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Previous year question hub

Food Engineering - Engineering Sciences Previous Year Questions

Practice Food Engineering - Engineering Sciences previous year questions organised from real papers, with year-wise coverage and clear topic navigation.

19Papers
19Years
134Questions
1Topics

Food Engineering question pattern

Every graph below is calculated only from this selection.

Questions by year

Compare question counts across years.

Difficulty distribution

How the classified questions are distributed by difficulty.

Easy 81 60.4%
Medium 53 39.6%

Question type distribution

MCQ, numerical, multiple-select and other formats found in these papers.

MCQ 63 47%
Numerical Answer Type (NAT) 62 46.3%
MSQ 9 6.7%

Subject weightage

Top subjects by unique question coverage.

Engineering Sciences
134 Qs

Most asked topics

Top topics across the included previous year papers.

Food Engineering
134 Qs

Subtopic coverage

Top subtopics inside this exact selection.

Mass and Energy Balances
37 Qs
Thermal operations
29 Qs
Mechanical Operations
22 Qs
Heat transfer
21 Qs
Mass Transfer
17 Qs
Momentum Transfer
8 Qs

Paper coverage

Question coverage for the most populated papers. Every active PYP paper remains listed below.

Engineering Sciences (XE) 2026
6 Qs
Engineering Sciences (XE) 2025
6 Qs
Engineering Sciences (XE) 2024
4 Qs
Engineering Sciences (XE) 2023
9 Qs
Engineering Sciences (XE) 2022
10 Qs
Engineering Sciences (XE) 2021
3 Qs
Engineering Sciences (XE) 2020
6 Qs
Engineering Sciences (XE) 2019
11 Qs
Engineering Sciences (XE) 2018
8 Qs
Engineering Sciences (XE) 2017
9 Qs
Engineering Sciences (XE) 2016
6 Qs
Engineering Sciences (XE) 2015
7 Qs
Engineering Sciences (XE) 2014
8 Qs
Engineering Sciences (XE) 2013
4 Qs
Engineering Sciences (XE) 2012
4 Qs
Engineering Sciences (XE) 2011
4 Qs
Engineering Sciences (XE) 2010
7 Qs
Engineering Sciences (XE) 2009
10 Qs
Engineering Sciences (XE) 2008
12 Qs

Browse by subtopics

Open a focused page built from the same verified paper data.

Included previous year papers

Newest papers appear first. Search these papers or sort by year and name.

Paper nameYearPDFAttempt
Engineering Sciences (XE) 20262026
6 questions in this view
2026
Engineering Sciences (XE) 20252025
6 questions in this view
2025
Engineering Sciences (XE) 20242024
4 questions in this view
2024
Engineering Sciences (XE) 20232023
9 questions in this view
2023
Engineering Sciences (XE) 20222022
10 questions in this view
2022
Engineering Sciences (XE) 20212021
3 questions in this view
2021
Engineering Sciences (XE) 20202020
6 questions in this view
2020
Engineering Sciences (XE) 20192019
11 questions in this view
2019
Engineering Sciences (XE) 20182018
8 questions in this view
2018
Engineering Sciences (XE) 20172017
9 questions in this view
2017
Engineering Sciences (XE) 20162016
6 questions in this view
2016
Engineering Sciences (XE) 20152015
7 questions in this view
2015
Engineering Sciences (XE) 20142014
8 questions in this view
2014
Engineering Sciences (XE) 20132013
4 questions in this view
2013
Engineering Sciences (XE) 20122012
4 questions in this view
2012
Engineering Sciences (XE) 20112011
4 questions in this view
2011
Engineering Sciences (XE) 20102010
7 questions in this view
2010
Engineering Sciences (XE) 20092009
10 questions in this view
2009
Engineering Sciences (XE) 20082008
12 questions in this view
2008

Sample previous year questions

A varied preview from the papers represented in this selection, with every available option.

1
2008 · Engineering Sciences · Food Engineering · Momentum Transfer
Engineering Sciences (XE) 2008
If the combined efficiency of the pump and motor is 0.75, then the power required to run the pump is:
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2
2009 · Engineering Sciences · Food Engineering · Thermal operations
Engineering Sciences (XE) 2009

The most suitable evaporator for concentration of fruit juices is

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3
2010 · Engineering Sciences · Food Engineering · Mass and Energy Balances
Engineering Sciences (XE) 2010
A food material contains 70% moisture (wet basis). The food is dried for 3 hours at 80°C air temperature in a tray dryer such that 80% of its initial moisture is removed. Final moisture content (wet basis) of the dried food is
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4
2011 · Engineering Sciences · Food Engineering · Mass and Energy Balances
Engineering Sciences (XE) 2011

The solubility of sodium bicarbonate in water is 9.6 g/100 g at 20 °C and 16.4 g/100 g at 60 °C. If a saturated solution of sodium bicarbonate at 60 °C is cooled to 20 °C, the percentage of the dissolved salt crystallized out will be

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5
2012 · Engineering Sciences · Food Engineering · Thermal operations
Engineering Sciences (XE) 2012
Thermal death time (TDT) of Clostridium botulinum at 121 °C is 2.78 min with a z-value of 10 °C. The TDT of the microorganism at 116 °C (in min) is
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6
2013 · Engineering Sciences · Food Engineering · Thermal operations
Engineering Sciences (XE) 2013
Thermal death of viable spores of Bacillus subtilis in a food sample follows a first order kinetics with a specific death rate constant of 0.23 min-1 at 100 °C. The time (in minutes) required to kill 99% of spores in the food sample at 100 °C will be
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