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

← Prev Question Next Question →

1 Answer

Related questions

+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: 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)

+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)

+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: 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: 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)

+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)

+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: 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

Work of Draft tube in Draft tube baffle crystallizer is _____

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

+1 vote

1 answer

Advantage of Draft tube baffles crystallizer _____

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

+1 vote

1 answer

Draft tubes _____ crystal-crystal attrition. Crystals _____ bottom.

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)

+2 votes

1 answer

Statement 1: Solid food items containing water molecules are more soluble as the temperature increases. Statement 2: This growth takes place in steps.

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

+1 vote

1 answer

Statement 1: Packed towers are used for physical absorption. Statement 2: Agitated vessels are used for physical absorption.

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

+1 vote

1 answer

Oil seed cakes are obtained by _____

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: 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

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)

+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)

+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: 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: 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)

+1 vote

1 answer

Statement 1: The solubility of NaCl increases with the increase in temperature. Statement 2: Crystal formation is hindered by nucleation taking place on the crystal surface.

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

...