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Multiple choice question for engineering

Set 1

1. The fat in one serving of whole milk (8 ounces) provides _______ calories.
a) 85
b) 90
c) 95
d) 100

View Answer

Answer: b [Reason:] Milk has a high concentration of fat. The fat in one serving of milk has 90 calories.

2. The most prevalent off flavor of fluid milk is ______
a) Malty
b) Oxidized
c) Flat
d) Feed

View Answer

Answer: d [Reason:] Milk can have several off- flavor. Most prevalent of them is off flavor due to feed.

3. The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.
a) 200,000
b) 150,000
c) 100,000
d) 50,000

View Answer

Answer: c [Reason:] Certain microbiological standards are set for Grade A milk. For Grade A milk is 100,000 bacteria per millimeter of milk prior to mixing that milk with milk of other producers.

4. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).
a) Temperature and length
b) Time and temperature
c) Temperature and time
d) Time and length

View Answer

Answer: c [Reason:] Pasteurization is the process of heating milk to certain time and temperature in order to kill pathogenic microorganism. Usually preferred pasteurization time and temperature is 63 degree C for 30 min.

5. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______
a) A large proportion of the human population is sensitive to antibiotics
b) Antibiotics increase the somatic cell count of milk
c) Antibiotics cause an off-flavor in milk
d) Antibiotics kill some of the good bacteria found in milk

View Answer

Answer: a [Reason:] Milk with antibiotics is held from milk supply. This is due to the large proportion of the human population is sensitive to antibiotics.

6. When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.
a) Lysine
b) Casein
c) Tryptophan
d) Whey

View Answer

Answer: b [Reason:] Mastitis leads to reduction in casein proteins in milk. Thus cow milk of mastitis cow is not suitable for cheese preparation.

7. Bacteria that survive specific heat treatment are said to be _____
a) Psychotropic
b) Coliform
c) Psychrophilic
d) Thermoduric

View Answer

Answer: d [Reason:] Thermoduric bacteria can survive specific heat treatment. These bacteria pose a problem during pasteurization of milk.

8. ________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).
a) Vaporization
b) Infusion heater
c) Vacuumization
d) Vac Pac process

View Answer

Answer: c [Reason:] Vacuumize: to produce a vacuum in; to clean, dry, or pack by a vacuum mechanism or in a vacuum container. Vacuumization deals with exposing milk to reduced pressures.

9. A high acid flavor (sour) in milk is caused by ________
a) Growth of bacteria in the milk
b) Exposure of cows to acid rain
c) Drinking hard water
d) Absorption of acid from corn silage

View Answer

Answer: a [Reason:] Micro organisms if present in milk lead to sour off flavor in milk. Bacteria are most responsible for sour off flavor in milk.

10. The enzyme _______ is almost completely inactivated during pasteurization.
a) Lactose
b) Acid glycerol
c) Alkaline phosphatase
d) Free fatty acids

View Answer

Answer: c [Reason:] Alkaline Phosphatase is completely inactivated during pasteurization. It is hence also called indicator organization.

11. A pooling method, whereby, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called _______
a) Base excess pricing
b) Louisville takes out and pay back
c) Individual handler pools
d) Producer settlement fund

View Answer

Answer: d [Reason:] In producers settlement fund, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from. It is a kind of pooling method.

12. The absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.
a) Lead-casein
b) Boron-tin
c) Iron-copper
d) Zinc-brass

View Answer

Answer: c [Reason:] Iron and copper leads to formation of metallic and oxidized flavor in milk. They are removed from milk.

13. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____
a) Mixture thickens with slight gelation
b) Viscous gel forms, mass adheres to paddle
c) Distinct precipitate forms, but no gel
d) Slight precipitate forms and tends to disappear

View Answer

Answer: c [Reason:] One of the best ways to detect mastitis is to use the California Mastitis Test (CMT). A four-compartment paddle and the CMT reagent are the only supplies you need to conduct the test.400,000 to 1,500,00 would show Distinct precipitate but does not gel with paddle movement.

14. Which of the following is not a part of the establishment of a federal marketing order?
a) A public hearing is held for the producers-handlers and the public
b) Must be approved by 2/3 of the producers supplying 3/4 of the milk
c) Cooperative associations of milk producers petition the U.S. Secretary of Agriculture
d) A producer cooperative may vote all its members who deliver milk during a certain period)

View Answer

Answer: b [Reason:] Federal market order establishes several norms. The order to be approved by 2/3 of the producers supplying 3/4 of the milk is not one of the norms.

