Professional Documents
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Maximum marks : 75
Instruction:
1. Question paper is divided into Group A, Group B and Group C
2. Each Group is 25 Marks
3. Figure to the right in bracket indicates marks.
4. Good Handwriting is expected
5. Assume suitable data if necessary.
Group A (25 Marks)
(5)
(10)
(10)
(10)
(10)
(5)
Q.6 A cylindrical can of pea puree (C2) has a diameter of 68.1 mm and height of
101.6mm and is initially at a uniform temperature of 29.4 0C. The cans are stacked vertically
in a retort, and steam at 115.60C is admitted. For a heating time of 0.75h at 115.60C, calculate
the temperature at the centre of the can. Assume that the can is in the centre of a vertical stack
of cans and that it is insulated on at two ends by the other cans. The heat capacity of metal
wall of the can will be neglected. The heat transfer coefficient of the steam is estimated as
4540 W/m2.k . Physical properties of puree are k= 0.830 W/m.k and = 2.007 x 10-7 m2 /s
[ y = 0.13] ?
Q.7 Derive an equation for measurement of wet bulb temperature ?
(10)
(10)
(10)
(10)
1. In the falling rate period, the surface of the solid being dried is no longer completely wetted.
2. Fruit Juices are not heat sensitive and viscocity decreases greatly as concentration increases.
3. Stability means the errors in the solution grow exponentially as the solution proceeds.
4. Surface condensers are used when actual mixing of the condensate with condenser cooling
water is not desire.
5. The penetration theory was derived for diffusion into a laminar falling film for short short
contact times.
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