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
Explanation: Distillation is not used very widely in the food industry. Steam distillation can be done when the volatile component is not miscible in water.
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
Explanation: All of the mentioned industries is where distillation is used.
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
Explanation: Steam distillation is used in food processing for removal of bad odours from food.
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
Explanation: By increasing the vacuum in the distillation unit, the vapor-liquid separation takes place.
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
Explanation: Rectification involves the liquid and vapors to pass a cascade of stages. In rectification, both heat and mass transfer takes place.
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
Explanation: When there is a mixture of liquids present, the boiling point lies between the boiling points of both the components.
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
Explanation: Vapor phase is always more of volatile components. Liquid phase is always more of high boiling point liquids.
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
Explanation: Operating line gives the relationship between the concentration of gas entering stage n and concentration of liquid leaving stage n.
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
Explanation: Sufficient contact time and adequate contact area play an important role in absorption. But, contact time becomes irrelevant after equilibrium and only the interfacial area plays a crucial role.
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
Explanation: Packed towers are used for physical absorption. Agitated vessels are used for chemical absorption.
11. To increase the solubility of carbon-di-oxide in coke, it is subjected to high pressure.
a) True
b) False
View Answer
Explanation: To increase the solubility of carbon-di-oxide or other gases in aerated drinks, it is subjected to high pressure.
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
Explanation: The solubility of carbon-di-oxide in coke increase when it is subjected to high pressure as it shifts the equilibrium to a higher side and mass transfer takes place till equilibrium is established.
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
Explanation: Bubbles in an agitator vessel are small. Small bubbles have a high interfacial area and a low rise velocity.
14. Agitator vessels are taller than bubble columns.
a) True
b) False
View Answer
Explanation: Agitator vessels are shorter than bubble columns because they’ve mechanical agitation. Also, they’ve small bubble sizes which have a low rise velocity and hence more contact time is available.
15. Extremely small packing is favorable for packed towers as the surface area increases.
a) True
b) False
View Answer
Explanation: With the decrease in the size of the packing, the pressure drop increases, hence, extremely small packing is not ideal. An optimum size needs to be calculated.
Sanfoundry Global Education & Learning Series – Food Engineering.
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