Food Engineering Quiz

This equation is used to measure the friction factor of smooth pipes with NRe between 3,000 and 10,000.

• Bernoulli's equation

• Continuity equation

• Blasius equation

• Fanning-D'arcy equation

Which instrument measures the pressure in pipe with constriction to fluid flow that is characterized by a smooth contraction and expansion of fluid?

• Piezometer

• Manometer

• Venturi meter

• Orifice meter

In fluid dynamics, this type of energy is required to overcome a change in velocity as fluid flows from one location to another.

• Kinetic energy

• Potential energy

• Mechanical energy

• Pressure energy

This force is responsible for the relative movement of one layer of fluid over another and is applied in a direction parallel to the surface over which it acts.

• Viscosity

• Viscous drag

• Bouyant force

• Shear stress

What is the basic relationship for heat transfer by conduction?

• Newton's Law

• Fourier's Law

• Stefan-Boltzmann Law

• Bernoulli's Law

In estimating the over-all heat transfer coefficient of heat transfer in a pipe, which is not a parameter that is considered?

• Forced convection

• Radiation

• Conduction

• Free convection

The thermal diffusivities of steel, marble, copper, and aluminum are 22.8, 1.35, 117 and 98.8 mm2/s. Which material will be the slowest in adjusting temperature to that of the surrounding?

• Steel

• Marble

• Copper

• Aluminum

This type of drying system use trays or similar product holders to expose the product to heated air in enclosed space.

• Tunnel Dryer

• Puff-Dryer

• Spray Dryer

• Cabinet Dryers

This is the time required for a log-cycle reduction in the number of microorganisms at constant temperature.

• F-value

• D-value

• p-value

• z-value

This is applicable for foodstuffs with high viscosity or heterogeneous products with solid particles.

• Plate heat exchanger

• Scraped surface heat exchanger

• Tubular heat exchanger

• Steam infusion heat exchanger