Explore topic-wise MCQs in Food Engineering.

This section includes 5 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

1.

In a specified system, water activity is defined as the ratio of _____

A. Fugacity of water vapor to fugacity of pure water at the specified system temperature and 1 atmospheric pressure
B. Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor
C. Fugacity of pure water at the specified system temperature and 1 atmospheric pressure
D. Fugacity of water vapor
Answer» B. Fugacity of pure water at the specified system temperature and 1 atmospheric pressure to fugacity of water vapor
Discussion
2.

Which of the following is an important criteria for a pet food to have storage stability?

A. Water activity is less than one
B. Water activity is less than one & High mold inhibitor
C. High mold inhibitor
D. Neither of the mentioned
Answer» C. High mold inhibitor
Discussion
3.

The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____

A. Prevent expansion of resulting plastic mass in the extruder
B. Enhancing expansion of resulting plastic mass in the extruder
C. Enhancing contraction of resulting plastic mass in the extruder
D. None of the mentioned
Answer» B. Enhancing expansion of resulting plastic mass in the extruder
Discussion
4.

Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C.Statement 2: The white portion + red portion form an integral mass having interface between layers.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
5.

Statement 1: Sorbic acid is an effective fungistatic agent.Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion