Exam Details
| Subject | Dairy & Food Engineering-1 | |
| Paper | ||
| Exam / Course | PH.D IN DAIRY SCIENCE AND TECHNOLOGY | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2015 | |
| City, State | new delhi, |
Question Paper
What are various feeding methods in multiple effect evaporator system Compare forward feed with backward feed.
What is the effect of total solids on evaporation rate? Explain it using Rault's law.
Explain constant rate and falling rate period of drying.
What is the principle of cyclone separator? Explain the construction features and its working with neat sketch.
3. Explain the design of plate heat exchanger.
4. What is texture analyser? List out the properties that can be determined using textural analyser. Give their definition and tell how these are determined.
5. Write short notes on any four:
Maxwell model
Falling film evaporator
Condenser
Scrapped surface heat exchanger
Drum drier
Agitator in Dairy industry
6. A tube viscometer with 0.267 cm diameter and 0.91 m length was used to obtain the following data
iP(10^5 xPa)
1.30 0.91
1.45 2.50
2.56 2.10
1.99 3.20
2.13 5.20
2.41 8.50
2.70 12.49
Compute flow behaviour index(n) and consistency coefficient(m).
Define Reynold number, Power number an Froud number.
Draw the diagram of flow patterns in a agitated vessel.
How do you estimate the power consumption in agitated vessel
What is the effect of total solids on evaporation rate? Explain it using Rault's law.
Explain constant rate and falling rate period of drying.
What is the principle of cyclone separator? Explain the construction features and its working with neat sketch.
3. Explain the design of plate heat exchanger.
4. What is texture analyser? List out the properties that can be determined using textural analyser. Give their definition and tell how these are determined.
5. Write short notes on any four:
Maxwell model
Falling film evaporator
Condenser
Scrapped surface heat exchanger
Drum drier
Agitator in Dairy industry
6. A tube viscometer with 0.267 cm diameter and 0.91 m length was used to obtain the following data
iP(10^5 xPa)
1.30 0.91
1.45 2.50
2.56 2.10
1.99 3.20
2.13 5.20
2.41 8.50
2.70 12.49
Compute flow behaviour index(n) and consistency coefficient(m).
Define Reynold number, Power number an Froud number.
Draw the diagram of flow patterns in a agitated vessel.
How do you estimate the power consumption in agitated vessel
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advances in Analytical Techniques in Dairy Chemistry
- Advances in Chemistry of Milk Processing
- Advances in Lipid Technology
- Advances in Protein Technology
- Application of Biotechnology in Dairy Industry
- Dairy & Food Engineering-1
- Dairy and Food Microbiology
- Dairy Byproducts Technology and Processing
- Development in Dairy Processing
- Product Monitoring and Process Control
- Research &Development Management in Dairy Processing