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Unit Operation CAT 1 2022-2023

The document outlines an examination for the course 'Unit Operations in Food Processing' with various questions covering definitions of key terms, engineering process descriptions, fluid dynamics, heat transfer methods, and material balances for food processing. It includes calculations related to flow velocity, thermal conductivity, materials balance for soya beans, and refrigeration plant capacity for freezing fish. The exam consists of theoretical and practical problems, totaling 50 marks.

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Emmanuel Okori
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13 views1 page

Unit Operation CAT 1 2022-2023

The document outlines an examination for the course 'Unit Operations in Food Processing' with various questions covering definitions of key terms, engineering process descriptions, fluid dynamics, heat transfer methods, and material balances for food processing. It includes calculations related to flow velocity, thermal conductivity, materials balance for soya beans, and refrigeration plant capacity for freezing fish. The exam consists of theoretical and practical problems, totaling 50 marks.

Uploaded by

Emmanuel Okori
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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COURSE CODE: ABEN 523

COURSE NAME: UNIT OPERATIONS IN FOOD PROCESSING


CAT 1 TIME: 1 HR 30 MINS

a) Define the following terms as used in unit operations:


i) Heat transfer
ii) Fluidization
iii) Viscosity
iv) Enthalpy
v) Latent heat
vi) Sensible heat
(6 Marks)
b) Using a suitable sketch, describe an overall view of an engineering process. (4 Marks)
c) Sketch a shear stress/shear rate relationships in liquids. (3 Marks)
d) Use relevant examples to describe three ways in which heat can be transferred. (3 Marks)
e) Differentiate between steady and unsteady state heat transfer. (2 Marks)

f) Milk is flowing through a full pipe whose diameter is known to be 1.8 cm. The only measure
available is a tank calibrated in cubic feet, and it is found that it takes 1hr to fill 12.4 ft 3. What
is the velocity of flow of the liquid in the pipe in SI units? (Given 1ft 3 = 0.0283 m3 ).
(5 Marks)
g) The thermal conductivity of aluminium is given as 120 Btu ft -1 h-1 ⃘F-1. Calculate this thermal
conductivity in J m-1 s-1 ⃘C-1. (Given 1 Btu = 1055 J, 1 ft = 0.3048m and 0F = (5/9) ⃘C).
(3 Marks)

h) 1000 kg of soya beans of composition 18% oil, 35% protein, 27.1% carbohydrate, 9.4% fibre
and ash, 10.5% moisture, are crushed and pressed, which reduces oil content in beans to 6%;
then extracted with hexane to produce a meal containing 0.5% oil; finally dried to 8%.
Assuming that there is no loss of protein and water with the oil, set out a materials balance for
the soya bean constituents. (8 Marks)

i) Water for a processing plant is required to be stored in a reservoir to supply sufficient


working head for washers. It is believed that a constant supply of 1.2 m 3min-1 pumped to the
reservoir, which is 22 m above the water intake, would be sufficient. The length of the pipe is
about 120 m and there is available galvanized iron piping 15 cm diameter. The line would
need to include eight right-angle bends. There is available range of centrifugal pumps. Would
one of these pumps be sufficient for the duty and what size of electric drive motor would be
required? Assume properties of water at 20 0C are; density 998 kgm-3, viscosity 0.001 Nsm-2,
roughness factor ɛ is 0.0002 for galvanized iron and ꬵ = 0.0053. (8 Marks)

j) 15 tonnes of fish is frozen per day from an initial temperature of 10 0C to a final temperature
of -8 0C using a stream of cold air. Estimate the maximum capacity of the refrigeration plant
required, if it is assumed that the maximum rate of heat extraction from the product is twice
the average rate. If the heat transfer coefficient from the air and the boiling refrigerant, is 22
Jm-2s-1 ⃘C-1. Calculate the surface area of evaporator coil required if the logarithmic mean
temperature drop across the coil is 12 0C. (Given that the specific heat of fish is 3.18 kJkg -1 0C-
1
above freezing, 1.67 kJkg-1 0C-1 below freezing, and the latent heat is 276 kJkg-1)
(8 Marks)

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