Food Process Engineering
Food Process Engineering Quiz
Test your knowledge in the field of Food Process Engineering with our comprehensive quiz! This quiz covers various essential topics that are crucial for understanding the processes involved in food production and engineering.
- 11 multiple choice questions
- Challenging concepts and definitions
- Great for students, professionals, and food enthusiasts!
Sequence of operation which take place feed materials biological changes which results useful and desirable product
Process
Processing
Operation
Manufacturing
Graphical representation of process
Block diagrams
Flow diagram
Equipment diagram
Engineering flow diagram
Degradation in both quantity and quality of food production from harvest to consumption
Quality losses
Quantity Losses
Operation losses
Postharvest loss
Steps in the design of a process
Brainstorm, Analysis, drarfting
Concetual design, product process, out analysis
Conception stage, process analysis, specifications and design
Input analysis, process analysis, output analysis
States that the ratio of molar latent heat of vaporization at atmospheric pressure to boiling point at atmospheric pressure is constant
Kopp's Rule
Trouton's Rule
Laymans Rule
Newton's rule
The heat capacity of a solid compound is approximately equal to the sum of heat capacities of the constituents element
Kopp's Rule
Newton's Rule
Siebels
Trouton's Rule
Which can be measured directly or indirectly
Dimensions
Based Unit
Derived Unit
Physical quantities
Amount of energy required to vaporize liquid to gas/steam table
Latent heat of Fusion
Latent heat of fusion to destruction
Latent heat of vaporization
Latent heat of vaporization to oxidation
Heat Capacity of air at 275 Kelvin
1.004 KJ/kg K
1.0106 KJ/kg K
1.0132 KJ/ kg K
1.006 KJ/ kg K
This is not included in based unit
Luminous intensity
Amount of substances
Thermodynamic temperature
Plane angle
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