Unit operations in food processing MCQs Food science

1. What is the primary purpose of unit operations in food processing?

a) To enhance flavor
b) To ensure food safety and quality
c) To reduce cost
d) To increase food variety
Answer: b) To ensure food safety and quality

2. Which unit operation is used to remove water from food?

a) Mixing
b) Drying
c) Pasteurization
d) Fermentation
Answer: b) Drying

3. What is pasteurization primarily used for?

a) To enhance flavor
b) To kill harmful microorganisms
c) To thicken liquids
d) To add nutrients
Answer: b) To kill harmful microorganisms

4. Which unit operation involves separating a mixture into its individual components?

a) Homogenization
b) Filtration
c) Blanching
d) Extrusion
Answer: b) Filtration

5. What is the main objective of the milling process in food processing?

a) To increase the shelf life of food
b) To grind grains into flour or meal
c) To pasteurize food
d) To ferment food
Answer: b) To grind grains into flour or meal

6. Which unit operation is used to achieve a uniform particle size distribution?

a) Grinding
b) Homogenization
c) Filtration
d) Blanching
Answer: a) Grinding

7. What is the purpose of blanching in food processing?

a) To enhance flavor
b) To inactivate enzymes and preserve color
c) To thicken liquids
d) To kill all microorganisms
Answer: b) To inactivate enzymes and preserve color

8. Which unit operation is used to mix ingredients uniformly?

a) Filtration
b) Homogenization
c) Mixing
d) Blanching
Answer: c) Mixing

9. What is the main objective of extrusion in food processing?

a) To pasteurize food
b) To shape and cook food products
c) To ferment food
d) To add nutrients
Answer: b) To shape and cook food products

10. Which unit operation involves heating food to destroy pathogens without altering its chemical composition?

a) Fermentation
b) Pasteurization
c) Blanching
d) Extrusion
Answer: b) Pasteurization

11. What is the purpose of fermentation in food processing?

a) To add flavor
b) To preserve food by producing acids and alcohol
c) To enhance color
d) To thicken liquids
Answer: b) To preserve food by producing acids and alcohol

12. Which unit operation is used to increase the surface area of food particles?

a) Homogenization
b) Grinding
c) Filtration
d) Blanching
Answer: b) Grinding

13. What is the main objective of using high-pressure processing (HPP) in food processing?

a) To enhance flavor
b) To kill harmful microorganisms without using heat
c) To thicken liquids
d) To add nutrients
Answer: b) To kill harmful microorganisms without using heat

14. Which unit operation involves reducing the particle size of solid materials?

a) Homogenization
b) Grinding
c) Mixing
d) Extrusion
Answer: b) Grinding

15. What is the purpose of crystallization in food processing?

a) To enhance color
b) To separate a solute from a solution
c) To thicken liquids
d) To add flavor
Answer: b) To separate a solute from a solution

16. Which unit operation is used to achieve uniform particle size in liquid food products?

a) Filtration
b) Homogenization
c) Mixing
d) Blanching
Answer: b) Homogenization

17. What is the main objective of the evaporation process in food processing?

a) To enhance flavor
b) To remove water and concentrate food
c) To thicken liquids
d) To kill microorganisms
Answer: b) To remove water and concentrate food

18. Which unit operation involves separating a solid from a liquid by gravity or centrifugal force?

a) Filtration
b) Sedimentation
c) Blanching
d) Mixing
Answer: b) Sedimentation

19. What is the purpose of freeze-drying in food processing?

a) To add flavor
b) To preserve food by removing water under low temperature
c) To enhance color
d) To thicken liquids
Answer: b) To preserve food by removing water under low temperature

20. Which unit operation is used to heat food to a specific temperature for a specific time to ensure safety and extend shelf life?

a) Fermentation
b) Pasteurization
c) Blanching
d) Extrusion
Answer: b) Pasteurization

21. What is the main objective of using vacuum packaging in food processing?

a) To enhance flavor
b) To remove air and extend shelf life
c) To thicken liquids
d) To add nutrients
Answer: b) To remove air and extend shelf life

22. Which unit operation involves removing suspended particles from a fluid?

a) Homogenization
b) Filtration
c) Mixing
d) Blanching
Answer: b) Filtration

23. What is the purpose of the centrifugation process in food processing?

a) To enhance flavor
b) To separate components based on density
c) To thicken liquids
d) To add nutrients
Answer: b) To separate components based on density

24. Which unit operation involves the mechanical removal of heat from food to extend its shelf life?

a) Filtration
b) Homogenization
c) Blanching
d) Refrigeration
Answer: d) Refrigeration

25. What is the main objective of using microfiltration in food processing?

a) To enhance flavor
b) To remove microorganisms and suspended particles
c) To thicken liquids
d) To add nutrients
Answer: b) To remove microorganisms and suspended particles

26. Which unit operation is used to control the size and shape of food particles during processing?

a) Homogenization
b) Filtration
c) Size reduction
d) Blanching
Answer: c) Size reduction

27. What is the purpose of using a heat exchanger in food processing?

a) To add flavor
b) To transfer heat between two or more fluids
c) To enhance color
d) To thicken liquids
Answer: b) To transfer heat between two or more fluids

28. Which unit operation involves the controlled heating of food to reduce microbial load and enzyme activity?

a) Fermentation
b) Pasteurization
c) Blanching
d) Extrusion
Answer: b) Pasteurization

29. What is the main objective of using ultrafiltration in food processing?

a) To enhance flavor
b) To separate macromolecules from a solution
c) To thicken liquids
d) To add nutrients
Answer: b) To separate macromolecules from a solution

30. Which unit operation is used to mix gas into a liquid or semi-solid food product?

a) Filtration
b) Homogenization
c) Aeration
d) Blanching
Answer: c) Aeration

31. What is the purpose of using reverse osmosis in food processing?

a) To add flavor
b) To remove dissolved solids from a solution
c) To enhance color
d) To thicken liquids
Answer: b) To remove dissolved solids from a solution

32. Which unit operation involves the use of high temperatures to achieve microbial stability and safety in canned foods?

a) Homogenization
b) Filtration
c) Thermal sterilization
d) Blanching
Answer: c) Thermal sterilization

33. What is the main objective of using mechanical separation techniques in food processing?

a) To enhance flavor
b) To separate food components based on physical properties
c) To thicken liquids
d) To add nutrients
Answer: b) To separate food components based on physical properties

34. Which unit operation involves the use of pressure to separate components in a mixture?

a) Filtration
b) Homogenization
c) Ultrafiltration
d) Reverse osmosis
Answer: d) Reverse osmosis

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

a) To enhance flavor
b) To produce dry powders from liquid food
c) To thicken liquids
d) To add nutrients
Answer: b) To produce dry powders from liquid food

36. Which unit operation involves the removal of air from food packaging to extend shelf life?

a) Filtration
b) Homogenization
c) Vacuum packaging
d) Blanching
Answer: c) Vacuum packaging

37. What is the main objective of using lyophilization in food processing?

a) To enhance flavor
b) To preserve food by freeze-drying
c) To thicken liquids
d) To add nutrients
Answer: b) To preserve food by freeze-drying

38. Which unit operation is used to emulsify food products?

a) Filtration
b) Homogenization
c) Mixing
d) Blanching
Answer: b) Homogenization

39. What is the purpose of using membrane filtration in food processing?

a) To add flavor
b) To separate particles based on size
c) To enhance color
d) To thicken liquids
Answer: b) To separate particles based on size

40. Which unit operation involves the use of mechanical force to break down food particles?

a) Filtration
b) Homogenization
c) Grinding
d) Blanching
Answer: c) Grinding

41. What is the main objective of using ion exchange in food processing?

a) To enhance flavor
b) To remove unwanted ions from a solution
c) To thicken liquids
d) To add nutrients
Answer: b) To remove unwanted ions from a solution

42. Which unit operation involves separating food components based on their boiling points?

a) Filtration
b) Homogenization
c) Distillation
d) Blanching
Answer: c) Distillation

43. What is the purpose of using an evaporator in food processing?

a) To enhance flavor
b) To remove water and concentrate food
c) To thicken liquids
d) To add nutrients
Answer: b) To remove water and concentrate food

44. Which unit operation is used to achieve microbial stability and safety in dairy products?

a) Filtration
b) Pasteurization
c) Homogenization
d) Blanching
Answer: b) Pasteurization

45. What is the main objective of using a steam kettle in food processing?

a) To enhance flavor
b) To cook and mix food products
c) To thicken liquids
d) To add nutrients
Answer: b) To cook and mix food products

46. Which unit operation involves using high-frequency sound waves to achieve desired processing effects?

a) Filtration
b) Homogenization
c) Ultrasonication
d) Blanching
Answer: c) Ultrasonication

47. What is the purpose of using carbonation in food processing?

a) To enhance flavor
b) To add carbon dioxide to beverages
c) To thicken liquids
d) To add nutrients
Answer: b) To add carbon dioxide to beverages

48. Which unit operation involves using heat to coagulate proteins and achieve desired textural properties?

a) Filtration
b) Homogenization
c) Thermal coagulation
d) Blanching
Answer: c) Thermal coagulation

49. What is the main objective of using a vacuum oven in food processing?

a) To enhance flavor
b) To dry food under reduced pressure
c) To thicken liquids
d) To add nutrients
Answer: b) To dry food under reduced pressure

50. Which unit operation is used to mix food ingredients at high speed to achieve a homogeneous mixture?

a) Filtration
b) Homogenization
c) High-speed mixing
d) Blanching
Answer: c) High-speed mixing

Unit operations in food processing MCQs Food science

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