MCQOPTIONS
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MCQOPTIONS
This section includes 14 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
STATEMENT_1:_FOAMING_A_LIQUID_EXPOSES_ENORMOUS_SURFACE_AREA_FOR_QUICK_MOISTURE_REMOVAL_AND_HENCE_PERMITS_LOW_DRYING_TEMPERATURES.?$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» B. True, False | |
| 2. |
Statement 1: At _____ and _____of mercury, water is at triple point.$ |
| A. | |
| B. | -273 k, 76 mm, conventional methods of heating |
| C. | 273 k, 14.7 mm, non-conventional methods of heating |
| Answer» C. 273 k, 14.7 mm, non-conventional methods of heating | |
| 3. |
It is possible to maintain conditions of temperature and pressure whereby the physical state of food substrate can be maintained at a critical point for the successful removal of water. This is called _____$ |
| A. | Freeze dehydration |
| B. | Freeze rehydration |
| C. | Freezing |
| D. | None of the mentioned |
| Answer» B. Freeze rehydration | |
| 4. |
Which of the following is NOT a characteristic of freeze-dehydration? |
| A. | Moisture loss by sublimation from boundary of ever receding ice crystal zone |
| B. | Continuous process |
| C. | Temperatures sufficiently low to prevent thawing used |
| D. | None of the mentioned |
| Answer» C. Temperatures sufficiently low to prevent thawing used | |
| 5. |
With the _____ in temperature and _____ in ice percentage, the percentage of soluble solids _____ |
| A. | Increase, decrease, increases |
| B. | Decrease, increase, decreases |
| C. | Increase, decrease, decreases |
| D. | Decrease, increase, increases |
| Answer» E. | |
| 6. |
Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 7. |
Statement 1: In drying, the vapor pressure of water in the solid is more than outside? |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 8. |
Statement 1: Case hardening is controlled by _____ and ____? |
| A. | |
| B. | Increases, humidity, temperature |
| C. | Decreases, humidity, concentration |
| Answer» B. Increases, humidity, temperature | |
| 9. |
Statement 1: The volume of gas at standard pressure increases _____ in volume for every _____ rise in temperature. |
| A. | |
| B. | 1/273, 5 deg C, doubles |
| C. | 273, 1 deg C, halves |
| Answer» D. | |
| 10. |
Which of the following is an advantage/use of dried food items? |
| A. | Lesser cost and minimum labor required |
| B. | Limited processing equipment and minimum food storage requirements |
| C. | Reduction in distribution costs |
| D. | All of the mentioned |
| Answer» E. | |
| 11. |
Which of the following is NOT a method of controlling biological forces on food supply? |
| A. | Packaging and chemical additives |
| B. | Reducing free water content |
| C. | Increasing osmotic pressure |
| D. | None of the mentioned |
| Answer» B. Reducing free water content | |
| 12. |
Which of the following is NOT an advantage of dehydration under controlled conditions over sun drying? |
| A. | Cost |
| B. | Time of drying |
| C. | Quality of drying |
| D. | None of the mentioned |
| Answer» B. Time of drying | |
| 13. |
Statement 1: Dried foods from a dehydration unit have better quality than sun dried components. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» B. True, False | |
| 14. |
Evaporation, desiccation and dehydration all mean the same thing. |
| A. | True |
| B. | False |
| Answer» C. | |