Etiket Arşivleri: exam

Isı ve Kütle Transferi Soru Seti

1.  Birinde buzdolabı olan, diğerinde olmayan birbirinin aynı iki odanın bütün kapı ve pencereleri kapalıdır, buzdolabı olan oda daha sıcak mı soğuk mu olur? Neden?

2.  Bir kış günü, bir evin penceresi olmayan duvarından olan ısı transferinde duvardaki ısı iletim hızını etkileyen faktörleri belirleyiniz.

3.  15 cm çaplı alüminyum küre 80°C’den 200°C’lik bir ortalama sıcaklığa kadar ısıtılacaktır. Bu sıcaklık aralığında ortalama özgül kütle ve özgül ısıyı sırasıyla ρ=2700 kg/m3  ve c = 0.90 p kj/kg°C alarak alüminyum küreye verilmesi gereken ısı miktarını bulunuz. (CEVAP: 515 kj)

Food Quality Control Exam Questions 2015

  • What is the quality ?

  • What is the quantitative attributes ?

  • How can be determined volume of solid by experimentally ? and briefly explain one of them.

  • What are the differences of objective and subjective ?

  • Briefly explain the taste. (taste sensitivity,kinds,sensation etc.)

  • What are the factor affecting the texture ?

  • What is the tpa? and discuss.

  • What is the terms of munsell color ?

  • Why do we measure food color ?

Dairy Processing Sample Question Paper

Q.1) (a) Answer any THREE questions
a) Define Cream, mention normal minimum percentage of milk fat. list four constituent of fresh cream
b) List four different types of butter, write two properties of each
c) Describe the term ultra high temperature pasteurization.
d) List eight constituent and its approximate concentration which indicate milk quality.

Q.1) (b) Answer any ONE questions
a) Describe the term ‘the vacreation process”
b) Explain with reason the fat losses during butter making.

Q.2) Answer any FOUR questions
a) Describe separation of cream by gravity method and centrifugal method.
b) Comment on clean milk production.
c) Give eight merits of homogenized milk.
d) Give eight flavour defects in milk and prevention.
e) List four different types of cream available in market.
f) Define rehydrated milk, give two merits of rehydrated milk

Q.3) Answer any FOUR questions
a) Give four characteristics of fermented milk and its products.
b) List additives permitted to be use in butter and the role in it.
c) What is irradiated milk?
d) List eight micro-organisms beneficial to the dairy industry.
e) Mention three steps after filtration in toned milk and write appropriate temperature.

Q.4) (a) Answer any THREE questions
a) Write four types of milk available in market and give two characteristic of each.
b) How can spoilage of milk between reception and storage be reduced.
c) Draw flow diagram of recombined milk.
d) Give four defects in butter and how can prevent these defect in butter.

Q.4) (b) Answer any ONE questions
a) What is the action of milk on metal?
b) Explain in details continuous butter making process.

Q.5) Answer any TWO questions
a) List four microbiological factor related to milk, give example of each.
b) Draw a flow diagram to show manufactured of flavoured milk write the function of each step in four lines.
c) Give four defects in cream, their causes and prevention.

Q.6) Answer any FOUR questions
a) Give eight uses of butter.
b) Write two physical and two chemical properties of cream. State its effect on quality of cream.
c) Why HTST method is more useful in milk industry than other method. Give four reason.
d) List which stabilizer is used in flavoured milk. State its two properties.
e) Give four adulterants in butter.

Food Quality Control Exam

Q.1) (a) Answer any THREE questions

a) Define the quality control .state its four importance’s in food processing.
b) What is microbial quality of food? Describe total plate count method of determination of microbial quality.
c) Enlist eight departments in food Industry. Describe the role of quality control department
d) Give the name of instruments used for measurement of color, texture, viscosity and consistency

Q.1) (b) Answer any ONE questions

a) Describe the Threshold test and scoring sensory evaluation test.
b) Give the FPO specification for mixed fruit jam and orange squash.

Q.2) Answer any FOUR questions

a) What is sensory evaluation? State its four applications in food processing.
b) Describe the plasticity and elasticity of food.
c) Define the stress, strain, viscosity, and specific gravity.
d) Give minimum four requirements in sensory evaluation testing area and panelist.
e) How to measure the consistency of tomato ketchup.
f) Define the Texture. Describe texture requirement in bread and biscuit.

