Mass and Energy Balances - Food Engineering - Engineering Sciences Previous Year Questions

1

2012 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2012

Initial moisture content (in percentage) of the food on wet basis is

A

62.31

B

70.45

C

162.31

D

165.31

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2

2013 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2013

How much skim milk (in kg) containing 0.1% fat should be added to 500 kg of cream containing 50% fat to produce standardized cream containing 36% fat?

A

140

B

165

C

195

D

210

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3

2013 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2013

Match the terminologies given in Column I with their relations listed in Column II

A

P-1, Q-3, R-5, S-2, T-4

B

P-3, Q-5, R-2, S-4, T-1

C

P-3, Q-5, R-4, S-2, T-1

D

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

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4

2013 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2013

The concentration of fermentable sugars (g l⁻¹) required in the fruit juice to produce 10 g l⁻¹ ethanol, based on 90% fermentation efficiency is

A

20.0

B

21.7

C

22.8

D

25.1

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5

2014 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2014

A factory has a fixed daily cost of Rs 50,000 whenever it operates and a variable cost of Rs 800Q, where Q is the daily production in tonnes. What is the cost of production in Rs per tonne for a daily production of 100 tonnes?

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6

2014 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2014

10,000 kg milk (7% fat) is passed through a cream separator to obtain cream (40% fat) and skim milk (0.1 % fat). The cream, thus obtained, is churned to make butter of 80.5% fat. If a loss of 0.5% of initial milk fat occurs during the manufacturing process, the % overrun is ____________

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7

2015 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2015

One ton of soybean containing 18% oil, 35% protein, 27.1% carbohydrates, 9.4% of fibre and ash, and 10.5% moisture is crushed and pressed. The residual oil content in the pressed cake is 6%. Assuming that there is no loss of protein and water with oil, the amount of oil (kg) obtained from the crusher is ______

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8

2015 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2015

Whole milk (34,950 kg) containing 4% fat is to be separated in 6 h period into skim milk with 0.45% fat and cream with 45% fat. The flow rate of cream stream (kg/h) from the separator is __________

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9

2017 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2017

You have two samples of milk, one (X) with 3.8% fat and another (Y) with 0.5% fat. In order to produce a milk with 3.5% fat, 100 ml of Y should be mixed with ______ ml of X.

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10

2017 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2017

The Lineweaver-Burk plot of an enzymatic reaction shows V_max of 160 μmol/l.min and k_m of 60 μmol/l. For a substrate concentration of 40 μmol/l, the velocity of the reaction is estimated to be ___ μmol/l.min.

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11

2017 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2017

In an evaporation process, a compressor picks up 0.05 m³ air in each revolution and compresses 500 kg of air per minute. If the specific volume of air is 0.9 m³/kg, then the compressor speed is ____ rpm.

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12

2017 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2017

For a soybean oil extraction system, solvent : soy ratio is maintained at 0.5 : 1 (w/w). Original seed contains 18% oil (w/w). If the meal (soy solid) after final desolventization has 0.01 kg oil per kg oil free meal then, the effectiveness of the solvent (kg oil/ kg solvent) in the extraction process is ______.

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13

2018 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2018

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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14

2018 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2018

For an enzyme catalyzed reaction S → P, the kinetic parameters are: [S] = 40 μM, V0 = 9.6 μM s⁻¹ and Vmax = 12.0 μM s⁻¹. The Km of the enzyme in μM will be ______. (up to one decimal points)

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15

2019 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2019

An ice cream mix of 870 g L^-1 has been used to prepare ice cream which yielded a finished product of 490 g L^-1. The per cent over run is ______ (round off to 1 decimal place).

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16

2019 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2019

Paddy consisting of 20% husk has been milled to remove 6% bran during polishing. Assuming no other losses, yield (per cent) of polished rice from the paddy is ______________ (round off to 1 decimal place).

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17

2019 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2019

Potato slices have been dehydrated from an initial solid content of 12% to a final solid content of 94%. If the peeling and other losses are to the tune of 10%, final yield (per cent) of the dried chips per ton of fresh potato taken is __________ (round off to 2 decimal places).

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18

2020 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2020

Match the equation/law in Column I with its application in Column II.
Column I
P. Plank's equation
Q. Arrhenius equation
R. Guggenheim-Anderson-de Boer equation
S. Stoke's law
Column II
1. Terminal velocity
2. Freezing time
3. Activation energy
4. Monolayer moisture content

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19

2022 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2022

One hundred kg paddy is dried from 18% wet basis to 13% wet basis moisture content. The amount of water removed (in kg) from the paddy is ______ (round off to one decimal place).

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20

2023 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2023

Calculate the efficiency in percent (rounded off to 1 decimal place) of an oil expeller which yields 37 kg oil containing 5% solid impurities from 100 kg mustard seeds. The oil content of the mustard seed is 38%.

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