Explore topic-wise MCQs in Food Engineering.

This section includes 15 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

1.

Which of the following is true about scraped surface crystallizers?

A. Expansion of capacity is easy
B. Can be used for a wide range of temperature differences
C. Smaller size, less installation cost
D. All of the mentioned
Answer» E.
Discussion
2.

Scraped surface crystallizers can be used for viscous fluids up to 10000 cp.

A. True
B. False
Answer» B. False
Discussion
3.

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.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
4.

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.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
5.

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

A. True, False
B. True, True
C. False, False
D. False, True
Answer» E.
Discussion
6.

Which of the following facilitates crystallization?

A. Hot concentrated solution is cooled for crystals to form
B. Solution is concentrated by evaporation
C. Adiabatic evaporation and cooling
D. All of the mentioned
Answer» E.
Discussion
7.

Parameters affecting crystallization are ____________

A. Agitator speed
B. Population density
C. Purity of solution
D. All of the mentioned
Answer» E.
Discussion
8.

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?

A. Directly, indirectly
B. Indirectly, directly
C. Directly, directly
D. Indirectly, indirectly
Answer» C. Directly, directly
Discussion
9.

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.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
10.

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

A. True, nucleation
B. False, solid residue
C. True, magma
D. False, crystal growth
Answer» D. False, crystal growth
Discussion
11.

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

A. Consistency of food emulsions
B. A good feel of food inside the mouth
C. The physical stability of food
D. All of the mentioned
Answer» E.
Discussion
12.

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

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
13.

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.

A. True, False
B. True, True
C. False, False
D. False, True
Answer» C. False, False
Discussion
14.

Which of the following is NOT an important criteria for crystal formation?

A. Caking characteristics of the crystal
B. Moisture content
C. Shape
D. None of the mentioned
Answer» E.
Discussion
15.

Celinium Sulphate is an exception of the solubility curve. When the temperature is increased, its solubility decreases.

A. True
B. False
Answer» B. False
Discussion