Explore topic-wise MCQs in Food Engineering.

This section includes 7 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.

STATEMENT_1:_FILM-TYPE_CONDENSATION_HAS_A_HIGHER_HEAT_TRANSFER_CO-EFFICIENT_THAN_DROP-WISE_CONDENSATION.?$

A.
B. True, False
C. True, True
Answer» D.
Discussion
2.

The reciprocal of heat transfer co-efficient is ____?

A. Conductance
B. Resistance
C. Density
D. Temperature difference
Answer» C. Density
Discussion
3.

Statement 1: hd/k is _____

A.
B. Prandtl number, Prandtl number
C. Nussel number, Nussel number
Answer» C. Nussel number, Nussel number
Discussion
4.

Why is better to use a Jacketed vessel in the dairy industry than a stainless steel container directly?

A. To prevent milk from charring
B. To have a better temperature control
C. The temperature of food in the film = temperature of the wall which is very high. Hence, jacketed vessels are needed
D. All of the mentioned
Answer» E.
Discussion
5.

Statement 1: NPr= (Cp μ)/k$

A.
B. True, False
C. True, True
Answer» B. True, False
Discussion
6.

__________ is when nucleate boiling transforms to film boiling.

A. Critical temperature
B. Leiden frost point
C. Critical temperature & Leiden frost point
D. None of the mentioned
Answer» C. Critical temperature & Leiden frost point
Discussion
7.

Which of the following is true about Natural Convection?

A. Low heat transfer
B. Due to gravity and natural buoyant forces
C. Dependent on viscosity, density and thermal conductivity
D. All of the mentioned
Answer» E.
Discussion