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

Content Writer | Journalism Graduate | Updated 3+ months ago

Food Processing Engineering is an important topic in the Water Engineering and Management 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 Processing Engineering with explanations for effective preparation. Practice of CUET PG Water Engineering and Management PYQs including Food Processing Engineering questions regularly will improve accuracy, speed, and confidence in the CUET PG 2026 exam.

CUET PG PYQs for Food Processing Engineering with Solutions

1.
In food preservation, what does the term 'D-value' represent?
- Time required to destroy all microorganisms
- Time required to reduce microbial population by 90%
- Temperature required to kill microorganisms
- Rate of microbial growth
View Solution
2.
The drier that can be used for carrying out the instantizing or agglomeration process is:
- Drum drier
- Spray drier
- Tunnel drier
- Kiln drier
View Solution
3.
What is the purpose of adding 'Nitrites' in the curing process of meat products?
- To increase moisture content
- To enhance sweetness
- To preserve color and inhibit microbial growth
- To reduce fat content
View Solution
4.
Which of the following is not a thermal property of a food material?
- Specific heat
- Thermal conductivity
- Rheology
- Enthalpy
View Solution
5.
Match the LIST-I with LIST-II
LIST-I LIST-II
A. Dehydration
B. Belt
C. Milk
D. Rice bran I. Plate heat exchanger
II. Fruits and vegetables
III. Conveyor
IV. Oil
Choose the correct answer from the options given below:
- A-II, B-III, C-I, D-IV
- A-III, B-II, C-IV, D-I
- A-IV, B-V, C-II, D-I
- A-V, B-I, C-II, D-III
View Solution
6.
At \(16%\) wet basis moisture content, the sample of grain contains \(16\) kg of water and \(84\) kg of dry matter. If the same amount of grain again dried to \(11%\) moisture content, the final weight of water will be ____.
- \(9.24\ \text{kg}\)
- \(9.13\ \text{kg}\)
- \(10.38\ \text{kg}\)
- \(4.225\ \text{kg}\)
View Solution
7.
Calculate F0-value for Clostridium botulinum provided the D10 value at 121Â°C is 0.23 minutes, assume a 12D process:
- 2.8 min
- 4.8 min
- 3.8 min
- 6.8 min
View Solution
8.
Match the LIST-I with LIST-II
LIST-I LIST-II
A. Specific speed
B. Spiral
C. LSU dryer
D. Pusa bin I. Continuous flow
II. Separator
III. Storage structure
IV. Blower
Choose the correct answer from the options given below:
- A-II, B-IV, C-III, D-I
- A-I, B-II, C-IV, D-III
- A-IV, B-I, C-II, D-III
- A-III, B-I, C-II, D-IV
View Solution
9.
Given below are two statements: one is labelled as Assertion A and the other is labelled as Reason R Assertion A: The first law of thermodynamics is based on law of conservation of mass. Reason R: Second law of thermodynamics states that heat flows from a higher temperature to lower temperature. In the light of the above statements, choose the most appropriate answer from the options given below
• Both A and R are correct and R is the correct explanation of A
• Both A and R are correct but R is NOT the correct explanation of A
• A is correct but R is not correct
• A is not correct but R is correct
- Both A and R are correct and R is the correct explanation of A
- Both A and R are correct but R is NOT the correct explanation of A
- A is correct but R is not correct
- A is not correct but R is correct
View Solution
10.
What is the name of the process used to destroy pathogenic microorganisms in liquid foods using high heat for a short time?
- Sterilisation
- Pasteurisation
- Fermentation
- Dehydration
View Solution
11.
Match List-I with List-II

Choose the most appropriate answer from the options given below:
- (A) - (II), (B) - (I), (C) - (IV), (D) - (III)
- (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
- (A) - (IV), (B) - (II), (C) - (I), (D) - (III)
- (A) - (III), (B) - (IV), (C) - (I), (D) - (II)
View Solution
12.
Sequentially arrange the system of refrigeration cycle: A. Condensation B. Compression C. Evaporation D. Expansion E. Return to compressor
- B, A, D, C, E
- B, D, A, C, E
- B, C, D, A, E
- B, E, A, D, C
View Solution
13.
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:
- (B) and (D) only
- (A), (B) and (C) only
- (A), (B), (C) and (D)
- (C) and (D) only
View Solution
14.
Given below are two statements: one is labelled as Assertion A and the other is labelled as Reason R Assertion A: Wind is a climatic factor affecting soil erosion. Reason R: Wind characteristics influence raindrop velocities and angle of impact and effect soil erosion. In the light of the above statements, choose the most appropriate answer from the options given below
• Both A and R are correct and R is the correct explanation of A
• Both A and R are correct but R is NOT the correct explanation of A
• A is correct but R is not correct
• A is not correct but R is correct
- Both A and R are correct and R is the correct explanation of A
- Both A and R are correct but R is NOT the correct explanation of A
- A is correct but R is not correct
- A is not correct but R is correct
View Solution
15.
What is the moisture content level below which most bacteria cannot grow in dried foods?
- 50%
- 30%
- 15%
- 5%
View Solution

LIST-I	LIST-II
A. Dehydration B. Belt C. Milk D. Rice bran	I. Plate heat exchanger II. Fruits and vegetables III. Conveyor IV. Oil

