Q. Which of the following membrane separation technique would be most suitable for the concentration of milk proteins in dairy industry?

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Q. Which of the following membrane separation technique would be most suitable for the reduction of bacteria in skim milk?

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Q. What is the Processing temperature in membrane filtration applications?

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Q. The separation limit for a membrane is determined by the lowest ___________ that can be separated.

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Q. Statement related to the process of evaporation that is incorrect is?

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Q. Rate of evaporation is______

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Q. Rate of evaporation increases as?

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Q. Rate of evaporation decreases as?

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Q. Which of the following factors do not affect the rate of evaporation?

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Q. Evaporation occurs only _____

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Q. Compounds evaporating easily and giving off a smell are?

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Q. When heating begins in miscible solutions, vapors formed will be?

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Q. Evaporation of solution of CuSO₄ helps in?

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Q. Crystallization, evaporation and distillation are a means of?

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Q. Concentration is different than drying.

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Q. Which of the following is not the reason for the concentration of food liquids?

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Q. Evaporation in dairy industry is a preliminary step to which of the following process?

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Q. Evaporation in dairy industry is done under __________

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Q. Which evaporators can be used when a low degree of concentration is required?

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Q. The evaporator in which the material to be evaporated boils outside the horizontal tube and steam condenses inside the tubes is called ________

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