MCQ (FOOD PROCESSING) SUBMITTED FOR TA EXAM

The fat content of toned milk is

1. (a) Less than 1.5 % (b) More than 1.5 %

(c) Less than 3 % (d) More than 3 %
The inlet air temperature of spray dryer falls in the range of

2. (a) 100 - 125 0C (b) 150 - 250 0C

(c) 350 - 450 0C (d) 450 - 550 0C
The optimum duration for pasteurization at 72.7 0C is

3. (a) 1- 2 sec (b) 15 sec

(c) 5 min (d) 15 min
The fat content of milk is determined by

4. (a) Halphen test (b) Baudouin test

(c) Kreis test (d) Grabar test

The market price of milk is based on

5. (a) Solid but fat content (b) Fat content

(c) Colour (d) Viscosity
One unit of electricity is equal to

6. (a) 1 KWh (b) 1000 J

(c) 1 Kw (d) 1 J/s
Pascal is unit of

7. (a) Displacement (b) Energy

(c) Viscosity (d) Pressure
Manometer is a device used for measuring

8. (a) Pressure difference (b) Density difference

(c) Potential difference (d) Temperature difference
The value of Reynold’s number for laminar flow is less than
9.
(a) 5100 (b) 4100
(c) 3100 (d) 2100

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 According to Berneulli’s therum

10. (a) V2/2g = Constant (b) Z + V2/2g = Constant

(c) Z + P/r + V2/2g = Constant (d) Z + P/r + V2/2g = 0
Dimensionless ratio of inertial to viscous forces in case of fluid flow is known as

11. (a) Reynolds number (b) Froude’s number

(c) Prandtl number (d) Stanton number
Heat can be transmitted across absolute vacuum by mode of

12. (a) Convection (b) Conduction

(c) Radiation (d) None of the above
Driving force for heat flow is

13. (a) Elevation difference (b) Pressure difference

(c) Enthalpy difference (d) Temperature difference
In case of liquids and gases, the heat exchange takes place according to

14. (a) Conduction (b) Convection

(c) Radiation (d) All of the above
First law of thermodynamics is associated with the conservation of

15. (a) Energy (b) Heat

(c) Momentum (d) Atomic energy
The second law of thermodynamics states that
(a) It is not possible to transfer heat (b) The total energy of the system and
from lower temperature to a higher surroundings remain constant
16. temperature
(c) The energy change of a system (d) All of the above
undergoing any reversible process
is zero
Relative humidity of the atmosphere is defined as the ratio of
(a) Actual vapour pressure to the (b) Actual vapour pressure to the vapour
17. atmospheric pressure pressure at 0o C
(c) Weight of water to the weight of (d) Actual vapour pressure to the
air saturation vapour pressure
Psychrometric chart is a graphical representation of which properties of moist
18. air?
(a) Chemical (b) Hygroscopic
(c) Aerodynamic (d) Thermodynamic

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 The relative humidity of saturated air is

19. (a) 100 % (b) 80 %

(c) > 10 % (d) 0%
The relative humidity can be measured with the help of

20. (a) Hygrometer (b) Thermometer

(c) Pressure gauge (d) Anemometer
In a vapour compression refrigeration cycle heat from the surroundings is
absorbed through
21. (a) Evaporator (b) Condenser
(c) Compressor (d) Throttle valve
The latent heat of ice is

22. (a) 80 Kcal/Kg (b) 100 Kcal/Kg

(c) 540 Kcal/Kg (d) 800 Kcal/Kg
The refrigeration cycle is based on the law of

23. (a) First law of thermodynamics (b) Second law of thermodynamics

(c) Newton’s first law of motion (d) Newton’s second law of motion
In air conditioning to create comfort condition, we maintain

24. (a) Temperature (b) Relative humidity

(c) Air quality (d) All of the above
Coefficient of performance of refrigeration is given by
(a) Heat removed by evaporator (b) Heat removed by the evaporator
divided by heat rejected by the divided by the compressor work
25. condenser
(c) Heat rejected by condenser (d) None of the above
divided by compressor work
The mean of first three terms is 16 and mean of next two terms is 20 The
mean of all the five terms is
26. (a) 18 (b) 16
(c) 20 (d) 17.6
The average air pressure at sea level is approximately

