Food Engineering Mock Test 3

1. In Bernoulli’s equation, the friction correction factor is added to the LHS and the energy contributed by the pump is written on the RHS.

2. Find heat transfer in an agitated jacketed vessel if N_Rei is 1.5 * 105 and N_Pr is 20.

3. Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry.
Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.

4. 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.

5. According to Nusselt’s film theory, the film thickness decreases as we move from bottom to top. The heat transfer increases.

6. For a copper pipe, k = 0.3534, temperature difference = 60, B = 0.0125 and A = 850. What is the value of q?

7. 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.

8. Statement 1: N_Fo stands for Fourier number.
Statement 2: N_Fo= (αt_T)/s²

9.
‘a’ refers to ______ and ‘b’ refers to _____

10. Which of the following is a performance parameter for the food industry?