Explore topic-wise MCQs in Mechanical Engineering.

This section includes 162 Mcqs, each offering curated multiple-choice questions to sharpen your Mechanical Engineering knowledge and support exam preparation. Choose a topic below to get started.

1.

Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.

A. true
B. false
Answer» B. false
Discussion
2.

If the pressure drop(ΔP) is 500 units, the flux(J) is 50 units,what is the hydraulic membrane permeability?

A. 0.01
B. 0.04
C. 0.05
D. 0.06
Answer» B. 0.04
Discussion
3.

The process 2-3’ is known as the

A. evaporation
B. de-superheating process
C. condensation
D. superheating process
Answer» C. condensation
Discussion
4.

Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?

A. no pasteurization
B. essential oils being stripped off
C. none of the mentioned
D. no pasteurization & essential oils being stripped off
Answer» E.
Discussion
5.

When the coloring is truly artificial, the food statement “food color added” needs to be added.

A. true
B. false
Answer» C.
Discussion
6.

If the pressure drop(ΔP) is 1000 units, the flux(J) is 200 units,what is the hydraulic membrane permeability?

A. 0.2
B. 0.4
C. 0.5
D. 0.06
Answer» B. 0.4
Discussion
7.

Which of the following risk is associated with a frozen material tagged ‘00+’?

A. contains a sensitive element that might be damaged with poor care
B. is prone to harmful bacteria if not maintained at the instructed conditions
C. chances of spoiling to take place by the mishandling of consumers
D. all of the mentioned
Answer» D. all of the mentioned
Discussion
8.

If the pressure drop(ΔP) is 1000 units, the flux(J) is 60 units,what is the hydraulic membrane permeability?

A. 0.02
B. 0.04
C. 0.05
D. 0.06
Answer» E.
Discussion
9.

Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?

A. this is called luncheon meat
B. this is pasteurized and stored in refrigerators
C. all of the mentioned
D. water binding agents are essential as re- heating tends to water loss
Answer» D. water binding agents are essential as re- heating tends to water loss
Discussion
10.

If the pressure drop(ΔP) is 1000 units, the flux(J) is 40 units,what is the hydraulic membrane permeability?

A. 0.02
B. 0.04
C. 0.05
D. 0.06
Answer» C. 0.05
Discussion
11.

If the pressure drop(ΔP) is 1000 units, the flux(J) is 50 units,what is the hydraulic membrane permeability?

A. 0.02
B. 0.04
C. 0.05
D. 0.06
Answer» D. 0.06
Discussion
12.

It is legal for a label to say – ‘this product cures xyz disease’.

A. true
B. false
Answer» C.
Discussion
13.

Which of the following comes under the categories of food – broken curve heating food?

A. evaporated milk
B. fruits packed without water/syrup
C. syrup packed with sweet potatoes
D. all of the mentioned
Answer» D. all of the mentioned
Discussion
14.

If the pressure drop(ΔP) is 200 units, the flux(J) is 100 units,what is the hydraulic membrane permeability?

A. 0.02
B. 0.04
C. 0.5
D. 0.6
Answer» D. 0.6
Discussion
15.

Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.

A. true
B. false
Answer» B. false
Discussion
16.

If the pressure drop(ΔP) is 200 units, the flux(J) is 100 units,what is the hydraulic membrane permeability?

A. 0.02
B. 0.04
C. 0.5
D. 0.6
Answer» D. 0.6
Discussion
17.

If the pressure drop(ΔP) is 1000 units, the flux(J) is 200 units,what is the hydraulic membrane permeability?

A. 0.2
B. 0.4
C. 0.5
D. 0.06
Answer» B. 0.4
Discussion
18.

If the pressure drop(ΔP) is 500 units, the flux(J) is 50 units,what is the hydraulic membrane permeability?

A. 0.01
B. 0.04
C. 0.05
D. 0.06
Answer» B. 0.04
Discussion
19.

If the pressure drop(ΔP) is 1000 units, the flux(J) is 40 units,what is the hydraulic membrane permeability?

A. 0.02
B. 0.04
C. 0.05
D. 0.06
Answer» C. 0.05
Discussion
20.

If the pressure drop(ΔP) is 1000 units, the flux(J) is 60 units,what is the hydraulic membrane permeability?

A. 0.02
B. 0.04
C. 0.05
D. 0.06
Answer» E.
Discussion
21.

If the pressure drop(ΔP) is 1000 units, the flux(J) is 50 units,what is the hydraulic membrane permeability?

A. 0.02
B. 0.04
C. 0.05
D. 0.06
Answer» D. 0.06
Discussion
22.

What cannot be a size of membrane?

A. nano porous
B. macroporous
C. microporous
D. non-porous
Answer» B. macroporous
Discussion
23.

Which of the following is the use of waxing in plant tissues?

A. reduces shrinkage losses
B. reducing water losses due to evaporation
C. thick leads to anaerobic respiration conditions and thin coat offers little control over moisture losses
D. all of the mentioned
Answer» E.
Discussion
24.

When the coloring is truly artificial, the food statement “food color added” needs to be added.

