Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration

This is an MCQ-based quiz on the topic of Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration.

This includes the following:-

Steam distillation
Rectification
Agitated vessels
Tyler series
Gyratory screens

Start Quiz

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.

True, False True, True False, False False, True

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

Use in brewer industry Use in solvent recovery industry Use in steam distillation All of the mentioned

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

Flash distillation Steam distillation Batch distillation Gas adsorption

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

Decreasing vacuum in distillation unit Increase vacuum in distillation unit None of the mentioned Increasing & Decreasing vacuum in distillation unit

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.

True, False True, True False, False False, True

When there is a mixture of liquids present, the boiling point lies between the boiling points of both the components.

True False

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

True, False True, True False, False False, True

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

Equilibrium curve Operating line Equilibrium line None of the mentioned

Which of the following statements is correct with respect to gas absorption?

Sufficient contact time plays an important role in absorption Adequate contact area plays an important role in absorption Contact time becomes irrelevant after equilibrium and only the interfacial area plays a crucial role All of the mentioned

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

True, False True, True False, False False, True

To increase the solubility of carbon-di-oxide in coke, it is subjected to high pressure.

True False

How does the solubility of carbon-di-oxide in coke increase when it is subjected to high pressure?

Interfacial area increases Pressure drop decreases It shifts the equilibrium to a higher side All of the mentioned

Which of the following is true about an agitator vessel?

Small bubbles have a high interfacial area Bubbles in an agitator vessel are small Small bubbles have a lower rise velocity All of the mentioned

Agitator vessels are taller than bubble columns.

True False

Extremely small packing is favorable for packed towers as the surface area increases.

True False

Quiz/Test Summary

Title: Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration

Questions: 15

Contributed by:

NEO Fri, Apr 15, 2022 12:36 PM UTC

Book a Trial Class

Food Preservation, Principles of Fresh Food Storage, Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing

Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates

Sedimentation and Centrifuge, Mixing, Size Reduction and Separation and Material Handling and Transportation

Food Processing Techniques, Fluid Mechanics and Rheology of Foods

Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability

Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration

Grain Milling, Tea and Coffee Processing and Spices and Condiments

Fluid Mechanics MCQ on Dimensional and Model Analysis