Food Processing Unit Operations MCQ (Multiple Choice Questions)

Food Processing Unit Operations MCQ - Multiple Choice Questions and Answers

Our 1000+ Food Processing Unit Operations MCQ (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 numericals as well as diagram oriented MCQs.
- These MCQs are organized chapterwise and each Chapter is futher organized topicwise.
- Every MCQ set focuses on a specific topic of a given Chapter in 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 interview 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. You can practice the MCQs chapter by chapter starting from the 1st chapter or you can jump to any chapter of your choice.

1. Introduction & Unit Systems

The section contains multiple choice questions and answers on food process engineering basic principles, dimensional analysis, dimensions and units.

advertisement
  • Basic Principles of Food Process Engineering
  • Dimensions and Units
  • Dimensional Analysis
  • 2. Material & Energy Balances

    The section contains questions and answers on material and energy balances.

  • Material and Energy Balances
  • 3. Fluid Flow Theory & Applications

    The section contains MCQs on fluid statics and dynamics, viscosity, pressure measurement in fluid, pumps and fans.

    advertisement
    advertisement
  • Fluid Statics and Fluid Dynamics
  • Viscosity
  • Measurement of Pressure in a Fluid
  • Pumps and Fans
  • 4. Agitation and Mixing of Liquids

    The section contains multiple choice questions and answers on agitation power and scale up, mixing performance analysis, solids suspension, gas dispersion and bubble behaviour.

  • Power for Agitation
  • Agitator Scale Up
  • Mixing Performance Analysis
  • Suspension of Solids
  • Gas Dispersion & Bubble Behaviour
  • 5. Circulation of Fluid through Porous Beds: Fluidization

    The section contains questions and answers on fluidization, fluid flow through porous beds, darcys law, kozeny–carman, burke–plummer and ergun equations.

    advertisement
  • Fluid Flow Through Porous Beds
  • Darcy’s Law
  • Equation of Kozeny–Carman
  • Equation of Burke–Plummer
  • Equations of Ergun
  • Fluidization
  • 6. Heat Transfer Theory

    The section contains MCQs on heat conduction, heat convection and radiation.

  • Heat Conduction
  • Heat Convection
  • Heat Radiation
  • 7. Heat Transfer Applications

    The section contains multiple choice questions and answers on continuous flow heat exchangers, batch and plate heat exchangers, food thermal properties, thermal processing, pasteurization, sterilization, refrigeration, chilling and freezing.

  • Continuous Flow Heat Exchangers
  • Batch Heat Exchangers
  • Plate Heat Exchangers
  • Thermal Properties of Food
  • Thermal Processing
  • Pasteurization
  • Sterilization
  • Refrigeration
  • Chilling and Freezing
  • advertisement

    8. Drying

    The section contains questions and answers on drying theory basics, moisture content determination methods, psychrometry, equilibrium moisture content, drying equipments, drying rate, sun and freeze drying.

  • Basic Drying Theory
  • Moisture Content Determination Methods
  • Psychrometry
  • Equilibrium Moisture Content
  • Drying Rate
  • Sun Drying
  • Freeze Drying
  • Drying Equipments
  • 9. Evaporation

    The section contains MCQs on evaporators, single and multiple effect evaporators, boiling point elevation, evaporation equipment and heat sensitive materials evaporation.

  • Heat Transfer in Evaporators
  • Single and Multiple Effect Evaporators
  • Boiling Point Elevation
  • Evaporation Equipment
  • Evaporation of Heat Sensitive Materials
  • 10. Absorption

    The section contains multiple choice questions and answers on absorption mechanisms, equipments and principles, packed columns, interphase and overall mass transfer, transfer units, hydraulics and process design of packed absorbers.

    advertisement
  • Absorption Mechanisms
  • Absorption Equipments
  • Principles of Absorption
  • Packed Columns
  • Interphase Mass Transfer
  • Overall Mass Transfer
  • Concept of Height of Transfer Units
  • Number of Transfer Units
  • Hydraulics of Packed Absorbers
  • Process Design of Packed Absorbers
  • 11. Contact Equilibrium Separation Process

    The section contains questions and answers on extraction, washing, extraction equipment, membrane separation and separators, staged leaching, leaching principles and equipments.

  • Gas Liquid Equilibrium
  • Solid Liquid Equilibrium
  • Equilibrium Concentration Relationship
  • Extraction and Washing
  • Equipment Used for Extraction
  • Membrane Separation
  • Membrane Separators
  • Leaching and Equipments
  • Principles of Leaching
  • Equilibrium and Staged Leaching
  • 12. Distillation

    The section contains MCQs on distillation basics, partial pressure, binary mixtures distillation, steam and batch distillations.

  • Distillation Basics
  • Partial Pressure
  • Distillation of Binary Mixtures
  • Steam Distillation
  • Batch Distillation
  • 13. Crystallization

    The section contains multiple choice questions and answers on crystal geometry, crystallization principles and mechanism, supersaturation, nucleation mechanism, crystal growth, crystallizers, crystallization equipment, mier’s solubility curve, swenson walker and circulating magma crystallizers.

  • Crystal Geometry
  • Principles of Crystallization
  • Supersaturation
  • Mechanism of Crystallization
  • Nucleation Mechanism
  • Crystal Growth
  • Crystallizers
  • Crystallization Equipment
  • Mier’s Solubility Curve
  • Swenson Walker Crystallizer
  • Circulating Magma Crystallizer
  • Caking of Crystals
  • 14. Mechanical Separation

    The section contains questions and answers on sedimentation theory, sedimentation equipment, centrifugation and its equipment.

  • Sedimentation Theory
  • Sedimentation Equipment
  • Centrifugation
  • Centrifugation Equipment
  • 15. Filtration

    The section contains MCQs on filtration fundamentals and equipments, filtering cake resistance, filtering medium resistance, filtration at constant pressure drop and volumetric flow.

  • Fundamentals of Filtration
  • Filtration Equipments
  • Resistance of the Filtering Cake
  • Filtering Medium Resistance
  • Filtration at Constant Pressure Drop
  • Filtration at Constant Volumetric Flow
  • 16. Size Reduction

    The section contains multiple choice questions and answers on size reduction theory, grinding principles and laws, grinding equipments, oil extraction, emulsification, paddy rice and pulse milling.

  • Size Reduction Theory
  • Principles and Laws of Grinding
  • Grinding Equipments
  • Oil Extraction
  • Paddy Rice Milling
  • Pulse Milling
  • Emulsification
  • 17. Process Engineering Applications in Food Industry

    The section contains questions and answers on meat and dairy industry.

  • Meat Industry
  • Dairy Industry
  • If you would like to learn "Food Processing Unit Operations" thoroughly, you should attempt to work on the complete set of 1000+ MCQs - multiple choice questions and answers mentioned above. It will immensely help anyone trying to crack an exam or an interview.

    Wish you the best in your endeavor to learn and master Food Processing Unit Operations!

    advertisement
    Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter