Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Winter 6th Sem New 2161401 Food Process Equipment Design Previous Question Paper
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? VI (New) EXAMINATION ? WINTER 2019
Subject Code: 2161401 Date: 04/12/2019
Subject Name: Food Process Equipment Design
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
4. Steam table is permitted
Q.1 (a) Describe Heat Capacity ratio, Steam economy and Fouling factor.
03
(b) What are the factors affect the performance of the dryer? How it can be improved?
04
(c) Design a belt conveyor for troughed belt with 20
0
surcharge angle. The material to be
conveyed in wheat @45 tons/hr (1875 ft
3
/hr). The conveyor length is 400 ft with an
inclination of 15
0
. Calculate the HP required and width of belt as per the manufacturer data
given below.
Belt
width
(inches)
Clear
Margin,
M
(inches)
Total C/S area for
surcharge angle (ft
2
)
Maximum Speed
(ft/min)
A B
10 20 30 Fine
materials
Grains
14 1.7 0.074 0.096 0.117 300 400 0.20 0.00140
16 1.8 0.101 0.131 0.162 300 450 0.25 0.00140
18 1.9 0.134 0.173 0.214 400 450 0.30 0.00162
07
Q.2 (a) ?Whatever best design consideration has been taken, failure of equipment can?t be ruled
out.? Justify
03
(b) Briefly explain factors considered for the selection of an agitator?
04
(c) A steel pipe of 25mm of internal diameter and 30 mm of outer diameter is carrying a steam
at 121
0
C. The convective heat transfer coefficient due to steam flow is 5000 W/m
2
K. The
steel pipe has a glass wool insulation of 10mm thickness on the outside. The near stagnant
air is at 30
0
C on the outside insulation provides a heat transfer coefficient of 10 W/m
2
K.
The thermal conductivity of steel and insulation are 43 and 0.031 W/mK respectively.
Calculate the overall heat transfer resistance based on inside surface area of pipe of every
meter length.
07
OR
(c) Derive the equation of Number of Transfer Unit for parallel flow:
C
C NTU
h
?
? ? ?
1
)] 1 ( exp[ 1
?
07
Q.3 (a) Differentiate Dryer, Evaporator and Oven 03
(b) Why BPR (Boiling Point Rise) is important in evaporator? Describe the Duhring lines with
help of diagram.
04
(c) Explain time scheduling of an LSU dryer? 07
OR
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Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? VI (New) EXAMINATION ? WINTER 2019
Subject Code: 2161401 Date: 04/12/2019
Subject Name: Food Process Equipment Design
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
4. Steam table is permitted
Q.1 (a) Describe Heat Capacity ratio, Steam economy and Fouling factor.
03
(b) What are the factors affect the performance of the dryer? How it can be improved?
04
(c) Design a belt conveyor for troughed belt with 20
0
surcharge angle. The material to be
conveyed in wheat @45 tons/hr (1875 ft
3
/hr). The conveyor length is 400 ft with an
inclination of 15
0
. Calculate the HP required and width of belt as per the manufacturer data
given below.
Belt
width
(inches)
Clear
Margin,
M
(inches)
Total C/S area for
surcharge angle (ft
2
)
Maximum Speed
(ft/min)
A B
10 20 30 Fine
materials
Grains
14 1.7 0.074 0.096 0.117 300 400 0.20 0.00140
16 1.8 0.101 0.131 0.162 300 450 0.25 0.00140
18 1.9 0.134 0.173 0.214 400 450 0.30 0.00162
07
Q.2 (a) ?Whatever best design consideration has been taken, failure of equipment can?t be ruled
out.? Justify
03
(b) Briefly explain factors considered for the selection of an agitator?
04
(c) A steel pipe of 25mm of internal diameter and 30 mm of outer diameter is carrying a steam
at 121
0
C. The convective heat transfer coefficient due to steam flow is 5000 W/m
2
K. The
steel pipe has a glass wool insulation of 10mm thickness on the outside. The near stagnant
air is at 30
0
C on the outside insulation provides a heat transfer coefficient of 10 W/m
2
K.
The thermal conductivity of steel and insulation are 43 and 0.031 W/mK respectively.
Calculate the overall heat transfer resistance based on inside surface area of pipe of every
meter length.
07
OR
(c) Derive the equation of Number of Transfer Unit for parallel flow:
C
C NTU
h
?
? ? ?
1
)] 1 ( exp[ 1
?
07
Q.3 (a) Differentiate Dryer, Evaporator and Oven 03
(b) Why BPR (Boiling Point Rise) is important in evaporator? Describe the Duhring lines with
help of diagram.
04
(c) Explain time scheduling of an LSU dryer? 07
OR
2
Q.3 (a) Differentiate: Thin and thick wall pressure vessel 03
(b) Discuss possible material hazard in rice milling industry? State how it can be minimized?
04
(c) Design a head of a pressure vessel having diameter 1500 mm and operating at 0.37 N/mm
2
and 62
o
C. If the safe stress considering joint efficiency and operating temperature is
120N/mm
2
and it is desired to have factor of safety as 2.5. Only following plates are
available in the stock.
Width (mm): 1000, 1250, 1500 and 1800 and Thickness (mm): 6, 8 and 10
If required following formula can be used
Corners radius is 6 percent of heads radius. V = ? Ri
2
H
t = p Di / {2f - p}; t = {p Ri W} /2f ; W = 0.25 [3+{Ri / Rc}
0.5
]
07
Q.4 (a) Differentiate between AMTD and LMTD. Give the limitations of AMTD
03
(b) Derive the energy balance equation for single effect evaporators.
cs s p p v v vs s f f
H m H m H m H m H m ? ? ? ? ? ?
1 1
04
(c) A solution with initial solid concentration of 10% is being concentrated in single effect
evaporator to 40% solid concentration at a vacuum of 40Kpa. Steam at a pressure of 101
kPa is used to concentrate the liquor. The feed is entering at a temperature of 35
0
C and
the temperature of final liquor is 86
0
C corresponding to a vacuum of 40kPa. If feed rate
is 1000kg/hr, find the quantity of steam required, heat transfer area. Specific heat of feed
is 5Kj/kg
0
C and U is 1.9 Kw/m
2
0
C
07
OR
Q.4 (a) Differentiate: Pressure vessel and Closed container 03
(b) What are the major and subsidiary loads considered in the design of a pressure vessel? 04
(c) Design a pressure vessel 3000 kg juice capacity of 1.04 Sp gr, working at 0.24 N/mm
2
and
58
o
C. If safe permissible stress of material at 25 and 100
o
C are 200 and 175 N/mm
2
respectively, joint and joint checking efficiencies are 80 and 78% respectively and factor
of safety 2.2. Only following plates are available in the stock. Corners radius is 6 percent
of heads radius.
Width (mm): 1000, 1250, 1500 and 1800 and Thickness (mm): 5.5, 6, and 8
07
Q.5 (a) What is significance of power number of an agitator?
03
(b) With neat sketch describe different head of pressure vessel used in the food industry?
04
(c) With the Bukingham?s ? theorem derive the power function of an agitator? 07
OR
Q.5 (a) What is function of baffles in the agitator? 03
(b) Explain working of cone agitator? Which are the food processing operations where it can
be used?
04
(c) Design a solid agitator shaft for the process of agitation if maximum bending moment and
maximum torque developed in the process are 200 and 180 N m respectively. The material
of the shaft have safe permissible tensile stress at the operating condition is 640 N/cm
2
and
shear stress is 80% of the tensile stress.
07
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This post was last modified on 20 February 2020