GATE XL · 2019 · XL-U
Question 20: Food Engineering
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Question 20
XL-UNAT2 marksNeeds review
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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2019XL-U
GATE XL 2019 · Paper 1
Life Sciences · Original paper archive
- Section
- Section XL-U
- Question type
- Numerical answer (NAT)
- Marks
- 2 marks
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