Food Engineering MCQs Food science December 27, 2025August 5, 2024 by u930973931_answers 50 min Score: 0 Attempted: 0/50 Subscribe 1. Which of the following is a primary unit operation in food engineering? (A) Mixing (B) Drying (C) Filtration (D) All of the above 2. What is the main purpose of food homogenization? (A) To improve texture and consistency (B) To increase shelf life (C) To enhance flavor (D) To reduce microbial load 3. Which heat transfer method is primarily used in the drying of food? (A) Convection (B) Conduction (C) Radiation (D) All of the above 4. In food engineering, what does the term āmass transferā refer to? (A) Movement of particles or solutes in a medium (B) Movement of heat within the food (C) Movement of water from one part of the food to another (D) Movement of air through the food 5. Which food processing method involves the application of high temperatures for a short duration to destroy microorganisms? (A) Freeze drying (B) Canning (C) Freezing (D) Pasteurization 6. What is the primary goal of food extrusion? (A) To create a uniform product with a specific shape and texture (B) To increase shelf life (C) To improve flavor (D) To reduce moisture content 7. Which of the following is a common method for analyzing the texture of food products? (A) Chromatography (B) Rheology (C) Spectroscopy (D) Microscopy 8. What is the main advantage of using a rotary evaporator in food engineering? (A) To perform high-temperature cooking (B) To homogenize food samples (C) To remove solvents by evaporation under reduced pressure (D) To measure the viscosity of food products 9. In food engineering, what is the purpose of using a heat exchanger? (A) To transfer heat between fluids (B) To measure food temperature (C) To mix ingredients (D) To pack food products 10. Which method is used to determine the moisture content of food products? (A) Oven drying (B) Refractometry (C) Spectroscopy (D) Microscopy 11. In food engineering, what does the term āunit operationā refer to? (A) A type of food preservation method (B) A piece of equipment used in food processing (C) A step in the food production line (D) A specific process used in food processing 12. Which of the following techniques is used for separating components of a food mixture based on their size? (A) Filtration (B) Centrifugation (C) Chromatography (D) Distillation 13. What is the purpose of using a centrifuge in food engineering? (A) To analyze flavor compounds (B) To measure texture (C) To mix ingredients (D) To separate components based on density 14. Which food processing technique involves the use of high pressure to preserve food without heat? (A) Pasteurization (B) Canning (C) Freeze drying (D) High Pressure Processing (HPP) 15. In food engineering, what does the term āthermal processingā refer to? (A) The use of heat to process food (B) The use of cold temperatures to process food (C) The use of pressure to process food (D) The use of light to process food 16. Which type of heat transfer involves the movement of heat through a solid medium? (A) All of the above (B) Convection (C) Radiation (D) Conduction 17. What is the primary function of a homogenizer in food processing? (A) To create a uniform mixture by breaking down particles (B) To remove moisture (C) To cook food (D) To package food 18. Which of the following processes is used to reduce the size of particles in a food product? (A) Filtration (B) Milling (C) Centrifugation (D) Distillation 19. What is the primary purpose of using a distillation process in food engineering? (A) To separate components based on boiling points (B) To homogenize food products (C) To increase the shelf life (D) To remove moisture 20. Which food engineering process involves removing water from food to preserve it? (A) Drying (B) Freezing (C) Canning (D) Fermentation 21. What is the purpose of using a pasteurizer in food processing? (A) To separate components (B) To remove moisture (C) To kill harmful microorganisms using heat (D) To create a uniform mixture 22. Which of the following methods is used to measure the viscosity of a food product? (A) Refractometer (B) Viscometer (C) Spectrometer (D) Micrometer 23. What is the main advantage of using freeze drying in food preservation? (A) To retain the foodās original flavor, color, and nutritional value (B) To enhance flavor (C) To increase shelf life through high temperatures (D) To improve texture 24. Which technique is used to extract essential oils from food products? (A) Centrifugation (B) Filtration (C) Steam distillation (D) Osmosis 25. What is the purpose of using a spray dryer in food processing? (A) To separate components (B) To homogenize food products (C) To increase moisture content (D) To convert liquid food into powder form 26. Which process is used to reduce the microbial load in food by applying high temperatures and pressure? (A) Sterilization (B) Freezing (C) Drying (D) Fermentation 27. What is the primary function of a blender in food engineering? (A) To cook food (B) To remove moisture (C) To separate components (D) To mix and blend ingredients 28. In food engineering, what does the term āwater activityā (aw) refer to? (A) The total amount of water in food (B) The amount of free water available for microbial growth (C) The temperature of water in food (D) The pH level of water in food 29. Which method is commonly used for preserving food by removing moisture and packaging it? (A) Freezing (B) Canning (C) Fermentation (D) Dehydration 30. What is the purpose of using a rotary evaporator in food engineering? (A) To remove solvents by evaporation under reduced pressure (B) To mix ingredients (C) To measure viscosity (D) To process food with high temperatures 31. Which type of pump is used for transferring viscous food products in processing? (A) Diaphragm pump (B) Centrifugal pump (C) Gear pump (D) Peristaltic pump 32. What is the purpose of using a vacuum in food processing? (A) To remove air and reduce oxidation (B) To add moisture (C) To increase temperature (D) To homogenize food 33. Which method is commonly used for the thermal preservation of canned foods? (A) Freezing (B) Heat sterilization (C) Dehydration (D) Fermentation 34. In food engineering, what is the term ābatch processingā used to describe? (A) Mixing different food products together (B) Continuous processing of food (C) Processing a specific quantity of food at a time (D) Using high temperatures for food processing 35. Which method of food preservation uses low temperatures to inhibit microbial growth? (A) Freezing (B) Drying (C) Fermentation (D) Canning 36. What is the role of an agitator in food processing? (A) To mix or blend food ingredients (B) To remove moisture (C) To increase temperature (D) To separate components 37. Which process involves using a high-speed rotating blade to break down food particles? (A) Centrifugation (B) Filtration (C) Blending (D) Distillation 38. What is the main advantage of using ultrasonic waves in food processing? (A) To improve flavor (B) To increase shelf life (C) To enhance mixing and extraction processes (D) To add moisture 39. Which of the following methods is used for separating solids from liquids in food processing? (A) Distillation (B) Filtration (C) Centrifugation (D) Drying 40. In food engineering, what does the term āprocess controlā refer to? (A) The mixing of ingredients (B) The monitoring and control of food processing parameters (C) The packaging of food products (D) The measurement of food quality 41. Which method is used for separating different components of a liquid food mixture based on density? (A) Centrifugation (B) Filtration (C) Distillation (D) Freezing 42. What is the primary purpose of using a homogenizer in dairy processing? (A) To increase shelf life (B) To prevent cream separation (C) To enhance flavor (D) To remove moisture 43. Which technique is used to measure the color of food products in food engineering? (A) Spectroscopy (B) Viscometry (C) Refractometry (D) Colorimetry 44. What is the main goal of using food irradiation in food processing? (A) To change food texture (B) To enhance flavor (C) To increase moisture content (D) To kill pathogens and extend shelf life 45. Which type of heat exchanger is commonly used for heating and cooling food products? (A) Plate heat exchanger (B) Double pipe heat exchanger (C) Shell and tube heat exchanger (D) Air-cooled heat exchanger 46. In food processing, what does the term āscale-upā refer to? (A) Enhancing flavor of food products (B) Reducing the size of equipment (C) Increasing the temperature of processing (D) Transitioning from laboratory-scale to industrial-scale production 47. Which method involves the use of enzymes to process food products? (A) Drying (B) Canning (C) Freezing (D) Enzymatic hydrolysis 48. What is the role of a packaging material in food engineering? (A) To mix food ingredients (B) To protect food from environmental factors and extend shelf life (C) To process food with heat (D) To measure food quality 49. Which technique is used to concentrate food liquids by removing water? (A) Centrifugation (B) Filtration (C) Evaporation (D) Distillation 50. What is the primary function of a fluidized bed dryer in food processing? (A) To cook food (B) To mix ingredients (C) To separate components (D) To dry granular food products by fluidizing them with hot air