MCQOPTIONS
Saved Bookmarks
MCQOPTIONS
This section includes 18 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. |
Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why? |
| A. | No pasteurization |
| B. | Essential oils being stripped off |
| C. | None of the mentioned |
| D. | No pasteurization & Essential oils being stripped off |
| Answer» E. | |
| 2. |
Statement 1: Microwave heating helps save electricity.Statement 2: The quality of product in microwave heating is good hence rejections are lesser. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 3. |
Y axis is the density function for volume fraction. X axis is F0Curve a represents the microwave heating curve and curve b represents the conventional heating pattern. Which of the following statements are true for the above graph? |
| A. | Microwave heating shows a smaller spread hence more uniform heating |
| B. | Heat transfer in microwave heating is faster than in conventional heating |
| C. | Heat transfer in microwave heating is safer than in conventional heating |
| D. | All of the mentioned |
| Answer» E. | |
| 4. |
Statement 1: The factor F0 shows the microbial safety in the food item at the coldest point.Statement 2: F0 takes the time-temperature data at that particular point and compares conventional heating to microwave heating. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 5. |
Statement 1: In microwave heating, heat is not applied to the food item.Statement 2: Radiation doesn’t gives even drying whereas microwave heating does. |
| A. | True, False |
| B. | True, True |
| C. | False, False |
| D. | False, True |
| Answer» C. False, False | |
| 6. |
Statement 1: Microwave heating helps save electricity.$ |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 7. |
One_disadvantage_of_microwave_cooking_is_that_the_energy_efficiency_in_this_process_is_less.$ |
| A. | True |
| B. | False |
| Answer» C. | |
| 8. |
Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 9. |
Which of the following is NOT a part of the microwave heating system? |
| A. | Magnetron |
| B. | Anode |
| C. | Cathode |
| D. | None of the mentioned |
| Answer» E. | |
| 10. |
Microwave heating is good for puffed products. Why? |
| A. | The rate of heat transfer is less than the rate of moisture loss |
| B. | The heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed |
| C. | None of the mentioned |
| D. | All of the mentioned |
| Answer» C. None of the mentioned | |
| 11. |
Although_microwave_heating_can_be_used_for_drying_of_food_containing_uneven_water_content,_it_is_isn’t_done_for_certain_food_products_like_garlic._Why?$ |
| A. | No pasteurization |
| B. | Essential oils being stripped off |
| C. | None of the mentioned |
| D. | No pasteurization & Essential oils being stripped off |
| Answer» E. | |
| 12. |
Statement 1: The factor F0 shows the microbial safety in the food item at the coldest point? |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 13. |
Statement 1: In microwave heating, heat is not applied to the food item. |
| A. | |
| B. | True, False |
| C. | True, True |
| Answer» C. True, True | |
| 14. |
Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do? |
| A. | Water should be added for even heating |
| B. | She should heat it using equipment that offers conduction or convection |
| C. | None of the mentioned |
| D. | All of the mentioned |
| Answer» B. She should heat it using equipment that offers conduction or convection | |
| 15. |
Any food item should be subjected to micro frequencies such that, the dielectric constant is _____ and loss factor is _____ |
| A. | Maximum, minimum |
| B. | Maximum, maximum |
| C. | Minimum, minimum |
| D. | Minimum, maximum |
| Answer» D. Minimum, maximum | |
| 16. |
Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 17. |
Which of the following is true about loss factor of food? |
| A. | It is desirable quality of food |
| B. | It is the ability of food to absorb waves |
| C. | It is represented by Ɛ |
| D. | All of the mentioned |
| Answer» E. | |
| 18. |
Which of the following is a synonym for loss factor of food? |
| A. | Loss tangent |
| B. | Dielectric loss |
| C. | Loss tangent & Dielectric loss |
| D. | None of the mentioned |
| Answer» D. None of the mentioned | |