Certain traditional thermal processing techniques affect the nutritional properties of food.

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Statement 1: In Pulsed Electric field, food is kept between two electrodes and electricity is passed to deactivate microbes. Statement 2: Pulsed Electric field increases shelf life.

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Statement 1: Hurdle technology is a ‘multi-target preservation’. Statement 2: The main target of food preservation is to help the harmful microorganisms to achieve homeostasis.

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In Pulsed Electric field, since no heat is used, the aroma and flavour of food are retained.

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In Bernoulli’s equation, the friction correction factor is added to the LHS and the energy contributed by the pump is written on the RHS.

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Statement 1: Starch is _____ as its viscosity decreases with an increase in shear stress. Statement 2: Bingham plastics follow Newton’s law of viscosity at low shears.

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Statement 1: Friction factor ‘f’ is an important factor in turbulent flow. Statement 2: ‘f’ is the ratio of shear stress (ϩw) to kinetic energy head ((ρv2)⁄2g).

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Statement 1: Considering the equation, μ_a= τ/γ = Kγ^(n-1) , for pseudo plastic fluids, n<1 and they’re called Shear thinning liquids and dilatant fluids are called Shear thickening liquids as n>1. Statement 2: Cooked starch solution is a Shear thinning liquid and dairy cream is a Shear thickening liquid.

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