Dairy Engineering Mock Test 4

10%

Question 1 of 10

1. Pore size Ultra-filtration membrane ranges from ________

0.1- 0.01µm

0.0001- 0.001µm

0.001- 0.01µm

0.1- 5µm

Question 1 of 10

Question 2 of 10

2. Which of the following standardization is more desirable in large-scale operation?

Continuous

Centrifugation

No standardization

Batch

Question 2 of 10

Question 3 of 10

3. Concentration is different than drying.

False

True

Question 3 of 10

Question 4 of 10

4. Crystallization, evaporation and distillation are a means of?

separating soluble substances in solution

concentration

separating filtrate from solution

separating insoluble substances in solutions

Question 4 of 10

Question 5 of 10

5. The cream fat content is _______ to the flow rate.

Directly proportional

Increased

Neither inversely proportional nor directly proportional

Inversely proportional

Question 5 of 10

Question 6 of 10

6. What is the name of the machine that spins in order to separate out components making up a mixture?

Centrifugation

Blood plasma

Centrifugation tube

Centrifuge

Question 6 of 10

Question 7 of 10

7. Which of the following is not the reason for the concentration of food liquids?

reduce costs for storage and transportation

increase water activity in order to increase microbiological and chemical

induce crystallization

reduce the cost of drying

Question 7 of 10

Question 8 of 10

8. Rate of evaporation decreases as?

humidity of surrounding air increases

temperature increases

atmospheric pressure decreases

movement of air above surface of liquid increases

Question 8 of 10

Question 9 of 10

9. Which of the following is the effect of homogenization on the appearance of milk?

Blackish appearance

Yellowish appearance

Dusty appearance

Whitish appearance

Question 9 of 10

Question 10 of 10

10. Preferred Homogenization pressure is _______

5- 15 MPa

10-25 MPa

60-70 MPa

25- 50 MPa

Question 10 of 10