This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Extraction-2”.
1. Which of the following operations is carried out by extraction equipment?
a) Leaving as little solvent as possible in the spent cake
b) Bringing intimate contact between solute and solvent
c) Leaching solute out as quick as possible by letting solute diffuse into the solvent from porous structure of solids
d) All of the mentioned
View Answer
Explanation: Leaving as little solvent as possible in the spent cake i.e. the solids, bringing intimate contact between solute and solvent and leaching solute out as quick as possible by letting solute diffuse into the solvent from porous structure of solids are all operations carried out by extraction equipment.
2. A multi stage continuous counter-current extractor has the advantages of both co and counter current processes.
a) True
b) False
View Answer
Explanation: A multi stage continuous counter-current extractor has the advantages of both co and counter current processes as it has both half miscella and full miscella. One of which supports co current through half of the operation and the other supports counter current through the other half.
3. After extraction via solvent extraction, the cake serves to be a good source of _____
a) Fats
b) Proteins
c) Carbohydrates
d) Fibers
View Answer
Explanation: After extraction via solvent extraction, the cake serves to be a good source of Proteins.
4. _____ is an important solvent for wet and edible materials.
a) Hexane
b) Acetone
c) Chloroform
d) All of the mentioned
View Answer
Explanation: Hexane is also an important solvent by acetone is preferred when the material is wet. Chloroform on the other hand is NOT for edible purposes.
5. What is extraction in paprika used for?
a) Obtain proteins from the end product
b) Desolventization of final product
c) Extraction of its natural color
d) All of the mentioned
View Answer
Explanation: Red color of paprika is extracted and used as a natural colour.
6. Statement 1: Caffeine is the active principle in coffee. It cannot be stripped off it.
Statement 2: Caffeine can be stripped off coffee by extraction.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Caffeine is the active principle in coffee, but it can be stripped off it by extraction due to various health reasons.
7. Using hot water for decoction followed by spraying drying is the procedure used for making instant coffee.
a) True
b) False
View Answer
Explanation: Using hot water for decoction followed by spraying drying is the procedure used for making instant coffee.
8. Statement 1: Presence of certain organic solvents in solvent extraction can prove to be carcinogenic.
Statement 2: CO2 gas can be used in super critical fluid extraction.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Explanation: Presence of certain organic solvents in solvent extraction can prove to be carcinogenic. Carbon dioxide gas can be used in super critical fluid extraction.
9. Which of the following is a major constraint of SCFE?
a) Maintaining temperature of order 100deg C
b) Channeling of fluid in extraction tank without contacting the solids
c) Maintenance of high pressure
d) All of the mentioned
View Answer
Explanation: All of the mentioned thermodynamic and operational constraints are face by SCFE.
10. Which of the following is the real extraction application of SCFE?
a) Cholesterol from egg
b) Nicotine from tobacco
c) Cholesterol from egg & Nicotine from tobacco
d) None of the mentioned
View Answer
Explanation: Both of the mentioned are real extraction applications of SCFE.
11. Which of the following is the actual reason why CO2 is used in CSFE?
a) All of the mentioned
b) No serious health risks detected so far
c) Inexpensive and readily available in pure form
d) Inert, doesn’t react with solute
View Answer
Explanation: All of the mentioned are actual reasons why CO2 is used in CSFE.
Sanfoundry Global Education & Learning Series – Food Engineering.
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