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.

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.
Discussion
2.

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
Discussion
3.

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.
Discussion
4.

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
Discussion
5.

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
Discussion
6.

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
Discussion