Food Engineering and Heat Transfer MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Food Engineering and Heat Transfer, a fundamental topic in the field of Food Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Food Engineering and Heat Transfer MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Food Engineering and Heat Transfer mcq questions that explore various aspects of Food Engineering and Heat Transfer problems. Each MCQ is crafted to challenge your understanding of Food Engineering and Heat Transfer principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Food Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Food Engineering and Heat Transfer MCQs are your pathway to success in mastering this essential Food Engineering topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Food Engineering and Heat Transfer. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Food Engineering and Heat Transfer knowledge to the test? Let's get started with our carefully curated MCQs!

Food Engineering and Heat Transfer MCQs | Page 1 of 8

Discuss
Answer: (a).Steady state heat transfer, Unsteady state heat transfer
Q2.
Y axis is the density function for volume fraction. X axis is Fₒ.
Curve a represents the microwave heating curve and curve b represents the conventional heating pattern.
Which of the following statements are true for the below graph?
Discuss
Answer: (d).All of the mentioned
Q3.
The x- axis is the moisture content on dry basis. The y-axis is the equilibrium moisture content.
Which of the following shows Bound moisture content?
Discuss
Answer: (a).AIEG
Q4.
X-axis is temperature and Y-axis is pressure.
Which of the following curves is followed for freeze drying of prawns?
Discuss
Answer: (b).BB’
Discuss
Answer: (b).Fourier’s law conduction
Q6.
Statement 1: The heat transfer co-efficient in ice is four times that of water.
Statement 2: k in conductance is for thermal conductivity.
Discuss
Answer: (b).True, True
Q7.
Frozen foods have a higher transfer co-efficient hence they lose heat faster than other food items when exposed to the outside environment.
Discuss
Answer: (a).True
Q8.
Statement 1: When the average radius gives an error, log mean radius is used.
Statement 2: Log mean radius is given by rL= ( r₀– rᵢ )/(ln(r₀/rᵢ))
Discuss
Answer: (b).True, True
Q9.
Statement 1: α=k/(ρCₚ)
Statement 2: α stands for thermal conductivity.
Discuss
Answer: (a).True, False
Q10.
Statement 1: NFo stands for Fourier number.
Statement 2: NFo= (αtₜ)/s²
Discuss
Answer: (b).True, True
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