Heat Transfer Which of the following is the most controlling factor for the rate of bubble detachment from the hot solid surface? Liquid density Liquid viscosity Hot surface temperature Interfacial tension Liquid density Liquid viscosity Hot surface temperature Interfacial tension ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer Air is to be heated by condensing steam. Two heat exchangers are available (i) a shell and tube heat exchanger and (ii) a finned tube heat exchanger. Tube side heat transfer area are equal in both the cases. The recommended arrangement is Finned tube heat exchanger with air inside and steam outside Finned tube heat exchanger with air outside and steam inside Shell and tube heat exchanger with air on shell side and steam inside tubes Shell and tube heat exchanger with air inside tubes and steam on shell side Finned tube heat exchanger with air inside and steam outside Finned tube heat exchanger with air outside and steam inside Shell and tube heat exchanger with air on shell side and steam inside tubes Shell and tube heat exchanger with air inside tubes and steam on shell side ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer Vacuum is generally maintained in the vapour space of an evaporator mainly to Achieve very high concentration of the final product Facilitate forward feeding in multiple effect evaporation Get economical temperature difference by using moderate pressure steam Concentrate heat sensitive materials Achieve very high concentration of the final product Facilitate forward feeding in multiple effect evaporation Get economical temperature difference by using moderate pressure steam Concentrate heat sensitive materials ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer The number of kg vaporised per kg of steam fed to the evaporator is defined as Rate of vaporisation Capacity Economy Rate of evaporation Rate of vaporisation Capacity Economy Rate of evaporation ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer During crystallisation, formation of crystal can occur in __________ solution only. Supersaturated All of these Undersaturated Saturated Supersaturated All of these Undersaturated Saturated ANSWER DOWNLOAD EXAMIANS APP
Heat Transfer In natural convection heat transfer, the correlating parameter is the Graetz number Eckert number Bond number Grashoff number Graetz number Eckert number Bond number Grashoff number ANSWER DOWNLOAD EXAMIANS APP
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