Mass Transfer Leaching of coffee from coffee beans is done by Lime water Hexane Dilute H₂SO₄ (hot) Hot water Lime water Hexane Dilute H₂SO₄ (hot) Hot water ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer To get high tray efficiency Gas velocity should be very low Liquid entrainment should be severe Interfacial surface between liquid and gas phase should be large Time of contact between the two phases should be less Gas velocity should be very low Liquid entrainment should be severe Interfacial surface between liquid and gas phase should be large Time of contact between the two phases should be less ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer The caking of crystals can be prevented by Coating the product with inert material Both A and C Maintaining low critical humidity Maintaining high critical humidity Coating the product with inert material Both A and C Maintaining low critical humidity Maintaining high critical humidity ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer 'ADDUCTS' and 'CLATHRATES' are used in case of Extractive distillation None of these Absorption Crystallisation Extractive distillation None of these Absorption Crystallisation ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer Leaching rate is independent of the Agitation Particle size Temperature None of the listed here Agitation Particle size Temperature None of the listed here ANSWER DOWNLOAD EXAMIANS APP
Mass Transfer Fractional solvent extraction Employs two solvents None of the listed here Employs only one solvent Results in low interfacial tension Employs two solvents None of the listed here Employs only one solvent Results in low interfacial tension ANSWER DOWNLOAD EXAMIANS APP
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