Define transport phenomena and classify its types.
[3 marks]Explain conservation laws in transport phenomena with examples.
[4 marks]Compare shell and tube, plate, and scraped surface heat exchangers
[7 marks]State and explain Newton’s law of viscosity.
[3 marks]Explain mode of heat transfer.
[4 marks]Analyze simultaneous heat and mass transfer in drying of potato slices.
[7 marks]Describe diffusion in porous solids and capillaries with a food industry example.
[7 marks]What is molecular diffusion? Explain briefly.
[3 marks]What are the major types of heat exchangers? Compare any two.
[4 marks]Calculate heat transfer coefficient from given data for laminar flow over a heated plate.
[7 marks]State Stefan–Boltzmann law.
[3 marks]Explain how radiation is used in food drying or baking.
[4 marks]Discuss the effect of radiation and conduction on the thawing of frozen food.
[7 marks]What is a jacketed vessel? Mention its function in food processing
[3 marks]Discuss the mechanism of unsteady-state mass transfer.
[4 marks]Explain shell momentum balance and its applications.
[7 marks]List differences between laminar and turbulent flow.
[3 marks]Enlist all velocity profile for different condition.
[4 marks]Describe convective heat transfer with a focus on turbulent conditions.
[7 marks]Define mass transfer coefficient. Page 1 of
[2 marks]Describe the heat transfer process between a fluid and a solid food
[4 marks]Describe the principles and measurement of mass transfer coefficients in food.
[7 marks]What are the applications of momentum transport in food processing?
[3 marks]Discuss heat transfer in boiling liquids during food processing
[4 marks]Explain vector and tensor calculus and their roles in transport modeling. Page 2 of
[2 marks]