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

1

2009 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2009

Wet grain was dried from an initial moisture content of 50% to a final moisture content of 20% (on wet basis). The amount of moisture removed to get 1000 kg of the final product is

A

800 kg

B

200 kg

C

300 kg

D

600 kg

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2

2009 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2009

The weight of 20 g of dried cabbage containing 5 % moisture after rehydration is 190 g. If the fresh cabbage contained 93 % moisture, the coefficient of rehydration is

A

0.70

B

0.75

C

0.07

D

0.57

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3

2009 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2009

Specific gravity of ice-cream mix at 16 °C is

A

1.096

B

0.196

C

1.906

D

0.916

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4

2009 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2009

Percent over run in the ice-cream was

A

35

B

50

C

40

D

45

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5

2010 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2010

A food material contains 70% moisture (wet basis). The food is dried for 3 hours at 80°C air temperature in a tray dryer such that 80% of its initial moisture is removed. Final moisture content (wet basis) of the dried food is

A

31.82%

B

46.67%

C

56.00%

D

20.01%

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6

2010 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2010

True density and bulk density of rice grain are 1230 kg m^-3 and 740 kg m^-3, respectively, and that of wheat grain are 1360 kg m^-3 and 650 kg m^-3, respectively.
The void fractions of a bed of rice and that of wheat are respectively,

A

0.331 and 0.546

B

0.662 and 0.261

C

0.398 and 0.480

D

0.398 and 0.522

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7

2010 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2010

True density and bulk density of rice grain are 1230 kg m^-3 and 740 kg m^-3, respectively, and that of wheat grain are 1360 kg m^-3 and 650 kg m^-3, respectively.
Assume the bulk volume for the mixture of two grains follows additive rule. If the bulk density of a mixture of rice and wheat is 700 kg m^-3, weight percentage of wheat in the mixture is nearly

A

41

B

50

C

24

D

36

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8

2011 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2011

The solubility of sodium bicarbonate in water is 9.6 g/100 g at 20 °C and 16.4 g/100 g at 60 °C. If a saturated solution of sodium bicarbonate at 60 °C is cooled to 20 °C, the percentage of the dissolved salt crystallized out will be

A

20.5

B

25.4

C

41.5

D

45.2

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9

2011 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2011

The recycle ratio to achieve the drying requirement would be

A

2.00

B

1.25

C

1.67

D

4.16

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10

2011 · Engineering Sciences · Food Engineering · Mass and Energy Balances

Engineering Sciences (XE) 2011

A continuous dryer was used to dry 12 kg/min of a blanched vegetable containing 50% moisture (wet weight basis) to give a product containing 10% moisture. As the dryer could handle feed material with moisture content not more than 25%, a part of dried material was recycled and mixed with the fresh feed.

The evaporation rate in the dryer would be

A

2.08 kg/min

B

5.33 kg/min

C

3.33 kg/min

D

2.93 kg/min

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11

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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12

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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13

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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14

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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15

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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16

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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17

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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18

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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19

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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20

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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