Semester : SEMESTER 3
Subject : Fundamentals of Heat and Mass Transfer
Year : 2020
Term : DECEMBER
Branch : FOOD TECHNOLOGY
Scheme : 2015 Full Time
Course Code : FT 205
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02000FT205092001
Derive the expression for Ficks law of diffusion with respect to stationary co-
ordinate axis.
Mention the significance of dimensionless numbers in mass transfer.
PART ட
Answer any four full questions, each carries 10 marks.
Explain the types of packing.
Explain the concepts of HTU and NTU.
What are the factors to be considered in the selection of absorbents?
List out the merits and demerits of plate and packed towers.
Explain the design of packed tower with a neat sketch.
Define absorption factor.
What is distillation? Explain the types of distillation process.
What is the significance of relative volatility?
Explain the McCabe-Thiele method used for obtaining theoretical plates
required for given degree of separation.
What is the role of Raoult’s law in distillation?
Derive Rayleigh equation.
Explain Vapour-Liquid equilibrium in distillation.
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