15. To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds _____ hours before milking.
a) 1-2
b) 2-4
c) 4-6
d) 6-8

View Answer

Answer: b [Reason:] Offending feed to cow lead to milk produced containing off flavor. Thus such feed is avoided prior to 2-4 hours of milking.

Set 2

1. The only persons regulated by federal orders are _____
a) Farmers
b) Truckers
c) Handlers
d) Retail store owners

View Answer

Answer: c [Reason:] In Federal order provisions, dairy processors are referred to as handlers and dairy farmers are known as producers. Handlers are regulated by federal orders.

2. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
a) Psychrophilic
b) Coliform
c) Staphylococcus
d) Streptococcus

View Answer

Answer: a [Reason:] Psychrophiles or cryophiles (adj. cryophilic) are extremophilic organisms that are capable of growth and reproduction in cold temperatures, ranging from −20 °C to +10 °C. The growth of psychrophilic bacteria has tremendously increased due to bulk cooling and storage.

3. _____ is the cause of the rancid flavor in milk.
a) Feeding high moisture corn
b) Feeding haylage
c) Storing milk in the sunlight
d) Extreme agitation of raw milk

View Answer

Answer: d [Reason:] Racidilty is the result of fat oxidation. In milk it is caused due to excessive agitation of raw milk which leads to breakdown of fat molecule exposing them to oxidation.

4. Which of the following does not promote metallic/oxidized off flavor in milk?
a) Hypochlorite sanitizer
b) Sunlight
c) Fluorescent light
d) Copper

View Answer

Answer: a [Reason:] Milk with a cardboardy or metallic taste is more common in milk during the winter and early spring. The off- flavor can be detected in raw milk, but sometimes not until two days after collection. Hypochlorite doesn’t promote metallic off flavor in milk.

5. Whole milk contains _____ percent protein.
a) 1.5-2.5
b) 2.5-3.5
c) 3.5-4.0
d) 4.0-4.5

View Answer

Answer: c [Reason:] Whole milk is rich in protein. It contains around 3.5-4.0 percent protein.

6. Which of the following is not an objective of milk evaluation?
a) Determining the presence of desirable characteristics
b) Determining one brand of milk from another
c) Determining if one sample differs from another
d) Determining presence and magnitude of undesirable characteristics

View Answer

Answer: b [Reason:] Brand differentiation is not one of the objectives of milk evaluations. Its objective includes determining the presence of desirable characteristic etc.

7. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____
a) Caudal base
b) Blind quarter
c) Streak canal
d) Feed

View Answer

Answer: c [Reason:] Mastitis is a cow disease in cow. It is due to microorganisms that enter mammary gland via streak canal.

8. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
a) Striated
b) Mesh
c) Streak
d) Strip

View Answer

Answer: d [Reason:] The strip cup is use to detect mastitis. Method involves squirting first stream of milk from each teat into strip cup then inspecting for flakes, lumps, and other signs of abnormal milk.

9. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
a) Massaging action
b) Pulsation
c) Vacuum
d) Pressure

View Answer

Answer: c [Reason:] A vacuum is applied to the teat end. This helps to remove milk from the milking machine.

10. Which of the following four primary taste sensations is correctly matched with the causal agent?
a) Salty-sugar
b) Bitter-quinine
c) Sweet-lactic acid
d) Sour-table salt

View Answer

Answer: b [Reason:] Quinine content gives the characteristic bitter flavor. More the quinine content more the bitter flavor.

11. Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor.
a) Malty
b) Bitter
c) Salty
d) Metallic

View Answer

Answer: a [Reason:] Certain aldehydes give malty flavor. They are produced by streptococci that produce lactic acid.

12. By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.
a) Lactometer
b) Hydrometer
c) Humidoscope
d) Polyscope

View Answer

Answer: b [Reason:] A hydrometer is an instrument that measures the specific gravity (relative density) of liquids—the ratio of the density of the liquid to the density of water.a hydrometer with plastic beads varying density would help in estimation of non fat solids.

13. The two main proteins in milk are ____ and ____
a) Lactose, Lactalbumin
b) Casein, Lactalbumin
c) Ascorbic, Thiamin
d) Colgate, Casein

View Answer

Answer: b [Reason:] Casein and lactalbumin are main protein present in milk. Milk is a good source of protein.

