College of Agricultural Engineering and Post Harvest Technology

(CAU, I), Ranipool, Gangtok – 737 135

Quiz 1
B. Tech. (Food Technology)

Course Title: Unit Operations in Food Processing – I (FPE – 2102) Roll No.:

1. Enlist factor affecting degree of mixing.

2. Enlist the component velocities induced by a mixer in low-viscosity liquids with diagram.
3. Olive oil and rapeseed oil are blended in a ratio of 1: 5 (by volume) by a propeller agitator 20 cm in diameter operating at
750 rpm in an unbaffled cylindrical tank 1 m in diameter at 20oC. Calculate the size of the motor required. The viscosity of
olive oil at 20C is 0.084 Ns/m2, the density of olive oil is 910 kg/m3, the viscosity of rapeseed oil 0.118 Ns/m2 and the
density of rapeseed oil 900 kg/m3. (Given Po = 0.4)
4. Enlist three basic types of mixers.
5. Classify mixing equipments in detail.
6. Write advantages and limitations of selected mixers
Type of mixer Advantages Limitations

Paddle agitator

Multiple paddle agitator

Propeller impeller
Turbine agitator

7. Draw diagrams for paddle mixtures

8.
i. A unit operation in which a uniform mixture is obtained from two or more components by dispersing one
within the other.
a. straing b. sorting c. mixing d. none of the option
ii. The degree of mixing depends on ………………of the material.
a. particle size b. shape c. density d. all of these
iii. Which of the following fluid forms a zone of thinned material around a small agitator as mixing
proceeds, and the bulk of the food does not move?
a. Bingham or Casson b. Pseudoplastic foods c. dilatant fluids d. all of these
plastic fluids
iv. Which of the following fluid requires a folding and stretching action to shear the material?
a. Bingham or Casson b. Pseudoplastic foods c. Viscoelastic foods d. none of these
plastic fluids
v. Which of the following is consists of two or more blades attached to a rotating shaft?
a. paddle agitators b. Impeller agitators c. both A and B d. turbine agitators
vi. Which of the following are also known as continuous rotor stator mixers?
a. Paddle agitators b. Screw conveyor mixers c. Impeller agitators d. Turbine agitators
vii. The force used for mixing by mixing equipment for pastes and dough is
a. Centrifugal b. Impact c. Tumbling d. All of these
smearing
viii The speed of rotation in a paddle mixer is in the range of
a. 20-150 rpm b. 30-500rpm c. More than 1000 rpm d. None