List of top Food Engineering and Technology Questions on Food Engineering asked in CUET (PG)

The sequence of multiple-effect evaporation for concentrating liquid foods:
A. Feed enters first effect at boiling temperature
B. Vapour from the first effect heats second effect
C. Concentrated product exits last effect
D. Vacuum applied increasingly in later effects
E. Steam supplied to first effect only
Choose the correct answer from the options given below:
Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): During constant-rate drying period, surface moisture is completely removed.
Reason (R): The rate of drying is controlled by internal diffusion of moisture.
Choose the correct answer from the options below:
In multiple-effect evaporation, the major advantage is:
One hundred kg of wet food contains 60 per cent moisture content on wet basis is to be dried to 20 per cent moisture content on wet basis. What is the weight of water evaporated?
Which one is NOT a continuous flow dryer for food grains?
Which preservative is typically used at a concentration of 4-5% in commercial vinegar?
The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.
Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List

[A.] Friability of the food
[B.] Bulk density
[C.] Moisture content
[D.] Heat sensitivity of the food
Choose the most appropriate answer from the options given below:
The appearance, size, shape, density, and solubility of the final spray dried particle can be affected by % List

[A.] Nozzle pressure
[B.] Liquid viscosity
[C.] Surface tension
[D.] Nature of the solids
Choose the most appropriate answer from the options given below: