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.
- Food Processing Unit Operations MCQ with answers in PDF format for all the chapters as per the prescribed syllabus.
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.- Introduction & Unit Systems
- Material & Energy Balances
- Fluid Flow Theory & Applications
- Agitation and Mixing of Liquids
- Circulation of Fluid through Porous Beds: Fluidization
- Heat Transfer Theory
- Heat Transfer Applications
- Drying
- Evaporation
- Absorption
- Contact Equilibrium Separation Process
- Distillation
- Crystallization
- Mechanical Separation
- Filtration
- Size Reduction
- Process Engineering Applications in Food Industry
1. Introduction & Unit Systems
The section contains multiple choice questions and answers on food process engineering basic principles, dimensional analysis, dimensions and units.
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2. Material & Energy Balances
The section contains questions and answers on material and energy balances.
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3. Fluid Flow Theory & Applications
The section contains MCQs on fluid statics and dynamics, viscosity, pressure measurement in fluid, pumps and fans.
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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.
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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.
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6. Heat Transfer Theory
The section contains MCQs on heat conduction, heat convection and radiation.
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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.
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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.
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9. Evaporation
The section contains MCQs on evaporators, single and multiple effect evaporators, boiling point elevation, evaporation equipment and heat sensitive materials evaporation.
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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.
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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.
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12. Distillation
The section contains MCQs on distillation basics, partial pressure, binary mixtures distillation, steam and batch distillations.
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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.
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14. Mechanical Separation
The section contains questions and answers on sedimentation theory, sedimentation equipment, centrifugation and its equipment.
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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.
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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.
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17. Process Engineering Applications in Food Industry
The section contains questions and answers on meat and dairy industry.
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Wish you the best in your endeavor to learn and master Food Processing Unit Operations!
