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.

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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 (93.8k points)

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Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery. Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.

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Statement 1: Foreign objects entering food is called physical contamination of food. Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.

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Statement 1: Pathogenic bacteria look, smell and taste perfectly normal. Statement 2: To multiply, bacteria require warmth, food, moisture and time. Which of the following holds true for statement 1 and statement 2 respectively?

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Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control. Statement 2: Packaging materials also cause contamination.

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Statement 1: Brookfield viscometer is very robust, is supported by software and even shows values of K and n, but, sometimes particles suspended in the fluid cause problems. Statement 2: Drawbacks of plate and cone viscometer: edge-effects, turbulence and temperature effects.

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Mina learn how different minerals and vitamins are affected when exposed to certain conditions. Which one of them did she NOT comprehend properly?

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Statement 1: Nucleate Boiling is when a layer of film is formed in the beginning. Statement 2: Boiling starts with the bottom layer which heats up, becomes light and goes up. That way everything becomes hot and there is not temperature difference and hence no heat transfer.

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Statement 1: The retention of ______ is improved at approximately 48 deg C and in either nitrogen or air. Statement 2: In _____ food items sulphite content is greatly retarded.

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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.

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

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Statement 1: Secondary packaging is outside the primary packaging, so as to group the primarily packed objects. Statement 2: Packaging can be arbitrarily classified into Primary, Secondary and Tertiary Packaging.

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Statement 1: Effectiveness of mixing in kneaders depends on the blade design. Statement 2: Kneaders have a high clearance between the two oppositely rotating blades and the vessel.

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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: Batch crystallizers are used for jaggery. Statement 2: Particle size is controlled by stirring and scraping the concentrate from the vessel for better heat transfer.

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

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Statement 1: Radiation is the transfer of heat by electromagnetic waves. Statement 2: When heat is radiated from a hot source, the amount of heat received by the body depends on the nature of the body.

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Statement 1: Bernoulli’s equation can be applied to flow through pipes both, with and without friction. Statement 2: Air is an incompressible fluid.

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Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity. Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.

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Statement 1: When heat transfer takes between a solid surface and a fluid, an insulating film layer is formed. More is the agitation; more is the thickness of the film. Statement 2: Within the film, the temperature varies from the wall to the temperature of the bulk.

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Statement 1: Cranes and hoists have an incline up and down option. Statement 2: Trucks can be used for continuous operations.

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Statement 1: Seasonal and regional variations have little effect on the sensitivity of a product to damage due to temperature elevation or variation. Statement 2: Faulty processing/ packaging has a major effect in increasing the sensitivity of a product to damage.

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Statement 1: Presence of certain organic solvents in solvent extraction can prove to be carcinogenic. Statement 2: CO2 gas can be used in super critical fluid extraction.

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Statement 1: In nusselt’s film theory, velocity of the falling film is not affected by the velocity of the vapors. Statement 2: LMTD can be used provided the overall heat transfer co-efficient is constant over a large range of temperatures.

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k 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: A reduction in processing time is obtained when cans are maintained bottom down and perpendicular to the axis of rotation. Statement 2: Rotational and reciprocal movements can reduce the heat penetration time to almost half the value.

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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.

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

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