Food Engineering Questions and Answers – Unit Operations – Diffusion and Mass…

This set of Food Engineering Multiple Choice Questions & Answers (MCQs) focuses on “Diffusion and Mass Transfer-2”.

1. Statement 1: Concentration is a product of diffusivity and solubility.
Statement 2: Permeability coefficient in case of food packaging can be written as product of partial pressure and solubility using Henry’s law.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

2. The existence of a thick constant film between two phases is a proposal by which of the following theories?
a) Film theory
b) Penetration theory
c) Surface renewal theory
d) All of the mentioned
View Answer

3. Statement 1: Penetration theory states that mass transfer coefficient is directly proportional to diffusivity coefficient which was later proved wrong.
Statement 2: Penetration theory states that mass transfer is based on unsteady mass transfer.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

4. Statement 1: In film theory, mass transfer coefficient is proportional to D^1/2
Statement 2: Penetration theory states that all elements are exposed at the same time which is unrealistic.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer

5. Which theory proposes that the film is continuously getting renewed and replaced by the bulk liquid?
a) Film theory
b) Penetration theory
c) Surface renewal theory
d) None of the mentioned
View Answer

6. Statement 1: K_La is measured together and not separately.
a) True
b) False
View Answer

7. Which of the following is not a measuring technique of K_La?
a) Dynamic gassing out method
b) Static method
c) Sulphite oxidation method
d) None of the mentioned
View Answer

8. Which of the following is also called Oxygen balancing method?
a) Dynamic gassing out method
b) Static method
c) Sulphite oxidation method
d) None of the mentioned
View Answer

9. Sherwood number is _____
a) Product of schmidst and grashof number
b) Total mass transferred by mass transferred due to molecular diffusion
c) Product of schmidst and reynold number
d) None of the mentioned
View Answer

10. Rayleigh number is _____
a) Product of schmidst and grashof number
b) Total mass transferred by mass transferred due to molecular diffusion
c) Product of schmidst and reynold number
d) None of the mentioned
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.