Explore topic-wise MCQs in Food Engineering.

This section includes 15 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.

For control of insects and mites in grains, fumigation is done. What factor does the toxicity of fumigation depend on?

A. Concentration of gas
B. Length of exposure
C. Concentration of gas & Length of exposure
D. None of the mentioned
Answer» D. None of the mentioned
Discussion
2.

Statement 1: Grains are identifiable by their unique volatile organic compounds.Statement 2: Wheat that survives in Britain might not survive in the USA.

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

Aerobic respiration leads to loss of moisture, rise in carbon-di-oxide and increase of temperature of grain.

A. True
B. False
Answer» B. False
Discussion
4.

In aerobic respiration, hexose decomposes to carbon-di-oxide + Ethyl alcohol + Energy.

A. True
B. False
Answer» C.
Discussion
5.

Which of the following factor affects the moisture content in a grain bulk?

A. Season
B. Climate
C. Distribution of moisture in the grain
D. All of the mentioned
Answer» E.
Discussion
6.

With the increase in temperature, the amount of relative moisture in the atmosphere decreases.

A. True
B. False
Answer» B. False
Discussion
7.

Statement 1: Heat from external sources penetrates into the grain bulk at a very slow rate.Statement 2: Heat generated by microbes affects grain to a larger extent than the daily temperature fluctuations.

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

The physical property that influences the deterioration of grain is _____

A. Its flow properties
B. Absorption, adsorption and desorption
C. Porosity and its tendency towards layering
D. All of the mentioned
Answer» E.
Discussion
9.

Statement 1: - amylase increases in the harvested grain which turns wet.Statement 2: Damaged starch has _____ - amylase.

A. True, more
B. True, less
C. False, more
D. False, less
Answer» B. True, less
Discussion
10.

When the protein content is reduced, the moisture content is harder to control.

A. True
B. False
Answer» B. False
Discussion
11.

Statement 1: Packaging material test is followed by formed container test.Statement 2: Compression, impact and vibration and drop tests and standard/offset methods are some of the test for _____

A. True, Packaging material
B. True, Formed container
C. False, Packaging material
D. False, Formed container
Answer» C. False, Packaging material
Discussion
12.

Which of the following is an important criteria for the packaging of a food material?

A. Economy and convenience of the package
B. Appearance of the package
C. Protection of the food
D. All of the mentioned
Answer» E.
Discussion
13.

Shell thickness is directly proportional to the effect of storage of eggs.

A. True
B. False
Answer» B. False
Discussion
14.

Statement 1: Meat is more perishable than fish.Statement 2: At low temperatures, sometimes, the inside of the egg shell might solidify and expansion of the shell might lead to causing of the shell to crack.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» E.
Discussion
15.

Statistics show that -1 deg C is the best temperature to store eggs. With respect to that result, the room temperature can be brought down to a lower value when needed for better results of storage.

A. True
B. False
Answer» C.
Discussion