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.

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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.

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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.

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

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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.

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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.

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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: 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: 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: 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.

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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 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: 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: 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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Which theory proposes that the film is continuously getting renewed and replaced by the bulk liquid?

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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.

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

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Which of the following denotes gas phase mass transfer coefficient?

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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.

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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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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: 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: 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: 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: 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: 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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