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Crystallization - Food Processing Unit Operations MCQs

Crystallization MCQ : Here you will find MCQ Questions related to "Crystallization" in Food Processing Unit Operations. These Crystallization MCQ Questions Will help you to improve your Food Processing Unit Operations knowledge and will prepare you for various Examinations like Competitive Exams, Placements, Interviews and other Entrance Exmaniations.

Question 1

Crystallization is important in working with chocolate. The tempering process, sometimes called?

A. pre-crystallization
B. post-crystallization
C. Both A and B
D. None of the above

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Question 2

One of the most common solvents used for crystallization is

A. oil
B. alcohol
C. water
D. sulphuric acid

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Question 3

What is the main feature of circulating liquid crystallizer?

A. Efficiency is high
B. Supersaturation is created in a separate region
C. Low capital cost
D. Easy maintenance

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Question 4

What are the advantages of vacuum crystallizers?

A. Low yield of crystals
B. Small crystals
C. Increase in color formation
D. Reduced color formation

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Question 5

Crystals are collected by Gooch crucible with the help of

A. force
B. water bath
C. vacuum pump
D. centrifuge

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Question 6

What is evaporative crystallization?

A. Evaporation of the solvent
B. Separate components at higher temperature
C. Separate components at lower temperature
D. Mix components at higher temperature

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Question 7

What is the principle behind forced-circulation crystallizers?

A. Cooling crystallization
B. Evaporative crystallization
C. Perceptive cooling crystallization
D. Freezing crystallization

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Question 8

To control crystallization in foods, which factors must be controlled?

A. Number and size of crystals
B. Crystal distribution
C. Proper polymorph
D. All of the above

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Question 9

Selection of supersaturation generation method is not necessary.

C. Can be true or false
D. Can not say

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Question 10

Frequent flushing required minimizing deposits on the crystallizer wall.

C. Can be true or false
D. Can not say

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