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.
Basic Principles of Food Process Engineering
Dimensions and Units
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.
Fluid Statics and Fluid Dynamics
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.
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.
Fluid Flow Through Porous Beds
Equation of Kozeny–Carman
Equation of Burke–Plummer
Equations of Ergun
6. Questions on Heat Transfer Theory
The section contains questions on heat conduction, heat convection and 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.
Continuous Flow Heat Exchangers
Batch Heat Exchangers
Plate Heat Exchangers
Thermal Properties of Food
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.
Basic Drying Theory
Moisture Content Determination Methods
Equilibrium Moisture Content
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.
Heat Transfer in Evaporators
Single and Multiple Effect Evaporators
Boiling Point Elevation
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.
Principles of Absorption
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.
Gas Liquid Equilibrium
Solid Liquid Equilibrium
Equilibrium Concentration Relationship
Extraction and Washing
Equipment Used for Extraction
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.
Distillation of Binary Mixtures
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.
Principles of Crystallization
Mechanism of Crystallization
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.
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.
Fundamentals of Filtration
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.
Size Reduction Theory
Principles and Laws of Grinding
Paddy Rice Milling
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|
Wish you the best in your endeavor to learn and master Food Processing Unit Operations!