Drying rate curve is plot between _ and _

← Prev Question Next Question →

1 Answer

Related questions

+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 (93.8k 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 (93.8k 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 (93.8k 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 (93.8k 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 (93.8k 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 (93.8k 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 (93.8k 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 (93.8k 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 (93.8k 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 (93.8k 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 (93.8k points)

+1 vote

1 answer

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 (93.8k 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 (93.8k points)

+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 (93.8k points)

+1 vote

1 answer

A phase boundary between alcohol and water exists.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

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.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Rayleigh number is _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Advantage of turbo dryer over cabinet tray dryer is _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

+1 vote

1 answer

Sherwood number is _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k 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 (93.8k points)

+1 vote

1 answer

After incipient fluidization, the pressure briefly _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k 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 (93.8k 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 (93.8k points)

+1 vote

1 answer

The existence of a thick constant film between two phases is a proposal by which of the following theories?

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k 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 (93.8k points)

...