MCQOPTIONS
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MCQOPTIONS
This section includes 13 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. |
Tunnel dryer is only a continuous version of a cabinet tray dryer. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 2. |
Statement 1: Cabinet tray dryers are used for storing grains.Statement 2: Cabinet tray dryers are used for low cost foods. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» E. | |
| 3. |
Cabinet tray dryers are not very effective as they do not completely strip off the moisture content from the food item. Hence, they need to be combined with another dryer for effective results. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 4. |
What does the thin layer model of drying beds in drying of grains depend on? |
| A. | Temperature of air |
| B. | Air flow |
| C. | Initial moisture content |
| D. | All of the mentioned |
| Answer» E. | |
| 5. |
Statement 1: Removing of moisture content for grains in the food industry follows the thin layer model of drying bed.Statement 2: The model for removing moisture from grains is computerized to find out the exact amount of time of exposure of grains for the removal of moisture. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 6. |
Which of the following denotes gas phase mass transfer coefficient? |
| A. | Sherwood number |
| B. | Lewis number |
| C. | Schmidt number |
| D. | None of the mentioned |
| Answer» C. Schmidt number | |
| 7. |
The point where the constant drying period changes to falling rate period is called _____ |
| A. | Equilibrium moisture content |
| B. | Critical moisture content |
| C. | Critical humidity |
| D. | Bound moisture content |
| Answer» C. Critical humidity | |
| 8. |
Drying rate curve is plot between _____ and _____ |
| A. | Critical moisture content, critical humidity |
| B. | Critical moisture content, drying rate |
| C. | Critical humidity, drying rate |
| D. | Moisture content, drying rate |
| Answer» E. | |
| 9. |
The EMC-RH data is fitted to Henderson’s equation. Which of the following is true about the relative humidity with respect to food technology terminology? |
| A. | It is also called water activity |
| B. | It is irrelevant with respect to food technology |
| C. | None of the mentioned |
| D. | All of the mentioned |
| Answer» B. It is irrelevant with respect to food technology | |
| 10. |
The x- axis is the moisture content on dry basis. The y-axis is the equilibrium moisture content.Which of the following shows Bound moisture content? |
| A. | AIEG |
| B. | GIBF |
| C. | GFHC |
| D. | EGHD |
| Answer» B. GIBF | |
| 11. |
Moisture on dry basis cannot be more than a hundred percentage. |
| A. | True |
| B. | False |
| Answer» C. | |
| 12. |
On wet basis, the denominator stays constant whereas in moisture content on dry basis, the denominator changes. |
| A. | True |
| B. | False |
| Answer» C. | |
| 13. |
Statement 1: Drying is used for preservation of food.Statement 2: Convective drying is indirect drying and conductive drying is direct drying. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» B. True, True | |