Explore topic-wise MCQs in Food Processing Unit Operations.

This section includes 10 Mcqs, each offering curated multiple-choice questions to sharpen your Food Processing Unit Operations knowledge and support exam preparation. Choose a topic below to get started.

1.

Does boiling point increase with pressure?

A. True
B. False
Answer» B. False
Discussion
2.

Who discovered critical point?

A. Joseph Black
B. Charles Cagniard de la Tour
C. Henri Becquerel
D. Stephen Gray
Answer» C. Henri Becquerel
Discussion
3.

What are factors depending on rate of drying?

A. Initial moisture content of the product
B. Composition of raw material
C. Temperature, relative humidity
D. Initial moisture content, composition, temperature, relative humidity of the product.
Answer» E.
Discussion
4.

What is the critical point of water?

A. 374°C
B. 157.5°C
C. 31.0°C
D. 240.9°C
Answer» B. 157.5°C
Discussion
5.

The term triple point was coined by ___________

A. Rudolf Clausius
B. Thomas Young
C. Joseph Black
D. James Thomson
Answer» E.
Discussion
6.

The effect of ______on the system is seen only as a phase change.

A. Latent heat
B. Specific heat
C. Enthalpy
D. Entropy
Answer» B. Specific heat
Discussion
7.

__________ diagrams represent the phase behavior of mixtures containing three components.

A. Ternary phase
B. Tertiary phase
C. Tri phase
D. Term phase
Answer» B. Tertiary phase
Discussion
8.

Phase diagram is a graphical representation of the ________ states of a substance under different conditions of temperature and pressure.

A. physical
B. chemical
C. electromagnetic
D. mechanical
Answer» B. chemical
Discussion
9.

What is a triple point of pure water?

A. -0.01°C
B. 0.01°C
C. 0.1°C
D. -0.1°C
Answer» C. 0.1°C
Discussion
10.

Lyophilization is also known as ____________

A. freezedrying
B. sundrying
C. tunneldrying
D. mechanicaldrying
Answer» B. sundrying
Discussion