Unit 3

• Extended Surface (Fin) Geometries in Heat Exchangers:
• Fins expand convective heat transfer surface area ($q = h A \Delta T$):
• (I) Longitudinal fins: Rectangular profiles attached along planar furnace or heat exchanger walls.
• (II) Radial (annular) fins: Concentric circular discs around cylindrical evaporator/condenser pipes.
• (III) Conical pin fins (spines): Protruding tapered rods maximizing heat dissipation with minimum fin weight.
• All three are standard, mathematically valid fin geometries.
• Conclusion: (I), (II) and (III) (Option 1).

Correct option: (1) 0), () and (I!)

Evaluating the Assertion and Reason concerning Milk clotting enzymes from different sources – microbial:

The correct answer is Option 2: Both (A) and (R) are true but (R) is NOT the correct explanation of (A).

• Chronological Sequence of Evaporator Operations:
• In dairy and food engineering, the operational procedure for a falling film or forced circulation evaporator follows a rigorous thermodynamic sequence:

• Step 1: Preheating the feed solution: Raw liquid feed is preheated close to the boiling temperature using regenerate heat exchangers to conserve energy.
• Step 5: Heating the feed solution to its boiling point: The liquid is brought to its saturation boiling point within the evaporation chamber/calandria tubes.
• Step 2: Vaporization of the solvent from the feed solution: Latent heat of vaporization causes rapid water evaporation, concentrating the non-volatile milk solutes.
• Step 3: Condensation of the vaporized solvent to produce distillate: Separated water vapor passes to a condenser (or mechanical vapor recompressor, MVR) to produce condensate.
• Step 4: Removal of concentrated solution or residue: The concentrated product (condensed milk/dairy syrup) is continuously discharged through the bottom extraction pump.
  • Conclusion: The correct chronological sequence is 1 - 5 - 2 - 3 - 4 (Option 1).