Statement 1: NFo stands for Fourier number. Statement 2: N^Fo = (αt^T )/s^2

← Prev Question Next Question →

1 Answer

Related questions

+1 vote

1 answer

NFo= (αtT)/s^2. Here ‘s’ stands for half slab thickness. Based on this data, ‘s’ for a chapatti/ dosa will be _____

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

+1 vote

1 answer

Statement 1: α=k/(ρCp) Statement 2: α stands for thermal conductivity.

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

+1 vote

1 answer

Statement 1: NPr= (Cpm)/kl Statement 2: Stanton number is a product of NRe and NPr.

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

+1 vote

1 answer

Statement 1: G is known as the mass flux and it is the product of density and velocity. Statement 2: Grashof number is associated with forced convection.

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

+1 vote

1 answer

Statement 1: The heat transfer co-efficient in ice is four times that of water. Statement 2: k in conductance is for thermal conductivity.

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

+1 vote

1 answer

Statement 1: Radiation needs a medium to travel. Statement 2: Thermal radiation takes place at a certain temperature for every body.

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

+1 vote

1 answer

Statement 1: Unsteady state heat transfer equation can be used when there is negligible internal resistance. Statement 2: Unsteady state heat transfer equation can be used for liquid food items which are well stirred, because, temperature gradient within won’t be there.

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

+1 vote

1 answer

Statement 1: Radiation dryers are used to dry grains and reduce their moisture content before storage. Statement 2: Baking ovens are used both for making the dough and after that’s made, making biscuits by cutting them and baking them further. This entire process uses radiation.

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

+1 vote

1 answer

Statement 1: Radiation is the transfer of heat by electromagnetic waves. Statement 2: When heat is radiated from a hot source, the amount of heat received by the body depends on the nature of the body.

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

+2 votes

1 answer

Statement 1: In nusselt’s film theory, velocity of the falling film is not affected by the velocity of the vapors. Statement 2: LMTD can be used provided the overall heat transfer co-efficient is constant over a large range of temperatures.

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

+1 vote

1 answer

Statement 1: Film-type condensation has a higher heat transfer co-efficient than drop-wise condensation. Statement 2: Drop-wise condensation is easier to maintain than Film-type condensation

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

+1 vote

1 answer

Statement 1: When the average radius gives an error, log mean radius is used. Statement 2: Log mean radius is given by r^L= ( r^0– r^i )/(ln(r^0/r^i))

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

+1 vote

1 answer

Statement 1: hd/k is _____ Statement 2: _____ is the ratio of convective heat transfer to conductive heat transfer.

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

+2 votes

1 answer

Statement 1: Sieder-Tate and Dittus-boelter equations imply only to laminar flow conditions. Statement 2: Under laminar conditions, the same equation applies both to Newtonian and Non-Newtonian fluids.

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

+1 vote

1 answer

Statement 1: Radiation is NOT heat. Statement 2: Maximum value of absorptivity is 1.

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

+1 vote

1 answer

Statement 1: NPr= (Cp μ)/k Statement 2: If NPr is lesser than 1, Thermal Boundary layer is thinner than Hydrodynamic Boundary layer.

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

+1 vote

1 answer

Statement 1: Drop-wise condensation takes place on a smooth surface. Statement 2: All the resistance to heat transfer lies in the film formed during Film-type condensation.

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

+2 votes

1 answer

Statement 1: When heat transfer takes between a solid surface and a fluid, an insulating film layer is formed. More is the agitation; more is the thickness of the film. Statement 2: Within the film, the temperature varies from the wall to the temperature of the bulk.

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

+2 votes

1 answer

Statement 1: Nucleate Boiling is when a layer of film is formed in the beginning. Statement 2: Boiling starts with the bottom layer which heats up, becomes light and goes up. That way everything becomes hot and there is not temperature difference and hence no heat transfer.

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

+2 votes

1 answer

Which of the following is NOT a real dimensionless number?

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

+2 votes

1 answer

Find heat transfer in an agitated jacketed vessel if NRei is 1.5 * 105 and NPr is 20.

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

+1 vote

1 answer

Фv is generally taken as 1 in food processing as generally very high wall temperatures aren’t reached and hence (µ/µw) * 0.14 is 1 as there isn’t much difference in µ and µw.

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

+1 vote

1 answer

Dittus-boelter equation is applicable for fluids with phase change.

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

+2 votes

1 answer

For a copper pipe, k = 0.3534, temperature difference = 60, B = 0.0125 and A = 850. What is the value of q?

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

+2 votes

1 answer

_____ is the equation for unsteady state heat conduction through solid materials.

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

...