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: Pulsed Electric field needs to followed by refrigeration storing to increase shelf life and prevent spoilage. Statement 2: Structural changes at cell membrane and inactivation of enzymes, is how high hydrostatic pressure works for the food industry.

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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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Which of the following methods refers to deactivation of microbes in food using electricity?

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Which of the following holds true for Pulsed Electric field?

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Statement 1: When several factors for food processing and preservation are applied to one food product, it is called Hurdle technology. Statement 2: Hurdle technology has arisen due to demand of costumers for healthier and more nutritious food items.

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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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Which of the following statements is true? (a)Multi-target preservation helps to target many factors such as pH, temperature etc and hence helps fight all types of microbes

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Statement 1: Brookfield viscometer is an example of Coaxial Cylinder Viscometer. Statement 2: Working principle of a Brookfield viscometer: Two coaxial cylinders. Liquid is filled in between them. The viscosity produces torque which is directly proportional to the shear stress.

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Statement 1: Two pipes are joined using _____ Statement 2: The sealing material between two pipes to be joined is called _____

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Which of the following combination of processing and preservation techniques works best for smoked products?

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Statement 1: Reynolds number is the ratio of viscous force to Inertial Force. Statement 2: The thickness of Boundary layer increases with the increase in distance from the surface.

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Certain antioxidants (e.g. – Nisin) can be used with the organic acids to reduce certain micro flora.

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Statement 1: Acidic electrolyzed water is non-photochemical process which has a high oxidation capacity and proved as an essential biocide. Statement 2: Chlorine Dioxide has been successfully used as a disinfectant in the food processing industry.

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Statement 1: Fans and blowers create pressure energy whereas compressors don’t. Statement 2: In food processing various liquids like milk and juices are transported by pumps

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Statement 1: Blood is a _____ Statement 2: Thixotropic fluids are fluids whose viscosity decreases when subjected to shear stress initially but eventually with time, the viscosity increases.

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Which of the following is true about Sound Ultrasound?

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Statement 1: Non-Newtonian fluids have a linear relationship between shear stress and shear strain. Statement 2: Tubes are larger than pipes in diameter and have thicker walls.

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Statement 1: Cost reduction trend of the food industry often leads manufacturers to forget the health aspect of the food, although health itself is another important trend of the food industry. Statement 2: Food processing industries now-a-days is also looking into energy efficiency methods to process food. Hence it’s an upcoming trend.

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Statement 1: Apparent viscosity μ_a is related to shear stress (τ) and shear strain (γ) as μ_a= τ/γ Statement 2: The equation τ=Kγ<sup>n</sup> becomes μ_a= τ/γ = Kγ^(n-1).

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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Statement 1: Bernoulli’s equation can be applied to flow through pipes both, with and without friction. Statement 2: Air is an incompressible fluid.

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Statement 1: Brookfield viscometer is very robust, is supported by software and even shows values of K and n, but, sometimes particles suspended in the fluid cause problems. Statement 2: Drawbacks of plate and cone viscometer: edge-effects, turbulence and temperature effects.

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Statement 1: In μ_a= τ/γ = Kγ^(n-1) , n = consistency index and K is the flow behaviour index. Statement 2: n= 1 for Newtonian fluids, n<1 for dilatant fluids and n>1 for pseudo plastic fluids.

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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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Statement 1: Diaphragm pumps can handle corrosive material and do not have leakage problems, but, they only vibrate hence the output is low. Statement 2: Diaphragm pump is an example of _____

asked Jan 30, 2022 in Food Engineering by Amelia (93.8k points)

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