Oil seed cakes are obtained by _____

← Prev Question Next Question →

1 Answer

Related questions

+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)

+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: 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

Advantage of Draft tube baffles crystallizer _____

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)

+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)

+2 votes

1 answer

_____ is an important solvent for wet and edible materials.

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

+2 votes

1 answer

Incrustation leads to _____

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

+1 vote

1 answer

Excess nucleation leads to _____

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

+2 votes

1 answer

∫y0^ybdy/(y-y*) gives you _____

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

+1 vote

1 answer

High residence time encourages _____

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

+2 votes

1 answer

If extraction is done at the _____ of the solvent, it is called _____

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

+1 vote

1 answer

After extraction via solvent extraction, the cake serves to be a good source of _____

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

+1 vote

1 answer

_____ is the diagonal of the x-y diagram.

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)

+1 vote

1 answer

What does excess supersaturating followed by cooling lead to?

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)

+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)

+1 vote

1 answer

Which of the following operations is carried out by extraction equipment?

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

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)

+1 vote

1 answer

Using hot water for decoction followed by spraying drying is the procedure used for making instant coffee.

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

+1 vote

1 answer

Multi-stage counter-current extraction is expensive as more extractors are needed to strip the solid off the solvent.

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)

+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)

...