Free Online Directory Heat and mass transfer MCQs Food science - MCQs Answers

Heat and mass transfer MCQs Food science

by

67 min

Score: 0

Attempted: 0/67

Subscribe

1. . Which type of heat transfer occurs through direct contact between molecules?





2. . Primary mode of heat transfer in boiling:





3. . Process involving heat transfer through electromagnetic waves:





4. . Heat transfer type where no medium is required:





5. . Law governing the rate of heat conduction:





6. . Equation describing mass transfer by diffusion:





7. . Driving force for heat transfer:





8. . Mass transfer due to concentration differences:





9. . Heat transfer involved in heating food in an oven:





10. . Heat transfer in a heat exchanger:





11. . Primary mechanism in a steam jacketed kettle:





12. . Unit operation involving mass transfer through evaporation:





13. . Mass transfer from high to low concentration:





14. . Dominant heat transfer in cooling food in a refrigerator:





15. . Effect of increasing surface area on mass transfer:





16. . Heat transfer method involving fluid movement:





17. . Resistance to heat flow in a material:





18. . Dimensionless number describing convective vs. conductive heat transfer:





19. . Dimensionless number characterizing flow regime in mass transfer:





20. . Factor not affecting conduction rate:





21. . Heat transfer in a microwave oven:





22. . Property measuring ability to conduct heat:





23. . Main mode of heat transfer in cooking food in boiling water:





24. . Factor not influencing diffusion by mass transfer:





25. . Heat transfer in drying food using hot air dryer:





26. . Role of heat transfer coefficient in convection:





27. . Dimensionless number describing ratio of momentum diffusivity to thermal diffusivity:





28. . Mass transfer achieved by movement due to concentration gradient:





29. . Heat exchanger using countercurrent flow:





30. . Quantity of heat transferred per unit time:





31. . Heat transfer by bulk movement of fluid:





32. . Law describing rate of mass transfer by diffusion:





33. . Parameter to quantify effectiveness of heat exchanger:





34. . Primary driving force for mass transfer in evaporation:





35. . Heat transfer method in a pressure cooker:





36. . Primary driving force for heat transfer in heat exchanger:





37. . Mass transfer through semi-permeable membrane:





38. . Factors affecting heat transfer in drying:





39. . Heat transfer in electric stove cooking:





40. . Heat transfer through movement of air or liquid:





41. . Main driving force for mass transfer during drying:





42. . Heat transfer to maintain food temperature in warming drawer:





43. . Effect of increasing material thickness on conduction:





44. . Parameter influencing convective heat transfer rate:





45. . Process where water is removed from food by heat and air:





46. . Heat transfer in a microwave oven:





47. . Dimensionless number for heat transfer in laminar boundary layer:





48. . Primary factor determining gas diffusion rate in food:





49. . Heat transfer through moving fluid in shell & tube heat exchanger:





50. . Heat required to raise temperature of unit mass by 1°C:





51. . Unit operation using boiling point differences:





52. . Most effective heat transfer in pressure cooker:





53. . Main factor influencing heat transfer rate in food processor:





54. . Heat transfer rate per unit area per unit temperature difference in heat exchanger:





55. . Heat transfer in radiant oven:





56. . Heat transfer by fluid movement in heat exchanger:





57. . Primary factor affecting mass transfer during freezer cooling:





58. . Material property affecting thermal resistance:





59. . Mass transfer due to thermal gradients in food:





60. . Effect of increasing airflow rate in drying:





61. . Factor not directly impacting conduction rate:





62. . Effect of increasing temperature on convective heat transfer rate:





63. . Heat transfer in a food dehydrator:





64. . Primary mode of mass transfer during cooling of hot beverage:





65. . Dimensionless number characterizing diffusion vs convection in mass transfer:





66. . Effect of increasing surface area on heat transfer in conduction:





67. . Fluid property affecting convective heat transfer rate:





