Moisture on dry basis cannot be more than a hundred percentage.

← Prev Question Next Question →

1 Answer

Related questions

+2 votes

1 answer

On wet basis, the denominator stays constant whereas in moisture content on dry basis, the denominator changes.

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

+2 votes

1 answer

In a packaging of dry grapes, the packaging material is made of polyethylene. The dry grapes have certain moisture content. Which of the following is true with respect to the diffusion of certain amount of moisture through the packing?

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

+2 votes

1 answer

Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do?

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

+1 vote

1 answer

Desolventization which is done in certain evaporators is more similar to distillation than evaporation.

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)

+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)

+1 vote

1 answer

Which of the following dryers cannot take a feed in the form of pastes/slurries/sticky items?

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

+1 vote

1 answer

If _______ heating has higher heat transfer rates than _______ heating, then why is ________ difficult to be used.

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

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

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 (93.7k 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

In a rising film evaporator, the temperature difference need not be as high as that in a falling film evaporator.

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: 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

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)

+1 vote

1 answer

What does the thin layer model of drying beds in drying of grains depend on?

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

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)

+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

Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?

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)

+1 vote

1 answer

Coffee powders can be made from which of the following dryers?

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)

...