Q. Statement 1: For calculating the minimum thickener area, the angle bisector method is used.
Statement 2: In the angle bisector method, the point obtained the curve and the corresponding time is the time when the solids enter the compression zone.

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Q. The compression zone in batch sedimentation is considered the overflow.

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Q. Dorr-Oliver thickener is also called a _____

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Q. Which of the following is an application of sedimentation in the food industry?

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Q. In the centrifuge, heavier particles will have a larger radius.

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Q. Statement 1: In both, centrifuge and sedimentation, the terminal velocity of the particle is reached after a certain time.
Statement 2: The formula used for finding out the velocity is the same for both the processes.

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Q. Statement 1: The g-number is the ratio of the velocity in a centrifuge to that of the velocity in sedimentation.
Statement 2: The g-number is represented as Z.

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Q. Statement 1: In a dairy industry, it is desired to obtain the cream from milk using a centrifuge. Which will stay in the center?
Statement 2: It is desired to have __________ for the above process.

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Q. The area of neutral zone, in a centrifuge is __________

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Q. Statement 1: The radius of neutral zone depends on the radius of the centrifuge.
Statement 2: More is the radius, lesser is the zone of centrifuge.

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Q. Statement 1: Tubular bowl centrifuges can handle slurries.
Statement 2: Tubular bowl centrifuges can be used for 3 phase separation.

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Q. Basket centrifuge can be used for liquid-liquid separations.

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Q. Which of the following is true?

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Q. Which food industry is centrifuge NOT used in?

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Q. Which of the following with respect to mixing is true?

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Q. Statement 1: Root mean square is denoted by σ₂
Statement 2: σ₂ will show the variation of a composition obtained after mixing. Hence the lesser it is, the more efficient is the mixing.

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Q. Mixing index is applicable for mixing of solids at zero time.

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Q. Which of the following conditions show that a certain industrial mixer is the best?

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Q. Mixing Index is a ratio of the standard deviation of various products during mixing to that at zero mixing.

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Q. Rate of mixing at any time is given by the extent of mixing at that particular time.

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