Q.3) Answer any Four questions

a) List out four guidelines for sample preparation and serving to the sensory evolution panelist.
b) Draw the panelist ranking chart of ranking sensory evolution test.
c) List out eight food laws with example of food products under the laws.
d) Write any four basic principles of HACCP system.
e) How to determination the adulteration in butter and oils.

Q.4) (a) Answer any THREE questions

a) Describe the sensory evaluation with respect to test, smell, texture and colour.
b) Write PFA specifications for tanned milk and Ice cream.
c) Give any four chemical and microbiological standards’ for drinking mineral water.
d) What is GMP? State its any four implementation procedures.

Q.4) (b) Answer any ONE questions

a) Describe weight and measurement act.
b) Give any four wastes produced and its utilization during manufacturing of grape wine and can-sugar.

Q.5) Answer any FOUR questions

a) How to maintain the uniform quality of final product during manufacturing of skim milk powder.
b) Give quality control department laboratory requirements in manufacturing of biscuit.
c) How to determine the adequacy of blanching of vegetables before and after freezing.
d) Give four parameters which control during manufacturing of butter and ghee.
e) State four advantages of irradiation process.
f) Enlist four wastes in rice milling industry. Describe its utilization.

Q.6) Answer any FOUR questions

a) Give PFA specification of instant tea and coffee.
b) Describe any one biological method of Industrial waste water treatment.
c) Give any four poultry processing wastes and describe its utilization.
d) Give industrial waste and its utilizations in corn wet milling and vegetable oil processing
e) Describe the byproducts in Beer manufacturing industry.

Organic Chemistry Quiz 3

1. Which of the following structures is not optically active (hint: it’s a meso compound)?

2. An equal mixture of two enantiomers is referred to as a:

3. A racemic mixture of enantiomers . . .

4. What is stereochemical configuration of the stereocenters in the following?

5. What is the relationship between the following pair of molecules?

Organic Chemistry Quiz 6

1. How many different resonances would the following molecule show in the 1H NMR spectrum?

2. What will be the splitting pattern for the resonance of the protons indicated below?

3. What will be the splitting pattern for the resonance of the protons indicated below?

National Exams May 2012

Mass Transfer Operations

Isı Aktarımı Hazırlık Soruları V ( Prof. Dr. Ayhan TOPUZ )

Soru 1: Termofan adındaki çift katlı pencere arasında durgun hava bulunan iki tane cam katmanından oluşmaktadır. Cam katmanların her birinin kalınlığı ve hava bulunan ortamın genişliği 6,35 mm’dir. Camın termal ısı iletkenlik katsayısı 0,869W/mK ve havanın ki 0,026 W/mK’dir. Tüm sistemin sıcaklık farkı 27,8 K, camın boyutları ise 0,914×1,83m’dir. Pencerenin her iki tarafındaki konvektif ısı iletim katsayısı 11,35 W/m2K olduğuna göre genel ısı iletim katsayısını ve toplam ısı kaybını hesaplayınız.

Cevap: q=106,7 W, U= 2,29 W/m2K

Soru 2: Sıcak su taşıyan yatay bir tüpün dış yüzey sıcaklığı 355,4 K ve dış çapı 25,4 mm dir. Tüp 294,3 K sıcaklıktaki havaya maruz bırakılmıştır. 1 m tüpten doğal konveksiyonla kaybedilen ısıyı hesaplayınız.

Soru 3: 8 mm çaplı yatay sıcak su borusunun uzunluğu 6 m olan kısmı 20ºC sıcaklıktaki geniş bir odadan geçmektedir. Eğer borunun dış yüzey sıcaklığı 70ºC ise doğal doğal konveksiyonla borudan olan ısı kayıp hızını bulunuz.

Cevap: 442 W

Soru 4: Bir fırına yerleştirilen 25 cm çaplı 12 cm derinliğinde bir tavada su kaynatılmaktadır. Çevre havası ve çevre yüzeyler 25ºC sıcaklıktadır. Bütün tavanın 98ºC oratalama sıcaklıkta olduğunu kabul ederek tavanın silindirik yan yüzeyinden (a) çevreye doğal taşınım ile kaybını bulunuz. (b) Eğer su 100ºC’de 1.5 kg/h debiyle kaynıyorsa, suyun buharlaşması ile tavanın yan yüzeyindeki ısı kayıp hızını bulunuz (Suyun 100ºC’de kaynama entalpisi 2257 kJ/kg’dır)

Cevap: (a) 46.2, (c) 0.099