Explore topic-wise MCQs in Food Engineering.

This section includes 10 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.

Why is better to use a Jacketed vessel in the dairy industry than a stainless steel container directly?

Statement 1: NPr= (Cp μ)/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.

__________ is when nucleate boiling transforms to film boiling.

Which of the following is true about Natural Convection?

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