Addis Ababa Science and Technology University

(AASTU)

College of Biological and Chemical Engineering

Test I for Unit Operation in Food Processing for 2nd Year Food Science
and Nutrition Students (15%)
Time allowed: One hour (1 hr.) Exam date: _____________

Name: _____________________________Id: _____________ Section: _____

Instruction
1. Read the instructions on the exam booklet cover carefully before starting the exam.
2. Fill out the required information on the answer sheet accurately, including your name, ID
number, and your section.
3. All electronic devices, including mobile phones and smartwatches, must be turned off and placed
in your bag. Any violation will result in immediate disqualification.
4. Do not communicate with other students during the exam. Any form of cheating or plagiarism
will result in disciplinary action.
5. Ensure that you have answered all the required questions and provided your best effort.
6. When the exam ends, stop writing immediately, put down your pen, and remain seated until the
invigilator collects your exam materials.
 Instruction: Read the following questions carefully and write your answer clearly
and neatly.
1. Explain the concept of recycling, purging, and bypassing in industrial processes. And also, draw a
labeled diagram and mention their importance in manufacturing process [3 Marks].
2. Write the general mass balance equation applicable to conserved quantities like total mass, specific
species mass, and energy. Clarify the significance of each term within the equation [2 Marks].
3. For the given process given below [3 Marks],

A. What is A in the process?

B. What is B in the process?
C. If the concentration of A is 0.1 M, then the concentration of B should be ________.
4. In a dairy industry a centrifuge is used to separate fat from milk. Milk (M) has 3 % fat and enters the
centrifuge at a mass flow rate of 200 kg/h to be separated into cream (C) 40% fat and skim milk (S)
0.04% fat. Based on this process description, answer the following questions [3 Marks].
A. Draw the diagram of the process showing the given information.
B. Calculate the mass flow rate of cream (C)
C. Calculate the mass flow rate of skim milk (S).
5. A continuously operated rotary drier is used to dry 12 kg min−1 of a starch-based food containing 25%
moisture (wet weight basis) to give a product containing 10% moisture. However, the drier cannot
handle feed material with a moisture content greater than 15% and therefore a proportion of dry product
must be recycled and mixed with the fresh feed. Based on this process description, answer the following
questions [4 Marks].
A. Draw a labeled flow diagram for the process description;
B. Calculate the evaporation rate for this process;
C. Calculate the flow rate of the recycle stream
D. Calculate the recycle ratio for the process