7/7/2021 250+ TOP MCQs on Heat Transfer Applications – Thermal Properties of Food and Answers

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250+ TOP MCQs on Heat Transfer Applications –
Thermal Properties of Food and Answers

250+ TOP MCQs on Heat Transfer

Applications – Thermal Properties
of Food and Answers
Food Processing Unit Operations Objective Questions & Answers
on “Heat Transfer Applications – Thermal Properties of Food”.

1. Specific Heat (kJ/kg K) of apple is ________

a) 1.88

b) 1.67

c) 1.76

d) 1.42

Answer: a

Clarification: Specific Heat (kJ/kg K) of apple is 1.88. Specific

Heat (kJ/kg K) of beef is 1.67, Specific Heat (kJ/kg K) of banana is
1.76 and Specific Heat (kJ/kg K) of bread is 1.42.

2. The specific heat of a material can be determined by

______________

a) calorimetry

b) manometers

c) barometers

d) anemometer

Answer: a

Clarification: The specific heat of a material can be determined by

calorimetry. Manometer, barometers are used in measuring the
pressure of the fluid. Anemometer is used in measuring the wind
speed and also the direction of the wind.
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7/7/2021 250+ TOP MCQs on Heat Transfer Applications – Thermal Properties of Food and Answers

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

Answer: a

Clarification: Thermal energy is transported through the

molecules due to lattice waves and free electrons. In pure metals,
the conduction of heat is based on the flow of free electrons and
the effect of lattice waves is considered as negligible. In alloys and
nonmetallic solids, since they are only few free electrons,
conduction of heat is due to lattice vibrations in between the
molecules.

4.________ is the heat content in a system per unit mass.

a) Specific heat

b) Enthalpy

c) Entropy

d) Latent heat

Answer: b

Clarification: Enthalpy is the heat content in a system per unit

mass. Its unit is J/kg in the SI system. It is a thermodynamic
property that is governed by the state of the system and it is
expressed as H=U+PV, where H is the enthalpy, U is internal
energy, and P is pressure and V is volume.

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

Answer: d

Clarification: Latent heat is the also known as hidden energy. It

can be defined as the heat that is released or absorbed by a system
during constant temperature process is called latent heat. The
effect is seen only as a phase change like boiling of water or the
melting of ice.

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7/7/2021 250+ TOP MCQs on Heat Transfer Applications – Thermal Properties of Food and Answers

6. Are these statements about the specific heat true?

Statement 1: Specific heat of ice is double the specific heat of water.

Statement 2: Specific heat of foods decreases during freezing.

a) True, False

b) True, True

c) False, True

d) False, False

Answer: c

Clarification: Specific heat of ice is 2.1 kJ/kg K and specific heat of

water. 4.218 kJ/kg K. Therefore the specific heat of ice is half of
the specific heat of water. Specific heat of foods decreases during
freezing as there is a continuous phase change from water to ice.

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

Answer: a

Clarification: The surface heat transfer coefficient is not a thermal

property. It is required to design heat transfer equipment for
processing foods where convection is involved. It depends on the
fluid velocity, product size and shape, surface roughness,
arrangement and packaging.

8.______ is the ability of a material to transmit a thermal

disturbance.

a) Specific heat

b) Thermal diffusivity

c) Entropy

d) Latent heat

Answer: b

Clarification: Thermal diffusivity is the ability of a material to

transmit a thermal disturbance. It determines heat propagation
and diffusion through a material. It helps in estimating the process
time of canning, cooking and cooling. Water content, composition,
temperature and porosity affect thermal diffusivity.

9. Who discovered latent heat?

a) Joseph Black

b) Josiah Willard Gibbs

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7/7/2021 250+ TOP MCQs on Heat Transfer Applications – Thermal Properties of Food and Answers

c) Henri Becquerel

d) Stephen Gray

Answer: a

Clarification: Joseph Black discovered latent heat. Josiah Willard

Gibbs discovered enthalpy. Henri Becquerel discovered radiation.
Stephen Gray discovered electrical conduction.

10. Which liquid has highest latent heat of vaporization?

a) Water

b) Alcohol

c) Oil

d) Mecury

Answer: a

Clarification: Water has highest latent heat of vaporization. It is

determined bythe extent of the latent heat on the molecules and
molecular bonding in liquid and solid states.

To practice all objective questions on Food Processing Unit

Operations,

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