Last Updated On [03-11-2023]
One ton of marine fishery products are to be brought down from $32^{\circ} \mathrm{C}$ temperature to $-18^{\circ} \mathrm{C}$ in half an hour time using a plate freezer. The freezing point of $85 \%$ water (based on total mass of the product) present in the fish is $-0.3^{\circ} \mathrm{C} .$ Specific heat capacities of fresh and frozen fish solids $(15 \%$ of total mass $)$ are 3.2 and $1.8 \mathrm{~kJ} \mathrm{~kg}^{-1} \mathrm{~K}^{-1},$ respectively. Specific heat capacity of fresh water is $4.2 \mathrm{~kJ} \mathrm{~kg}^{-1} \mathrm{~K}^{-1}$ and that of ice is $2.2 \mathrm{~kJ} \mathrm{~kg}^{-1} \mathrm{~K}^{-1}$. Latent heat of crystallization of water is $335 \mathrm{~kJ} \mathrm{~kg}^{-1}$. For freezing the products, the compressor power consumption with a vapour compression refrigeration cycle (coefficient of performance, 3.66) is____________ $\mathrm{kW}$
Question ID - 156540 :- One ton of marine fishery products are to be brought down from $32^{\circ} \mathrm{C}$ temperature to $-18^{\circ} \mathrm{C}$ in half an hour time using a plate freezer. The freezing point of $85 \%$ water (based on total mass of the product) present in the fish is $-0.3^{\circ} \mathrm{C} .$ Specific heat capacities of fresh and frozen fish solids $(15 \%$ of total mass $)$ are 3.2 and $1.8 \mathrm{~kJ} \mathrm{~kg}^{-1} \mathrm{~K}^{-1},$ respectively. Specific heat capacity of fresh water is $4.2 \mathrm{~kJ} \mathrm{~kg}^{-1} \mathrm{~K}^{-1}$ and that of ice is $2.2 \mathrm{~kJ} \mathrm{~kg}^{-1} \mathrm{~K}^{-1}$. Latent heat of crystallization of water is $335 \mathrm{~kJ} \mathrm{~kg}^{-1}$. For freezing the products, the compressor power consumption with a vapour compression refrigeration cycle (coefficient of performance, 3.66) is____________ $\mathrm{kW}$
One ton of marine fishery products are to be brought down from $32^{\circ} \mathrm{C}$ temperature to $-18^{\circ} \mathrm{C}$ in half an hour time using a plate freezer. The freezing point of $85 \%$ water (based on total mass of the product) present in the fish is $-0.3^{\circ} \mathrm{C} .$ Specific heat capacities of fresh and frozen fish solids $(15 \%$ of total mass $)$ are 3.2 and $1.8 \mathrm{~kJ} \mathrm{~kg}^{-1} \mathrm{~K}^{-1},$ respectively. Specific heat capacity of fresh water is $4.2 \mathrm{~kJ} \mathrm{~kg}^{-1} \mathrm{~K}^{-1}$ and that of ice is $2.2 \mathrm{~kJ} \mathrm{~kg}^{-1} \mathrm{~K}^{-1}$. Latent heat of crystallization of water is $335 \mathrm{~kJ} \mathrm{~kg}^{-1}$. For freezing the products, the compressor power consumption with a vapour compression refrigeration cycle (coefficient of performance, 3.66) is____________ $\mathrm{kW}$
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Mycobacterium tuberculosis is having decimal reduction time of $13.5 \mathrm{~s}$ at $72^{\circ} \mathrm{C}$. The count of the organism is to be reduced by eight logarithmic cycles in milk pasteurization with adequate holding at a temperature of $85^{\circ} \mathrm{C}$. If $\mathrm{Q}_{10}$ value for the organism is $7.5,$ the minimum holding time for the desired sterility of this particular organism at $85^{\circ} \mathrm{C}$ is_______________ seconds.
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