This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Oil Processing”.
1. Which of the following is untrue about Solvent extraction of Oil?
a) The most common solvent used is Hexane
b) This process is difficult/complex for small scale operators
c) This suitable for materials containing low percentage of oil
d) None of the mentioned
View Answer
Explanation: All the statements given are true.
2. Which of the following is NOT a step in Pre-press Solvent Extraction?
a) Seed Cooking
b) Pressing the flake
c) Solvent Extraction
d) Seed Whipping
View Answer
Explanation: Seed whipping is not a Pre-press Solvent Extraction step.
3. An Oil Press is called _____
a) Expresser
b) Boiler
c) Expeller
d) None of the mentioned
View Answer
Explanation: An Oil Press is called an Expeller.
4. Which of the following is true about Seed Flaking in Pre-press Solvent Extraction?
a) The flakes have to be very thin
b) The flakes have to be very thick
c) The flakes have to be an optimum size- neither to thick nor too thin
d) None of the mentioned
View Answer
Explanation: The flakes have to be an optimum size- neither to thick nor too thin in Seed Flaking in Pre-press Solvent Extraction. As thin ones are too fragile and thick ones give a poor oil yield.
5. In the Seed Cooking step of Pre-press Solvent Extraction of oil ________
a) Reducing oil viscosity promotes oil collection
b) Temperature is increased to inactive/denature the enzymes
c) Sometimes, very high temperature affects meal protein
d) All of the mentioned
View Answer
Explanation: All the given sentences are true.
6. In Solvent Extraction, the oil and miscella are moved in a ________
a) Co- current fashion
b) Counter- current fashion
c) Cross- current fashion
d) None of the mentioned
View Answer
Explanation: In Solvent Extraction, the oil and miscella are moved in a Counter current manner so that the two phases are easily removed.
7. Stripping Solvent off a meal is called _____
a) Toasting
b) Buttering
c) Jamming
d) Milling
View Answer
Explanation: Stripping Solvent off a meal is called Toasting.
8. After toasting and before Refining, Oil is _____
a) Used
b) Made into pellets by hammer mill and stored
c) Washed
d) All of the mentioned
View Answer
Explanation: After toasting and before Refining, Oil is made into pellets by a hammer mill and stored.
9. Oil Refining is a step __________
a) After Oil Extraction
b) Before Oil Extraction
c) Between Oil cooking and flaking in Pre- Press Solvent Extraction
d) None of the mentioned
View Answer
Explanation: Oil Refining is a step after Oil Extraction.
10. In Oil refining, oil is __________
a) De-odorized
b) Bleached
c) De-odorized & Bleached
d) None of the mentioned
View Answer
Explanation: In Oil refining, oil is De-odorized and bleached.
11. Oil is extracted by _____
a) Mechanical Extraction
b) Pre- Press Solvent Extraction
c) None of the mentioned
d) Mechanical Extraction & Pre- Press Solvent Extraction
View Answer
Explanation: Oil is extracted both, by Mechanical Extraction and Pre- Press Solvent Extraction.
12. In Oil refining, oil is _____
a) Filtered / Centrifuged
b) De-acidified / Steam blown through Oil in vacuum
c) Filtered / Centrifuged, De-acidified / Steam blown through Oil in vacuum
d) None of the mentioned
View Answer
Explanation: In oil Refining, oil is Filtered / Centrifuged and De-acidified / Steam blown through Oil in a vacuum.
13. Butter made from hydrogenated oils is flakier than naturally saturated oils.
a) True
b) False
View Answer
Explanation: Butter made from hydrogenated oils is flakier than naturally saturated oils. This is because the hydrogen added in making the oils saturated is generally added to the ends of the chain, making it more brittle.
14. Which of the following is untrue?
a) Saturation might be to ↓ rancidity
b) As saturation ↑, viscosity and MP ↑
c) Partial hydrogenation leads to Trans fats which are unhealthy
d) None of the mentioned
View Answer
Explanation: All the given statements are true.
15. Which of the following does NOT refer to sparging of oil?
a) Oil is kept in vacuum and heated to smoke point. Water is introduced through the bottom
b) Water gets converted to steam
c) The steam bubbles through the oil and separates water-insoluble impurities
d) None of the mentioned
View Answer
Explanation: In Sparging of Oil, Oil is kept in vacuum and heated to smoke point. Water is introduced through the bottom. The water gets converted to steam. The steam bubbles through the oil and separates water-soluble impurities.
Sanfoundry Global Education & Learning Series – Food Engineering.
To practice all areas of Food Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.
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