14. Vitamin _____ was first discovered in milk fat and is important to eyesight.
a) A
b) B
c) C
d) D

View Answer

Answer: a [Reason:] Vitamin A is a fat soluble vitamin that is also a powerful antioxidant. Vitamin A plays a critical role in maintaining healthy vision.

15. Milk contains all the known vitamins and is an especially good source of ___
a) Cyanocobalmin
b) Riboflavin
c) Ascorbic Acid
d) Thiamine

View Answer

Answer: b [Reason:] Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Milk is also a good source of riboflavin.

Set 3

1.Opacity in milk is due to which of the following reasons?
a) White color
b) Heat treatment
c) Additives
d) Suspended particles of fat

View Answer

Answer: d [Reason:] The opacity of milk is due to its content of suspended particles of fat, proteins and certain minerals. Heat treatment has no affect on opacity.

2. Yellowish tinge in milk can be attributed to which of the following
a) Carotene
b) Water
c) Riboflavin
d) Metalin

View Answer

Answer: a [Reason:] The color varies from white to yellow according to the coloration (carotene content) of the fat. This is also the main reason behind the yellow color of the butter.

3. In an equation Fat%, SNF% and water determine‘d’. The‘d’ in this expression is?
a) Viscosity
b) Friction force
c) Density
d) Acceleration

View Answer

Answer: d [Reason:] The d is the density of milk at the temperature 15.5℃.Density is basically the degree of compactness of the substance.

4. Calculate the density of milk at 15.5℃ having 3.2% fat and 8.5% SNF.
a) 2.03 g/cm3
b) 1.03 g/cm3
c) 4.03 g/cm3
d) 5.03 g/cm3

View Answer

Answer: d [Reason:] Density of milk at 15.5℃ having 3.2% fat and 8.5% SNF is 1.03 g/cm3. It can be calculated using the formula.

5. Milk is ______ with blood.
a) Hypertonic
b) Hypotonic
c) Isotonic
d) No pressure

View Answer

Answer: c [Reason:] Milk is isotonic with blood. Isotonic denoting or relating to a solution having the same osmotic pressure as some other solution, especially one in a cell or a body fluid.

6. State true or false: Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute
a) True
b) False

View Answer

Answer: a Ea)xplanation: Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute; thus 100 molecules of size 10 will have 10 times the osmotic pressure of 10 molecules of size 100.

7. Define the temperature at which a liquid turns into a solid when cooled.
a) Boiling point
b) Melting point
c) Freezing point
d) Evaporation temperature

View Answer

Answer: c [Reason:] The temperature at which a liquid turns into a solid when cooled is called freezing point. The Freezing point of milk is closer to 0℃.

8 Freezing point helps to check which of the following adulteration in milk?
a) Sugar adulteration
b) Water adulteration
c) Gas adulteration
d) Color adulteration

View Answer

Answer: b [Reason:] The freezing point of milk is the only reliable parameter to check for adulteration with water. The freezing point of milk from individual cows has been found to vary from –0.54 to –0.59°C.

9. The acidity of a solution is dependent on which of the following?
a) Water content
b) Fat content
c) Acid content
d) [H+] ions

View Answer

Answer: d [Reason:] The acidity of a solution depends on the concentration of hydronium ions [H+] in it. When the concentrations of [H+] and [OH–] (hydroxyl) ions are equal, the solution is called neutral.

10. What does pH of the solution represents?
a) Solubility
b) Osmotic pressure
c) Hydronium ion concentration
d) Water content

View Answer

Answer: c [Reason:] The pH represents the hydronium ion concentration of a solution and can mathematically be defined as the negative logarithm of the hydronium ion [H+] concentration.

11. pH of normal milk is _____ at 25℃.
a) 4
b) 4.3
c) 6.6
d) 9

View Answer

Answer: c [Reason:] Normal milk is a slightly acid solution with a pH falling between 6.5 and 6.7 with 6.6 the most usual value. Temperature of measurement near 25°C.

12. In determining acidity, the solution in the burette is?
a) Hydrochloric acid
b) Potassium salt
c) Potash alum
d) Sodium Hydroxide solution

View Answer

Answer: d [Reason:] The blue liquid present in the burette in this picture is NaOH solution. NaoH is a basic solution.

