Explore topic-wise MCQs in Food Engineering.

This section includes 8 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.

Dittus-boelter equation is applicable for fluids with phase change.

Statement 1: Sieder-Tate and Dittus-boelter equations imply only to laminar flow conditions.Statement 2: Under laminar conditions, the same equation applies both to Newtonian and Non-Newtonian fluids.

v is generally taken as 1 in food processing as generally very high wall temperatures aren t reached and hence ( / w) * 0.14 is 1 as there isn t much difference in and w.

Statement 1: G is known as the mass flux and it is the product of density and velocity.Statement 2: Grashof number is associated with forced convection.

Statement 1: NPr= (Cpm)/klStatement 2: Stanton number is a product of NRe and NPr.

Statement 1: In nusselt s film theory, velocity of the falling film is not affected by the velocity of the vapors.Statement 2: LMTD can be used provided the overall heat transfer co-efficient is constant over a large range of temperatures.

Statement 1: Unsteady state heat transfer equation can be used when there is negligible internal resistance.Statement 2: Unsteady state heat transfer equation can be used for liquid food items which are well stirred, because, temperature gradient within won t be there.

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