Explore topic-wise MCQs in Food Engineering.

This section includes 6 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.

Semi moist food items work on the principle that the additives will diffuse into the food to an extent that the final concentration in the food and in the solution will be similar.

A. True
B. False
Answer» B. False
Discussion
2.

Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.
Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.

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

Statement 1: Sodium chloride has a higher water activity than sucrose.
Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

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

Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.
Statement 2: Even a water activity as high as 0.85 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
Discussion
5.

Which of the following is an advantage of semi moist food?

A. Ease in packaging and storage
B. Low in moisture, less bulky
C. Direct consumption and texture closer to normal food than dehydrated food
D. All of the mentioned
Answer» E.
Discussion
6.

The restraint imposed on the behavior of water is dependent on which of the following factors?

A. Nature and binding capacity of polar residues
B. Configuration of hydrophobic and hydrophilic areas
C. Mechanism which alters the structure of water
D. All of the mentioned
Answer» E.
Discussion