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Questions and Answers
What is the process of preserving food by freezing it either through immersion in a freezing liquid or by spraying with a freezing agent?
What is the process of preserving food by freezing it either through immersion in a freezing liquid or by spraying with a freezing agent?
In calculating the net present value (NPV) of an investment, what is considered to ensure the investment is sustainable?
In calculating the net present value (NPV) of an investment, what is considered to ensure the investment is sustainable?
When considering the direction of heat transfer, if the product temperature is -18°C and the ambient temperature is 25°C, which direction does heat transfer occur?
When considering the direction of heat transfer, if the product temperature is -18°C and the ambient temperature is 25°C, which direction does heat transfer occur?
Which of the following is NOT an example of a refrigerant?
Which of the following is NOT an example of a refrigerant?
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What factor affects the rate of drying in a drying process?
What factor affects the rate of drying in a drying process?
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In an exergy calculation, if the temperatures of the ambient air and the product are 120°C and 70°C respectively, what is the percentage loss of exergy if the temperature is 298 K?
In an exergy calculation, if the temperatures of the ambient air and the product are 120°C and 70°C respectively, what is the percentage loss of exergy if the temperature is 298 K?
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What is the Net Present Value (NPV) of the investment in the fruit juice production system?
What is the Net Present Value (NPV) of the investment in the fruit juice production system?
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How much did the investor make as yearly return?
How much did the investor make as yearly return?
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What is the cost per fruit juice bottle if the system can produce 25,000 bottles a year?
What is the cost per fruit juice bottle if the system can produce 25,000 bottles a year?
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What is the rate of heat removal needed to maintain the temperature known as *****?
What is the rate of heat removal needed to maintain the temperature known as *****?
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For cans of pea puree with Fo = -2.45 min and Z = 9.94 °C, what is the process time for sterilization at 112.8°C at the can's center?
For cans of pea puree with Fo = -2.45 min and Z = 9.94 °C, what is the process time for sterilization at 112.8°C at the can's center?
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How does the thickness of the surface material affect heat flow according to the text?
How does the thickness of the surface material affect heat flow according to the text?
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