Rate of Dehydration MCQ

Test your knowledge with important Rate of Dehydration MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30 + more Rate of Dehydration MCQs at Bissoy

• What weight of totally dry potato flakes would be obtained? If the potatoes weigh is 7676 grams after peeling, followed by drying. Its moisture content was 75% on a wet basis.
  ক

  1919 kg

  খ

  1999 kg

  গ

  2938 kg

  ঘ

  2002 kg
• The apple has a dry basis moisture content of 5.7 grams of water per gram of dry solids. What is its wet basis moisture content?
  ক

  85.0%

  খ

  88.0%

  গ

  99.8%

  ঘ

  60.8%
• How many kilograms of cherry tomatoes are required to obtain 150 kg of dried cherry tomatoes with a final moisture content of 11% wet basis? The ripe cherry tomatoes used have a moisture content of 94% wet basis.
  ক

  225 kg

  খ

  3225 kg

  গ

  3925 kg

  ঘ

  2225 kg
• If 456.7 grams of mushroom contains 400 grams of water, what is the wet basis moisture content of the mushroom?
  ক

  99%

  খ

  97.2%

  গ

  87.5%

  ঘ

  93.3%
• A processor has 100 kg of mangoes with a moisture content of 85% on a wet basis. Calculate the weight of water and solids present respectively.
  ক

  80kg and 15kg

  খ

  85kg and 15kg

  গ

  95kg and 25kg

  ঘ

  95kg and 15kg
• The eggplant has a dry basis moisture content of 8.9 grams of water per gram of dry solids. What is its wet basis moisture content?
  ক

  85.8%

  খ

  88.0%

  গ

  89.8%

  ঘ

  90.8%
• If 232.9 grams of grapes contains 198 grams of water, what is the dry basis moisture content of the grapes?
  ক

  5.67%

  খ

  6.9%

  গ

  8.75%

  ঘ

  9.9%
• If the weight of the hot yellow pepper cubes is 170.2grams and contains 165.5 grams of moisture content, what is the wet basis moisture content of the pepper?
  ক

  99%

  খ

  97.2%

  গ

  89.3%

  ঘ

  93.3%
• An apple contains 70% of water which has to be dried at 100°C down to moisture content of 15%. If the initial temperature of the food is 21°C, The latent heat of vaporization of water at 100°C and at standard atmospheric pressure is 2257kJkg-1. The specific heat capacity of the food is 3.8 kJkg-1°C-1 and of water is 4.186 kJkg-1°C-1. Calculate the quantity of heat energy required per unit weight of the original material, for drying under atmospheric pressure?
  ক

  1810kJ

  খ

  1096kJ

  গ

  2199kJ

  ঘ

  2032kJ
• A dryer is used for drying pears which has initial moisture content of 70 % (wet basis) and final moisture content of 5 % (wet basis). An experimental drying curve for the product indicates that the critical moisture content is 25 % (wet basis) and the time for constant drying is 5 min. Can you estimate the total drying time for product?
  ক

  6.54 min

  খ

  64 min

  গ

  654 min

  ঘ

  4.56 min