Which action is effective in preventing the transmission of food borne viruses and bacteria

Amass of m 1.5 kg of steam is contained in a closed rigid container. initially the pressure and temperature of the steam are: p 1.5 mpa and t 240°c (superheated state), respectively. then the temperature drops to t2= 100°c as the result of heat transfer to the surroundings. determine: a) quality of the steam at the end of the process, b) heat transfer with the surroundings. for: p1.5 mpa and t 240°c: enthalpy of superheated vapour is 2900 kj/kg, specific volume of superheated vapour is 0. 1483 m/kg, while for t 100°c: enthalpy of saturated liquid water is 419kj/kg, specific volume of saturated liquid water is 0.001043m/kg, enthalpy of saturated vapour is 2676 kj/kg, specific volume of saturated vapour is 1.672 m/kg and pressure is 0.1 mpa.

Apiston-cylinder with a volume of 0.25 m3 holds 1 kg of air (r 0.287 k/kgk) at a temperature of 100 c. heat transfer to the cylinder causes an isothermal expansion of the piston until the volume triples. how much heat is added to the piston-cylinder?

Which of the following refers to refers to how well the control system responds to sudden changes in the system. a)-transient regulation b)- distributed regulation c)-constant regulation d)-steady-state regulation