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: 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 (93.7k points)

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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.

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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: 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: 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: 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: 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: Resistance is inversely proportional to the inter-facial area. Statement 2: The inter-facial area of a body is the area of the dispersed phase in a unit volume of the vessel.

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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 (93.7k points)

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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: 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 (93.7k 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.

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

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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 (93.7k points)

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Statement 1: Duhring’s rule states that the ratio of temperatures at which two solutions have the same vapor pressure is constant. Statement 2: Duhring’s rule states that the boiling point of a solution is a linear function of the boiling point of pure water at the same pressure.

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

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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.

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

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In a jacketed vessel, the only way to increase the heat transfer rates is to increase the temperature difference.

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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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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 (93.7k 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 (93.7k points)

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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: 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: 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: 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.

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

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