Chapter 8 · MCQ Read Mode

Dairy and Food Engineering

The vapour compression refrigeration cycle consists of which four main processes, in order?

A vapour absorption refrigeration system, compared to a vapour compression system, is primarily distinguished by:

The 'product load' component of a cold storage's cooling load calculation includes: commodity

'Transmission load' in a cold storage cooling load calculation refers to: difference

Ammonia as a refrigerant is notable for being:

CFC refrigerants (e.g. R-12) have been largely phased out internationally primarily because they are:

HFC refrigerants (e.g. R-134a), while non-ozone-depleting, are increasingly regulated because many have:

Adequate air circulation within a cold store is important primarily to:

Selecting an appropriate insulation thickness for a cold store wall primarily helps to:

CO2 as a refrigerant is characterized by being:

The physical properties (size, shape, density) of an agricultural bio-material are primarily relevant to designing:

The mechanical properties (hardness, rupture/crushing force) of a bio-material are especially important for designing:

Thermal properties (specific heat, thermal conductivity) of bio-materials are primarily used in the design of:

Rheological properties (viscosity, consistency) of food materials are most relevant to the design of equipment for:

Aerodynamic/frictional properties such as terminal velocity of grains are especially relevant to the design of:

Quality control (QC) in food industries is best described as: throughout production

HACCP (Hazard Analysis and Critical Control Points) is a quality management framework that primarily works by:

A key objective of quality control in food industries is to:

Meeting national/international food quality standards is particularly important for:

Engineering properties of bio-materials (e.g. hardness, moisture-dependent strength) are known to vary primarily with:

The primary need for drying freshly harvested grain before storage is to:

The 'falling-rate period' in grain drying occurs when: removed

Equilibrium moisture content (EMC) refers to: net moisture exchange

According to grain pressure theory (e.g. Janssen's theory), pressure exerted by bulk grain on a bin wall with increasing depth:

A fluidized-bed dryer achieves rapid, uniform drying by:

Energy utilization in grain drying is improved primarily by:

Seed cleaners used in seed processing equipment primarily function to:

A key function of a grain storage structure (bin/silo) is to:

The oven-drying (gravimetric) method for determining grain moisture content is considered:

Electronic grain moisture meters commonly operate based on measuring the grain's:

The husking (dehusking) step in rice milling primarily serves to:

The 'whitening/polishing' stage of rice milling primarily serves to:

Milling recovery and the proportion of broken grains in rice milling are influenced by:

'Conditioning' (tempering) in wheat flour milling involves:

In wheat roller milling, 'break rolls' are primarily used to:

Wet milling of maize, compared to dry milling, is primarily used to:

Legume (pulse) dehulling processing typically results in the pulse being split into:

A screw expeller (ghani/oil press) extracts oil from oilseeds primarily by:

Solvent extraction, sometimes used after mechanical expelling of oilseeds, is primarily employed to:

Sugarcane juice extraction is typically achieved by:

Pasteurization of milk primarily achieves:

UHT (ultra-high temperature) sterilization, compared to pasteurization, is characterized by:

Homogenization of milk primarily achieves: separating/creaming

Milk clarification/filtration during initial processing is primarily aimed at:

Prompt cooling of incoming milk at the receiving stage, if not processed immediately, is important primarily to:

Aseptic filling/packaging is particularly important for:

Estimating refrigeration capacity for dairy processing includes calculating:

The product cooling load for chilling incoming milk depends on:

Filling and packaging equipment for dairy products must provide:

A key difference between pasteurization and UHT sterilization is that pasteurization:

Economic evaluation of food processing primarily weighs:

A screw/auger conveyor is particularly well suited to transporting:

A bucket elevator is primarily used for:

Faster freezing of food (e.g. via blast or cryogenic freezing), compared to slow freezing, generally results in:

Freeze drying (lyophilization) preserves food by:

Compared to conventional heat drying, freeze drying generally offers:

Membrane separation techniques such as ultrafiltration and reverse osmosis separate components of a liquid food based primarily on:

Food irradiation is best described as a preservation process that: heating the product

Processing of perishable fruits, vegetables, and animal products can substantially:

Pneumatic conveying of grain/powder is particularly suited to materials that are: