Q.35
Which of the following is best suited for evaporating tomato puree?
EXPLANATION
Processing of Purees, Pastes, Jams, Jellies & Syrups: Pectin Gelation & Evaporation Systems
- Evaporator Selection for Viscous Tomato Puree:
- Rheological Considerations:
- Tomato puree is a highly viscous, non-Newtonian, heat-sensitive suspension with high particulate solids that foul tubular heat transfer walls.
- For small-to-medium batch concentration, steam-jacketed open kettles equipped with mechanical scraping agitators prevent burn-on fouling while processing thick slurries effectively.
- (Tubular falling or climbing film evaporators are unsuitable due to immediate tube plugging).
- Conclusion: Jacketed open kettle evaporator (Option 1).
Correct option: (1) Jacketed open kettle evaporator
Explanation not matching this question?
क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?
Report
Want to practice this paper in exam conditions?
क्या आप परीक्षा जैसे माहौल में अभ्यास करना चाहते हैं?
Test yourself in 5-question batch format with timer and hidden answers.
5-प्रश्नों के बैच फॉर्मैट, टाइमर और छिपे उत्तरों के साथ खुद को परखें।
Start Practice Mode →
प्रैक्टिस टेस्ट मोड शुरू करें →