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: 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 _____

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Statement 1: Generally needle valves are not used for liquids. Statement 2: For a unidirectional flow, non return valves are used.

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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.

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

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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.

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

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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.

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

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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).

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

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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.

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

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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.

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

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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.

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

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Statement 1: When an additional connection such as a valve/ tap is to be added, _____ is used. Statement 2: Bents have more pressure drop than elbows.

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

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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.

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

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Which of the following pumps is this pump- It has no rotating or reciprocating parts involved. No leakage. Air/gas used to impart energy.

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

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Statement 1: For rough control of flow _____ are used. Statement 2: For fine control of flow _____ are used.

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

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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.

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

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Rheology of food in the food processing industry is how the food is affected when _____ is applied.

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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.

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

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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.

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

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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.

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

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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.

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

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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.

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

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Light pulses and low does gamma irradiation are effective techniques for inactivation of bacteria and fungi in the food processing industry.

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

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