Explore topic-wise MCQs in Food Engineering.

This section includes 9 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

Explore topic-wise MCQs in Food Engineering.

Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level.Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.

Statement 1: At ___ and _of mercury, water is at triple point.Statement 2: For drying of meat, the last few percentage of water is removed by ___

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 _____

Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures.Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

Statement 1: In drying, the vapor pressure of water in the solid is more than outside.Statement 2: For wet bulb, the greater the velocity, the more rapid is the rate of drying.

Statement 1: Case hardening is controlled by ___ and _Statement 2: Drying time ___ rapidly as the final moisture content approaches its equilibrium value.

Statement 1: The volume of gas at standard pressure increases ___ in volume for every _ rise in temperature.Statement 2: Each 15 deg C raise in temperature, ___ the holding capacity of air.

Statement 1: In cooking quality, sun dried foods are better than dehydrated foods.Statement 2: Sun dried animal flesh and fish can be highly acceptable.

Statement 1: Dried foods from a dehydration unit have better quality than sun dried components.Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

Explore topic-wise MCQs in Food Engineering.

Statement 1: Moisture vapor obtained from sublimation needs to be evacuated to keep the system below the critical pressure level.Statement 2: Deterioration of muscle protein occurs in a salt solution above 5%.

Statement 1: At _____ and _____of mercury, water is at triple point.Statement 2: For drying of meat, the last few percentage of water is removed by _____

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 _____

Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures.Statement 2: During the constant drying time, the rate is determined by the rate at which water at the centre of the food diffuses outside.

Statement 1: In drying, the vapor pressure of water in the solid is more than outside.Statement 2: For wet bulb, the greater the velocity, the more rapid is the rate of drying.

Statement 1: Case hardening is controlled by _____ and _____Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.

Statement 1: The volume of gas at standard pressure increases _____ in volume for every _____ rise in temperature.Statement 2: Each 15 deg C raise in temperature, _____ the holding capacity of air.

Statement 1: In cooking quality, sun dried foods are better than dehydrated foods.Statement 2: Sun dried animal flesh and fish can be highly acceptable.

Statement 1: Dried foods from a dehydration unit have better quality than sun dried components.Statement 2: The color of dehydrated food under optimum conditions is superior to that by sun drying.

Statement 1: At ___ and _of mercury, water is at triple point.Statement 2: For drying of meat, the last few percentage of water is removed by ___

Statement 1: Case hardening is controlled by ___ and _Statement 2: Drying time ___ rapidly as the final moisture content approaches its equilibrium value.

Statement 1: The volume of gas at standard pressure increases ___ in volume for every _ rise in temperature.Statement 2: Each 15 deg C raise in temperature, ___ the holding capacity of air.