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 _____

273 k, 14 mm, conventional methods of heating

-273 k, 76 mm, conventional methods of heating

273 k, 14.7 mm, non-conventional methods of heating

273 k, 14 mm, conventional methods of heating

-273 k, 14 mm, non-conventional methods of heating

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

Decreases, humidity, concentration

Increases, humidity, temperature

Decreases, humidity, concentration

Increases, temperature, concentration

Decreases, temperature, concentration

9 + Mcqs in Principles of Food Preservation by Drying-1 in Food Engineering Page 1 McqOptions

1.	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%.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

2.	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 _____
A.	-273 k, 76 mm, conventional methods of heating
B.	273 k, 14.7 mm, non-conventional methods of heating
C.	273 k, 14 mm, conventional methods of heating
D.	-273 k, 14 mm, non-conventional methods of heating
Answer» C. 273 k, 14 mm, conventional methods of heating

Discussion

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

Discussion

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

Discussion

5.	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.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

6.	Statement 1: Case hardening is controlled by _____ and _____ Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.
A.	Increases, humidity, temperature
B.	Decreases, humidity, concentration
C.	Increases, temperature, concentration
D.	Decreases, temperature, concentration
Answer» B. Decreases, humidity, concentration

Discussion

7.	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.
A.	1/273, 5 deg C, doubles
B.	273, 1 deg C, halves
C.	1/273, 1 deg C, doubles
D.	273, 5 deg C, halves
Answer» D. 273, 5 deg C, halves

Discussion

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

Discussion

9.	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.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» B. True, True

Discussion

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: 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 ___

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.