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: 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).

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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: 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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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: 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: 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: 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: 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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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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