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What is the ratio of inertial force to compressibility force and is also the key parameter, characterizing compressibility effects in fluids?

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in Food Processing Unit Operations by (110k points)
What is the ratio of inertial force to compressibility force and is also the key parameter, characterizing compressibility effects in fluids?

(a) Froude number

(b) Strouhal number

(c) Mach number

(d) Weber number

The question was posed to me during an internship interview.

My query is from Unit Systems topic in section Introduction & Unit Systems of Food Processing Unit Operations

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Correct choice is (c) Mach number

Explanation: Mach number (M) is the ratio of inertial force to compressibility force and is used in problems where fluid compressibility is important. Strouhal number, on the other hand, is important in unsteady, oscillating flow problems. Froude number is the ratio of inertial force to gravitational force whereas, Weber number is the ratio of inertial force to surface tension.

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