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Food Engineering MCQs Food science

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1. Which of the following is a primary unit operation in food engineering?





2. What is the main purpose of food homogenization?





3. Which heat transfer method is primarily used in the drying of food?





4. In food engineering, what does the term “mass transfer” refer to?





5. Which food processing method involves the application of high temperatures for a short duration to destroy microorganisms?





6. What is the primary goal of food extrusion?





7. Which of the following is a common method for analyzing the texture of food products?





8. What is the main advantage of using a rotary evaporator in food engineering?





9. In food engineering, what is the purpose of using a heat exchanger?





10. Which method is used to determine the moisture content of food products?





11. In food engineering, what does the term “unit operation” refer to?





12. Which of the following techniques is used for separating components of a food mixture based on their size?





13. What is the purpose of using a centrifuge in food engineering?





14. Which food processing technique involves the use of high pressure to preserve food without heat?





15. In food engineering, what does the term “thermal processing” refer to?





16. Which type of heat transfer involves the movement of heat through a solid medium?





17. What is the primary function of a homogenizer in food processing?





18. Which of the following processes is used to reduce the size of particles in a food product?





19. What is the primary purpose of using a distillation process in food engineering?





20. Which food engineering process involves removing water from food to preserve it?





21. What is the purpose of using a pasteurizer in food processing?





22. Which of the following methods is used to measure the viscosity of a food product?





23. What is the main advantage of using freeze drying in food preservation?





24. Which technique is used to extract essential oils from food products?





25. What is the purpose of using a spray dryer in food processing?





26. Which process is used to reduce the microbial load in food by applying high temperatures and pressure?





27. What is the primary function of a blender in food engineering?





28. In food engineering, what does the term “water activity” (aw) refer to?





29. Which method is commonly used for preserving food by removing moisture and packaging it?





30. What is the purpose of using a rotary evaporator in food engineering?





31. Which type of pump is used for transferring viscous food products in processing?





32. What is the purpose of using a vacuum in food processing?





33. Which method is commonly used for the thermal preservation of canned foods?





34. In food engineering, what is the term “batch processing” used to describe?





35. Which method of food preservation uses low temperatures to inhibit microbial growth?





36. What is the role of an agitator in food processing?





37. Which process involves using a high-speed rotating blade to break down food particles?





38. What is the main advantage of using ultrasonic waves in food processing?





39. Which of the following methods is used for separating solids from liquids in food processing?





40. In food engineering, what does the term “process control” refer to?





41. Which method is used for separating different components of a liquid food mixture based on density?





42. What is the primary purpose of using a homogenizer in dairy processing?





43. Which technique is used to measure the color of food products in food engineering?





44. What is the main goal of using food irradiation in food processing?





45. Which type of heat exchanger is commonly used for heating and cooling food products?





46. In food processing, what does the term “scale-up” refer to?





47. Which method involves the use of enzymes to process food products?





48. What is the role of a packaging material in food engineering?





49. Which technique is used to concentrate food liquids by removing water?





50. What is the primary function of a fluidized bed dryer in food processing?





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