Food Process Engineering MCQ
Q1. What is the primary goal of food processing?
📘 View ExplanationQ2. Homogenization in milk processing is used to:
📘 View ExplanationQ3. Which method is used for drying food using hot gas?
📘 View ExplanationQ4. Pasteurization of food primarily aims to:
📘 View ExplanationQ5. What does the term "canning" refer to in food processing?
📘 View ExplanationQ6. The D-value in thermal processing refers to:
📘 View ExplanationQ7. Which of the following is NOT a method of food preservation?
📘 View ExplanationQ8. Which enzyme is heat-resistant and used to measure blanching effectiveness?
📘 View ExplanationQ9. What is the principle behind freeze-drying?
📘 View ExplanationQ10. Which of the following is an example of high acid food?
📘 View ExplanationQ11. Which factor most influences the rate of microbial destruction in thermal processing?
📘 View ExplanationQ12. What role do enzymes play in food spoilage?
📘 View ExplanationQ13. Spray drying is mostly used in processing which type of food?
📘 View ExplanationQ14. Which of the following is a key purpose of blanching?
📘 View ExplanationQ15. What does "hermetically sealed" mean in food packaging?
📘 View ExplanationQ16. Which of the following is used as a stabilizer in ice cream?
📘 View ExplanationQ17. What is the pH threshold below which foods are considered high acid?
📘 View ExplanationQ18. What is the typical temperature for High Temperature Short Time (HTST) pasteurization?
📘 View ExplanationQ19. What does osmotic drying involve in food processing?
📘 View ExplanationQ20. What is the main objective of microbial destruction in thermal processing?
📘 View ExplanationQ21. Which food processing method uses radiation to kill microbes?
📘 View ExplanationQ22. What is the commonly used preservative in jam production?
📘 View ExplanationQ23. Which process is commonly used to extract oil from oilseeds?
📘 View ExplanationQ24. The process of fermentation primarily involves:
📘 View ExplanationQ25. Which unit operation is size reduction by cutting, grinding or crushing?
📘 View ExplanationQ26. What is the function of antioxidants in food?
📘 View ExplanationQ27. Which technique is used for the concentration of liquids by evaporation?
📘 View ExplanationQ28. Which food processing technology produces powder from liquid by rapidly drying it with hot air?
📘 View ExplanationQ29. In food processing, pH below 4.6 makes the food:
📘 View ExplanationQ30. Which type of heating uses microwaves to heat food?
📘 View ExplanationQ31. What is the principle of canning food?
📘 View ExplanationQ32. Which method is used for drying temperature-sensitive foods?
📘 View ExplanationQ33. What is the role of emulsifiers in food?
📘 View ExplanationQ34. The process that breaks down fat molecules in milk is called:
📘 View ExplanationQ35. Energy used in Food Processing is usually measured in:
📘 View ExplanationQ36. Which of the following is a natural preservative?
📘 View ExplanationQ37. What type of packaging is used to prevent light exposure?
📘 View ExplanationQ38. Which method is used to separate suspended solids from liquids?
📘 View ExplanationQ39. What is the commonly used method of food preservation in dairy industry?
📘 View ExplanationQ40. Which parameter influences water activity in foods?
📘 View Explanation
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