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.

← Prev Question Next Question →

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

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.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

I have been asked this question by my school teacher while I was bunking the class.

I need to ask this question from Unit Operations in chapter Heat Transfer Equipment, Microwave Heating, Evaporation, Diffusion and Mass Transfer and Dehydration of Food Engineering

1 Answer

Related questions

+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 (93.7k 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 (93.7k points)

+2 votes

1 answer

Which of the following is untrue about scraped surface heat exchangers?

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

+1 vote

1 answer

A major reason as to why evaporators and their selection for different applications in the food industry is very important is because ______

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: 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 (93.7k 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 (93.7k 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 (93.7k 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 (93.7k 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)

+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

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 (93.7k points)

+2 votes

1 answer

Contamination takes place to high extend in Plate heat exchangers.

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

+2 votes

1 answer

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 (93.7k points)

+1 vote

1 answer

Statement 1: Diffusion is faster than convective mass transfer. Statement 2: Mass transfer is proportional to the area of contact.

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

+1 vote

1 answer

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)

+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 (93.7k 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

Which of the following is a parameter to be checked before choosing the shape of the pitch in heat exchangers?

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

...