Questions and answers for exam Preparation

MCQs

Total Questions : 72 | Page 5 of 8 pages

Question 41. Statement 1: Scraping improves heat transfer co-efficient by 5 times in case of non-Newtonian fluids.
Statement 2: In food industry, major physical changes to food items when they’re processed, take place like transformation from Newtonian to Non-Newtonian fluids. Hence, scraped surface heat exchangers are very beneficial.

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option B. -> True, True
Answer: (b).True, True

Question 42. Which of the following is untrue about scraped surface heat exchangers?

They’re unsuitable for viscous fluids
They’re suitable for fouling fluids
They’re used for continuous operation and have a double pipe
None of the mentioned

Discuss Question

Answer: Option A. -> They’re unsuitable for viscous fluids
Answer: (a).They’re unsuitable for viscous fluids

Question 43. Which of the following heat exchangers are used for the quick exchange of heat?

Shell and tube heat exchangers
Plate heat exchangers
Scraped surface heat exchangers
Jacketed Vessels

Discuss Question

Answer: Option B. -> Plate heat exchangers
Answer: (b).Plate heat exchangers

Question 44. Statement 1: Plate heat exchangers are used in heat sensitive foods like milk.
Statement 2: Principle behind plate heat exchangers is that there is very less space between the plates and hence quick heating can take place.

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option B. -> True, True
Answer: (b).True, True

Question 45. Which of the following is true about Plate heat exchangers?

They’re used for Ultra high temperature treatment
Used for high temperature and short time
They’re used for Ultra high temperature treatment and also Used for high temperature and short time
None of the mentioned

Discuss Question

Answer: Option C. -> They’re used for Ultra high temperature treatment and also Used for high temperature and short time
Answer: (c).They’re used for Ultra high temperature treatment and also Used for high temperature and short time

Question 46. Which of the following is true about loss factor of food?

It is desirable quality of food
It is the ability of food to absorb waves
It is represented by Ɛ
All of the mentioned

Discuss Question

Answer: Option D. -> All of the mentioned
Answer: (d).All of the mentioned

Question 47. Which of the following is a synonym for loss factor of food?

Loss tangent
Dielectric loss
Loss tangent & Dielectric loss
None of the mentioned

Discuss Question

Answer: Option C. -> Loss tangent & Dielectric loss
Answer: (c).Loss tangent & Dielectric loss

Question 48. Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light.

True
False
May be True or False
Can't say

Discuss Question

Answer: Option C. -> May be True or False
Answer: All of the mentioned

Question 49. Statement 1: In microwave heating, heat is not applied to the food item.
Statement 2: Radiation doesn’t gives even drying whereas microwave heating does.

True, False
True, True
False, False
False, True

Discuss Question

Answer: Option B. -> True, True
Answer: (b).True, True

Question 50. Statement 1: The factor Fₒ shows the microbial safety in the food item at the coldest point.
Statement 2: Fₒ takes the time-temperature data at that particular point and compares conventional heating to microwave heating.