MCQOPTIONS
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MCQOPTIONS
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. |
Who discovered freeze drying? |
| A. | Jacques-Arsened Arsonval |
| B. | Charles Chamberland |
| C. | Willis Carrier |
| D. | Clarence Birdseye |
| Answer» B. Charles Chamberland | |
| 2. |
What foods cannot be freeze dried? |
| A. | Foods with high fiber content |
| B. | Foods with high Vitamin B12 content |
| C. | Foods with high protein content |
| D. | Foods with high fat content |
| Answer» E. | |
| 3. |
How long does freeze drying take? |
| A. | 10 to 40 hours |
| B. | 20 to 40 hours |
| C. | 30 to 50 hours |
| D. | 5 to 20 hours |
| Answer» D. 5 to 20 hours | |
| 4. |
Which of the following is known to result in the highest quality of foods amongst all drying techniques? |
| A. | Freeze drying |
| B. | Cold pasteurization |
| C. | Osmotic dehyradtion |
| D. | Evaporation |
| Answer» B. Cold pasteurization | |
| 5. |
What is the main advantage of annealing? |
| A. | It is done to achieve largeice crystals |
| B. | It is done to achieve smallice crystals |
| C. | It is done to achieve microscopicice crystals |
| D. | It is done to achieve mixture of large and small ice crystals all |
| Answer» B. It is done to achieve smallice crystals | |
| 6. |
At what point the ice crystal formation takes place? |
| A. | When the material is cooled below itstriple point |
| B. | When the material is cooled below its freezing point |
| C. | When the material is cooled below its dew point |
| D. | When the material is cooled above its triple point |
| Answer» B. When the material is cooled below its freezing point | |
| 7. |
Which of the following governs the process in secondary drying in freeze drying? |
| A. | Latent heat of sublimation |
| B. | Latent heat of vapourization |
| C. | Enthaply |
| D. | Adsorption isotherms |
| Answer» E. | |
| 8. |
During the primary drying phase in freeze drying, What is necessary to calculate amount of heat required? |
| A. | By using latent heat of sublimation |
| B. | By using latent heat of vapourization |
| C. | By using enthaply |
| D. | By using specific heat |
| Answer» B. By using latent heat of vapourization | |
| 9. |
What is cryodesiccation? |
| A. | Freeze drying |
| B. | Cold pasteurization |
| C. | Irradiation |
| D. | Dehydration |
| Answer» B. Cold pasteurization | |
| 10. |
What is alternative name for freeze drying? |
| A. | Lyophilisation |
| B. | Cold pasteurization |
| C. | Irradiation |
| D. | Liposuction |
| Answer» B. Cold pasteurization | |