Define engineering properties of biological materials. Discuss their importance in food processing.
[3 marks]Explain the method to determine sphericity and roundness of grains with neat sketches.
[4 marks]Abatch of wheat grains has an average length = 6.5 mm, breadth = 4.2 mm, thickness = 3.8 mm. Calculate (i) Geometric mean diameter, (ii) Sphericity, (iii) Surface area.
[7 marks]Define thermal conductivity and thermal diffusivity of foods with units.
[3 marks]Write a short note on heat of respiration in biological materials.
[4 marks]Derive the expression for determination of specific heat of food materials using the method of mixtures. Give suitable example.
[7 marks]Asample of potato (moisture content 80% w.b.) is cooled from 80 °Cto 30 °C. Calculate the energy removed per kg using appropriate thermal property data.
[7 marks]Define angle of repose. Explain its significance in design of storage bins.
[3 marks]Differentiate between static friction, kinetic friction, and rolling resistance with examples.
[4 marks]Explain the concept of terminal velocity and derive the equation for aerodynamic properties of grains.
[7 marks]List and explain applications of frictional properties in food engineering.
[3 marks]Explain the role of drag coefficient in design of pneumatic conveyors.
[4 marks]Agrain of 2 mm equivalent diameter and density 1200 kg/m³ falls in air (ρ = 1.2 kg/m³, μ = 0.018 cP). Calculate its terminal velocity.
[7 marks]Define Newtonian and Non-Newtonian fluids with examples.
[3 marks]Explain the flow curve for pseudoplastic and dilatant foods with neat sketches. Page 1 of
[2 marks]Describe rheological models of Bingham plastic and Thixotropic fluids. Explain their applications in food industries.
[7 marks]Write short notes on: (i) Viscoelasticity, (ii) Rheopectic fluids.
[3 marks]Explain experimental determination of viscosity using Brookfield viscometer.
[4 marks]Derive the powerlaw model equation for NonNewtonian fluids and explain each parameter.
[7 marks]Define dielectric constant and loss tangent of food materials.
[3 marks]Explain the applications of electrical properties in food processing equipment.
[4 marks]Describe the methods of determination of electrical properties of food with suitable examples.
[7 marks]Define A.C. conductivity of food materials.
[3 marks]Explain the role of electrical properties in microwave heating of foods.
[4 marks]Discuss in detail the design considerations of food equipment based on thermal, electrical, and magnetic properties. Page 2 of
[2 marks]