Food Engineering Questions and Answers – Unit Operations

– Equilibrium Stage Operations-2

This set of Food Engineering Multiple Choice Questions & Answers focuses on
“Equilibrium Stage Operations-2”.

1. Which of the following is a process/method to enhance the amount of pure distillate?

a) Rectification
b) Stripping
c) Re-fluxing
d) All of the mentioned
View Answer
Answer: d
Explanation: Rectification, Stripping and Re-fluxing are all processes/methods to enhance the
amount of pure distillate.
2. In re-fluxing, the re-flux ratio needs to a minimum.
a) True
b) False
View Answer
Answer: b
Explanation: The re-flux ratio being minimum means that an infinite number of plates are
required and vice-versa. Hence the re-flux ratio needs to be more than the minimum.
3. The feed line tells us that a particular feed A is at a sub-cooled liquid. Which of the
following explains the above statement?
a) The liquid is at its boiling point
b) None of the mentioned
c) A liquid below its boiling temperature
d) The liquid is a mixture of boiling and some vapors
View Answer
Answer: c
Explanation: A liquid below its boiling temperature means it is sub-cooled.
4. Statement 1: Bubble point means the feed is at saturated vapor.
Statement 2: Dew point means the feed is at boiling point.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: c
Explanation: Dew point means the feed is at saturated vapor. Bubble point means the feed is at
boiling point.
5. When q=(Heat required to convert one mole of feed to saturated vapor)/(Molar heat of
vaporization of feed)
Statement 1: q<1 means the liquid is sub-cooled.
Statement 2: q<0 means the liquid is super heated vapor.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: d
Explanation: q>1 means the liquid is sub-cooled. Or q<1 means the liquid is a mixture of liquid
and vapor. q<0 means the liquid is super heated vapor.
6. When q=(Heat required to convert one mole of feed to saturated vapor)/(Molar heat of
vaporization of feed)
Statement 1: q<1 means the slope is a horizontal line.
Statement 2: q<1 means the slope is a vertical line.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: c
Explanation: q=0 means the slope is a horizontal line. q=1 means the slope is a vertical line. Or
q<1 means the slope is negative.
7. With respect to ammonia-water system –
Statement 1: Limiting ratio is when the __(1)___ will meet __(2)__
Statement 2: When the flow rate of liquid is high, the distance between (1) and (2)
decreases.
a) Operating line will meet Equilibrium curve, false
b) Equilibrium curve will meet Equilibrium line, true
c) Operating line will meet Equilibrium line, true
d) All of the mentioned
View Answer
Answer: a
Explanation: Limiting ratio is when the Operating line will meet equilibrium curve. Gas liquid ratio
= L/V. When the flow rate of liquid is high, the distance between operating line and equilibrium
curve increases.
8. ∫y0ybdy/(y-y*) gives you _____
a) Height of one transfer unit
b) Height of the entire column
c) Number of transfer units in the column
d) None of the mentioned
View Answer
Answer: c
Explanation: ∫y0ybdy/(y-y*) gives you number of transfer units in the column.
9. Statement 1: Hydrogenation of fats involves liquid-gas phases only.
Statement 2: Hydrogenation of fats is known as slurry reactor system.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: d
Explanation: Hydrogenation of fats involves solid-liquid-gas phases. Hydrogenation of fats is
known as slurry reactor system.
10. Statement 1: Vapour-liquid-Equilibria is related to by a simple expression of Raoult’s
law.
Statement 2: Raoult’s law is applicable to real gases.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: a
Explanation: Vapour-liquid-Equilibria is related to by a simple expression of Raoult’s law. Raoult’s
law is applicable to ideal gases.
11. Raoult’s law is when mole fraction approaches zero and Henry’s law is applicable
when concentration approaches zero.
a) True
b) False
View Answer
Answer: a
Explanation: Raoult’s law is when mole fraction approaches zero and Henry’s law is applicable
when concentration approaches zero. Raoult’s law is for pure components and Henry’s law is
applicable to dilute solution.
12. Ethanol-water mixture is a popular example of a mixture exhibiting the typical VLE
curve.
a) True
b) False
View Answer
Answer: b
Explanation: Ethanol-water mixture is a popular example of a mixture NOT exhibiting the typical
VLE curve.
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13. Statement 1: Boiling point concentration diagram plots y against x. (Mole fraction in
gas and liquid phase respectively).
Statement 2: VLE curve plots y against x. (Mole fraction in gas and liquid phase
respectively).
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: d
Explanation: Boiling point concentration diagram plots temperature against x and y. VLE curve
plots y against x.
14. Statement 1: Batch distillation is used for small capacity operations.
Statement 2: In food processing, batch distillation is used for desolventization.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: b
Explanation: Batch distillation is used for small capacity operations. In food processing, batch
distillation is used for desolventization.
15. When a system doesn’t obey Raoult’s law, the relative volatility is the ratio of the
Henry’s constants for the two systems.
a) True
b) False
View Answer
Answer: a
Explanation: When a system doesn’t obey Raoult’s law, the relative volatility is the ratio of the
Henry’s constants for the two systems.
Food Engineering Questions and Answers – Principles of
Refrigerated Gas Storage of Foods-2
This set of Basic Food Engineering Questions & Answers focuses on “Principles of
Refrigerated Gas Storage of Foods-2”.

