Which of the following facilitates crystallization?

Hot concentrated solution is cooled for crystals to form

Solution is concentrated by evaporation

Adiabatic evaporation and cooling

Explore topic-wise MCQs in Food Engineering.

This section includes 10 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.	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

2.	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

3.	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

4.	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

5.	Parameters affecting crystallization are ____________
A.	Agitator speed
B.	Population density
C.	Purity of solution
D.	All of the mentioned
Answer» E.

Discussion

6.	The ratio of concentration of a super saturated solution to a saturated solution is denoted by 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

7.	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

8.	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

9.	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

10.	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

Explore topic-wise MCQs in Food Engineering.

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.

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.

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

Which of the following facilitates crystallization?

Parameters affecting crystallization are ____________

The ratio of concentration of a super saturated solution to a saturated solution is denoted by which is stated by the Kelvin equation. How is it related to the crystal size and interfacial tension between solid and liquid?

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.

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

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

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.

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.

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.

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

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.

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

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

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.