Heat and mass transfer MCQs Food science

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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:





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