27. (a) 1 kg/cm2 (b) 6.5 psi

(c) 1260 milibars (d) 1 atm
Absolute zero temperature is
28.
(a) -273 k (b) -273 F
(c) -273.15 0C (d) 273 0C

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 Hydrazin (N2H4) is widely used in boiler feed water in industries to
(a) Prevent growth of (b) Prevent corrosion
29. microorganisms
(c) Increase thermal efficiency (d) Prevent scaling
Permanent hardness is caused by

30. (a) Bicarbonates and sulphates (b) Carbonates and chlorides

(c) Carbonates and bicarbonates (d) Chlorides and sulphates
In India the most common type of biogas digester is

31. (a) Floating gas holder digester (b) Fixed dome type
(c) Flexible bad digester (d) Prototype digester
The concentration of CO2 in atmosphere is

32. (a) 3.0% (b) 0.30%

(c) 0.03% (d) 30.0%
Renewable energy can be chiefly obtained from

33. (a) Sun (b) Biomass and biogas

(c) Wind (d) All of the above
Photovoltaic cell coverts solar energy into

34. (a) Electrical energy (b) Chemical energy

(c) Mechanical energy (d) Nuclear energy
Solar radiation is measured by

35. (a) Thermometer (b) Pyranometer

(c) Thermistor (d) Thermocouple
Photosynthesis is method of energy conversion

36. (a) Solar (b) Wind

(c) Biomass (d) Thermal process
The electrical conversion efficiency of solar cell (Silicon) is

37. (a) 5% (b) 10 %

(c) 15 % (d) 20 %
In Biogas, the proportion of methane is
38.
(a) 35 % (b) 45 %
(c) 65 % (d) 85 %

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 The minimum wind velocity for working of wind mill is

39. (a) 5 km/h (b) 10 km/h

(c) 15 km/h (d) 20 km/h
The measurement of sharpness of solid material is based on

40. (a) Sphericity (b) Terminal velocity

(c) Roundness (d) None of the above
The value of dry basis moisture content is always

41. (a) Higher than the wet basis (b) Less than the wet basis
(c) Equal to than the wet basis (d) None of the above
The amount of heat required to evaporate water is known as

42. (a) Specific heat (b) Sensible heat

(c) Enthalpy (d) Latent heat
The angle formed by pouring a powder as a heap on a flat surface is known as

43. (a) Angle of repose (b) Angle of contact

(c) Angle of nip (d) Vertical angle
The higher values of angle of internal friction indicates that the material is

44. (a) Cohesive (b) Easily flowing

(c) Normal flowing (d) No indication of flow
The basic properties which describe the rheological behaviour of the material is

45. (a) Elasticity (hookean body) (b) Plasticity (St Venant body)
(c) Viscosity (newtonian body) (d) Viscoelasticity
Rheology is the science of
(a) Flow and deformation of visco- (b) Deformation in metal
46. elastic material
(c) Stress and strain behaviour of (d) Flow of Viscous products
metals
Solid food materials are generally

47. (a) Elastic (b) Viscoplastic

(c) Viscoelastic (d) Plastic
When terminal velocity of a particle becomes equal to air velocity then
48.
(a) Particles remains in the bottom (b) The particles remain in suspended
state
(c) Particle is carried away (d) None of the above

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 Dielectric constant of a food material depends upon

49. (a) Moisture content (b) Electrical resistance of material

(c) Temperature (d) Electrical conductivity
The essential parts of electronic colour sorter is

50. (a) Screen (b) Prism

(c) Lamp (d) Photoelectric cells
The machine used for sorting damaged egg or over ripened tomato is

51. (a) Weight sorter (b) Electronic colour sorter

(c) Size sorter (d) Screen
Indented cylinder sorter works on the basis of

52. (a) Length of grains (b) Thickness of grains

(c) Sphericity of grain (d) Surface texture of grain
Rapid moisture meters are working on the

53. (a) Optical properties (b) Physical properties

(c) Dielectric properties (d) Gravimetric properties
The removal of large particles as an initial process is known as

54. (a) Grading (b) Primary cleaning

(c) Scalping (d) Secondary cleaning
The force employed for separation in cyclone separator is

55. (a) Centripetal force (b) Gravity force

(c) Centrifugal force (d) Atmospheric pressure
Separation of liquids from solids by the application of pressure is known as

