Our 1000+ Food Processing Unit Operations questions and answers focuses on all areas of Food Processing Unit Operations subject covering 100+ topics in Food Processing Unit Operations. These topics are chosen from a collection of most authoritative and best reference books on Food Processing Unit Operations. One should spend 1 hour daily for 2-3 months to learn and assimilate Food Processing Unit Operations comprehensively. This way of systematic learning will prepare anyone easily towards Food Processing Unit Operations interviews, online tests, examinations and certifications.
– 1000+ Multiple Choice Questions & Answers in Food Processing Unit Operations with explanations
– Every MCQ set focuses on a specific topic in Food Processing Unit Operations Subject
Who should Practice these Food Processing Unit Operations Questions?
– Anyone wishing 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 Students
Here’s list of Questions & Answers on Food Processing Unit Operations Subject covering 100+ topics:
1. Questions & Answers on Introduction & Unit Systems
The section contains questions and answers on food process engineering basic principles, dimensional analysis, dimensions and units.
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Basic Principles of Food Process Engineering Dimensions and Units |
Dimensional Analysis |
2. Questions on Material & Energy Balances
The section contains questions on material and energy balances.
| Material and Energy Balances |
3. Questions & Answers on Fluid Flow Theory & Applications
The section contains questions and answers on fluid statics and dynamics, viscosity, pressure measurement in fluid, pumps and fans.
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Fluid Statics and Fluid Dynamics Viscosity |
Measurement of Pressure in a Fluid Pumps and Fans |
4. Questions on Agitation and Mixing of Liquids
The section contains questions on agitation power and scale up, mixing performance analysis, solids suspension, gas dispersion and bubble behaviour.
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Power for Agitation Agitator Scale Up Mixing Performance Analysis |
Suspension of Solids Gas Dispersion & Bubble Behaviour |
5. Questions & Answers on 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.
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Fluid Flow Through Porous Beds Darcy’s Law Equation of Kozeny–Carman |
Equation of Burke–Plummer Equations of Ergun Fluidization |
6. Questions on Heat Transfer Theory
The section contains questions on heat conduction, heat convection and radiation.
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Heat Conduction Heat Convection |
Heat Radiation |
7. Questions & Answers on Heat Transfer Applications
The section contains questions and answers on continuous flow heat exchangers, batch and plate heat exchangers, food thermal properties, thermal processing, pasteurization, sterilization, refrigeration, chilling and freezing.
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Continuous Flow Heat Exchangers Batch Heat Exchangers Plate Heat Exchangers Thermal Properties of Food Thermal Processing |
Pasteurization Sterilization Refrigeration Chilling and Freezing |
8. Questions on Drying
The section contains questions on drying theory basics, moisture content determination methods, psychrometry, equilibrium moisture content, drying equipments, drying rate, sun and freeze drying.
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Basic Drying Theory Moisture Content Determination Methods Psychrometry Equilibrium Moisture Content |
Drying Rate Sun Drying Freeze Drying Drying Equipments |
9. Questions & Answers on Evaporation
The section contains questions and answers on evaporators, single and multiple effect evaporators, boiling point elevation, evaporation equipment and heat sensitive materials evaporation.
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Heat Transfer in Evaporators Single and Multiple Effect Evaporators Boiling Point Elevation |
Evaporation Equipment Evaporation of Heat Sensitive Materials |
10. Questions on Absorption
The section contains questions on absorption mechanisms, equipments and principles, packed columns, interphase and overall mass transfer, transfer units, hydraulics and process design of packed absorbers.
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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. Questions & Answers on 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.
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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. Questions on Distillation
The section contains questions on distillation basics, partial pressure, binary mixtures distillation, steam and batch distillations.
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Distillation Basics Partial Pressure Distillation of Binary Mixtures |
Steam Distillation Batch Distillation |
13. Questions & Answers on Crystallization
The sections covers 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.
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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. Questions on Mechanical Separation
The section contains questions on sedimentation theory, sedimentation equipment, centrifugation and its equipment.
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Sedimentation Theory Sedimentation Equipment |
Centrifugation Centrifugation Equipment |
15. Questions & Answers on Filtration
The section contains questions and answers on filtration fundamentals and equipments, filtering cake resistance, filtering medium resistance, filtration at constant pressure drop and volumetric flow.
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Fundamentals of Filtration Filtration Equipments Resistance of the Filtering Cake |
Filtering Medium Resistance Filtration at Constant Pressure Drop Filtration at Constant Volumetric Flow |
16. Questions on Size Reduction
The section contains questions on size reduction theory, grinding principles and laws, grinding equipments, oil extraction, emulsification, paddy rice and pulse milling.
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Size Reduction Theory Principles and Laws of Grinding Grinding Equipments Oil Extraction |
Paddy Rice Milling Pulse Milling Emulsification |
17. Questions & Answers on Process Engineering Applications in Food Industry
The section contains questions and answers on meat and dairy industry.
| Meat Industry | Dairy Industry |
Here’s the list of Best Reference Books in Food Processing Unit Operations.
Wish you the best in your endeavor to learn and master Food Processing Unit Operations!
