MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 5 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. |
In a specified system, water activity is defined as the ratio of _____ |
| A. | Fugacity of water vapor to fugacity of pure water at the specified system temperature and 1 atmospheric pressure |
| B. | Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor |
| C. | Fugacity of pure water at the specified system temperature and 1 atmospheric pressure |
| D. | Fugacity of water vapor |
| Answer» B. Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor | |
| 2. |
Which of the following is an important criteria for a pet food to have storage stability? |
| A. | Water activity is less than one |
| B. | Water activity is less than one & High mold inhibitor |
| C. | High mold inhibitor |
| D. | Neither of the mentioned |
| Answer» C. High mold inhibitor | |
| 3. |
The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____ |
| A. | Prevent expansion of resulting plastic mass in the extruder |
| B. | Enhancing expansion of resulting plastic mass in the extruder |
| C. | Enhancing contraction of resulting plastic mass in the extruder |
| D. | None of the mentioned |
| Answer» B. Enhancing expansion of resulting plastic mass in the extruder | |
| 4. |
Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C.
|
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 5. |
Statement 1: Sorbic acid is an effective fungistatic agent.
|
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |