Unit Operations and Mass Transfer MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Unit Operations and Mass Transfer, a fundamental topic in the field of Food Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Unit Operations and Mass Transfer MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Unit Operations and Mass Transfer mcq questions that explore various aspects of Unit Operations and Mass Transfer problems. Each MCQ is crafted to challenge your understanding of Unit Operations and Mass Transfer principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Food Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Unit Operations and Mass Transfer MCQs are your pathway to success in mastering this essential Food Engineering topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Unit Operations and Mass Transfer. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Unit Operations and Mass Transfer knowledge to the test? Let's get started with our carefully curated MCQs!

Unit Operations and Mass Transfer MCQs | Page 3 of 19

Q21.
In food industry, chlorine line is painted _____ and hydrogen line is painted _____
Discuss
Answer: (d).Yellow, red
Q22.
_____ is a mechanical gadget used to prevent leaks.
Discuss
Answer: (b).Stuffing Box
Q23.
In a rota meter _________ force is directly proportional to _____ of the fluid.
Discuss
Answer: (a).Buoyancy, Linear Velocity
Discuss
Answer: (a).The eddies are not formed as the entrance to the downstream is not very big as compared to the vena contracta
Q25.
Rheology of food in the food processing industry is how the food is affected when _____ is applied.
Discuss
Answer: (a).Pressure
Q26.
Statement 1: Starch is _____ as its viscosity decreases with an increase in shear stress.
Statement 2: Bingham plastics follow Newton’s law of viscosity at low shears.
Discuss
Answer: (c).Pseudo plastic, False
Q27.
Statement 1: Blood is a _____
Statement 2: Thixotropic fluids are fluids whose viscosity decreases when subjected to shear stress initially but eventually with time, the viscosity increases.
Discuss
Answer: (d).Casson plastic, True
Discuss
Answer: (d).All of the mentioned
Q29.
Statement 1: Apparent viscosity μ_a is related to shear stress (τ) and shear strain (γ) as μ_a= τ/γ.
Statement 2: The equation τ=Kγⁿ becomes μ_a= τ/γ = Kγ⁽ⁿ⁻¹⁾ .
Discuss
Answer: (b).True, True
Q30.
Statement 1: In μ_a= τ/γ = Kγ⁽ⁿ⁻¹⁾ , n = consistency index and K is the flow behaviour index.
Statement 2: n= 1 for Newtonian fluids, n<1 for dilatant fluids and n>1 for pseudo plastic fluids.
Discuss
Answer: (c).False, False
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