Direct heating has higher heat transfer rates than indirect heating, but, the coil is difficult to clean and is prone to bacterial growth.

Newtonian fluids have a linear relationship between shear stress and shear strain. Pipes are larger than tubes in diameter and have thicker walls.

Solid food items containing water molecules are more soluble as the temperature increases. This growth takes place in steps.

A multi stage continuous counter-current extractor has the advantages of both co and counter current processes as it has both half miscella and full miscella. One of which supports co current through half of the operation and the other supports counter current through the other half.

Distillation is not used very widely in the food industry. Steam distillation can be done when the volatile component is not miscible in water.

Dew point means the feed is at saturated vapor. Bubble point means the feed is at boiling point.

Pneumatic conveying can be done under any of the mentioned conditions.

Kneaders are specially used for pastry/viscous liquids in the food industry. Kneaders are used for mixing dough with fats and making them homogeneous mixtures.

When heat transfer takes between a solid surface and a fluid, an insulating film layer is formed. More is the agitation; lesser is the thickness of the film. Within the film, the temperature varies from the wall to the temperature of the bulk.

Power required for an ungassed system is more than that required for a gassed system. This is because when gas is sent into the fluid via a nozzle, the density of the fluid near the impeller decreases and hence the power required for it is lesser.