CUET PG PYQs for Food Engineering with Solutions: Practice CUET PG Previous Year Questions

Content Writer | Journalism Graduate | Updated 3+ months ago

Food Engineering is an important topic in the Food Engineering and Technology section in CUET PG exam. Practising this topic will increase your score overall and make your conceptual grip on CUET PG exam stronger.

This article gives you a full set of CUET PG PYQs for Food Engineering with explanations for effective preparation. Practice of CUET PG Food Engineering and Technology PYQs including Food Engineering questions regularly will improve accuracy, speed, and confidence in the CUET PG 2026 exam.

CUET PG PYQs for Food Engineering with Solutions

1.
The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.
- Ideal law
- Kick's law
- Rittinger's law
- Bond's law
View Solution
2.
The appearance, size, shape, density, and solubility of the final spray dried particle can be affected by % List

[A.] Nozzle pressure
[B.] Liquid viscosity
[C.] Surface tension
[D.] Nature of the solids
Choose the most appropriate answer from the options given below:
- A, B, and D only
- A, B, and C only
- A, B, C, and D
- B, C, and D only
View Solution
3.
Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List

[A.] Friability of the food
[B.] Bulk density
[C.] Moisture content
[D.] Heat sensitivity of the food
Choose the most appropriate answer from the options given below:
- A, C and D only
- A, B and C only
- A, B and D only
- B, C and D only
View Solution
4.
Which preservative is typically used at a concentration of 4-5% in commercial vinegar?
- Citric acid
- Acetic acid
- Lactic acid
- Benzoic acid
View Solution

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CUET PG PYQs for Food Engineering with Solutions: Practice CUET PG Previous Year Questions

CUET PG PYQs for Food Engineering with Solutions

1.
The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.

2.
The appearance, size, shape, density, and solubility of the final spray dried particle can be affected by % List

[A.] Nozzle pressure
[B.] Liquid viscosity
[C.] Surface tension
[D.] Nature of the solids
Choose the most appropriate answer from the options given below:

3.
Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List

[A.] Friability of the food
[B.] Bulk density
[C.] Moisture content
[D.] Heat sensitivity of the food
Choose the most appropriate answer from the options given below:

4.
Which preservative is typically used at a concentration of 4-5% in commercial vinegar?

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CUET PG PYQs for Food Engineering with Solutions

1.The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.

2.The appearance, size, shape, density, and solubility of the final spray dried particle can be affected by % List [A.] Nozzle pressure [B.] Liquid viscosity [C.] Surface tension [D.] Nature of the solids Choose the most appropriate answer from the options given below:

3.Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List [A.] Friability of the food [B.] Bulk density [C.] Moisture content [D.] Heat sensitivity of the food Choose the most appropriate answer from the options given below:

4.Which preservative is typically used at a concentration of 4-5% in commercial vinegar?

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1.
The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by ________.

2.
The appearance, size, shape, density, and solubility of the final spray dried particle can be affected by % List

[A.] Nozzle pressure
[B.] Liquid viscosity
[C.] Surface tension
[D.] Nature of the solids
Choose the most appropriate answer from the options given below:

3.
Factors that determine the effectiveness of size reduction and influence the selection of an equipment are % List

[A.] Friability of the food
[B.] Bulk density
[C.] Moisture content
[D.] Heat sensitivity of the food
Choose the most appropriate answer from the options given below:

4.
Which preservative is typically used at a concentration of 4-5% in commercial vinegar?