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Food Engineering Practice Test Questions
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Food engineers design and develop systems for production, processing, distributing, and storing food and agricultural materials.  Applications of food engineering  include food safety and quality, biorefining, pharmaceuticals, and environmentally-friendly packaging. Graduates are employed by industry and consulting companies. Job opportunities: After completing this course, candidates can work in the field of selection, preservation, processing, packaging, distribution and use of safe food. Related / similar course: BTech Food Technology is a 4-year undergraduate course divided in 8... Show more
Food Engineering Practice Test Questions
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25 Questions

1. A device cutting the extrudate emerging from the die and consist of a rotating knife is called____________.
2. Pyranometer is used to measure------------
3. 1 BTU=?
4. The temperature required for the treatment HTST of Cream__________.
5. which one of the following is not an example of colligative property
6. Out of 30% land of Earth's surface, percentage of area which too cold to live is----------.
7. If season in Northern Hemisphere is summer, then season in Southern Hemisphere is;
8. For 2nd stage of Freeze Drying, temperature ranges between _________.
9. In Closed System, there is_____________.
10. Cellulose consists of long, straight chains of__________ molecules.
11. If radius of barrel becomes half then barrel diameter will be_____________.
12. Periderm development is maturity indices in:
13. Optimum temp range in oC of Mesophilic bacteria is:
14. Which one is the strongest paper of all?
15. The force at the first significant break in the first positive bite area in texture profile is termed as;
16. Which one of the following has maximum thermal conductivity
17. Minimum limit of R.H for fungus growth.
18. Terminal velocity for short pieces of chaff is in m/s
19. Side of Earth which faces Sun have---------------.
20. Mechanical damage during harvested hastens the _____
21. Parts of a Freeze Dryer are____________.
22. Generally, wood is composed of
23. -------------- package is used when welding is not the requirement
24. 49. For thermization process, the milk is heated at___________.
25. The area under the loading curve in the stress–strain curve is termed as

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