During evaporation of edible solutions, the BPR-boiling point rise should be _____ and the foaming and scale formation should be _____

During evaporation of edible solutions, the BPR-boiling point rise sho

1.	During evaporation of edible solutions, the BPR-boiling point rise should be _____ and the foaming and scale formation should be _____
A.	Low, minimum
B.	High, maximum
C.	Low, maximum
D.	High, minimum
Answer» B. High, maximum

Discussion

No Comment Found

Related MCQs

Statement 1: Resistance is inversely proportional to the inter-facial area.Statement 2: The inter-facial area of a body is the area of the dispersed phase in a unit volume of the vessel.
How does the solubility of carbon-di-oxide in coke increase when it is subjected to high pressure?
Statement 1: Diffusion of gas component through the resistive film to the bulk of the liquid is the rate determining step.Statement 2: Diffusion of gas component through the gas-liquid inter-phase is the rate determining step.
The EMC-RH data is fitted to Henderson’s equation. Which of the following is true about the relative humidity with respect to food technology terminology?
A major reason as to why evaporators and their selection for different applications in the food industry is very important is because ______
Statement 1: Penetration theory states that mass transfer coefficient is directly proportional to diffusivity coefficient which was later proved wrong.Statement 2: Penetration theory states that mass transfer is based on unsteady mass transfer.
When there is a mixture of liquids present, the boiling point lies between the boiling points of both the components.
The point where the constant drying period changes to falling rate period is called _____
Which of the following needs to be taken care of during scale up of crystallizers?
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?

During evaporation of edible solutions, the BPR-boiling point rise should be _ and the foaming and scale formation should be _

Discussion

No Comment Found

Related MCQs

Reply to Comment