Free Online Directory Unit operations in food processing MCQs Food science - MCQs Answers

Unit operations in food processing MCQs Food science

by

50 min

Score: 0

Attempted: 0/50

Subscribe

1. . Primary purpose of unit operations in food processing:





2. . Unit operation used to remove water from food:





3. . Pasteurization is primarily used to:





4. . Unit operation that separates a mixture into individual components:





5. . Main objective of milling:





6. . Unit operation to achieve uniform particle size distribution:





7. . Purpose of blanching:





8. . Unit operation used to mix ingredients uniformly:





9. . Main objective of extrusion:





10. . Unit operation heating food to destroy pathogens without altering chemical composition:





11. . Purpose of fermentation:





12. . Unit operation used to increase surface area of food particles:





13. . Main objective of high-pressure processing (HPP):





14. . Unit operation involving reducing particle size of solids:





15. . Purpose of crystallization:





16. . Unit operation for uniform particle size in liquid food:





17. . Main objective of evaporation:





18. . Unit operation separating solids from liquids by gravity/centrifugal force:





19. . Purpose of freeze-drying:





20. . Unit operation heating food to specific temperature for safety & shelf life:





21. . Main objective of vacuum packaging:





22. . Unit operation removing suspended particles from fluid:





23. . Purpose of centrifugation:





24. . Unit operation removing heat from food to extend shelf life:





25. . Main objective of microfiltration:





26. . Unit operation controlling size and shape of food particles:





27. . Purpose of heat exchanger:





28. . Unit operation controlled heating to reduce microbial load & enzyme activity:





29. . Main objective of ultrafiltration:





30. . Unit operation to mix gas into liquid/semi-solid:





31. . Purpose of reverse osmosis:





32. . Unit operation using high temperatures for microbial stability in canned foods:





33. . Main objective of mechanical separation:





34. . Unit operation using pressure to separate mixture components:





35. . Purpose of spray dryer:





36. . Unit operation removing air from food packaging:





37. . Main objective of lyophilization:





38. . Unit operation to emulsify food products:





39. . Purpose of membrane filtration:





40. . Unit operation using mechanical force to break down food particles:





41. . Main objective of ion exchange:





42. . Unit operation separating components based on boiling points:





43. . Purpose of evaporator:





44. . Unit operation for microbial stability & safety in dairy products:





45. . Main objective of steam kettle:





46. . Unit operation using high-frequency sound waves:





47. . Purpose of carbonation:





48. . Unit operation using heat to coagulate proteins:





49. . Main objective of vacuum oven:





50. . Unit operation mixing ingredients at high speed for homogeneity:





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