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Food Engineering Practice Test Questions
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Avg score: 25% • Most missed: “Which one of the micro nutrient is found in Bio solids____________.”
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. In -------------- as shear rate increases friction between layers decreases
2. Lentil Seeds should not be cleaned or handled when ambient temperatures drop below………… because of the increased risk of seed splitting and cracking.
3. 1 Ton coal is equal to______________.
4. Freeze drying of foods is applicable in____________.
5. The temperature at which air water vapors begin to condense when the dry bulb temperature is reduced at constant atmospheric pressure (P) and absolute humidity (W) is called
6. The height to which the food recovers during the time that elapses between the end of the first bite and start of the second bite in texture profile is termed as;
7. Which material is rated as “GRAS” by FDA U.S.
8. Lamination and co-extrusion are the methods of ----------- plastics.
9. Size grading can be done with the use of standard _________.
10. Which Packaging material is suitable for microwave oven?
11. For Newtonian fluids the value of ‘n’ in the power law model is;
12. Channel depth (H)=____________.
13. If MC on wet bases is 20% then MC on dry bases is
14. Periderm development is maturity indices in:
15. Time of crop harvest influences
16. The primary property of extrudate in τ = μr is,
17. Drying to 14 % MCwb at ……………minimizes mold growth that avoids discoloration and degradation of seed
18. During Freeze Drying when heat reaches the sublimation front, it raises the ________ of ice.
19. The velocity of product being conveyed down the barrel by the screw at the screw surface is essentially______________.
20. 1 g of ice forms__________.
21. Heat in BTU necessary to increase the temperature of 1 lb of gas and its accompanying vapor by 1°F is called the _________
22. Energy of running water is harnessed to run turbines in
23. ----------- Packaging material is 100% recyclable without change in purity.
24. Heat content of moist air is called ……….
25. Which factor affects the tooling cost?

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