-1
  21. 121. Unit Operations Evaporation-1
  22. 122. Unit Operations Heat Transfer Equipment
  23. 123. Unit Operations Heat Transfer by Convection-2
  24. 124. Unit Operations Material Handling and Transportation
  25. 125. Unit Operations Heat Transfer Convection
  26. 126. Principles Food Freezing 1
  27. 127. Food Additives
  28. 128. Principles of Food Irradiation-1
  29. 129. Principles of Food Pickling and Curing-1
  30. 130. Principles of Food Preservation by Fermentation-1
  31. 131. Regulations and Labeling Requirement
  32. 132. Unit Operations Diffusion and Mass Transfer-1
  33. 133. Unit Operations Heat Transfer by Conduction
  34. 134. Unit Operations Heat Transfer by Convection-1
  35. 135. Unit Operations Heat Transfer by Radiation
  36. 136. Unit Operations Rheology of Foods
  37. 137. Unit Operations Size Reduction and Seperation-1
  38. 138. Principles Principles Chemical Preservation Of Food 2
  39. 139. Principles Food Freezing 2
  40. 140. Food Contamination and Hazards
  41. 141. Fruits, Vegetables and Milk Processing
  42. 142. Grain Milling
  43. 143. Principles of Food Concentrates-2
  44. 144. Principles of Food Preservation by Fermentation-2
  45. 145. Principles of Food Storage Stability
  46. 146. Principles of Refrigerated Gas Storage of Foods-1
  47. 147. Principles of Semi-Moist Foods-2
  48. 148. Spices and Condiments
  49. 149. Unit Operations Dehydration-1
  50. 150. Unit Operations Mixing-1

Didn't find subject you were looking for? Quick search

Tags
Food Engineering MCQs PDF download, Food Engineering all topics MCQs, MCQ questions and answers for Food Engineering