1. Which of the following is NOT delivered by the modified atmosphere (MA) or

controlled atmosphere (CA)?
a) Delay ripening of fruits
b) Retard spread of diseases
c) Toughing
d) Incidence of storage disorders
View Answer
Answer: c
Explanation: Toughening and yellowing are NOT delivered by the modified atmosphere (MA) or
controlled atmosphere (CA). The other positive things like delaying ripening of fruits, retarding
spread of diseases and incidence of storage disorders are delivered.
2. Which of the following variables affect gas exchanges into and out of the package?
a) Weight of apples
b) Ethylene concentration
c) Structure of the packaging film
d) All of the mentioned
View Answer
Answer: c
Explanation: Structure of the packaging film affect gas exchanges into and out of the package.
Weight of apples and Ethylene concentration affect respiration.
3. Which of the following is NOT the correct method to enhance storage?
a) Reducing pressure
b) Increasing ethylene
c) Decreasing respiration
d) None of the mentioned
View Answer
Answer: b
Explanation: Ethylene given out by produce should be reduced to enhance storage/life.
4. Statement 1: Sub atmospheric storage involves ventilating the produce with air
saturated with water vapor by continuously evacuating the container with a sealed
vacuum pump.
Statement 2: Under hypobaric storage, a gas in equilibrium with its surroundings will
have its outward diffusion rate proportional to concentration gradient and diffusivity.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: b
Explanation: Sub atmospheric storage involves ventilating the produce with air saturated with
water vapor by continuously evacuating the container with a sealed vacuum pump. Under
hypobaric storage, a gas in equilibrium with its surroundings will have its outward diffusion rate
proportional to concentration gradient and diffusivity.
5. Under hypobaric storage, when gas is in equilibrium with its surroundings, the
diffusivity _____ and concentration gradient _____
a) Increase by ten folds, decreases to one-tenth
b) Decreases to one-tenth, increase by ten folds
c) Stays constant, stays constant
d) None of the mentioned
View Answer
Answer: a
Explanation: Under hypobaric storage, when gas is in equilibrium with its surroundings, the
diffusivity increase by ten folds and concentration gradient decreases to one-tenth. This is
because the concentration difference reduces to a large extent and hence the gradient
decreases but since a new equilibrium is established and this always happens, the diffusivity
increase.
6. Statement 1: Under hypobaric storage, the gas always attains equilibrium with its
surroundings.
Statement 2: Hypobaric storage is a continuous process.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: b
Explanation: Under hypobaric storage, the gas always attains equilibrium with its surroundings.
Hypobaric storage is a continuous process.
7. Statement 1: Under hypobaric storage, oxygen content is reduced to reduce the rate
of synthesis of volatile.
Statement 2: Altering respiration can help in decreasing the production of carbon
dioxide.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: b
Explanation: Under hypobaric storage, oxygen content is reduced to reduce the rate of synthesis
of volatile. Altering respiration can help in decreasing the production of carbon dioxide.
8. Which of the following is true with respect to volatile by controlling oxygen content in
storage?
a) Lowing in endogenous concentration increases rate of volatile formation
b) Anaerobiosis favors its production if it is a highly reduced compound
c) Limiting the amount of energy available
d) All of the mentioned
View Answer
Answer: d
Explanation: All of the mentioned is true with respect to volatile by controlling oxygen content in
storage.
9. Statement 1: A gas atmosphere containing 20% CO2 is effective in inhibiting slime-
producing bacteria.
Statement 2: Meat can be preserved by protecting it from oxygen as the majority of
bacteria grow in that atmosphere.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: b
Explanation: A gas atmosphere containing 20% CO2 is effective in inhibiting slime-producing
bacteria. Meat can be preserved by protecting it from oxygen as majority of bacteria grow in that
atmosphere.
10. Statement 1: Influence of bacteria has more effect on the storage of food than the
pH control.
Statement 2: Meat color is due to the presence of _____
a) True, myoglobin
b) True, haemoglobin
c) False, myoglobin
d) False, haemoglobin
View Answer
Answer: a
Explanation: Influence of bacteria has more effect on the storage of food than the pH control.
Meat color is due to the presence of myoglobin.
11. Meats stored in _____ environment have a better color than _____
a) CO2, O2
b) O2, CO2
c) CO2, N2
d) N2, O2
View Answer
Answer: b
Explanation: Meats stored in O2 environment have a better color than CO2. This is because auto-
oxidation of myoglobin in the meat takes place which is responsible for the fresh color.
12. Which of the following statements is true?
a) Polyethylene films have a good heat-sealability
b) Polyvinylidene chloride films are gas and water vapor impermeable
c) Nylon films have high physical strength
d) All of the mentioned
View Answer
Answer: d
Explanation: Polyethylene films have a good heat-sealability. Polyvinylidene chloride films are
gas and water vapor impermeable. Nylon films have high physical strength.
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13. Three level packaging is done for rice. Which bag is for quality control?
a) Inner most bag 1
b) Middle bag 2
c) Outermost bag 3
d) All of the mentioned
View Answer
Answer: b
Explanation: Bag 1 is moisture permeable and hence drains out the moisture from the grain.
2nd one is for quality control and the 3rd prevents the 2nd one from breakage.
14. Statement 1: Under water storage is more effective than that in the air.
Statement 2: Adsorption of CO2 on the surface of grains is a reversible process.
a) True, False
b) True, True
c) False, False
d) False, True
View Answer
Answer: b
Explanation: Under water storage is more effective than that in the air. Adsorption of CO2 on the
surface of grains is a reversible process.