FREE Agricultural/Bioengineering Food Processing Unit Operation Questions and Answers
It is known as _______ to analyze physical phenomena in variables and correlate them to produce a dimensionless group.
Dimensional analysis is the analytical examination of variables in relation to their physical phenomena in order to find solutions to issues. If the equation accurately captures their relationship, dimensional homogeneity is achieved, and the varying quantities are referred to as dimensional variables while the values that are often held constant are referred to as dimensional constants.
In a continuous process, which of the following is taken into account?
Mass balances are essential for processing control, especially when regulating product yields. Each and every stage of a process is examined using energy balance, even the entire food production system from farm to fork. Three periods are used to consider the time unit as a continuous process. They consist of startup, ongoing processing, and shutdown.
What kind of energy is taken into account in the enthalpy balance?
Enthalpy balances solely take heat energy into account. It is a theory that is based on the application of the first theorem of thermodynamics to flow systems.
A processing facility is creating a 100kg product that must have 15% fat and is made up of component A, which contains 23% fat, and component B, which contains 5% fat. What ratios should be used when mixing these?
If the ratios are X of component A to Y of component B, a mass balancing on the fat can be performed.
(X 0.23) plus (Y 0.05) equals (X + Y) 0.15.
A (0.23-0.15) = B (0.15-0.05)
A (0.08) =B (0.10)
A/B= 5/9
As a result, 55.6 kg of component A and 44.4 kg of component B make up 100 kg of product.
The heat lost while heating water in an evaporator must match the .
The heat lost during the heating of water must match the heat gained by the final product and the heat lost from the evaporator to its surroundings in order for the law of conservation of energy to apply.
The film heat transfer coefficient is measured in SI units as .
W K/m2 is the SI unit for film heat transfer coefficient. Heat transfer coefficient is a unit of measurement for the convectional heat transfer between a solid and a fluid. It depends on the flow's 1) hydrodynamic properties, 2) hydrodynamic properties, and 3) hydrodynamic and thermal boundary conditions.
Closeness of measured values to one another is referred to as .
Precision is the proximity of multiple values to one another. Contrarily, accuracy refers to how closely a measurement resembles a recognized or standard value.
Any food industry's preliminary unit operation involves _______ .
Cleaning is the process of removing foreign objects from the targeted items. This may be followed by hand picking, washing, and screening. Sorting and grading is the process of dividing cleansed goods into distinct fractions according to their commercial value. Only when the product has been cleaned and graded is it ready for drying.
What is the key factor that defines the compressibility effects in fluids and what is the ratio of inertial force to compressibility force?
When fluid compressibility is crucial, the Mach number (M), which is the ratio of inertial force to compressibility force, is utilized. On the other hand, Strouhal number is significant in problems with erratic, oscillating flows. The ratio of inertial force to gravitational force is known as the Froude number, whereas the ratio of inertial force to surface tension is known as the Weber number.
Specific gravity is measured in units.
The Particular Gravity is a dimensionless unit that applies to both liquids and solids. It is the difference between a material's density and water's density at a specific temperature.
The unit operations are which of the following?
Membrane separation and distillation are examples of unit operations that fall within the contact equilibrium process. Mechanical separation includes filtration and centrifugation.
The fundamental activities carried out in the engineering of food processes are known as .
Unit operation is the study of fundamental procedures used in food process engineering. It involves changes that are either physical or chemical, such as filtration, evaporation, crystallization, and other processes. In a production system, a unit process is described as one or more grouped operations.
In a unit operation, how is electric energy calculated?
Multiplying the total power utilized by the apparatus and the duration of electricity use will yield the total amount of electrical energy.
What characteristics should be taken into account while building a unit operation equipment?
When designing equipment for unit operation, physical, chemical, mechanical, and thermal qualities are taken into account.
The foundation of unit operation is .
Each element that enters the process is subject to the law of conservation of mass. For instance, the quantity of milk entering through the pasteurization inlet and the quantity of milk exiting through the pasteurization outlet must be equal. The law of conservation of energy also applies, requiring that the sum of the energy contained in the material entering the process, plus the energy added during the process, equal the sum of the energy contained in the material leaving the process.
Dynamic viscosity is measured in SI units as .
The pascal-second, often known as the kilogram per meter per second, is the SI unit for dynamic viscosity. The poise (P) CGS unit of dynamic viscosity bears Jean Leonard Marie Poiseuille's name.