MCQOPTIONS
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MCQOPTIONS
This section includes 162 Mcqs, each offering curated multiple-choice questions to sharpen your Mechanical Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 51. |
Moisture content of a substance which exerts as equilibrium vapour pressure less than of the pure liquid at the same temperature is referred to as |
| A. | bound moisture |
| B. | unbound moisture |
| C. | moisture |
| D. | total moisture |
| Answer» B. unbound moisture | |
| 52. |
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. | |
| 53. |
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 | |
| 54. |
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 | |
| 55. |
The total hardness of the potable water should be less than |
| A. | 500 ppm |
| B. | 700 ppm |
| C. | 900 ppm |
| D. | 1000 ppm |
| Answer» B. 700 ppm | |
| 56. |
The process of reverse osmosis is also known as |
| A. | hyper-filtration |
| B. | double-filtration |
| C. | double-osmosis |
| D. | hyper-osmosis |
| Answer» B. double-filtration | |
| 57. |
The pH for the potable water should be in the range of |
| A. | 5-6 |
| B. | 7-8.5 |
| C. | 9-10 |
| D. | 12-13 |
| Answer» C. 9-10 | |
| 58. |
Select the incorrect statement about reverse osmosis from the following option. |
| A. | it is simple and reliable process |
| B. | it is relatively energy efficient |
| C. | it operates at a comparatively high temperature |
| D. | the life of an spm is about 2 years and it can be easily replaced within a few minutes |
| Answer» D. the life of an spm is about 2 years and it can be easily replaced within a few minutes | |
| 59. |
Which of the following is not an application of reverse osmosis? |
| A. | desalination |
| B. | reclamation of minerals |
| C. | for dialysis in hospitals |
| D. | for industrial use |
| Answer» E. | |
| 60. |
Select the incorrect statement from the following option. |
| A. | osmosis is the phenomenon by virtue of which flow of solvent takes placefrom low concentration to high concentration through a semi-permeable membrane |
| B. | the flow continues till the concentration is equal on both the sides |
| C. | the driving force of osmosis is osmotic pressure |
| D. | osmosis is used for the treatment of waste water |
| Answer» E. | |
| 61. |
Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 62. |
If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 63. |
Which of the following is true when a solute is added to water? |
| A. | concentration of water is increased |
| B. | interaction with solute may break or increase the water structures |
| C. | none of the mentioned |
| D. | neither of the mentioned |
| Answer» C. none of the mentioned | |
| 64. |
As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 65. |
85 for food items is considered to be very dry for substances. |
| A. | true, false |
| B. | true, true |
| C. | false, false |
| D. | false, true |
| Answer» C. false, false | |
| 66. |
Rice has a higher water activity than apples. |
| A. | true |
| B. | false |
| Answer» C. | |
| 67. |
Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity? |
| A. | hallinan law |
| B. | burgess law |
| C. | raoult’s law |
| D. | none of the mentioned |
| Answer» D. none of the mentioned | |
| 68. |
Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 69. |
Which of the following is NOT a part of the microwave heating system? |
| A. | magnetron |
| B. | anode |
| C. | cathode |
| D. | none of the mentioned |
| Answer» E. | |
| 70. |
Microwave heating is good for puffed products. Why? |
| A. | the rate of heat transfer is less than the rate of moisture loss |
| B. | the heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed |
| C. | none of the mentioned |
| D. | all of the mentioned |
| Answer» C. none of the mentioned | |
| 71. |
Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why? |
| A. | no pasteurization |
| B. | essential oils being stripped off |
| C. | none of the mentioned |
| D. | no pasteurization & essential oils being stripped off |
| Answer» E. | |
| 72. |
One disadvantage of microwave cooking is that the energy efficiency in this process is less. |
| A. | true |
| B. | false |
| Answer» C. | |
| 73. |
Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do? |
| A. | water should be added for even heating |
| B. | she should heat it using equipment that offers conduction or convection |
| C. | none of the mentioned |
| D. | all of the mentioned |
| Answer» B. she should heat it using equipment that offers conduction or convection | |
| 74. |
Which of the following is untrue? |
| A. | it is difficult to predict the electric field intensity inside a food material |
| B. | design of oven plays an important role in determining the electric filed intensity in a food material |
| C. | orientations of microwaves is an important role |
| D. | none of the mentioned |
| Answer» E. | |
| 75. |
Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 76. |
Which of the following is true about loss factor of food? |
| A. | it is desirable quality of food |
| B. | it is the ability of food to absorb waves |
| C. | it is represented by Æ |
| D. | all of the mentioned |
| Answer» E. | |
| 77. |
Which of the following is a synonym for loss factor of food? |
| A. | loss tangent |
| B. | dielectric loss |
| C. | loss tangent & dielectric loss |
| D. | none of the mentioned |
| Answer» D. none of the mentioned | |
| 78. |
The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as |
| A. | slope of cooling curve, fc |
| B. | slope of heating curve, fh |
| C. | zero time |
| D. | come-up-time |
| Answer» E. | |
| 79. |
For canning technology, the cold point of the can is determined by soldering stuffing boxes and different depths in different boxes, a thermocouple in each box and a potentiometer in each box. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 80. |
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 | |
| 81. |
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 | |
| 82. |
Which of the following food items is the lowest in heating up? |
| A. | broths and thin soup with negligible starch in it |
| B. | fruits packed in water/syrup with large pieces |
| C. | evaporated milk |
| D. | chopped vegetables with high starch content packed with free liquid |
| Answer» E. | |
| 83. |
Reeti subjected all of these enzyme based food items to heat. Which among these did not get deteriorated? |
| A. | pickle with vinegar |
| B. | pickle without vinegar |
| C. | pear |
| D. | tomato with slight salt |
| Answer» B. pickle without vinegar | |
| 84. |
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 | |
| 85. |
If fats and oils prevent bacteria spore formation and help in pore formation, why is it difficult to kill yeast in a salad dressing? |
| A. | because the bacteria get stuck in the oil phase |
| B. | this statement is incorrect |
| C. | it is relative with respect to waster and hence better preserver |
| D. | none of the mentioned |
| Answer» B. this statement is incorrect | |
| 86. |
Which of the following is not a type of annealing? |
| A. | spherodizing |
| B. | tempering |
| C. | full annealing |
| D. | stress-relief annealing |
| Answer» C. full annealing | |
| 87. |
In stress relief annealing, the annealing temperature is relatively low. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 88. |
Which material is present above the upper critical temperature line in an iron carbon phase diagram? |
| A. | martensite |
| B. | pearlite |
| C. | ledeburite |
| D. | austenite |
| Answer» E. | |
| 89. |
Which of the following does not happen when a material is annealed? |
| A. | internal stresses get relieved |
| B. | increase in ductility |
| C. | decrease in toughness |
| D. | increase in softness |
| Answer» D. increase in softness | |
| 90. |
Which of the following will not happen when metal is cooled fast in annealing? |
| A. | warping of material |
| B. | cracking of material |
| C. | formation of thermo elastic stresses |
| D. | strength increase |
| Answer» E. | |
| 91. |
In process annealing, heating is limited to avoid excessive oxidation. |
| A. | true |
| B. | false |
| Answer» B. false | |
| 92. |
What does the term soaking signify? |
| A. | heating to a required temperature |
| B. | holding at a constant temperature |
| C. | cooling the material |
| D. | heating for a long time |
| Answer» C. cooling the material | |
| 93. |
Which of the following is an application of cold working? |
| A. | extrusion |
| B. | forging |
| C. | hot rolling |
| D. | deep drawing |
| Answer» E. | |
| 94. |
Which of the following is used for checking integrity of aseptic packaging material? |
| A. | sterility test |
| B. | drop test |
| C. | bursting test |
| D. | grammage test |
| Answer» B. drop test | |
| 95. |
Canning is also known as aseptic packaging. |
| A. | true |
| B. | false |
| Answer» C. | |
| 96. |
Which of the following is a chemical used in aseptic packaging? |
| A. | chlorine peroxide |
| B. | lithium oxide |
| C. | hydrogen peroxide |
| D. | hydrogen sulfide |
| Answer» D. hydrogen sulfide | |
| 97. |
Which of the following is used for ionizing radiation? |
| A. | infrared radiation |
| B. | microwave radiation |
| C. | radiowave radiation |
| D. | gamma radiation |
| Answer» E. | |
| 98. |
Sterilization using irradiation is done by |
| A. | non-ionizing radiation |
| B. | ionizing radiation |
| C. | chemical treatment |
| D. | thermal treatment |
| Answer» B. ionizing radiation | |
| 99. |
Which of the following steps is not included in aseptic packaging? |
| A. | sterilizing product before filling |
| B. | hermetic sealing |
| C. | aseptic filling |
| D. | sterilizing product after filling |
| Answer» E. | |
| 100. |
UHT is used in Aseptic Packaging. |
| A. | true |
| B. | false |
| Answer» B. false | |