MCQOPTIONS
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MCQOPTIONS
This section includes 15 Mcqs, each offering curated multiple-choice questions to sharpen your Dairy Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
______________ tells how much heat passes through 1 m2 of the partition per 1°C of differential temperature. |
| A. | Friction coefficient |
| B. | Temperature coefficient |
| C. | Overall heat transfer coefficient |
| D. | Time coefficient |
| Answer» D. Time coefficient | |
| 2. |
The temperature difference between the two liquids is best utilized if they flow in opposite directions through the heat exchanger. This type of flow is called ________ |
| A. | Countercurrent |
| B. | Concurrent |
| C. | Rapid flow |
| D. | Slow flow |
| Answer» B. Concurrent | |
| 3. |
Calculate temperature change: 20 000 l/h cheese milk (V1) is to be heated from 4°C to 34°C by 30 000 l/h hot water (V2) at 50°C. Density (r) and specific heat (cp) for milk are about 1020 kg/m3 and 3.95 kJ/kg, K and for water 990 (at 50°C) and 4.18. |
| A. | 20.5℃ |
| B. | 21.5℃ |
| C. | 18.8℃ |
| D. | 19.5℃ |
| Answer» E. | |
| 4. |
If the product flow rate in a plant is to be increased from 10 000 l/h to 20 000 l/h, the heat exchanger must be extended to_______ the original size, provided the flow rates of the service media are also doubled, other factors being constant. |
| A. | Double |
| B. | Triple |
| C. | Same |
| D. | Quadruple |
| Answer» B. Triple | |
| 5. |
Heat exchanger works on which of the following principle? |
| A. | Direct heating |
| B. | Indirect heating |
| C. | Slow heating |
| D. | Fast heating |
| Answer» C. Slow heating | |
| 6. |
Which of the following is the application of direct heating in the dairy industry? |
| A. | Heating curd in the manufacture of cheese |
| B. | Solar heating |
| C. | Heating with gamma rays |
| D. | Oxidation |
| Answer» B. Solar heating | |
| 7. |
“A roof accumulates solar heat during the day and radiates the heat at night” is an example of which of the following way of heat transfer? |
| A. | Conduction |
| B. | Convection |
| C. | Radiation |
| D. | Filtration |
| Answer» D. Filtration | |
| 8. |
“The spoon is rinsed in running cold water. Heat gets absorbed by the water and the spoon gets cooler, until the spoon and the water are at the same temperature” is an example of which of the following way of heat transfer? |
| A. | Conduction |
| B. | Convection |
| C. | Radiation |
| D. | Filtration |
| Answer» C. Radiation | |
| 9. |
“Heat transferred from the bowl of the spoon to the handle” is an example of which of the following way of heat transfer? |
| A. | Conduction |
| B. | Convection |
| C. | Radiation |
| D. | Filtration |
| Answer» B. Convection | |
| 10. |
Which of the following is the time-temperature combination for Sterilization? |
| A. | 72°C to 74°C for 15 to 20 seconds |
| B. | 135°C to 140°C for 2 to 4 seconds |
| C. | 63°C for 30 minutes |
| D. | 115 – 120°C for some 20 – 30 minutes |
| Answer» E. | |
| 11. |
Which of the following is the time-temperature combination for Thermization? |
| A. | 72°C to 74°C for 15 to 20 seconds |
| B. | 135°C to 140°C for 2 to 4 seconds |
| C. | 63°C for 30 minutes |
| D. | 57°C to 68°C for 15 min |
| Answer» E. | |
| 12. |
Which of the following is the time-temperature combination for UHT pasteurization? |
| A. | 72°C to 74°C for 15 to 20 seconds |
| B. | 135°C to 140°C for 2 to 4 seconds |
| C. | 63°C for 30 minutes |
| D. | 57°C to 68°C for 15 min |
| Answer» C. 63°C for 30 minutes | |
| 13. |
Which of the following is the time-temperature combination for LTST pasteurization? |
| A. | 72°C to 74°C for 15 to 20 seconds |
| B. | 135°C to 140°C for 2 to 4 seconds |
| C. | 63°C for 30 minutes |
| D. | 57°C to 68°C for 15 min |
| Answer» D. 57°C to 68°C for 15 min | |
| 14. |
Which of the following is the time-temperature combination for HTST pasteurization? |
| A. | 72°C to 74°C for 15 to 20 seconds |
| B. | 135°C to 140°C for 2 to 4 seconds |
| C. | 63°C for 30 minutes |
| D. | 57°C to 68°C for 15 min |
| Answer» B. 135°C to 140°C for 2 to 4 seconds | |
| 15. |
Pasteurization aid in which of the following? |
| A. | killing tubercle bacillus |
| B. | killing spores |
| C. | increasing fat content |
| D. | lowering temperature |
| Answer» B. killing spores | |