Unit Operations And Mass Transfer(Engineering > Food Engineering ) Questions and Answers

Question 1. Statement 1: Bernoulli’s equation can be applied to flow through pipes both, with and without friction.
Statement 2: Air is an incompressible fluid.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
Explanation:-
Answer: Option A. -> True, False
Answer: (a).True, False
Question 2. What is Kinetic Energy Factor in the Bernoulli’s equation?
  1.    It is because friction varies
  2.    It is because friction stays constant
  3.    It is because the velocity in every layer varies and only the average velocity is accounted hence a correction factor is a need
  4.    None of the mentioned
Explanation:-
Answer: Option C. -> It is because the velocity in every layer varies and only the average velocity is accounted hence a correction factor is a need
Answer: (c).It is because the velocity in every layer varies and only the average velocity is accounted hence a correction factor is a need
Question 3. The energy loss due to the friction at the walls of a pipe is called _____
  1.    Kinetic friction
  2.    Skin friction
  3.    Static friction
  4.    None of the mentioned
Explanation:-
Answer: Option B. -> Skin friction
Answer: (b).Skin friction
Question 4. Statement 1: Reynolds number is the ratio of viscous force to Inertial Force.
Statement 2: The thickness of Boundary layer increases with the increase in distance from the surface.
  1.    True, False
  2.    True, True
  3.    False, False
  4.    False, True
Explanation:-
Answer: Option C. -> False, False
Answer: (c).False, False
Question 5. In Bernoulli’s equation, the friction correction factor is added to the LHS and the energy contributed by the pump is written on the RHS.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
Explanation:-
Answer: Option B. -> False
Answer: (b).False
Question 6. Drying rate curve is plot between _____ and _____
  1.    Critical moisture content, critical humidity
  2.    Critical moisture content, drying rate
  3.    Critical humidity, drying rate
  4.    Moisture content, drying rate
Explanation:-
Answer: Option D. -> Moisture content, drying rate
Answer: (d).Moisture content, drying rate
Question 7. Moisture on dry basis cannot be more than a hundred percentage.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
Explanation:-
Answer: Option B. -> False
Answer: (b).False
Question 8. On wet basis, the denominator stays constant whereas in moisture content on dry basis, the denominator changes.
  1.    True
  2.    False
  3.    May be True or False
  4.    Can't say
Explanation:-
Answer: Option B. -> False
Answer: (b).False
Question 9. The EMC-RH data is fitted to Henderson’s equation. Which of the following is true about the relative humidity with respect to food technology terminology?
  1.    It is also called water activity
  2.    It is irrelevant with respect to food technology
  3.    None of the mentioned
  4.    All of the mentioned
Explanation:-
Answer: Option A. -> It is also called water activity
Answer: (a).It is also called water activity
Question 10. The point where the constant drying period changes to falling rate period is called _____
  1.    Equilibrium moisture content
  2.    Critical moisture content
  3.    Critical humidity
  4.    Bound moisture content
Explanation:-
Answer: Option B. -> Critical moisture content
Answer: (b).Critical moisture content
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