Explore topic-wise MCQs in Food Engineering Questions and Answers.

This section includes 5 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering Questions and Answers knowledge and support exam preparation. Choose a topic below to get started.

1.

Statement 1: At _____ and _____of mercury, water is at triple point.

A. Statement 2: For drying of meat, the last few percentage of water is removed by _____
B. -273 k, 76 mm, conventional methods of heating
C. 273 k, 14.7 mm, non-conventional methods of heating
D. 273 k, 14 mm, conventional methods of heating
E. -273 k, 14 mm, non-conventional methods of heating
Answer» C. 273 k, 14.7 mm, non-conventional methods of heating
Discussion
2.

Statement 1: Foaming a liquid exposes enormous surface area for quick moisture removal and hence permits low drying temperatures.

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

Statement 1: In drying, the vapor pressure of water in the solid is more than outside.

A. Statement 2: For wet bulb, the greater the velocity, the more rapid is the rate of drying.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion
4.

Statement 1: Case hardening is controlled by _____ and _____

A. Statement 2: Drying time _____ rapidly as the final moisture content approaches its equilibrium value.
B. Increases, humidity, temperature
C. Decreases, humidity, concentration
D. Increases, temperature, concentration
E. Decreases, temperature, concentration
Answer» B. Increases, humidity, temperature
Discussion
5.

Statement 1: In cooking quality, sun dried foods are better than dehydrated foods.

A. Statement 2: Sun dried animal flesh and fish can be highly acceptable.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» E. False, True
Discussion