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

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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.

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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.

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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.

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

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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.

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

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This method is used in food processing for removal of bad odours from food.

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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.

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

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Statement 1: Presence of certain organic solvents in solvent extraction can prove to be carcinogenic. Statement 2: CO2 gas can be used in super critical fluid extraction.

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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.

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Statement 1: Incrustation may lead to under deposit-corrosion. Statement 2: Scrapers can be used as an agitated medium to avoid incrustation.

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Out of the limited applications of distillation in the food industry, which of the following is an application?

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

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

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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.

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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.

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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.

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

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

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

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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.

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

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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.

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Statement 1: Filter cake increases the efficiency of filtration. Statement 2: Filter aid is added to the filter cake when the filter cake is the desired product.

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