13. Titratable acidity of milk cannot be expressed in which of the following degree?
a) ᵒSH
b) ᵒTh
c) ᵒD
d) ℃

View Answer

Answer: d [Reason:] °SH = Soxhlet Henkel degrees, °Th = Thörner degrees; °D = Dornic degrees, all three can be used to express titratable acidity.

14. 1.7 ml of N/10 NaOH is required for titration of a 10 ml sample of milk. Compute the titratable acidity.
a) .17 °Th
b) 170 °Th
c) 17 °Th
d) 10 °Th

View Answer

Answer: c [Reason:] 10 x 1.7 = 17 ml would therefore be needed for 100 ml, and the acidity of the milk is consequently 17 °Th.

15. The first milk that a cow produces after calving is called ________
a) Cream
b) Butter
c) Colostrum
d) High fat milk

View Answer

Answer: c [Reason:] The first milk that a cow produces after calving is called Colostrum. Colostrum has brownish-yellow color, a peculiar smell and a rather salty taste. The content of catalyses and peroxidase is high.

Set 4

1. What is the aim of pipes system in dairy industry?
a) Facilitate product flow
b) Pasteurization
c) Fouling
d) Storage

View Answer

Answer: a [Reason:] The product flows between the components of the plant in the pipe system. A dairy also has conduit systems for other media such as water, steam, cleaning solutions, coolant and compressed air.

2. Which material is used for pipes which are in contact with milk or product?
a) Stainless steel
b) Copper
c) Ceramic
d) Plastic

View Answer

Answer: a [Reason:] All components in contact with the product are made of stainless steel. Stainless steel is easy to clean and non corrosive.

3. Which material is used for pipes which conduct water and air?
a) Stainless steel
b) Copper
c) Ceramic
d) Plastic

View Answer

Answer: b [Reason:] Plastic is used for water and air lines. Plastic also provides transparency.

4. Which material is used for pipes which conduct waste?
a) Stainless steel
b) Copper
c) Ceramic
d) Plastic

View Answer

Answer: c [Reason:] Various materials are used in the other systems, e.g. cast iron, steel, copper and aluminum. Plastic is used for water and air lines, and ceramic for drainage and sewage pipes.

5. Which grade of stainless steel is known as acid proof steel?
a) AISI 304
b) AISI 316
c) SIS 2333
d) SIS 2359

View Answer

Answer: b [Reason:] For hygienic reasons, all product-wetted parts of dairy equipment are made of stainless steel. Two main grades are used, AISI 304 and AISI 316. The latter grade is often called acid proof steel.

6. Which of the following are installed in order to collect product samples hygienically for quality analysis?
a) Bends
b) Reducers
c) Sampling device
d) Tees

View Answer

Answer: c [Reason:] Sampling devices need to be installed at strategic points in the plant to collect product samples for analysis. For quality control, such as determining the fat content of milk and the pH value of cultured products, the samples can be collected from a sampling cock.

7. Which among the following is not a permanent wielding connection?
a) Bends
b) Reducers
c) Sampling device
d) Tees

View Answer

Answer: c [Reason:] Some examples of fittings for permanent welding are Tees, reducers and bends. This union allows disconnection without disturbing other pipe work. This type of joint is hence used to connect process equipment, instruments, etc. that need to be removed for cleaning, repair or replacement.

8. What are the reasons causing pressure drop in hydraulic systems?
1. Long length of pipe
2. Friction
3. Type of fluid
4. Losses in valves and bends
a) 1 and 4
b) Only 1
c) 2and 3
d) 1,2,3 and 4

View Answer

Answer: d [Reason:] Pressure drop is the difference in the pressure of liquid entering the hydraulic system and pressure of liquid leaving the system. Long length of pipe, friction, fluid type and losses in valves and bends are all reasons behind pressure drop in hydraulic system.

9. Calculate area of a pipe if, flow rate is 20 l/min and flow velocity is 5 cm/s.
a) 66.66 cm2
b) 60 cm2
c) 62 cm2
d) 64 cm2

View Answer

Answer: a [Reason:] Flow rate = 20 litre/min = 200000 cm3/60s = 333.33 cm3/s Flow Rate = Velocity x Area 333.33cm3/s = 5cm/s x Area Area = 333.33cm3/s / 5 cm/s = 66.66 cm2

10. Which formula is used to calculate head loss in valves?
a) K2 (v / 2 g)
b) K (v / 2 g)
c) K (v2 / 2 g)
d) K3 (v2 / 2 g)

View Answer

Answer: c [Reason:] K (v2 / 2 g) calculates head loss for Newtonian fluid. When fluid flows inside a pipeline, friction occurs between the moving fluid and the stationary pipe wall. The friction converts some of the fluid’s hydraulic energy into thermal energy. The thermal energy cannot be converted back to hydraulic energy, so the fluid experiences a drop in pressure. This conversion and loss of energy is known as head loss.