More MCQs on Food Science

  1. Emerging Trends in Food Science MCQs Food science
  2. Food Supply Chain Management MCQs Food science
  3. Food Analytics and Testing MCQs Food science
  4. Food Product Development MCQs Food science
  5. Nutrition and Dietetics MCQs Food science
  6. Food Biotechnology MCQs Food science
  7. Food Engineering MCQs Food science
  8. Advances in food technology (3D printing, AI) MCQs Food science
  9. Clean label movement MCQs Food science
  10. Personalized nutrition MCQs Food science
  11. Plant-based and alternative proteins MCQs Food science
  12. Sustainability and food waste reduction MCQs Food science
  13. Cold chain management MCQs Food science
  14. Logistics and distribution MCQs Food science
  15. Sourcing and procurement MCQs Food science
  16. Residue and contaminant analysis MCQs Food science
  17. Food adulteration and authenticity testing MCQs Food science
  18. Analytical techniques (chromatography, spectroscopy) MCQs Food science
  19. Shelf-life studies MCQs Food science
  20. Formulation and prototype testing MCQs Food science
  21. Market research and consumer analysis MCQs Food science
  22. Stages of product development MCQs Food science
  23. Natural vs. synthetic additives MCQs Food science
  24. Types and functions of food additives MCQs Food science
  25. Role of diet in health and disease MCQs Food science
  26. Functional foods and nutraceuticals MCQs Food science
  27. Nutritional requirements and dietary guidelines MCQs Food science
  28. Ethical and regulatory issues MCQs Food science
  29. Applications of biotechnology in food production MCQs Food science
  30. Genetic modification in foods MCQs Food science
  31. Equipment and instrumentation MCQs Food science
  32. Rheology and texture analysis MCQs Food science
  33. Heat and mass transfer MCQs Food science
  34. Unit operations in food processing MCQs Food science
  35. Statistical analysis of sensory data MCQs Food science
  36. Consumer preferences and behavior MCQs Food science
  37. Sensory testing methods MCQs Food science
  38. Principles of sensory evaluation MCQs Food science
  39. Food packaging technologies MCQs
  40. Preservation methods (drying, freezing, canning) MCQs
  41. Non-thermal processing (irradiation, high-pressure processing) MCQs food science
  42. Thermal processing (pasteurization, sterilization) MCQs Food science
  43. Quality assurance and control MCQs – food science
  44. Food safety management systems MCQs
  45. Food laws and regulations MCQs
  46. HACCP (Hazard Analysis and Critical Control Points) MCQs
  47. Probiotics and prebiotics MCQs
  48. Fermentation processes MCQs 
  49. Foodborne pathogens MCQs
  50. Microorganisms in food  MCQs (bacteria MCQs , yeasts MCQs, molds MCQs food sciences)
  51. Enzymes and their role in food MCQs
  52. Water activity and its significance MCQs
  53. Vitamins and minerals MCQs
  54. lipids MCQs 
  55. Proteins MCQs
  56. Carbohydrates MCQs 
  57. History and development MCQs – Food Science
  58. Definition and scope to Food Science MCQs
  59. Research Methods in Food Science MCQs
  60. Public Health Nutrition MCQs
  61. Fermentation Technology MCQs
  62. Food Plant Sanitation MCQs
  63. Advanced Food Microbiology MCQs
  64. Food Additives and Ingredients MCQs
  65. Food Rheology and Texture MCQs
  66. Enzymology in Food Systems MCQs
  67. Food Supply Chain Management MCQs
  68. Statistical Methods in Food Science MCQs
  69. Food Product Development MCQs
  70. Food Laws and Regulations MCQs
  71. Functional Foods and Nutraceuticals MCQs
  72. Beverage Technology MCQs
  73. Meat and Poultry Processing MCQs
  74. Cereal and Pulse Technology MCQs
  75. Food Toxicology MCQs
  76. Sensory Evaluation of Food MCQs
  77. Food Biotechnology MCQs
  78. Dairy Technology MCQs
  79. Principles of Food Packaging MCQs
  80. Biochemistry MCQs
  81. Food Safety and Quality Assurance MCQs
  82. Food Analysis MCQs
  83. Food Engineering MCQs
  84. Food Processing and Preservation MCQs
  85. Human Nutrition MCQs
  86. Food Microbiology MCQs
  87. Food Chemistry MCQs
  88. Food science MCQs

Leave a Comment

All copyrights Reserved by MCQsAnswers.com - Powered By T4Tutorials