• Microbial Inactivation Kinetics Models in Liquids:
• Modified Gompertz model: A sigmoidal mathematical model widely used in predictive food microbiology to describe non-linear inactivation curves exhibiting shoulder and tailing phenomena.
• Weibull model: A flexible distribution-based model widely employed to model microbial survival with concave-upward (resistant sub-population) or concave-downward curves.
• Biphasic model: Represents dual-population thermal destruction where a sensitive sub-population dies rapidly followed by a slower death rate of thermotolerant cells.
• (A) Langmuir model describes gas-solid adsorption isotherms, not microbial death.
• Conclusion: (B), (C) and (D) only (Option 4).

Correct option: (4) (B), (C) and (D) only.

Matching the items of List I with List II for Storage environment and its interaction with stored product:

The correct combination is Option 2: (A) - (II), (B) - (Ill), (C) - (IV), (DB) - (1).

Correct option: (2) (A) - (II), (B) - (Ill), (C) - (IV), (DB) - (1)

• Net Volumetric Throughput of Single-Screw Extruders:
• In food extrusion rheology, the net volumetric flow rate ($Q$) through the extruder screw and die is governed by three superimposed flow mechanisms:

where:

• $Q_d$ (Drag flow): Forward conveying motion induced by viscous drag between the rotating screw surface and stationary barrel wall.
• $Q_p$ (Pressure flow): Reverse backflow driven by the adverse axial pressure gradient built up behind the restrictive die plate.
• $Q_l$ (Leakage flow): Backward leakage of melt through the radial clearance between the screw flight tips and the barrel bore.
• Conclusion: Drag flow - Pressure flow - Leakage flow (Option 2).

Correct option: (2) Drag flow-Pressure flow-Leakage flow