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?

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At a food processing industry, the steam was re-compressed and a small amount of steam at high pressures and temperatures was sent into the next evaporation chamber in a multiple effect evaporator. Which of the following is true with respect to the above sentences?

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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?

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Which of the following is true about loss factor of food?

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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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Which of the following is true about Plate heat exchangers?

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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.

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Which of the following is untrue? (a)It is difficult to predict the electric field intensity inside a food material

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

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Which of the following dryers is used for making baby food?

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Which of the following is a synonym for loss factor of food?

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Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.

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Which of the following is true while concentrating jams?

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Which of the following sentences is true?

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

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

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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.

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: 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.

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

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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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Statement 1: Drying is used for preservation of food. Statement 2: Convective drying is indirect drying and conductive drying is direct drying.

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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?

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Recently, cancer causing effects, nutritional destructions of food and biological effects of exposure of microwave heating has come into light.

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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.

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One disadvantage with backward feeding is that the feed gets very concentrated at the beginning few units itself and hence it’s difficult to feed it to the next evaporator unit.

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

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