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List of top Dairy and Food Engineering Questions on Heat and Mass Transfer in Food Processing asked in GATE AG

Dimensionless parameter among the following options is
  • GATE AG - 2026
  • GATE AG
  • Dairy and Food Engineering
  • Heat and Mass Transfer in Food Processing
Specific heat, coefficient of viscosity, and thermal conductivity are related in the
  • GATE AG - 2026
  • GATE AG
  • Dairy and Food Engineering
  • Heat and Mass Transfer in Food Processing
A 2 mm diameter electric wire is insulated with 2 mm thick plastic. The plastic has a thermal conductivity of \(0.5\ \text{W.m}^{-1}\text{.K}^{-1}\). The wire is exposed to air at 320 K and outside convective heat transfer coefficient is \(25\ \text{W.m}^{-2}\text{.K}^{-1}\). Wire surface temperature is constant at 420 K and remains unaffected by the covering. Assuming steady state heat transfer conditions, the ratio of heat loss per metre of wire length with insulation to that without insulation is nearest to (Take \(\pi = 3.14\))
  • GATE AG - 2026
  • GATE AG
  • Dairy and Food Engineering
  • Heat and Mass Transfer in Food Processing