Explore topic-wise MCQs in Food Engineering Questions and Answers.

This section includes 6 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering Questions and Answers knowledge and support exam preparation. Choose a topic below to get started.

1.

Statement 1: Sieder-Tate and Dittus-boelter equations imply only to laminar flow conditions.

A. Statement 2: Under laminar conditions, the same equation applies both to Newtonian and Non-Newtonian fluids.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» D. False, False
Discussion
2.

Фv is generally taken as 1 in food processing as generally very high wall temperatures aren’t reached and hence (µ/µw) * 0.14 is 1 as there isn’t much difference in µ and µw.

A. True
B. False
Answer» B. False
Discussion
3.

Statement 1: NPr= (Cpm)/kl

A. Statement 2: Stanton number is a product of NRe and NPr.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» D. False, False
Discussion
4.

Find heat transfer in an agitated jacketed vessel if NRei is 1.5 * 105 and NPr is 20.

A. 0.9
B. 1.2
C. 1.8
D. None of the mentioned
Answer» B. 1.2
Discussion
5.

Statement 1: In nusselt’s film theory, velocity of the falling film is not affected by the velocity of the vapors.

A. Statement 2: LMTD can be used provided the overall heat transfer co-efficient is constant over a large range of temperatures.
B. True, False
C. True, True
D. False, False
E. False, True
Answer» C. True, True
Discussion
6.

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

A. True
B. False
Answer» C.
Discussion