Statement 1: Diffusion of gas component through the resistive film to the bulk of the liquid is the rate determining step. Statement 2: Diffusion of gas component through the gas-liquid inter-phase is the rate determining step.

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Statement 1: In a multiple effect evaporator, the overall temperature drop is equal to the individual drops at each step. Statement 2: In a multiple effect evaporator, the total area is equal to the sum of the individual areas.

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Statement 1: Forward feeding requires pumps for the feed at every step. Statement 2: In a backward feeding arrangement, the most concentrated feed is exposed to the maximum steam in order to remove heat. This is its advantage.

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Statement 1: A phase boundary exists between alcohol and oxygen. Statement 2: Phase boundary varies with agitation. It is inversely proportional to the amount of agitation provided.

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Statement 1: In a rising film evaporator, the feed can be very viscous. Statement 2: In a rising film evaporator, the feed cannot be heat sensitive.

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Statement 1: Cabinet tray dyers can be used for heat sensitive materials. Statement 2: Bin dryer is used for materials which follow the falling rate drying curve.

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Statement 1: Vibro-fluidized bed dryer can reduce the air flow rate consumptions as air is only used for drying and not for fluidizing. Statement 2: _____ are often called desolventizers.

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In a packaging of dry grapes, the packaging material is made of polyethylene. The dry grapes have certain moisture content. Which of the following is true with respect to the diffusion of certain amount of moisture through the packing?

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Statement 1: In microwave heating, heat is not applied to the food item. Statement 2: Radiation doesn’t gives even drying whereas microwave heating does.

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Statement 1: Penetration theory states that mass transfer coefficient is directly proportional to diffusivity coefficient which was later proved wrong. Statement 2: Penetration theory states that mass transfer is based on unsteady mass transfer.

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Statement 1: Removing of moisture content for grains in the food industry follows the thin layer model of drying bed. Statement 2: The model for removing moisture from grains is computerized to find out the exact amount of time of exposure of grains for the removal of moisture.

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Statement 1: Boiling point rise is due to the colligative properties due to the presence of solid particles in the solvent. Statement 2: Boiling point rise is due to the increase in pressure at the bottom of the solvent due to hydro-static head of the column.

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Statement 1: Generally, in small scaled jacketed pans, food products like jams, sauces etc are made. Statement 2: Baffles provide structural support to tubes, but they cannot prevent channeling.

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Statement 1: Scraping improves heat transfer co-efficient by 5 times in case of non-Newtonian fluids. Statement 2: In food industry, major physical changes to food items when they’re processed, take place like transformation from Newtonian to Non-Newtonian fluids. Hence, scraped surface heat exchangers are very beneficial.

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Statement 1: The factor F0 shows the microbial safety in the food item at the coldest point. Statement 2: F0 takes the time-temperature data at that particular point and compares conventional heating to microwave heating.

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Which of the following denotes gas phase mass transfer coefficient?

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Statement 1: Concentration is a product of diffusivity and solubility. Statement 2: Permeability coefficient in case of food packaging can be written as product of partial pressure and solubility using Henry’s law.

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