Food Engineering Questions and Answers – Unit Operations – Equilibrium Stage Operations-1

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Unit Operations – Equilibrium Stage Operations-1”.

1. Statement 1: Distillation is not used very widely in the food industry.
Statement 2: Steam distillation can be done when the volatile component is not miscible in water.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

2. Out of the limited applications of distillation in the food industry, which of the following is an application?
a) Use in brewer industry
b) Use in solvent recovery industry
c) Use in steam distillation
d) All of the mentioned
View Answer

3. This method is used in food processing for removal of bad odours from food.
a) Flash distillation
b) Steam distillation
c) Batch distillation
d) Gas adsorption
View Answer

4. When the mass balance in a distillation column is F = B + D, how can D that is the distillate be increased?
a) Decreasing vacuum in distillation unit
b) Increase vacuum in distillation unit
c) None of the mentioned
d) Increasing & Decreasing vacuum in distillation unit
View Answer

5. Statement 1: Rectification involves the liquid and vapors to pass a cascade of stages.
Statement 2: In rectification, both heat and mass transfer takes place till equilibrium is reached.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

6. When there is a mixture of liquids present, the boiling point lies between the boiling points of both the components.
a) True
b) False
View Answer

7. Statement 1: Vapor phase is always more of volatile components.
Statement 2: Liquid phase is always more of high boiling point liquids.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

8. _____ gives the relationship between the concentration of gas entering stage n and concentration of liquid leaving stage n.
a) Equilibrium curve
b) Operating line
c) Equilibrium line
d) None of the mentioned
View Answer

9. Which of the following statements is correct with respect to gas absorption?
a) Sufficient contact time plays an important role in absorption
b) Adequate contact area plays an important role in absorption
c) Contact time becomes irrelevant after equilibrium and only the interfacial area plays a crucial role
d) All of the mentioned
View Answer

10. Statement 1: Packed towers are used for physical absorption.
Statement 2: Agitated vessels are used for physical absorption.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

11. To increase the solubility of carbon-di-oxide in coke, it is subjected to high pressure.
a) True
b) False
View Answer

12. How does the solubility of carbon-di-oxide in coke increase when it is subjected to high pressure?
a) Interfacial area increases
b) Pressure drop decreases
c) It shifts the equilibrium to a higher side
d) All of the mentioned
View Answer

13. Which of the following is true about an agitator vessel?
a) Small bubbles have a high interfacial area
b) Bubbles in an agitator vessel are small
c) Small bubbles have a lower rise velocity
d) All of the mentioned
View Answer

14. Agitator vessels are taller than bubble columns.
a) True
b) False
View Answer

15. Extremely small packing is favorable for packed towers as the surface area increases.
a) True
b) False
View Answer

Sanfoundry Global Education & Learning Series – Food Engineering.

To practice all areas of Food Engineering, here is complete set of 1000+ Multiple Choice Questions and Answers.

If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]