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    Food Engg Objective Questions

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    SOm KAnta
    This document contains a 25 question multiple choice exam on food process engineering topics. The questions cover subjects like size reduction mechanisms, distillation processes, crystallization, separation processes, mixing, and material handling. Correct answers are provided for reference. The exam tests knowledge of key engineering concepts used in food manufacturing.

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    Food Engg Objective Questions

    Uploaded by

    SOm KAnta
    3K views2 pages
    This document contains a 25 question multiple choice exam on food process engineering topics. The questions cover subjects like size reduction mechanisms, distillation processes, crystallization, separation processes, mixing, and material handling. Correct answers are provided for reference. The exam tests knowledge of key engineering concepts used in food manufacturing.

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    foos engineering

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    This document contains a 25 question multiple choice exam on food process engineering topics. The questions cover subjects like size reduction mechanisms, distillation processes, crystallization, separation processes, mixing, and material handling. Correct answers are provided for reference. The exam tests knowledge of key engineering concepts used in food manufacturing.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    3K views2 pages

    Food Engg Objective Questions

    Uploaded by

    SOm KAnta
    This document contains a 25 question multiple choice exam on food process engineering topics. The questions cover subjects like size reduction mechanisms, distillation processes, crystallization, separation processes, mixing, and material handling. Correct answers are provided for reference. The exam tests knowledge of key engineering concepts used in food manufacturing.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    College of Applied Food and Dairy Technology

    B.tech IV Sem Sub: Food Process Engineering Practical Exam with Multiple Choice Questions Attempt all questions by choosing one suitable answer for each. (125=25) 1. Size reduction of grains is caused by impact in: a. Gyratory Crusher b. Crushing roll c. Hammer mill d. Jaw Crusher 2. The ratio of surface energy created by crushing to the energy absorbed by the solid is called: a. Working index b. Crushing Efficiency c. Capacity of crusher d. Shearing index 3. Batch distillation is also called: a. Equilibrium distillation b. Flash distillation c. Differential distillation e. None of the above 4. The main assumption of McCabe-Thiele method is that there must be equimolar overflow through the tower between: a. the feed inlet and the top tray b. the feed inlet and bottom tray c. the top tray and bottom tray d. both a and b. 5. If the feed enters at boiling point, the value of q will be: a. 0 b. 1 c. less than 1 d. greater than 1 6. When pinch point occurs, the reflux ratio is: a. maximum b. optimum c. minimum d. infinity 7. When total reflux occurs, the number of theoretical tray will be: a. maximum b. minimum c. infinity d. zero 8. The liquid-solid extraction process in which the solid is the desirable component is called: a. leaching b. extraction c. elution d. washing 9. The Bollman extractor is used for: a. leaching b. extraction c. crystallization d. None of the above 10. In adiabatic-vacuum crystallizer, crystallization is achieved by: a. cooling b. evaporation c. Both a and b d. None of them 11. In commercial crystallizers, the predominant mechanism is: a. primary nucleation b. homogeneous nucleation c. Both a and b 12. Which of the following is not a physical separation process?

    d. contact nucleation

    a. filtration b. sedimentation

    c. centrifugation d. Extraction

    13. When the slurry is feed by positive displacement pump, the filtration process is at: a. constant rate b. constant pressure c. constant volume d. variable rate 15. The drag coefficient is approximately constant for the value of Reynold number: a. less than 1 b. between 1 - 100 c. between 100 1000 d. above 1000 16. The more appropriate law of size reduction on a rational basis is: a. Kicks law b. Bonds Law c. Rittingers Law d. Giggs Law 17. The power required by the impeller during liquid mixing is NOT the function of: a. viscosity b. density c. speed of agitator d. conductivity 18. Ribbon mixer is generally used for blending: a. solids b. liquids c. solid-liquid d. doughs 19. The value of mixing index for a complete mixing is: a. 1 b. 0 c. less than 1 d. greater than 1 20. Bucket elevators are extensively used in: a. wheat milling industry d. beverage industry c. sugar mill

    d. spice industry

    Good Luck

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