Unit operations in food processing MCQs Food science

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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:





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