BEG 123 Food Thermodynamics Important Questions-1

BEG 123 Food Thermodynamics
Question Bank
Unit 1
1. How does Macroscopic approach differ from Microscopic approach?

2. Explain the following terms: (i) State, (ii) Process, and (iii) Cycle.
3. Explain the following terms: (i) System, (ii) Boundary, and (iii) surrounding.
4. Explain with example point and path function of thermodynamic process.
5. (i) Define Intensive and Extensive property
(ii) Define Reversible and Irreversible process
6. Explain in detail different modes of work transfer with neat sketch.
7. Explain with example (1) Closed system (2) Open system (3) Isolated system
8. Briefly explain about work transfer and heat transfer. Also explain its direction with respect to
thermodynamic system.
Unit 2
1. Define Zeroth law of thermodynamics. Explain the thermodynamic temperature scale

2. Define First law of thermodynamics and write down the first law of thermodynamic applied
for closed system.
3. A fluid system, contained in a piston and cylinder machine, passes through a complete cycle
of four processes. The sum of all heat transferred during a cycle is – 340 kJ. The systems
completes 200 cycles per min. Complete the following table showing the method for each
item, and compute the net rate of work output in kW.
Process Q (kJ/min) W (kJ/min) ΔU (kJ/min)

1-2 0 4340 -
2-3 42000 0 -
3-4 -4200 - -73200
4-1 - - -
4. Air at 1.02 bar, 22°C, initially occupying a cylinder volume of 0.015 m3, is compressed
reversibly and adiabatically by a piston to a pressure of 6.8 bar. Calculate: (i) The final
temperature (ii) The final volume (iii) The work done and (iv) Entropy.
5. 0.25 kg of air at a pressure of 1 bar occupies a volume of 0.3 m3. If this air expands
isothermally to a volume of 0.9 m3, find the (i) Initial Temperature (ii) External work done
(iii) Heat absorbed by air (iv) Change in internal energy. Take R=0.287 kJ/kg K Define
second law of Thermodynamics and also explain in detail Heat Engine, Heat Pump and
Refrigerator with neat sketch.
6. Derive general energy equation for steady flow system and Write down applications of Steady
flow energy equation.
7. A certain water heater operates under steady flow conditions receiving 4.2 kg/s of water at
75oC, Enthalpy h=313.93 kJ/kg, the water is heated by mixing with steam which is supplied
to the water heater at temperature 100.2 oC and enthalpy 2676 kJ/kg. The mixture leaves the
heater at temperature 100 oC and enthalpy 419 kJ/kg. How much steam must be supplied to
the heater per hour.
8. A turbine, operating under steady-flow conditions, receives 4000 kg of steam per hour. The
steam enters the turbine at a velocity of 2000 m/min, an elevation of 5 m and a specific
enthalpy of 2800 kJ/kg. It leaves the turbine at a velocity of 5000 m/min, an elevation of 1.5
m and a specific enthalpy of 2300 kJ/kg. Heat losses from the turbine to the surroundings
amount to10000 kJ/h. determine the network output of the turbine in kW.
Unit 3
1. Describe the working of a Carnot cycle and derive expression for efficiency of reversible heat
engine.
2. Two Carnot engines work in series between the sources and sink temperatures of 550 K and
350 K. If both engines develop equal efficiency determine the intermediate temperature.
3. An inventor claims to have developed an efficient heat engine which would have a heat
source at 1000 oC and reject heat to a sink at 50 oC and gives an efficiency of 90%. Justify
whether his claim is possible or not.
4. A domestic food freezer maintains a temperature of -15 oC. The ambient air is at 30 oC. if
heat leaks into the freezer at a continuous rate of 1.75 kJ/s, what is the least power necessary
to pump the heat out continuously?
5. Briefly explain the working of Reheat rankine cycle with neat sketch.
6. Explain with neat sketch the working of Otto cycle and also derive the expression for air
standard efficiency of Otto cycle.
7. Explain with neat sketch the working of Diesel cycle and also derive the expression for air
standard efficiency of Diesel cycle.
8. Explain with neat sketch working of Brayton cycle with PV and TS diagram.
9. Explain the fundamental processes in a vapor compression refrigeration cycle with neat
sketch.
Unit IV
1. Explain the following: (1) Dew point temperature (2) Dew point depression (3) Specific
humidity (5) Relative humidity (6) Degree of saturation (7) Enthalpy
2. The sling psychrometer in a laboratory test recorded the following readings : Dry bulb
temperature = 35°C
Wet bulb temperature = 25°C. Calculate the following :
(i) Specific humidity (ii) Relative humidity
(iii) Vapour density in air (iv) Dew point temperature
(v) Enthalpy of mixture per kg of dry air. Take atmospheric pressure = 1.0132 bar.
3. The sling psychrometer in a laboratory test recorded the following readings: Dry bulb
temperature = 35°C Wet bulb temperature = 25°C. Calculate the following:
(i) Specific humidity
(ii) Relative humidity
(iii) Dew point temperature
4. Explain with neat sketch Heating and Humidification process and also explain cooling and
dehumidification process
5. Define Humidity. Write down the difference between humidity and relative humidity
6. With neat sketch explain the working of Hair Hygrometer.
7. Briefly explain sorption isotherm for food with graph.
Unit V
1. What is pure substance? Explain different types of pure substances
2. Draw and explain a p-v & p-T diagram for a pure substance.
3. Briefly explain the formation of steam from solid ice with neat sketch.
4. Briefly explain different properties of steam and its importance.
5. A vessel having a capacity of 0.05 m3 contains a mixture of saturated water and saturated
steam at a temperature of 245°C. The mass of the liquid present is 10 kg. Find the following :
(i) The pressure, (ii) The mass, (iii) The specific volume, (iv)The specific enthalpy
6. Find the internal energy of 1 kg of steam at 20 bar when (i) it is superheated, its temperature
being 400°C ; (ii) it is wet, its dryness being 0.9. Take Specific heat for steam = 2.3 kJ/kg K.
7. Briefly explain various calorimeters used to determine dryness fraction of steam.

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BEG 123 Food Thermodynamics

1. How does Macroscopic approach differ from Microscopic approach?

1. Define Zeroth law of thermodynamics. Explain the thermodynamic temperature scale

Process Q (kJ/min) W (kJ/min) ΔU (kJ/min)

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