List of top Food Engineering and Technology Questions on Heat Transfer asked in CUET (PG)

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R).
Assertion (A): Thermal conductivity of foods generally increases with increase in moisture content.
Reason (R): Water has higher thermal conductivity compared to air and fat.
Choose the correct answer from the options below:

Doubling the thickness of a slab (same material) will make conductive heat transfer rate:

If 100 kg of water is to be cooled from $80^\circ$C to $30^\circ$C, then how much heat is removed? (Assumed specific heat of water is 1 kcal/kg$^\circ$C)