Related Questions

Occurrence of 'case hardening' during drying of a high moisture solid cake __________ the drying rate.
A Increases
B Decreases
C Does not affect
D Exponentially increases
The drying time between fixed moisture contents within the 'constant rate period' is proportional to (assuming that drying occurs from all surfaces of the solid) (where, T = thickness of the solid )
A $$\sqrt {\text{T}} $$
B T
C T1.5
D T3
During drying of a solid, the critical moisture content increases with
A Decreased drying rate
B Increased thickness of the solid
C Increased drying rate
D Both B and C
In the constant rate period of the rate of drying curve for batch drying,
A Cracks develop on the surface of the solid
B Rate of drying decreases abruptly
C Surface evaporation of unbound moisture occurs
D None of these
During constant rate drying period, vaporisation rate per unit drying surface area
A Decreases with time
B Increases with time
C Does not change with time
D Does not affect the moisture content of the wet solid
Moisture contained by a substance in excess of the equilibrium moisture is called the __________ moisture.
A Unbound
B Free
C Critical
D Bound
Moisture content of a substance when at equilibrium with a given partial pressure of the vapour is called the __________ moisture.
A Free
B Unbound
C Equilibrium
D Bound
A solid material shows case hardening properties while drying. Which of the following should be controlled to control the drying process?
A Flow rate of inlet air
B Relative humidity of outlet air
C Humidity of inlet air
D Temperature of the solid
Mechanism of moisture removal in case of freeze drying of food stuff is by
A Evaporation
B Sublimation
C Dehydration
D Adsorption
With increase in the mass velocity of the gas, the rate of drying during the constant rate period __________ , if the conduction and radiation through the solid are negligible.
A Increases
B Decreases
C Remains same
D Increases linearly

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