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Title: Question paper
Description: It is all about the engineering behind the food processes and food technologies and their inventions, uses and principles. It helps to grow interest on food based subjects.
Description: It is all about the engineering behind the food processes and food technologies and their inventions, uses and principles. It helps to grow interest on food based subjects.
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Name : ……………………………………………………………
/q
p:/
htt
Roll No
...
CS/B
...
pap
Candidates are required to give their answers in their own words as
far as practicable
...
1
...
In Extruder barrel temperature is
b)
secondary variable
c)
iii)
primary variable
machine constant
d)
none of these
...
ut
...
[ Turn over
CS/B
...
Heat damage may occur in
a)
b)
Spray drying
c)
vi)
Drum drying
both of these
d)
none of these
...
wb
er
...
ut
...
viii) Moisture contained by a substance in excess of the
equilibrium moisture is called
a)
b)
Free moisture
c)
5218
Unbound moisture
Critical moisture
d)
Bound moisture
...
TECH(FT)/SEM-5/FT-503/2010-11
ix)
In the comparison of single screw extruder & twin
/q
p:/
htt
screw extruder, single screw extruder
a)
b)
design is less complex, but operation is not easier
c)
design is more complex & operation is not easier
d)
x)
design is less complex & operation is easier
design is more complex, but operation is easier
...
pap
a)
wb
er
...
3 × 5 = 15
Draw a schematic diagram of a falling film evaporator and
state its working principle
...
Write the mechanism of homogenization action and draw a
neat sketch of ultrasonic homogenizer
...
Draw a neat sketch of single screw extruder and explain its
operating principle and procedure
...
Write the operating procedure of a Plate type heat
exchanger
...
in
a c
...
2
...
5218
5
3
[ Turn over
CS/B
...
7
...
pap
Give the flow diagram of spray drying process and
indicate the various flow patterns of both air and feed
droplets in its drying chamber
...
The product leaving the
dryer is admitted to an oven which further brings down
the moisture to 2%
...
i)
The weight of products leaving the drier and the
over per day
...
8
8
...
12
b)
Differentiate between conventional drying and freeze
drying processes
...
Discuss the different types of cold stores used in storage of
fresh and frozen foods
...
With a neat diagram, discuss the various parts of a can
seaming machine
...
10 + 5
11
...
Insulation must be provided to maintain a heat transfer
rate through the wall at or below 500 W
...
04 W/m˚C, compute
the required thickness of the insulation
...
10
5218
What is cold chain ?
in
a c
...
b)
5
4
Title: Question paper
Description: It is all about the engineering behind the food processes and food technologies and their inventions, uses and principles. It helps to grow interest on food based subjects.
Description: It is all about the engineering behind the food processes and food technologies and their inventions, uses and principles. It helps to grow interest on food based subjects.