Explore topic-wise MCQs in Food Engineering.

This section includes 7 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

Explore topic-wise MCQs in Food Engineering.

Statement 1: Drop-wise condensation takes place on a smooth surface.Statement 2: All the resistance to heat transfer lies in the film formed during Film-type condensation.

Statement 1: Film-type condensation has a higher heat transfer co-efficient than drop-wise condensation.Statement 2: Drop-wise condensation is easier to maintain than Film-type condensation

The reciprocal of heat transfer co-efficient is _____

Statement 1: hd/k is _____Statement 2: _____ is the ratio of convective heat transfer to conductive heat transfer.

Statement 1: NPr= (Cp )/kStatement 2: If NPr is lesser than 1, Thermal Boundary layer is thinner than Hydrodynamic Boundary layer.

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.

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.

Statement 1: hd/k is _Statement 2: _ is the ratio of convective heat transfer to conductive heat transfer.