A. true
B. false
Answer» C.
Discussion
25.

1%.

A. calcium
B. magnesium
C. sodium
D. all of the mentioned
Answer» B. magnesium
Discussion
26.

Which of the following is true about synergism?

A. the mechanism of synergism depends on the nature of synergist, the antioxidant and the fat
B. synergists do not have antioxidant properties alone
C. when two or more antioxidants combine, a greater effect than a single antioxidant is produced. this is referred to as synergism
D. all of the mentioned
Answer» E.
Discussion
27.

Which of the following is a naturally occurring antioxidant?

A. hydroquinone
B. ascorbic acid
C. vitamin e
D. all of the mentioned
Answer» E.
Discussion
28.

Which one of the following pathway represents the condensation process of the refrigerant in a refrigeration cycle?

A. 2-3’
B. 3-4
C. 3′-3
D. 1-2
Answer» D. 1-2
Discussion
29.

The process 2-3’ is known as the

A. evaporation
B. de-superheating process
C. condensation
D. superheating process
Answer» C. condensation
Discussion
30.

Which process in the refrigeration diagram is represented as the heat rejection process?

A. 3-4-5-6
B. 2-3’-3-4
C. 3’-3-4-5
D. 3’-3-4
Answer» C. 3’-3-4-5
Discussion
31.

Which of the following is valid when it comes to the future of antibiotics in food?

A. should have no harmful effect on man when taken by mouth and preferably should be metabolizable
B. the economy of use, ease of use and reliability of control and detection must exist
C. preferably compatible with other methods of permanent preservation
D. all of the mentioned
Answer» E.
Discussion
32.

Same alteration in pattern of freezing does not take place between two pieces of meat say beef and lamb.

A. true
B. false
Answer» B. false
Discussion
33.

We divide the temperature/enthalpy diagram into a number of zones such that the curves of both the condensing stream and the coolant can be regarded as being reasonably linear.

A. true
B. false
Answer» B. false
Discussion
34.

Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

A. true
B. false
Answer» B. false
Discussion
35.

Pork has a higher shelf life than beef.

A. true
B. false
Answer» C.
Discussion
36.

Which of the following nutrients are lost in all steps of food engineering (including packaging and freezing)?

A. minerals
B. vitamins
C. fats
D. proteins
Answer» C. fats
Discussion
37.

Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

A. true
B. false
Answer» B. false
Discussion
38.

Which of the following is a result of freezer burn?

A. irreversibly changes color, texture, flavor and nutritive values of frozen foods
B. roast beef turns light brown
C. dehydration of food items takes place
D. all of the mentioned
Answer» E.
Discussion
39.

Which of the following is true about packaging food prior to freezing?

A. insulates the food
B. controls dehydration
C. insulates the food & controls dehydration
D. neither of the mentioned
Answer» D. neither of the mentioned
Discussion
40.

Work required in maintaining a chamber at a certain temperature is dependent on

A. temperature of outside air
B. surface area of the storage chamber
C. amount and kind of insulation material
D. all of the mentioned
Answer» E.
Discussion
41.

Heat loss in the storage chamber of foods is in which of the following forms?

A. heat loss from the walls of the chamber
B. heat loss due to opening and closing of the frozen food chamber
C. heat loss due to the person in charge of the maintenance
D. all of the mentioned
Answer» E.
Discussion
42.

Statement 1: When sugar is added to water, water does not or negligibly expands. Statement 2: Jams do not expand on solidifying.

A. true, false
B. true, true
C. false, false
D. false, true
Answer» C. false, false
Discussion
43.

Ice crystals in frozen meat should be formed by rapid crystallization.

A. true
B. false
Answer» B. false
Discussion
44.

When the crystallization process takes place for a long time, the size of the crystals is

A. small
B. large
C. no crystals formed
D. none of the mentioned
Answer» C. no crystals formed
Discussion
45.

Statement 1: Freezing with nitrogen or carbon dioxide gas is rapid freezing. Statement 2: Super cooling is a property of food products.

A. true, false
B. true, true
C. false, false
D. false, true
Answer» C. false, false
Discussion
46.

What is the name of the following dryer?

A. drum dryer
B. pan – dryer
C. agitated vacuum dryer
D. furnace dryer
Answer» B. pan – dryer
Discussion
47.

Which one of the following is best suited for heat sensitive feed?

A. freeze-drying
B. flash drying
C. furnace drying
D. ice drying
Answer» B. flash drying
Discussion
48.

Dryers heated by dielectric, radiant or microwave energy are

A. adiabatic
B. non-adiabatic
C. isobaric
D. isothermal
Answer» C. isobaric
Discussion
49.

Moisture content of the solid which exerts an equilibrium vapour pressure equal to that of pure liquid at the given temperature is the

A. bound moisture
B. unbound moisture
C. moisture
D. total moisture
Answer» C. moisture
Discussion
50.

Which one of the following batch-type dryer is the most versatile one, which can handle fouling to sensitive fluids?

A. drum dryer
B. pan – dryer
C. agitated dryer
D. furnace dryer
Answer» D. furnace dryer
Discussion