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: 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)

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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)

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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.

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

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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: 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)

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

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Advantage of turbo dryer over cabinet tray dryer is _____

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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.

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

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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: 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 dryers is used for making baby food?

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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.

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

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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.

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

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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 (93.8k points)

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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.

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

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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)

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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.

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

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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.

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

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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?

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

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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 (93.8k points)

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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 (93.8k 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.

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

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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.

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

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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.

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

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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.

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

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