Advantage of turbo dryer over cabinet tray dryer is _____

← Prev Question Next Question →

1 Answer

Related questions

+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 (93.7k points)

+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 (93.7k 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 (93.7k 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 (93.7k 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 (93.7k points)

+1 vote

1 answer

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)

+1 vote

1 answer

Which of the following is also called a ring dryer?

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

+1 vote

1 answer

Hannah ordered one ton of mushrooms. But, the entire lot was brown. Which dryer could it possibly have been?

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

+2 votes

1 answer

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)

+1 vote

1 answer

Which of the following is an advantage of using pumps as heat transfer equipment?

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

+2 votes

1 answer

Mixed feed arrangement offers the advantage of omitting the usage of pumps by transferring feed in the direction of low pressure. That’s an advantage taken from forward feeding arrangement.

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

+1 vote

1 answer

External heat exchangers are gaining popularity as they’ve several advantages over conventional methods. Still, there is a major drawback. Which among the following is it?

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

+1 vote

1 answer

Any food item should be subjected to micro frequencies such that, the dielectric constant is _____ and loss factor is _____

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

+2 votes

1 answer

Drying rate curve is plot between _____ and _____

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

+1 vote

1 answer

Rayleigh number is _____

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

+1 vote

1 answer

Sherwood number is _____

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

+1 vote

1 answer

Ratio of equilibrium concentrations of solute A in liquid phase and gas phase i.e. CAL* and CAg* respectively is α. α is called _____

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

+1 vote

1 answer

In plate evaporator, the heat transfer coefficient is high in spite of low residence time because _____

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

+1 vote

1 answer

After incipient fluidization, the pressure briefly _____

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

+1 vote

1 answer

During evaporation of edible solutions, the BPR-boiling point rise should be _____ and the foaming and scale formation should be _____

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

+1 vote

1 answer

In flashing of jams, the temperature of concentrated jam _____ on flashing. Also, the vapor pressure of the concentrated jam _____

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

+2 votes

1 answer

The EMC-RH data is fitted to Henderson’s equation. Which of the following is true about the relative humidity with respect to food technology terminology?

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

+1 vote

1 answer

Which of the following is not a measuring technique of KLa?

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

...