The feed line tells us that a particular feed A is at a sub-cooled liquid. Which of the following explains the above statement?

← Prev Question Next Question →

1 Answer

Related questions

+1 vote

1 answer

Statement 1: Bubble point means the feed is at saturated vapor. Statement 2: Dew point means the feed is at boiling point.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Which of the following tells the significance of crystallization in food processing?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Smaller particles dissolve as they have a larger surface area and larger particles grow. Statement 2: The above process is called Ostwald ripening.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Vapour-liquid-Equilibria is related to by a simple expression of Raoult’s law. Statement 2: Raoult’s law is applicable to real gases.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Forced circulation liquid evaporator-crystallizer has good CSD control. Statement 2: Draft tube baffle crystallizer is flash evaporated for crystallization.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Hydrogenation of fats involves liquid-gas phases only. Statement 2: Hydrogenation of fats is known as slurry reactor system.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Vapor phase is always more of volatile components. Statement 2: Liquid phase is always more of high boiling point liquids.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Partition coefficient pertains to solid-liquid extraction. Statement 2: Leaching involves both heat and mass transfer.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: In counter-current extraction, equilibrium is reached at every stage. Statement 2: Right angled triangle method also called a difference point method is used to calculate the ideal number of stages for extraction.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

The ratio of concentration of a super saturated solution to a saturated solution is denoted by α’ which is stated by the Kelvin equation. How is it related to the crystal size and interfacial tension between solid and liquid?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

In making of cocoa butter via crystallization, liquid is the desired product.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Liquid-liquid extraction is called leaching.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

_____ gives the relationship between the concentration of gas entering stage n and concentration of liquid leaving stage n.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Batch crystallizers use the concept of cooling of hot solution/magma. Statement 2: Control of particle size is poor in a batch crystallizer.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Crystallization is both a mass and heat transfer operation. Statement 2: The crystals and mother liquor obtained from a crystallizer are called _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Multi-stage cross-current extraction – the solids contain some amount of solute after every extraction. Statement 2: Single-stage batch extractor – Used in labs and not on large scale as a solvent is continuously subjected to heat.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Soya bean has a high oil content. Statement 2: If the oil content is high, extraction is done by solvent extraction alone.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Continuous Rotary vacuum filter press has a high labor cost. Statement 2: Continuous Rotary vacuum filter press has a high clogging.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

When the mass balance in a distillation column is F = B + D, how can D that is the distillate be increased?

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Batch crystallizers are used for jaggery. Statement 2: Particle size is controlled by stirring and scraping the concentrate from the vessel for better heat transfer.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+2 votes

1 answer

Statement 1: Batch crystallizers are used if the throughput is high. Statement 2: The operating cost of batch crystallizers is high.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

+1 vote

1 answer

Statement 1: Batch distillation is used for small capacity operations. Statement 2: In food processing, batch distillation is used for desolventization.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

...