Statement 1: Scraped surface evaporators are used in the dairy industry. Statement 2: Plate evaporators can be used for viscous liquids.

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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: Plate heat exchangers are used in heat sensitive foods like milk. Statement 2: Principle behind plate heat exchangers is that there is very less space between the plates and hence quick heating can take place.

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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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Industry A is low on budget and is used in the sugar industry. Industry B wants to invest in a good evaporator. They are needed for meat extracts. Which evaporators will you suggest for each of them?

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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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Plate evaporators are used in recovering aroma from fruit juices.

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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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A major reason as to why evaporators and their selection for different applications in the food industry is very important is because ______

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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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

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Statement 1: In coiled heat exchanger, the coils can be present inside and outside the vessel. Statement 2: The coils can have either hot/cold fluid present inside them or even electrical coils can be present.

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Statement 1: Cabinet tray dryers are used for storing grains. Statement 2: Cabinet tray dryers are used for low cost foods.

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Statement 1: Drying is used for preservation of food. Statement 2: Convective drying is indirect drying and conductive drying is direct drying.

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Which of the following is untrue about scraped surface heat exchangers?

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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: Microwave heating helps save electricity. Statement 2: The quality of product in microwave heating is good hence rejections are lesser.

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Statement 1: In film theory, mass transfer coefficient is proportional to D^1/2 Statement 2: Penetration theory states that all elements are exposed at the same time which is unrealistic.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

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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: Evaporation is considered a mass and heat transfer operation. Statement 2: After evaporation, solids are left behind.

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Statement 1: Which tray dryer has indirect heating? Statement 2: Which tray dryer is good for making powders?

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Statement 1: Horizontal tube evaporator is easy for cleaning. Statement 2: Horizontal tube evaporator has a disadvantage of hindering agitation of the feed.

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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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

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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: 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: 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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