List of top Food Engineering and Technology Questions

The sequence of multiple-effect evaporation for concentrating liquid foods:
A. Feed enters first effect at boiling temperature
B. Vapour from the first effect heats second effect
C. Concentrated product exits last effect
D. Vacuum applied increasingly in later effects
E. Steam supplied to first effect only
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Which statement(s) is/are correct regarding vitamin deficiency? A. Vitamin-A deficiency causes night blindness
B. Vitamin-C deficiency causes scurvy
C. Vitamin-E deficiency causes neurological problems
D. Vitamin-D deficiency causes osteomalacia
E. Vitamin-F deficiency causes anaemia
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The correct sequence of the edible oil refining process is:
A. Dewaxing and degumming
B. Washing by water
C. Neutralisation
D. Bleaching
E. Deodorisation
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Arrange the following steps in correct sequence during commercial canning of foods:
A. Exhausting
B. Filling
C. Sealing
D. Thermal processing
E. Cooling
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The sequence for crushing grains (size reduction) into flour:
A. Feed the grains into crusher or mill
B. Clean the grains
C. Sieve to get fine flour
D. Pack the flour
E. Blades or rollers break grains
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Among the following steps in the correct sequence for determining the flow regime and pressure drop of Newtonian fluids flowing through a pipe:
A. Calculate the Reynolds number to classify flow as laminar or turbulent
B. Use the Hagen–Poiseuille equation for laminar flow or friction factor charts for turbulent flow to find pressure drop
C. Measure or estimate fluid properties (density, viscosity), pipe diameter, and average velocity
D. Determine flow rate from velocity and cross-sectional area, relating to pressure drop via momentum balance
E. Identify critical Reynolds number transitions (Re $<$ 2100 laminar, Re $>$ 4000 turbulent)
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Consider the following statements regarding starch:
A. Starch is composed of amylose and amylopectin
B. Amylose is a linear polymer of $\alpha$-D-glucose
C. Amylopectin contains $\alpha$-1,6 glycosidic linkages
D. Starch is completely soluble in cold water
E. Starch is a major energy source in human diet
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Consider the following statements about proteins:
A. Proteins contain only Carbon, Hydrogen and Oxygen
B. Proteins are polymers of amino acids
C. Peptide bonds link amino acids
D. Primary structure determines protein function
E. Protein denaturation affects functional properties
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Thermal conductivity of foods generally increases with increase in moisture content.
Reason (R): Water has higher thermal conductivity compared to air and fat.
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The sequences of rice processing in a modern rice mill is:
A. Whitening
B. Cleaning
C. Husking
D. Polishing
E. Bagging Storage
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Answer the correct sequence for manufacture, packaging and storage of pasteurized milk:
A. Heating (63.2$^\circ$C)
B. Cooling
C. Grading, dumping of milk
D. Clarification
E. Standardization
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Arrange the phases of bacterial growth in correct order:
A. Stationary phase
B. Lag phase
C. Log (exponential) phase
D. Death phase
E. Inoculation into fresh medium
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): During constant-rate drying period, surface moisture is completely removed.
Reason (R): The rate of drying is controlled by internal diffusion of moisture.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Retort processing of canned foods follows first-order kinetics for microbial destruction.
Reason (R): The rate of microbial death is proportional to the number of surviving microorganisms.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Freeze drying results in higher nutrient loss compared to hot air drying.
Reason (R): Freeze drying operates at low temperature under vacuum.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): The Reynolds number is used to characterize the type of fluid flow.
Reason (R): It represents the ratio of inertial forces to viscous forces.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Lactic acid bacteria contribute to food preservation.
Reason (R): They produce organic acids that lower pH and inhibit spoilage organisms.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Pasteurization does not destroy all microorganisms present in milk.
Reason (R): Pasteurization is designed to eliminate pathogenic microorganisms and reduce spoilage organisms, not to achieve commercial sterility.
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One hundred kg of wet food contains 60 per cent moisture content on wet basis is to be dried to 20 per cent moisture content on wet basis. What is the weight of water evaporated?

In multiple-effect evaporation, the major advantage is:

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Caramelization requires the presence of amino acids.
Reason (R): Caramelization involves thermal degradation of sugars alone.
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Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Chlorophyll turns olive green during cooking of vegetables.
Reason (R): Acidic conditions convert chlorophyll to pheophytin.
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Doubling the thickness of a slab (same material) will make conductive heat transfer rate:

Which one is a common equipment used for size reduction of food grains?

Fick’s law describes: