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    FOOD ENGG II 20 Multiple Choice Questions

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    Prashanta Pokhrel
    The document contains a 20 question multiple choice exam on topics related to food process engineering. The exam covers subjects like size reduction, extraction processes, crystallization, separation processes, mixing, conveying, drying methods and microwave technology. Students are asked to choose the most suitable answer from the options provided for each question.

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    FOOD ENGG II 20 Multiple Choice Questions

    Uploaded by

    Prashanta Pokhrel
    1K views2 pages
    The document contains a 20 question multiple choice exam on topics related to food process engineering. The exam covers subjects like size reduction, extraction processes, crystallization, separation processes, mixing, conveying, drying methods and microwave technology. Students are asked to choose the most suitable answer from the options provided for each question.

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    Basic Food Engineering

    Original Title

    FOOD ENGG II 20 multiple choice questions

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    The document contains a 20 question multiple choice exam on topics related to food process engineering. The exam covers subjects like size reduction, extraction processes, crystallization, separation processes, mixing, conveying, drying methods and microwave technology. Students are asked to choose the most suitable answer from the options provided for each question.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views2 pages

    FOOD ENGG II 20 Multiple Choice Questions

    Uploaded by

    Prashanta Pokhrel
    The document contains a 20 question multiple choice exam on topics related to food process engineering. The exam covers subjects like size reduction, extraction processes, crystallization, separation processes, mixing, conveying, drying methods and microwave technology. Students are asked to choose the most suitable answer from the options provided for each question.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    College of Applied Food and Dairy Technology

    B.tech IV Sem
    Sub: Food Process Engineering
    Practical Exam with Multiple Choice Questions
    Attempt all questions by choosing one suitable answer for each.
    1. Size reduction of grains is exclusively due to impact in:
    a. Gyratory Crusher b. Crushing roll c. Hammer mill d. Jaw Crusher

    2. The ratio of surface energy created by crushing to the energy absorbed by the solid is called:
    a. Working index b. Crushing Efficiency c. Capacity of crusher d. Shearing index
    3. Batch distillation is also called:
    a. Equilibrium distillation b. Flash distillation c. Differential distillation e. None of the above
    4. The liquid-solid extraction process in which the solid is the desirable component is called:
    a. leaching b. extraction c. elution d. washing
    5. One of the most common solvent used for crystallization is
    a. water b. benzene c. syrup d. food grade acid e. weak alkaline solution
    6. In adiabatic-vacuum crystallizer, crystallization is achieved by:
    a. cooling b. evaporation c. Both a and b d. None of them
    7. In commercial crystallizers, the predominant mechanism is:
    a. primary nucleation b. homogeneous nucleation c. Both a and b

    d. contact nucleation

    8. Which of the following is not a physical separation process?


    a. filtration b. sedimentation c. centrifugation d. Extraction
    9. When the slurry is feed by positive displacement pump, the filtration process is at:
    a. constant rate b. constant pressure c. Constant volume d. variable rate
    10. The drag coefficient is approximately constant for the value of Reynold number:
    a. less than 1 b. between 1 - 100 c. between 100 1000 d. above 1000
    11. The more appropriate law of size reduction on a rational basis is:
    a. Kicks law b. Bonds Law
    c. Rittingers Law d. Giggs Law
    12. The power required by the impeller during liquid mixing is NOT the function of:
    a. viscosity b. density c. speed of agitator d. conductivity
    13. Ribbon mixer is generally used for blending:
    a. solids b. liquids c. solid-liquid d. doughs
    14. The value of mixing index for a complete mixing is:
    a. 1
    b. 0
    c. less than 1
    d. greater than 1
    15. Bucket elevators are extensively used in:
    a. wheat milling industry d. beverage industry c. sugar mill

    d. spice industry

    16. Which evaporator is used for drying viscous liquids? Falling film, rising film, scrapped surface , none
    17. Which evaporator is used for drying heat sensitive foods?
    17. Which device produces microwaves/ a. magnetron, ossislotron, microton,
    18. What is the wavelength of microwaves used for household microwave ovens? 915, 500, 650, 1200 Mhz
    19. What is the critical temperature of CO2 used in supercritical extraction? 31, 41. 51. 0 oC
    20. unit of thermal conductivity? W/moC, kgms-1 , kW/m2oC, nonw of them
    Good Luck

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