Mass Transfer Leaching of coffee from coffee beans is done by Dilute H₂SO₄ (hot) Hot water Lime water Hexane Dilute H₂SO₄ (hot) Hot water Lime water Hexane ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer During constant rate drying period, vaporisation rate per unit drying surface area Does not change with time Decreases with time Does not affect the moisture content of the wet solid Increases with time Does not change with time Decreases with time Does not affect the moisture content of the wet solid Increases with time ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer Dorr thickener is an equipment used for Classification Sedimentation Clarification Leaching Classification Sedimentation Clarification Leaching ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer Which of the following assumes constant molal vaporisation and overflow? McCabe-Thiele method Ponchan-Savarit method Plate absorption column Enthalpy concentration method McCabe-Thiele method Ponchan-Savarit method Plate absorption column Enthalpy concentration method ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer The surface renewal frequency in Danckwerts model of mass transfer is given by (KL: mass transfer co-efficient) √(KL².DA) KL².DA KL²/DA KL/DA² √(KL².DA) KL².DA KL²/DA KL/DA² ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer In distillation column design, the McCabe-Thiele procedure is inadequate and a Ponchan-Savarit procedure is needed, when An azeotrope forms Saturated feed is not used A total condenser is used The latent heat of vaporisation of the more and less volatile components are greatly different An azeotrope forms Saturated feed is not used A total condenser is used The latent heat of vaporisation of the more and less volatile components are greatly different ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS