Pratice exams - 2011 open questions
7 important questions on Pratice exams - 2011 open questions
In area 4, the lactose in milk can crystallise, but this will not happen in practice. In area 5, the lactose will crystallise, but it will take a long time (more than a day), whereas In area 6, the lactose will crystallise very quickly. Explain these three observations.
After the evaporation step, the concentrated slurry is now atomised into a spray dryer with air at ambient pressure of 175 °C, in which the droplets quickly lose most of their moisture, and at the end have 97 weight% solids. The particles are now going into a fluidized bed, in which they are contacted with much cooler air, in which the particles dry towards 98.5 wt% solids.
Explain why this cool air is necessary. What would happen to the powder if the fluidized bed would be omitted?
Give two ways to increase the shelf life of the encapsulates, without adding new ingredients or imposing changes in the environment of storage conditions.
- reduce the oil volume fraction
- increase the size of the particles.
- Higher grades + faster learning
- Never study anything twice
- 100% sure, 100% understanding
For my 1st exam I got a C. Then, I started looking for ways to learn better and I came across Study Smart. Since then I have scored a A+, A, A- and another A. I highly recommend it to everyone who wants to hear it. I am so happy with it!!
I was struggling to finish all my first-year subjects for 3 years. Then I discovered Study Smart, which helped me to finish all of them within 3 months.
Because of StudySmart, things are going well in many ways. Before, I always had study stress and no time for anything. Now I feel calm and confident (because of the program). I used to score a B, now I usually score an A or A+.
Hey Chris, I really want to thank you very much for developing the platform, I usually got around C for my exams, now I scored an A+, an A and a A- !!
Since using Study Smart, my average has increased significantly. I even completed a statistics course with a A+ while I'm bad at statistics. I took on extra courses this year, because of Study Smart. Thanks so much!
Ever since I started studying with StudySmart I passed all my exams !!! No more re-sits!! At first, I was happy with a pass and now I only get good grades. Many thanks!
I aced all the courses I studied with Study Smart. For law, I first scored a D, and now an A! I’m 100% sure that I’ll pass all the courses I study with Study Smart.
I always thought I studied well. My grades were fine. I could never have imagined that applying these study skills would have such a huge and direct impact on my grades, my speed and the pleasure I have in learning.
For the first time, I finally feel totally confident about the way I learn. I have the perfect overview and make great progress in terms of speed and the grades I get. Thanks, Chris!
I immediately started to enjoy learning again, and my grades soared. All of a sudden, everything went better. I highly recommend Study Smart to all students..
Being able to create my materials online made the process of studying so much smoother and quicker. I no longer have to spend a huge amount of my time on creating my summaries.
At first, my notes were a mess. Now I use Study Smart to take my notes in a perfectly structured way. It helps me to save a lot of time and do other things I enjoy.
Students that study with Study Smart get better grades. The system applies all the learning methods in such a way that both well-performing students and students who struggle perform much better.
Hi Chris, I would like to thank you very much. Last year I scored C on a course, and this year I got an A+ thanks to your method! Thank you very much!
The largest effect is that my child is more enthusiastic about school! Every parent wants their children to be happy at school, Study Smart made it happen.
In high school, I failed several exams, and that has really changed now. I actually needed this tool very much back then. Since I started studying with StudySmart, I haven't had any D's. My average score is now an A and those are results I would have never had in the past
With my old method, I passed only 3 out of 8 courses. Since I started taking my notes digitally in Study Smart, I have passed all my courses on the first try. For me, StudySmart takes away the stress of wondering if I will pass or not.
Thanks to StudySmart, I passed all my exams, and with better grades than before! On top of that, I have mastered a very good study method now, which I am confident will help me earn my degree.
A manufacturer tries to develop a new meat alternative. Contrary to existing meat alternatives, this company aims at a fat containing product. Fat is used to improve the juiciness and the taste of the product. The final composition of the product is 20% fat, 16% protein, 10% carbohydrates and the rest is water. The protein used is not able to act as surfactant.
Describe the structure of the oil phase. Will this phase be a continuous or a dispersed phase and does oil contribute to the anisotropy of the final product?
Normally, those products are produced in a production unit consisting of one twin screw extruder combined with a slit die. The manufacture, however, is considering to replace the twin screw extruder with a single screw extruder.
Mention 1 advantage and 1 disadvantage of using a single screw extruder for this application. Consider the composition of the product. Explain your answer.
Disadvantage: more difficult to operate. Especially the presence of fat might lead to slip.
To make a good structure, the product has to be heated to 150°C. At this temperature, the proteins and carbohydrates undergo chemical transitions. Main effect on the carbohydrate phase is molecular breakdown. In other words, the chain length will become much shorter. Proteins can form additional covalent bonds (disulphide bridges)
How will the decreasing chain length of the carbohydrate influence the number and composition of the phases, which you described under question a. Explain your answer.
Test runs are performed on a labscale extruder with a slit die. The dimensions of the slit die used are 350*40*5 mm. The throughput is 15 kg per hour. The temperature of the product entering the die is 100°C. The temperature of the die is 10 °C. The characteristic time τ for heating (or cooling) the product in this die is 30 s.
Why is it necessary to use a cooling die in this application? If you think of more reasons, indicate then which reason you think is most important. Motivate the answer.
Try our study magic for free
a PDF, study it super fast
- No sign up, email or credit card needed!
- AI makes unlimited flashcards
- Get unlimited quizzes and tests
- Ask AI anything
- No sign up, email or credit card needed!
- Have and keep perfect overview
- Make flashcards, notes and mind maps
- Review, test and score!
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding
