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.

← Prev Question Next Question →

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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.

(a) True, screw conveyor

(b) True, pneumatic conveyor

(c) False, screw conveyor

(d) False, pneumatic conveyor

I have been asked this question during an interview.

This intriguing question comes from Unit Operations topic in chapter Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration of Food Engineering

1 Answer

Related questions

+2 votes

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

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

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

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

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

The point where the constant drying period changes to falling rate period is called _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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 (93.8k points)

+1 vote

1 answer

Statement 1: Difference between 1-1 and 1-2 heat exchanger is that 1-2 has both counter AND co current, whereas 1-1 has only co-current. Statement 2: 1-2 heat exchanger requires a high pressure drop.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Drying rate curve is plot between _____ and _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Cabinet tray dryers are not very effective as they do not completely strip off the moisture content from the food item. Hence, they need to be combined with another dryer for effective results.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

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

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: When alcohol is allowed to move from chamber A to chamber B when a barrier between them is removed, it is called multi phase diffusion. Statement 2: When oxygen is made to diffuse into the water, it’s called continuous molecular diffusion.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Statement 1: Evaporation is considered a mass and heat transfer operation. Statement 2: After evaporation, solids are left behind.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+2 votes

1 answer

Tunnel dryer is only a continuous version of a cabinet tray dryer.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Statement 1: Microwave heating helps save electricity. Statement 2: The quality of product in microwave heating is good hence rejections are lesser.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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 (93.8k points)

+2 votes

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

...