GATE XL topic:food-engineering PYQs & Answers — Page 3

Questions 21–30 of 40. Imported answers require independent review unless marked reviewed.

An orange juice flowing at 0.80 kg s

enters a counter current double pipe heat exchanger at 20 °C and leaves at 72 °C. Inlet and outlet temperatures of the hot water used as heating medium in the exchanger are 81 °C and 74 °C, respectively. The specific heat of the orange juice is 3.74 kJ kg

and overall heat transfer coefficient is 492 W m

. The heat transfer surface area (round off to 2 decimal places) will be ______ m

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Ratio of Schmidt number to Lewis number is __________.

Your answerChoose one option.

Prandtl number

Reynolds number

Nusselt number

Sherwood number

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Impeller in a fruit juice mixing tank is rotating at 200 rpm with a Reynolds number >10⁴. Density of juice is 1045 kg m⁻³. If diameter of the impeller is doubled and other conditions remained constant, the power requirement of mixing will increase by a factor of __________.

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Match the following laws in Column I with corresponding phenomenon in Column II.

Column I: P Newton’s law; Q Hertz constant stress theory; R Fick’s law; S Bond’s law.

Column II: 1 Size reduction; 2 Substance cooling; 3 Damage of fruits and vegetables; 4 Molecular diffusion

Your answerChoose one option.

P-2, Q-3, R-4, S-1

P-3, Q-2, R-4, S-1

P-3, Q-1, R-4, S-2

P-4, Q-3, R-2, S-1

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Buffalo milk having density of 1030 kg m⁻³ is homogenized with a pressure of 30 MPa. Given, acceleration due to gravity as 9.81 m s⁻² and assuming no pressure loss, the velocity (m s⁻¹) of the milk flowing through the homogenizer valve will be __________ (round off to 2 decimal places).

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A mixed fruit beverage with 12 °Brix having specific heat of 4298 J kg⁻¹ K⁻¹ is being heated from 30 °C to 95 °C for pasteurization at a flow rate of 1000 L h⁻¹ in a tubular heat exchanger. Steam at 100 °C is used as heating medium which is converted into condensate at 100 °C. If the density of beverage is 1075 kg m⁻³ and the latent heat of steam at the given temperature is 2257 kJ kg⁻¹, the mass flow rate of steam (kg min⁻¹) is ______ (round off to 2 decimal places).

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Room air is at 40 °C with 60% relative humidity. Saturated vapour pressure of water at 40 °C is 7.375 kPa. Humid volume of air (m³ per kg of dry air) is ____________ (round off to 3 decimal places).

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Freezing of 100 mm spherical meat ball with 60% moisture at 35 °C is being done in an air blast freezer maintained at -45 °C. Given, latent heat of fusion for water is 333.2 kJ kg⁻¹, thermal conductivity of meat is 1.5 W m⁻¹ °C⁻¹, convective heat transfer coefficient is 40 W m⁻² °C⁻¹, density of frozen meat is 980 kg m⁻³ and initial freezing temperature of meat ball is -10 °C. Using Plank’s equation, freezing time (h) is ____________ (round off to 2 decimal places).

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Identify the correct statement related to the viscosity of Newtonian fluids from the following.

Your answerChoose one option.

It is not influenced by temperature

It increases with shearing rate

It decreases with shear rate

It is not influenced by shearing rate

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The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on dry basis is ______.(up to two decimal points)

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GATE XL topic:food-engineering PYQs

Question 20

Question 5

Question 9

Question 11

Question 16

Question 18

Question 19

Question 20

Question 6

Question 8