Food Engineering Questions and Answers – Unit Operations – Crystallization-2

This set of Food Engineering online quiz focuses on “Crystallization-2”.

1. Statement 1: Forced circulation liquid evaporator-crystallizer has good CSD control.
Statement 2: Draft tube baffle crystallizer is flash evaporated for crystallization.
a) True, False
b) True, True
c) False, False
d) False, True
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2. Work of Draft tube in Draft tube baffle crystallizer is _____
a) Maintaining good circulation rate for slurry
b) Reducing energy requirement for mixing
c) Maintaining good circulation rate for slurry & reducing energy requirement for mixing
d) None of the mentioned
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3. Advantage of Draft tube baffles crystallizer _____
a) Re-circulation of a small fraction of mother liquor
b) Selectively separates big particles from the smaller ones
c) All of the mentioned
d) None of the mentioned
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4. Secondary nucleation involves the collision of crystals.
a) True
b) False
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5. Draft tubes _____ crystal-crystal attrition. Crystals _____ bottom.
a) Increase, should be kept on
b) Increase, should be kept off
c) Decrease, should be kept on
d) Decrease, should be kept off
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6. High residence time encourages _____
a) Attrition
b) Crystal growth
c) Attrition & Crystal growth
d) None of the mentioned
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7. Heating on the surface of a heat exchanger leads to fouling.
a) True
b) False
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8. What does excess supersaturating followed by cooling lead to?
a) Primary nucleation
b) Secondary nucleation
c) Both, nucleation and crystal growth in general
d) None of the mentioned
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9. Excess nucleation leads to _____
a) Non-uniform CSD
b) In huge capacity vessels, the crystal-crystal attrition leads to formation of small size particles hence no crystallization
c) Non-uniform CSD, in huge capacity vessels, the crystal-crystal attrition leads to formation of small size particles hence no crystallization
d) None of the mentioned
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10. Incrustation leads to _____
a) Affects safety
b) Damages equipment
c) Affects product quality
d) All of the mentioned
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11. Statement 1: Incrustation may lead to under deposit-corrosion.
Statement 2: Scrapers can be used as an agitated medium to avoid incrustation.
a) True, False
b) True, True
c) False, False
d) False, True
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12. Automated valves should be avoided.
a) True
b) False
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13. Statement 1: T-joints in pipelines for crystallization should be avoided as much as possible.
Statement 2: Thin liquids should have a slope to drain off liquid.
a) True, False
b) True, True
c) False, False
d) False, True
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14. In making of cocoa butter via crystallization, liquid is the desired product.
a) True
b) False
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15. Which of the following needs to be taken care of during scale up of crystallizers?
a) Reynolds number
b) Residence time
c) Power supplied to agitator per unit volume
d) All of the mentioned
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Sanfoundry Global Education & Learning Series – Food Engineering.

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