Explore topic-wise MCQs in Food Engineering.

This section includes 8 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: The time required in minutes for a heating/cooling curve to traverse one log cycle is represented by its slope and denoted as fh and fc respectively.
Statement 2: The time when heating started is called the zero time.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» B. True, True
Discussion
2.

Statement 1: The cold point of a food item getting heated up by convection has its cold point at the centre of the container on the vertical axis.
Statement 2: The cold point of a food item getting heated up by conduction has its cold point at the bottom of the container on the vertical axis.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» D. False, True
Discussion
3.

Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid.
Statement 2: The zone of slowest heating in a container is called cold point of a container.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
4.

Which of the following comes under the categories of food broken curve heating food?

A. Evaporated milk
B. Fruits packed without water/syrup
C. Syrup packed with sweet potatoes
D. All of the mentioned
Answer» D. All of the mentioned
Discussion
5.

Statement 1: Sterilization value of steam depends largely on the transfer of heat of vaporization to the object upon which it condenses.
Statement 2: Canned food items which heat up by convection heat up faster than those by conduction.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
6.

Statement 1: Destruction of the phosphate based enzyme in milk after heat treatment is an indication that several pathogens have been destroyed.
Statement 2: Destruction of the peroxide based enzyme in fruits after heat treatment is an indication that several pathogens have been destroyed.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
7.

Statement 1: With the increase in temperature, the enzyme gets deactivated.
Statement 2: With the increase in temperature, the enzyme gets reactivated.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
8.

Statement 1: Longer heating time is required to kill spores as the concentration of sugar increases.
Statement 2: Sugar helps in the preservation of food whereas salt does not.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» B. True, True
Discussion