Milk will evaporate until the pressure of its vapour above it is
3.
Milk is heat sensitive because of
4. Viscosity of the milk -----------------, up on evaporation.
5.
Economy of the evaporation plant is equal to
6. Most widely used evaporator in the dairy plant is
7. The following is considered as the advantage of falling film long tube vertical evaporator
8. The following feed material is not easy to process in the plate evaporator
9. The fouling problem is not existing in the following type evaporator
10. The following evaporator is made up of number of inverted stainless steel cones.
11. In multiple effect evaporators all the evaporators are joined in
12. In multiple effect evaporators the vapour coming out of any effect is going to
13. The advantage of multiple effect evaporator is
14. The specific steam consumption of the double effect evaporator is
15. In multiple-effect evaporation using n effects increases the steam economy but decreases the heat flux per effect by a factor of -------- relative to single-effect operation under the same terminal conditions.
16. Forward feed has theoretically advantage of
17. Last effect of forward feed evaporator has
18. Forward feed system is mostly suitable for
19. Backward feed system is mostly suitable for
20. Backward feed system gives
21. The optimum number of effects for better economy is
22. The optimum number of effects is limited to certain value due to
23. Compressed Vapour from vapour recompression system is used as heating medium in
24. The range of steam pressure used in TVR is
25. The expanded steam emerges from the nozzle as a jet of steam in TVR has a velocity of about
26. Some of the important properties of evaporating milk are
27. There is a need to wash the calandria after a certain period of operation
28. Vacuum fluctuation in the evaporation plant is due to air leaks from
29. The performance of the evaporation plant is generally based on
30. The scale formation is basically due to inverse solubility of
31. Cheese vat does not contain
32. The curd is cut
33. The distance between the blades of cheese knives usually varies from
34. The cheese press may be of
35. Curd mill is used to make
36. In the batch type churns baffles are fitted internally to
37. The inside surface of the batch churn is
38. The best condition for churning i.e. maximum turbulence, are achieved when
39. The foundation of batch churn is
40. Creamery Package Process (USA) of continuous butter making followss the principle of
41. Ghee can be made by the process of
42. Typical ghee flavour is developed due to
43. The use of pre-stratification tank is to separate
44. Ghee clarification temperature is
45. The advantage of scrapped surface heat exchanger used in continuous ghee making is
46. In ice cream making fast freezing is essential for having a
47. The freezing cylinder is cooled by
48. The function of the dasher is to
49. The speed of the dasher of batch freezer is
50. The drawing temperature of ice cream from freezer is
51. Cheese vat does not contain
52. The curd is cut
53. The distance between the blades of cheese knives usually varies from