LIST-I	LIST-II
A. Specific speed B. Spiral C. LSU dryer D. Pusa bin	I. Continuous flow II. Separator III. Storage structure IV. Blower

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

CUET PG PYQs for Food Processing Engineering with Solutions

1.
In food preservation, what does the term 'D-value' represent?

2.
The drier that can be used for carrying out the instantizing or agglomeration process is:

3.
What is the purpose of adding 'Nitrites' in the curing process of meat products?

4.
Which of the following is not a thermal property of a food material?

5.
Match the LIST-I with LIST-II
LIST-I LIST-II
A. Dehydration
B. Belt
C. Milk
D. Rice bran I. Plate heat exchanger
II. Fruits and vegetables
III. Conveyor
IV. Oil
Choose the correct answer from the options given below:

6.
At \(16%\) wet basis moisture content, the sample of grain contains \(16\) kg of water and \(84\) kg of dry matter. If the same amount of grain again dried to \(11%\) moisture content, the final weight of water will be ____.

7.
Calculate F0-value for Clostridium botulinum provided the D10 value at 121Â°C is 0.23 minutes, assume a 12D process:

8.
Match the LIST-I with LIST-II
LIST-I LIST-II
A. Specific speed
B. Spiral
C. LSU dryer
D. Pusa bin I. Continuous flow
II. Separator
III. Storage structure
IV. Blower
Choose the correct answer from the options given below:

10.
What is the name of the process used to destroy pathogenic microorganisms in liquid foods using high heat for a short time?

11.
Match List-I with List-II

Choose the most appropriate answer from the options given below:

12.
Sequentially arrange the system of refrigeration cycle: A. Condensation B. Compression C. Evaporation D. Expansion E. Return to compressor

13.
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:

15.
What is the moisture content level below which most bacteria cannot grow in dried foods?

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CUET PG PYQs for Food Processing Engineering with Solutions

1.In food preservation, what does the term 'D-value' represent?

2.The drier that can be used for carrying out the instantizing or agglomeration process is:

3.What is the purpose of adding 'Nitrites' in the curing process of meat products?

4.Which of the following is not a thermal property of a food material?

5.Match the LIST-I with LIST-IILIST-ILIST-IIA. DehydrationB. BeltC. MilkD. Rice branI. Plate heat exchangerII. Fruits and vegetablesIII. ConveyorIV. OilChoose the correct answer from the options given below:

6.At \(16%\) wet basis moisture content, the sample of grain contains \(16\) kg of water and \(84\) kg of dry matter. If the same amount of grain again dried to \(11%\) moisture content, the final weight of water will be ____.

7.Calculate F0-value for Clostridium botulinum provided the D10 value at 121Â°C is 0.23 minutes, assume a 12D process:

8.Match the LIST-I with LIST-IILIST-ILIST-IIA. Specific speedB. SpiralC. LSU dryerD. Pusa binI. Continuous flowII. SeparatorIII. Storage structureIV. BlowerChoose the correct answer from the options given below:

10.What is the name of the process used to destroy pathogenic microorganisms in liquid foods using high heat for a short time?

11.Match List-I with List-II Choose the most appropriate answer from the options given below:

12.Sequentially arrange the system of refrigeration cycle: A. Condensation B. Compression C. Evaporation D. Expansion E. Return to compressor

13.The process of 'Hot-break' is commonly used in the manufacturing of products like (A). Orange squash (B). Tomato paste (C). Orange juice (D). Tomato juice Choose the most appropriate answer from the options given below:

15.What is the moisture content level below which most bacteria cannot grow in dried foods?

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1.
In food preservation, what does the term 'D-value' represent?

2.
The drier that can be used for carrying out the instantizing or agglomeration process is:

3.
What is the purpose of adding 'Nitrites' in the curing process of meat products?

4.
Which of the following is not a thermal property of a food material?

5.
Match the LIST-I with LIST-II
LIST-I LIST-II
A. Dehydration
B. Belt
C. Milk
D. Rice bran I. Plate heat exchanger
II. Fruits and vegetables
III. Conveyor
IV. Oil
Choose the correct answer from the options given below:

6.
At \(16%\) wet basis moisture content, the sample of grain contains \(16\) kg of water and \(84\) kg of dry matter. If the same amount of grain again dried to \(11%\) moisture content, the final weight of water will be ____.

7.
Calculate F0-value for Clostridium botulinum provided the D10 value at 121Â°C is 0.23 minutes, assume a 12D process:

8.
Match the LIST-I with LIST-II
LIST-I LIST-II
A. Specific speed
B. Spiral
C. LSU dryer
D. Pusa bin I. Continuous flow
II. Separator
III. Storage structure
IV. Blower
Choose the correct answer from the options given below:

10.
What is the name of the process used to destroy pathogenic microorganisms in liquid foods using high heat for a short time?

11.
Match List-I with List-II

Choose the most appropriate answer from the options given below:

12.
Sequentially arrange the system of refrigeration cycle: A. Condensation B. Compression C. Evaporation D. Expansion E. Return to compressor

13.
The process of 'Hot-break' is commonly used in the manufacturing of products like
(A). Orange squash
(B). Tomato paste
(C). Orange juice
(D). Tomato juice
Choose the most appropriate answer from the options given below:

15.
What is the moisture content level below which most bacteria cannot grow in dried foods?