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FPE Midterm

The state of a system refers to the _____ ______ of the system. equilibrium condition
Define extensive properties. Depend on the size of the system. eg. mass, length, volume, energy
Define intensive properties. Do not depend on the size of the system. eg. temperature, pressure, density
T or F: Solid density accounts for pore spaces in food. False
T or F: Temperature is a measure of our response to perceived hotness or coldness. False
T or F: A closed system can exchange work or hear with its surroundings. True
Define an adiabatic system. Does not permit the exchange of heat with surroundings.
Define an isolated system. Does not exchange heat, mass, or work with surroundings.
Define latent heat. Heat required to change the physical state of materials.
Define sensible heat. Heat which when added or subtracted from food changes the food's temperature.
T or F: Gases are considered a fluid in fluid flow processing. True
What are the basic components of liquid transport systems? Tanks, pipelines, pumps, and fittings.
Why are most pipes in food processing plants made of steel? Smooth, easy to clean, resistance to corrosion.
Define cleaning in place. Cleaning the inside surfaces of pips without disassembling the unit.
What are the two types of pumps? Centrifugal pumps, positive displacement pumps.
How do centrifugal pumps work? Centrifugal force is used to increase liquid pressure.
What are centrifugal pumps ideal for? Low viscosity fluids, high flow rates, moderate pressure requirements, liquids with solid particles.
How is the flow rate controlled in a centrifugal pump? valves
How to positive displacement pumps work? Direct force is applied to the liquid to increase pressure and more liquid from one place to another.
T or F: Centrifugal pumps provide more precise control than positive displacement pumps. False
T or F: Positive displacement pumps can be used for highly viscous liquids. True
T or F: Rotary pumps can reverse flow direction. True
Describe reciprocating pumps. Delivers a pulsating discharge flow via a piston.
Viscosity and density of liquids influence _____ requirements and ____ characteristics. power, flow
Define normal stress. If the force is acting perpendicular to the surface.
Define shear stress. If the force is acting parallel to the surface.
Define viscosity. Measure of resistance force of a material to shear induced flow.
Define Newtonian fluid. Shear stress is proportional to shear rate.
____ viscosity is used to express the viscosity of non-food materials. Kinematic
Define Reynolds number. A ratio of inertial forces to viscous forces; gives an indication of flow behavior.
T or F: The velocity of a liquid is maximum at the surface of the pipe. False
Flow characteristics are normally similar throughout the pipe except at the _____ region. entrance
T or F: In the entry region of pipe, velocity depends on both radial and axial distances. True
T or F: In a fully developed region of pipe, velocity depends on axial distance only. False
Major frictional energy loss is due to flow of viscous fluid in _____ portions of the pipe. straight
Define head loss for pumps. Used to describe the energy of the fluid.
T or F: The suction head of a pump is the summation of all the energy from everything after pump. False
How can the efficiency of a pump be described? Fluid power/break power
T or F: The design flow rate describes operation at peak efficiency. True
Define cavitation. The formation of gas bubbles due to vaporization in a flowing liquid.
T or F: Pressure is lowest in the system at the eye of the pump. True
What is the purpose of a pump? To increase the energy of the liquid so that it can be moved from one location to another.
The intersection of a system curve and a pump performance curve is called the ________. operating point
What are the three pressure in a flow measurement system? Static pressure, stagnation pressure, dynamic pressure
What are the two steam generation systems used in the food industry? Fire-tube, water-tube
Describe fire-tube steam generators. Hot gases within tubes are surrounded by water.
Describe water-tube steam generators. Water within tubes are surrounded by hot gases; larger capacity and higher pressure; greater flexibility.
Describe steam quality. Extent to which phase change has progressed; number represents percentage of steam to water.
Describe specific heat. The amount of heat required per kg of water to increase the temperature by 1 degree C.
What is the direction of heat transfer energy flow? From higher temperature to lower temperatures.
Define steady state heat transfer. Temperature changes with respect to location only; q is constant.
Define unsteady state heat transfer Temperature changes with respect to location and time.
Define thermal conductivity. Amount of heat which will be conducted per unit time through a unit thickness of material if a temperature gradient exists.
T or F: Ice has a higher thermal conductivity than water. True
What are the two mechanisms of conduction? Lattice molecular vibration, molecular collision.
Describe molecule vibration. Molecules with high energy transfer energy to molecules with low energy.
Describe molecular collision. Free electrons in metals move around and conduction is due to collision/diffusion of molecules in random motion.
In fluids, _____ is the predominate mode of heat transfer. convection
T or F: h, the convective heat transfer coefficient, is a property of the solid material. False
T or F: Free convection has a larger h value than forced convection. False
Describe radiation. Heat transfer by emission and absorption of electromagnetic waves.
Most gases are _____ to radiation whereas solids are _____ to radiation. transparent, opaque
Define the Nusselt number. Enhancement of rate of heat transfer caused by convection over conduction mode.
Define the Prandtl number. Describes the thickness of hydrodynamic boundary layer compared to the thermal boundary layer; ratio of molecular diffusivity of momemtum to heat.
Define the Grashof number. Ratio between buoyancy forces and viscous forces; determines if laminar or turbulent.
The Reyleigh number is a product of the _____ number and ______ number. Grashof, Prandtl
Define the surface heat transfer coefficient, h. The resistance of a hypothetical surface film of the cooling medium.
T or F: Fouling increases the resistance to heat transfer. True
Describe fouling. When liquid food comes into contact with a heated surface.
Define natural convection. Occurs when a fluid is in contact with a surface hotter or colder than itself; eg. food in a freezer.
Define forced convection. Fluid is forced past a solid body and heat is transferred; fluid is constantly replaced; rate of heat transfer is higher.
T or F: Plate heat exchangers are useful for high viscosity foods. False
Plate heat exchangers can be difficult due to _____. fouling
T or F: The heat capacity of a heat exchanger can be increased by adding more plates. True
Describe regeneration. A heated fluid transfers part of its heat to incoming raw fluid; less energy needed.
A _____ heat exchanger is used in evaporation of liquid foods. tubular
Define number of transfer units. A measure of heat transfer surface area for a given heat transfer coefficient and minimum heat capacity.
_____ convection is used in a plate heat exchanger. Forced
Define fluid power. Power output from the pump.
Define break power. Power required to drive the pump.
T or F: In fluids, convection is the predominate form of heat transfer. True
T or F: All objects above absolute zero temperature emit thermal radiation. True
A plate heat exchanger consists of a ______ section and a _____ section. heating,regeneration
Created by: goberoi
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