۸ 00 0 0102 Pages: 2

Reg No.: Name:
APJ ABDUL KALAM TECHNOLOGICAL UNIVERSITY

Seventh Semester B.Tech Degree Examination (Regular and Supplementary), December 2020

Course Code: FT401
Course Name: FOOD PROCESS EQUIPMENT AND DESIGN
Max. Marks: 100 Duration: 3 Hours
PARTA
Answer any two full questions, each carries 15 marks. Marks
1 a) Explain in detail about the various materials of construction used in the (10)
fabrication of food processing equipments.
b) Define pressure vessel, types based on geometry; mention the components of (5)
pressure vessel and functions with a schematic diagram.
2 a) State the various theories to predict the failure of a material subjected to (10)
combined stresses.
b) Explain the safety considerations in equipment design. (5)
3 ஐ Determine the standard plate thickness of a process vessel cylindrical wall made (7.5)
of grade 2B quality steel of IS code which have allowable stress of 120 N/mm?
at working temperature with joint efficiency of 0.85 and working internal
pressure of 0.476 N/mm”, if diameter is 1250 mm and length 2500 mm. What
maximum internal pressure a spherical vessel can take safely, if it is made of the
same material and diameter?
b) List out and explain the various types of corrosion and its control measures. (7.5)
PART ‏تا‎
‎Answer any two full questions, each carries 15 marks.
4 a) Write down the general approach to estimate the power requirements ൧ (7.5)
extrusion system.
b) Derive Rankine’s theory to determine the pressure inside a storage tank. (3)
c) Discuss about the types of insulation materials used for the thermal insulation of (4.5)
food process plant equipments.
5 A parallel flow heat exchanger has a hot and a cold water streams flowing (15)
through it. The flow rates are 600 kg/h and 1500 kg/h, respectively and inlet
temperatures are 343 K and 298 K on the hot and cold side respectively. The exit

Page lof 2