Q. 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.

View solution

Q. Which of the following is a parameter to be checked before choosing the shape of the pitch in heat exchangers?

View solution

Q. 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.

View solution

Q. 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.

View solution

Q. 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.

View solution

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

View solution

Q. Which of the following heat exchangers are used for the quick exchange of heat?

View solution

Q. 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.

View solution

Q. Which of the following is true about Plate heat exchangers?

View solution

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

View solution

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

View solution

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

View solution

Q. Which of the following is untrue?

View solution

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

View solution

Q. 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?

View solution

Q. Which of the following is NOT a part of the microwave heating system?

View solution

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

View solution

Q. 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.

View solution

Q. Statement 1: The factor Fₒ shows the microbial safety in the food item at the coldest point.
Statement 2: Fₒ takes the time-temperature data at that particular point and compares conventional heating to microwave heating.

View solution

Q. One disadvantage of microwave cooking is that the energy efficiency in this process is less.

View solution