11. Which among the following is shut-off and change over valve?
a) Seat valve
b) Butterfly valve
c) Seat valve and butterfly valve
d) Bend

View Answer

Answer: c [Reason:] There are many places in a piping system where it must be possible to stop the flow or divert it to another line. These functions are performed by valves. Seat valves, manually or pneumatically controlled, or butterfly valves, are used for this purpose.

12. To prevent the product flow in wrong direction which of the following valve is used?
a) Seat valve
b) Butterfly valve
c) Seat valve and butterfly valve
d) Check valve

View Answer

Answer: d [Reason:] A check valve is fitted when it is necessary to prevent the product from flowing in the wrong direction. The valve is kept open by the liquid flow in the correct direction. If the flow stops, the valve plug is forced against its seat by the spring. The valve then closes against reversal of the flow.

13. Which of the following valves is used to maintain pressure in the system?
a) Pressure relief valve
b) Check valve
c) Manual control valve with variable flow plug
d) Pneumatic control valve with variable-flow plug

View Answer

Answer: a [Reason:] A pressure relief valve maintains the pressure in the system. If the pressure is low, the spring holds the plug against the seat. When the pressure has reached a certain value, the force on the plug overcomes the spring force and the valve opens.

14. The pipes will expand considerably, when the product temperatures are high and during cleaning. State true or false.
a) True
b) False

View Answer

Answer: a [Reason:] Pipes must be firmly supported. On the other hand the pipes should not be so restrained that movement is prevented. The pipes will expand considerably, when the product temperatures are high and during cleaning. The resulting increase in length and tensional forces in bends and equipment must be absorbed.

15. Valves with constant outlet pressure are used after which of the following machines?
a) Separator
b) Pasteurizer
c) Homogenizer
d) Filling machine

View Answer

Answer: d [Reason:] Valves for constant inlet pressure are often used after separators and pasteurizers. Those for constant outlet pressure are used before filling machines.

Set 5

1. Which of the following centrifugal pumps has higher specific speed than the others?
a) Axial flow
b) Radial flow
c) Mixed flow
d) All centrifugal pumps have same specific speed

View Answer

Answer: a [Reason:] An axial flow pump is a type of centrifugal pump that uses an impeller with vanes that direct the flow axially. Axial flow pumps create less pressure as compared to radial flow centrifugal pumps, but they can produce much higher flow rates.

2. Pump transfers the mechanical energy of a motor or of an engine into _________ of a fluid.
a) Pressure energy
b) Kinetic energy
c) Either pressure energy or kinetic energy
d) Pressure energy, kinetic energy or both

View Answer

Answer: d [Reason:] A pump is a machine used to convert mechanical energy (shaft movement) into hydraulic energy. Hydraulic energy could be in the form of pressure energy or kinetic energy or a combination of both. An electrical motor usually supplies the mechanical energy to the pump.

3. Which of the following is NOT a type of positive displacement pumps?
a) Reciprocating pump
b) Rotary displacement pump
c) Centrifugal pump
d) None of options

View Answer

Answer: c [Reason:] Centrifugal pump is not a positive displacement pump. Reciprocating pumps move liquid by means of a constant back-and-forth motion of a piston, plunger, or diaphragm within a fixed volume or cylinder. Reciprocating pumps can handle viscous and abrasive fluids. They are low-speed machines when compared with centrifugal and rotary.

4. Rotary displacement pumps are suitable for handling ________
a) Oils
b) Gritty liquids
c) Both oils as well as gritty liquids
d) Granules

View Answer

Answer: a [Reason:] Positive displacement rotary pumps rely on fine clearances between moving parts for their efficient operation. When used for lubricating oil and hydraulic systems, rotary displacement pumps benefit from the sealing effect and provision of lubrication between parts.

5. Which of the following is/are not example/s of rotary displacement pumps?
a) Gear pump
b) Vane pump
c) Rotary piston pump
d) Centrifugal pump

View Answer

Answer: d [Reason:] Rotary-type positive displacement: internal gear, screw, shuttle block, flexible vane or sliding vane, circumferential piston, and flexible impeller, helical twisted or liquid-ring pumps.

