Q. Which correction of the orifice meter is corrected in the venturimeter?

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Q. Rheology of food in the food processing industry is how the food is affected when _____ is applied.

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Q. Statement 1: Starch is _____ as its viscosity decreases with an increase in shear stress.
Statement 2: Bingham plastics follow Newton’s law of viscosity at low shears.

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Q. Statement 1: Blood is a _____
Statement 2: Thixotropic fluids are fluids whose viscosity decreases when subjected to shear stress initially but eventually with time, the viscosity increases.

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Q. Which of the flowing is true about two-parameter model?

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Q. Statement 1: Apparent viscosity μ_a is related to shear stress (τ) and shear strain (γ) as μ_a= τ/γ.
Statement 2: The equation τ=Kγⁿ becomes μ_a= τ/γ = Kγ⁽ⁿ⁻¹⁾ .

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Q. Statement 1: In μ_a= τ/γ = Kγ⁽ⁿ⁻¹⁾ , n = consistency index and K is the flow behaviour index.
Statement 2: n= 1 for Newtonian fluids, n<1 for dilatant fluids and n>1 for pseudo plastic fluids.

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Q. Statement 1: Considering the equation, μ_a= τ/γ = Kγ⁽ⁿ⁻¹⁾ , for pseudo plastic fluids, n<1 and they’re called Shear thinning liquids and dilatant fluids are called Shear thickening liquids as n>1.
Statement 2: Cooked starch solution is a Shear thinning liquid and dairy cream is a Shear thickening liquid.

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Q. Which of the following is a name of an actual viscometer?

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Q. Statement 1: Brookfield viscometer is an example of Coaxial Cylinder Viscometer.
Statement 2: Working principle of a Brookfield viscometer: Two coaxial cylinders. Liquid is filled in between them. The viscosity produces torque which is directly proportional to the shear stress.

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Q. 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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Q. Statement 1: Evaporation is considered a mass and heat transfer operation.
Statement 2: After evaporation, solids are left behind.

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Q. During evaporation of edible solutions, the BPR-boiling point rise should be _____ and the foaming and scale formation should be _____

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Q. Which of the following is true while concentrating jams?

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Q. 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.

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Q. 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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Q. 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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Q. 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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Q. 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.

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Q. Mixed feed arrangement offers the advantage of omitting the usage of pumps by transferring feed in the direction of low pressure. That’s an advantage taken from forward feeding arrangement.

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