56. (a) Extraction (b) Expression

(c) Filtrations (d) Leaching
The most commonly used form of mixer for handling low or moderate viscosity
liquids is
57. (a) Impeller (b) Paddle
(c) Turbine (d) Propeller
The breaking down of solid material through the application of mechanical force
58. in useful form is called
(a) Agitation (b) Size reduction
(c) Break down (d) Failure

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 In hammer mill the force involved is

59. (a) Impact (b) Attrition

(c) Crushing (d) Friction
Hammer mill and Burr mill are used for grinding

60. (a) Pulses (b) Oilseeds

(c) Grains (d) All of the above
In fruits and vegetables the size reduction is generally done by action of

61. (a) Cutting (b) Squeezing

(c) Shearing (d) Crushing
Homogenization of milk must have 90 % of fat globules of smaller diameter than

62. (a) 1μ (b) 2μ

(c) 3μ (d) 4μ
Blanching is a process of heating the food rapidly to a predetermined
temperature to achieve
63. (a) Changing the size of product (b) Inactivation of enzymes and
destruction of peroxidases
(c) Changing the shape of product (d) Changing the structure of product
The operation of drying process involves

64. (a) Heat transfer (b) Mass transfer

(c) Heat and mass transfer (d) None of the above
The critical moisture content of agriculture produce is
(a) In between constant and falling (b) Equivalent to initial moisture content
65. rate periods
(c) Equivalent to final moisture (d) None of these
content
The equilibrium moisture content (EMC)gives an idea about
(a) Initial moisture content of the (b) Final moisture content of the
material material
66.
(c) Critical moisture content of the (d) Whether the material loose or gain
material the moisture at a particular set of
atmospheric conditions
If the moisture content of paddy on dry basis is 25 %, then the moisture content
67. on the wet basis will be
(a) 20 % (b) 22 %
(c) 24 % (d) 26 %

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 The depth of grain layer in deep bed drying is

68. (a) Less than 20 cm (b) More than 20 cm

(c) 150 cm (d) 200cm
It is proposed to concentrate orange juice by boiling off excess water. The
relevant unit operation in its process is known as
69. (a) Distillation (b) Evaporation
(c) Drying (d) Crystallization
The destruction of all microorganisms in food by thermal processing is known as

70. (a) Pasteurization (b) Sterilization

(c) Blanching (d) Scalding
The time of heating at a temperature to cause 90 % reduction in count of viable
spores is called
71. (a) Z value (b) F value
(c) D value (d) T value
The precooling is the process of removal of

72. (a) Dirt form produce (b) Chemicals

(c) Colour of produce (d) Filed heat
Heating of the frozen foods is termed as

73. (a) Thawing (b) Freeze drying

(c) Dehydofreezig (d) Dehydration
The ideal temperature in a refrigerator should be in the range of

74. (a) 35 – 25 0C (b) 15 – 10 0C

(c) 10 - 5 0C (d) 4 – 1 0C
In sharp freezing the temperature can be achieved in the range of

75. (a) 7 to 10 0C (b) 5 to 0 0C

(c) -2 to -12 0C (d) -18 to – 40 0C
In freeze drying , the water vapour is removed from the ice by

76. (a) Evaporation (b) Sublimation

(c) distillation (d) Condensation
Which among the following material possesses perfect barrier properties
77.
(a) Paper (b) Metal
(c) Glass (d) Plastics

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 In food packaging , the use of Aluminium foils should have essential properties of

78. (a) Impermeability to gas (b) Impermeability to water

(c) Both (a) and (b) (d) Neither (a) nor (b)
Which among the following is the cheapest packaging method

79. (a) Tetra pack (b) Retort

(c) Shrink wrapping (d) Aseptic packaging
Aseptic packaging process is described as
(a) The filling of a commercial (b) The filling of a commercial sterilized
sterilized product into containers product into sterilized containers
under aseptic conditions and under aseptic conditions and sealing
hermetically sealing of the of the containers
80. containers
(c) The filling of a commercial (d) The filling of a commercial sterilized
sterilized product into sterilized product into sterilized containers
containers and hermetically under aseptic conditions and
sealing of the containers hermetically sealing of the
containers
Controlled Atmosphere Packaging (CAP) involves
(a) Monitoring and adjustment of the (b) Injection of gas mixture other than
81. gasses. air
(c) Injection of nitrogen (d) None of the above
Modified Atmosphere Packaging (MAP) involves
(a) Increasing the CO2 level in (b) Decreasing the O2 level in packing
packing
82.
(c) Vacuum flushing and Injection of (d) Increasing the CO2 level and
nitrogen decreasing the O2 level in packing in
packing simultaneously
Preservation of foods in sealed containers and which usually implies heat
treatment as the principal factor in the prevention of spoilage is known as
83. (a) Canning (b) Aseptic packaging
(c) Simmering (d) Cold sterilization
For cereal grain, the safe storage moisture content range is