6. ___________ pump is also called as velocity pump.
a) Reciprocating
b) Rotary displacement
c) Centrifugal
d) Screw

View Answer

Answer: c [Reason:] Centrifugal pump is commonly known as velocity pump. A centrifugal pump imparts velocity to a liquid. This velocity energy is then transformed largely into pressure energy as the liquid leaves the pump.

7. Discharge capacity of the reciprocating pump is __________ that of the centrifugal pump.
a) Higher than
b) Lower than
c) Same as
d) Unpredictable

View Answer

Answer: b [Reason:] The capacity of a pump has two components, the pump discharge rate and the discharge pressure. The discharge rate is normally measured in gallons per minute (gpm) in English units or liters per second (lps) in metric units. Discharge capacity of the reciprocating pump is less that of the centrifugal pump.

8. Which pump is more suitable for an application where very high pressure is required to be developed at moderate discharge?
a) Reciprocating pump
b) Centrifugal pump
c) Turbine
d) None of the above

View Answer

Answer: a [Reason:] Reciprocating pumps are generally designed to pump in low flow, high head applications. One of the most extreme of these applications is water jet cutting, where only a few gallons pass through the pump per minute, but exceed pressures of 10,000 PSI.

9. The process of filling the liquid into the suction pipe and pump casing up to the level of delivery valve is called as _________
a) Filling
b) Pumping
c) Priming
d) Leveling

View Answer

Answer: c [Reason:] Most pumps are not self-priming. In other words, the pump casing must be filled with liquid before the pump is started, or the pump will not be able to function. In case the pump casing gets filled with vapors or gases, the pump impeller becomes gas-bound and incapable of pumping.

10. The volute pumps and vortex volute pumps are __________ pumps with _________ shaft.
a) Multistage, horizontal
b) Multistage, vertical
c) Single stage, horizontal
d) Single stage, vertical

View Answer

ANSWER: c [Reason:] The volute pumps and vortex pumps are single stage pumps with horizontal shaft. They are both a type of centrifugal pumps.

11. Most widely used sanitary pumps in dairy industry are?
a) Centrifugal pump
b) Liquid ring pump
c) Positive displacement pump
d) Suction pump

View Answer

Answer: a [Reason:] Typical dairy pumps are the centrifugal, liquid-ring and positive displacement pumps. The three types have different applications. The centrifugal pump is the type most widely used in dairies.

12. Main application of centrifugal pump is in which of the following?
a) Low viscosity products
b) Heavily aerated liquids
c) Gentle treatment with high viscosity
d) Water treatment

View Answer

Answer: a [Reason:] The centrifugal pump can be used for pumping of all liquids of relatively low viscosity which do not require particularly gentle treatment. It can also be used for liquids containing relatively large particles, provided of course that the particle size does not exceed the dimensions of the impeller channel.

13. Main application of liquid ring pump is in which of the following?
a) Low viscosity products
b) Heavily aerated liquids
c) Gentle treatment with high viscosity
d) Water treatment

View Answer

Answer: b [Reason:] Liquid-ring pumps for the dairy industry are used where the product contains large quantities of air or gas, and where centrifugal pumps therefore cannot be used. The clearances between impeller and casing are small, and this type of pump is therefore not suitable for handling abrasive products.

14. Main application of positive displacement pump is in which of the following?
a) Low viscosity products
b) Heavily aerated liquids
c) Gentle treatment with high viscosity
d) Water treatment

View Answer

Answer: c [Reason:] This type of pump has 100% volumetric efficiency (no slip) when the viscosity exceeds approximately 300 cP. Because of the sanitary design and the gentle treatment of the product, this type of pump is widely used for pumping cream with a high fat content, cultured milk products, curd/whey mixtures, etc.

15. Which of the following pump suitable for handling AMF in dairy industry?
a) Centrifugal pump
b) Liquid ring pump
c) Diaphragm pump
d) Peristaltic pumps

View Answer

Answer: d [Reason:] In Peristaltic pumps, during rotation the medium (liquid or gas) inside the hose is transported to the lower outlet connection. This creates a vacuum on the suction side,and the product is drawn into the pump. The pump is self-priming and is therefore suitable for emptying barrels with juice concentrates and anhydrous milk fat (AMF).