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

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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.

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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.

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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.

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

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

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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.

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

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

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

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

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Q. Which of the following is untrue?

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

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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?

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

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

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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.

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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.

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

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Q. Statement 1: Microwave heating helps save electricity.
Statement 2: The quality of product in microwave heating is good hence rejections are lesser.

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