84. (a) 2–6% (b) 25 – 35 %

(c) 10 – 12 % (d) 35 – 45 %
Which among the following is best suited for transportation of sticky material

85. (a) Pneumatic conveyer (b) Belt conveyer

(c) Apron conveyer (d) Screw conveyer

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 Paddy parboiling is a

86. (a) Thermal treatment (b) Boiling process

(c) Drying process (d) Hydro- Thermal treatment
Parboiling process of paddy consists of following three important process

87. (a) Drying-storing- milling (b) Conditioning-pitting-dehusking

(c) Soaking-steaming-drying (d) Soaking-condioning-dehusking
The optimum moisture content of wheat grains at the time of harvesting for
higher yield should be
88. (a) 14 – 16 % (b) 16 – 18 %
(c) 18 – 20 % (d) 20 – 22 %
Denaturation and even coagulation of proteins take place at the temperature
above
89. (a) 40 0C (b) 50 0C
(c) 60 0C (d) 70 0C
Pulses are major sources of

90. (a) Vitamins (b) Proteins

(c) Carbohydrates (d) Fats
In dry milling, the linseed oil for treatment of pulses, is used at the rate of
(kg/tones)
91. (a) 0.5 to 1.5 (b) 1.5 to 2.5
(c) 2.5 to 3.5 (d) 3.5 to 4.5
In dry milling process prior to treatment with oil, the following operation is done

92. (a) Drying (b) Polishing

(c) Conditioning (d) Pitting
LSU type dryer used for conditioning of pulses in two passes with the use of hot
air at a temperature of about
93. (a) 80 oC (b) 90 oC
(c) 100 oC (d) 110 oC
Which of the following fruits are not recommended for low temperature storage?
94. (a) Apple (b) Mango
(c) Banana (d) Sapota
The heat exchanger consists of two concentric pipes is called

95. (a) Double pipe heat exchanger (b) Single pipe heat exchanger
(c) Shell and tube heat exchanger (d) Plate heat exchanger

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 The commonly use fan in agricultural processing is

96. (a) Axial flow fan (b) Propeller fan

(c) Centrifugal fan (d) Radial flow fan
Boiler is closed vessel in which water under pressure is transformed into steam.
The energy conversion is
(a) Chemical energy to mechanical (b) Mechanical energy to heat energy
97.
energy
(c) Chemical energy to heat energy (d) Heat energy to chemical energy
In water – tube boiler
(a) Water flows surrounding the tubes (b) Water flows through tube and hot air
98. around it
(c) Water is inside the tube and steam (d) steam flows through tube and hot air
is outside of the tube around it
Onion dehydrated powder is adulterated by

99. (a) Rice flour (b) Wheat flour

(c) Saw dust (d) Corn flour
ISO 9000 deals with

100. (a) Environment (b) Quality

(c) Safety (d) Hygiene

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 ANSWERS

1 c 21 a 41 a 61 a 81 a
2 b 22 a 42 d 62 b 82 d
3 b 23 b 43 a 63 b 83 a
4 d 24 d 44 a 64 c 84 c
5 b 25 b 45 d 65 a 85 d
6 a 26 d 46 a 66 d 86 d
7 d 27 a 47 c 67 a 87 c
8 a 28 c 48 b 68 b 88 b
9 d 29 b 49 a 69 b 89 b
10 c 30 d 50 d 70 b 90 b
11 a 31 b 51 b 71 c 91 b
12 c 32 c 52 a 72 d 92 d
13 d 33 d 53 c 73 a 93 c
14 b 34 a 54 c 74 d 94 c
15 a 35 b 55 c 75 d 95 c
16 a 36 a 56 b 76 b 96 c
17 d 37 a 57 a 77 c 97 c
18 d 38 c 58 b 78 c 98 b
19 a 39 b 59 a 79 b 99 a
20 a 40 c 60 c 80 d 100 b

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