Food Engineering Questions and Answers – Unit Operations – Microwave Heating

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Unit Operations – Microwave Heating”.

1. Which of the following is a synonym for loss factor of food?
a) Loss tangent
b) Dielectric loss
c) Loss tangent & Dielectric loss
d) None of the mentioned
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2. Which of the following is true about loss factor of food?
a) It is desirable quality of food
b) It is the ability of food to absorb waves
c) It is represented by Ɛ
d) All of the mentioned
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3. Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.
a) True
b) False
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4. Which of the following is untrue?
a) It is difficult to predict the electric field intensity inside a food material
b) Design of oven plays an important role in determining the electric filed intensity in a food material
c) Orientations of microwaves is an important role
d) None of the mentioned
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5. Any food item should be subjected to micro frequencies such that, the dielectric constant is _____ and loss factor is _____
a) Maximum, minimum
b) Maximum, maximum
c) Minimum, minimum
d) Minimum, maximum
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6. Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do?
a) Water should be added for even heating
b) She should heat it using equipment that offers conduction or convection
c) None of the mentioned
d) All of the mentioned
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7. Statement 1: In microwave heating, heat is not applied to the food item.
Statement 2: Radiation doesn’t gives even drying whereas microwave heating does.
a) True, False
b) True, True
c) False, False
d) False, True
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8. Statement 1: The factor F₀ shows the microbial safety in the food item at the coldest point.
Statement 2: F₀ takes the time-temperature data at that particular point and compares conventional heating to microwave heating.
a) True, False
b) True, True
c) False, False
d) False, True
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9.
Y axis is the density function for volume fraction. X axis is F₀
Curve a represents the microwave heating curve and curve b represents the conventional heating pattern. Which of the following statements are true for the above graph?
a) Microwave heating shows a smaller spread hence more uniform heating
b) Heat transfer in microwave heating is faster than in conventional heating
c) Heat transfer in microwave heating is safer than in conventional heating
d) All of the mentioned
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10. One disadvantage of microwave cooking is that the energy efficiency in this process is less.
a) True
b) False
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11. Statement 1: Microwave heating helps save electricity.
Statement 2: The quality of product in microwave heating is good hence rejections are lesser.
a) True, False
b) True, True
c) False, False
d) False, True
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12. Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
a) No pasteurization
b) Essential oils being stripped off
c) None of the mentioned
d) No pasteurization & Essential oils being stripped off
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13. Microwave heating is good for puffed products. Why?
a) The rate of heat transfer is less than the rate of moisture loss
b) The heat transfer in these food items takes place so fast that instead of shrinking of the food items due to loss of moisture content, they stay intact and hence puffed
c) None of the mentioned
d) All of the mentioned
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14. Which of the following is NOT a part of the microwave heating system?
a) Magnetron
b) Anode
c) Cathode
d) None of the mentioned
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15. Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light.
a) True
b) False
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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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