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 4 of 19
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Statement 2: Cooked starch solution is a Shear thinning liquid and dairy cream is a Shear thickening liquid.
Statement 2: Working principle of a Brookfield viscometer: Two coaxial cylinders. Liquid is filled in between them. The viscosity produces torque which is directly proportional to the shear stress.
Statement 2: Drawbacks of plate and cone viscometer: edge-effects, turbulence and temperature effects.
Statement 2: After evaporation, solids are left behind.
Statement 2: Boiling point rise is due to the increase in pressure at the bottom of the solvent due to hydro-static head of the column.
Statement 2: Duhring’s rule states that the boiling point of a solution is a linear function of the boiling point of pure water at the same pressure.
Statement 2: In a multiple effect evaporator, the total area is equal to the sum of the individual areas.