GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER- VI (New) EXAMINATION - WINTER 2019
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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:
- Attempt all questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
- Steam table is permitted
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Q.1
(a) Describe Heat Capacity ratio, Steam economy and Fouling factor. [03]
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(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° surcharge angle. The material to be conveyed in wheat @45 tons/hr (1875 ft3/hr). The conveyor length is 400 ft with an inclination of 15°. Calculate the HP required and width of belt as per the manufacturer data given below. [07]
| Belt width (inches) | Clear Margin, M (inches) | Total C/S area for surcharge angle | Maximum Speed (ft/min) | A | B | |||
|---|---|---|---|---|---|---|---|---|
| 10 | 20 | 30 | Fine Grains materials | |||||
| 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 |
Q.2
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(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°C. The convective heat transfer coefficient due to steam flow is 5000 W/m2K. The steel pipe has a glass wool insulation of 10mm thickness on the outside. The near stagnant air is at 30°C on the outside insulation provides a heat transfer coefficient of 10 W/m2K. 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: [07]
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1—-exp[-NTU(1+ C)]
1+C
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]
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(c) Explain time scheduling of an LSU dryer? [07]
OR
(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/mm2 and 62°C. If the safe stress considering joint efficiency and operating temperature is 120N/mm2 and it is desired to have factor of safety as 2.5. Only following plates are available in the stock. [07]
Width (mm): 1000, 1250, 1500 and 1800 and Thickness (mm): 6, 8 and 10
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If required following formula can be used
Corners radius is 6 percent of heads radius. V=pR2H
t=pDi/ {2f -p}; t={pRiW}/2f; W = 0.25 [3+{Ri/R}1/2]
Q.4
(a) Differentiate between AMTD and LMTD. Give the limitations of AMTD [03]
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(b) Derive the energy balance equation for single effect evaporators. [04]
m1+ Hf +ms +Hs =mvHv + mlHl +mcHc
(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°C and the temperature of final liquor is 86°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°C and U is 1.9 Kw/m2 °C [07]
OR
Q.4
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(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/mm2 and 58°C. If safe permissible stress of material at 25 and 100°C are 200 and 175 N/mm2 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. [07]
Width (mm): 1000, 1250, 1500 and 1800 and Thickness (mm): 5.5, 6, and 8
Q.5
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(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 II theorem derive the power function of an agitator? [07]
OR
Q.5
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(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/cm2 and shear stress is 80% of the tensile stress. [07]
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