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Food Processing Unit Operations
Food Processing Unit Operations Objective
Quiz 1
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Q.1
Specific Heat (kJ/kg K) of apple is ________
a) 1.88
b) 1.67
c) 1.76
d) 1.42
Q.2
The specific heat of a material can be determined by ______________
a) calorimetry
b) manometers
c) barometers
d) anemometer
Q.3
Thermal energy is transported through the molecules due to _______and _______
a) lattice waves, free electrons
b) lattice waves, free protons
c) free protons, free electrons
d) lattice waves, longitudinal waves
Q.4
________ is the heat content in a system per unit mass.
a) Specific heat
b) Enthalpy
c) Entropy
d) Latent heat
Q.5
The effect of ______on the system is seen only as a phase change like the melting of ice.
a) Specific heat
b) Enthalpy
c) Entropy
d) Latent heat
Q.6
Are these statements about the specific heat true?
a) True, False
b) True, True
c) False, True
d) False, False
Q.7
Which of the following is not a thermal property in foods?
a) Surface heat transfer coefficient
b) Thermal diffusivity
c) Specific volume
d) Entropy
Q.8
______ is the ability of a material to transmit a thermal disturbance.
a) Specific heat
b) Thermal diffusivity
c) Entropy
d) Latent heat
Q.9
Who discovered latent heat?
a) Joseph Black
b) Josiah Willard Gibbs
c) Henri Becquerel
d) Stephen Gray
Q.10
Which liquid has highest latent heat of vaporization?
a) Water
b) Alcohol
c) Oil
d) Mecury
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