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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!

11 Questions3 MinutesCreated by ProcessingTree47

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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