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Mcqs

Food Processing Unit Operations Mcqs

Our 1000+ Food Processing Unit Operations MCQs (Multiple Choice Questions and Answers) focus on all areas of Food Processing Unit Operations covering 100+ topics. These topics are chosen from a collection of the most authoritative and best reference books on Food Processing Unit Operations. One should spend 1 hour daily practicing these MCQs for 2-3 months to learn and assimilate Food Processing Unit Operations subject comprehensively. This way of systematic learning will prepare anyone easily for Food Processing Unit Operations exams, contests, online tests, quizzes, MCQ-tests, viva-voce, interviews, and certifications.

 

Food Processing Unit Operations Multiple Choice Questions Highlights

  • 1000+ Multiple Choice Questions & Answers (MCQs) in Food Processing Unit Operations with a detailed explanation of every question.
  • These MCQs cover theoretical concepts, true-false(T/F) statements, fill-in-the-blanks, and match the following style statements.
  • These MCQs also cover numerical as well as diagram-oriented MCQs.
  • These MCQs are organized chapterwise and each Chapter is further organized topicwise.
  • Every MCQ set focuses on a specific topic of a given Chapter in the Food Processing Unit Operations Subject.

 

Who should Practice Food Processing Unit Operations MCQs?

  • Students who are preparing for college tests and exams such as mid-term tests and semester tests on Food Processing Unit Operations.
  • Students who are preparing for Online/Offline Tests/Contests in Food Processing Unit Operations.
  • Students who wish to sharpen their knowledge of Food Processing Unit Operations Subject.
  • Anyone preparing for Aptitude test in Food Processing Unit Operations.
  • Anyone preparing for interviews (campus/off-campus interviews, walk-in interviews and company interviews).
  • Anyone preparing for entrance examinations and other competitive examinations.
  • All - Experienced, Freshers and College / School Students.

 

Food Processing Unit Operations Chapters

Here's the list of chapters on the "Food Processing Unit Operations" subject covering 100+ topics.

  • Introduction & Unit Systems
  • Material & Energy Balances
  • Fluid Flow Theory & Applications
  • Agitation and Mixing of Liquids
  • Circulation of Fluid through Porous Beds: Fluidization
  • Heat Transfer Theory
  • Heat Transfer Applications
  • Drying
  • Evaporation
  • Absorption
  • Contact Equilibrium Separation Process
  • Distillation
  • Crystallization
  • Mechanical Separation
  • Filtration
  • Size Reduction
  • Process Engineering Applications in Food Industry

 

Latest Popular
Q:

What is the temperature of thermisation for milk?

A) 125 – 138°C B) 115 – 120°C
C) 63°C D) 63 – 65°C
 
Answer & Explanation Answer: D) 63 – 65°C

Explanation: Ultra-pasteurization temperature is 125 – 138°C for 2-4 seconds. Sterilization of milk in container is 115 – 120°C for 20-30 minutes. LTLT pasteurization of milk is 63°C for 30 minutes and for thermisation it is 63 – 65°C for 15 seconds.

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Category: Agricultural Engineering MCQs
Sub Category: Food Processing Unit Operations Mcqs

57
Q:

What is skimming efficiency?

A) The amount of fat that can be separated from milk B) The amount of skim milk that can be separated from whole milk
C) The amount of fat that is added to milk D) The amount of skim milk that is added to whole milk
 
Answer & Explanation Answer: A) The amount of fat that can be separated from milk

Explanation: The amount of fat that can be separated from milk and it depends on the design of the separator, the flow rate of milk and the size distribution of the fat globules.

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Category: Agricultural Engineering MCQs
Sub Category: Food Processing Unit Operations Mcqs

69
Q:

What is the temperature of LTLT pasteurization for milk?

A) 125 – 138°C B) 115 – 120°C
C) 63°C D) 63 – 65°C
 
Answer & Explanation Answer: C) 63°C

Explanation: Ultra-pasteurization temperature is 125 – 138°C for 2-4 seconds. Sterilization of milk in container is 115 – 120°C for 20-30 minutes. LTLT pasteurization of milk is 63°C for 30 minutes and for thermisation it is 63 – 65°C for 15 seconds.

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Category: Agricultural Engineering MCQs
Sub Category: Food Processing Unit Operations Mcqs

46
Q:

Which of the following dryer used to manufacture milk powder?

A) Spray dryer B) Cabinet tray dryer
C) Pneumatic dryer D) Fluidized bed dryer
 
Answer & Explanation Answer: A) Spray dryer

Explanation: Spray dyer is used to produce powder from the solution. It dries the solution stream and separates the solute and evaporates the solvent and forms vapor. The solid particles are collected in a cyclone or drum.

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Category: Agricultural Engineering MCQs
Sub Category: Food Processing Unit Operations Mcqs

36
Q:

What is bactofugation?

A) Process of removal of microorganisms from milk using centrifugal force B) Process of removal of yeast and fungi from milk using centrifugal force
C) Process of removal of microorganisms from milk using gravitational force D) Process of removal of yeast and mold from milk using gravitational force
 
Answer & Explanation Answer: A) Process of removal of microorganisms from milk using centrifugal force

Explanation: Bactofugation is the process of removal of microorganisms from milk using centrifugal force. It is a special form of separation of microbes, mainly spore formers.

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Category: Agricultural Engineering MCQs
Sub Category: Food Processing Unit Operations Mcqs

47
Q:

What is the temperature of ultra-pasteurization for milk?

A) 125 – 138°C B) 115 – 120°C
C) 63°C D) 63 – 65°C
 
Answer & Explanation Answer: C) 63°C

Explanation: Ultra-pasteurization temperature is 125 – 138°C for 2-4 seconds. Sterilization of milk in container is 115 – 120°C for 20-30 minutes. LTLT pasteurization of milk is 63°C for 30 minutes and for thermisation it is 63 – 65°C for 15 seconds.

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Category: Agricultural Engineering MCQs
Sub Category: Food Processing Unit Operations Mcqs

51
Q:

What is the chilling temperature of milk?

A) 1-2°C B) 3-4°C
C) 5-6°C D) 6-7°C
 
Answer & Explanation Answer: B) 3-4°C

Explanation: The chilling of milk is done by quick cooling of the raw milk to adequately low temperature. So that the growth of microbes present in milk is inactivated. In chilling process, the temperature of milk should be around 3 – 4°C.

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Category: Agricultural Engineering MCQs
Sub Category: Food Processing Unit Operations Mcqs

32
Q:

What happens when milk is sterilized?

A) Reduces the bacterial population B) Destroys spores
C) Impart color D) Impart flavor
 
Answer & Explanation Answer: B) Destroys spores

Explanation: Pasteurization is not similar to sterilization. Spores are not affected by the pasteurization process. But the sterilization process destroys the spores of the bacteria by inactivating them.

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Category: Agricultural Engineering MCQs
Sub Category: Food Processing Unit Operations Mcqs

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