Thermal diffusivity of the material depends upon: (A) Thermal conductivity (B) Mass density (C) Specific heat (D) Moisture content Choose the correct answer from the options given below: / किसी पदार्थ की तापीय विसरणशीलता (Thermal diffusivity, ) निम्नलिखित में से किस पर निर्भर करती है? (A) तापीय चालकता (Thermal conductivity, k) (B) द्रव्यमान घनत्व (Mass density, ) (C) विशिष्ट ऊष्मा (Specific heat, ) (D) नमी की मात्रा (Moisture content) नीचे दिए गए विकल्पों में से सही उत्तर चुनें:

(1) (A), (B) and (C) only / केवल (A), (B) और (C) Explanation (English): In thermal properties of food and biological materials: Thermal diffusivity () measures the ability of a material to conduct thermal energy relative to its ability to store thermal energy: α = (k/ · cₚ) Where: = Thermal conductivity (A) = Mass density (B) = Specific heat capacity (C) For agricultural and food products, Moisture content (D) strongly governs the values of , , and (e.g., Siebel's and Dickerson's equations), directly altering the net thermal diffusivity. Therefore, thermal diffusivity depends upon (A), (B), (C) and (D). व्याख्या (हिंदी): पदार्थ की तापीय विसरणशीलता का सूत्र \(α = (k/ · cₚ)\) होता है। यह सीधे तापीय चालकता (k), द्रव्यमान घनत्व (), और विशिष्ट ऊष्मा () पर निर्भर करती है। इसके अतिरिक्त, कृषि उत्पादों में नमी की मात्रा (Moisture content) इन तीनों गुणों को गहराई से प्रभावित करती है। अतः यह सभी (A, B, C, D) पर निर्भर करती है।

Thermal diffusivity of the material depends upon: (A) Thermal...

All Subjects Engineering Mathematics & Statistics Electrical Engineering, Instrumentation & Computers Thermodynamics, Fluid Mechanics & Theory of Machines Soil Mechanics, Engineering Mechanics & Strength of Materials Farm Machinery, Farm Power & Renewable Energy Engineering Processing and Food Engineering Soil and Water Conservation & Irrigation and Drainage Engineering

Q.61

ICAR AIEEA PG 2024 - Agricultural Engineering and Technology

Assertion & Reason

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R):

Assertion (A) : Angle of repose of material increases with the increase of moisture content of material.

Reason (R) : Increasing moisture content of the material softens the tissue.

In light of the above statements, choose the correct answer from the options given below:

नीचे दो कथन दिए गए हैं, एक को अभिकथन (A) और दूसरे को कारण (R) के रूप में चिह्नित किया गया है:

अभिकथन (A) : सामग्री की नमी की मात्रा में वृद्धि के साथ सामग्री का विश्राम कोण (Angle of repose) बढ़ता है।

कारण (R) : सामग्री की नमी की मात्रा बढ़ने से ऊतक (tissue) नरम हो जाते हैं।

उपरोक्त कथनों के आलोक में, नीचे दिए गए विकल्पों में से सही उत्तर चुनें:

Both (A) and (R) are true and (R) is the correct explanation of (A) (A) और (R) दोनों सत्य हैं और (R), (A) की सही व्याख्या है Both (A) and (R) are true but (R) is NOT the correct explanation of (A) (A) और (R) दोनों सत्य हैं लेकिन (R), (A) की सही व्याख्या नहीं है (A) is true but (R) is false (A) सत्य है लेकिन (R) असत्य है (A) is false but (R) is true (A) असत्य है लेकिन (R) सत्य है

In engineering properties of biological materials:
Assertion (A) is true: As grain moisture content increases, a thin capillary film of surface moisture develops around individual kernels. The surface tension and cohesive meniscus forces between moist grain surfaces significantly increase inter-particle frictional resistance to sliding, resulting in a steeper cone and a higher angle of repose.
Reason (R) is true: Increased moisture content plasticizes and softens plant cellular tissues and seed coats.
However, the increase in angle of repose is physically caused by surface tension of liquid bridges and capillary cohesion, NOT by the softening of internal tissues. Hence, (R) is NOT the correct mechanical explanation of (A).

जैविक सामग्रियों के भौतिक गुणों में:

नमी बढ़ने पर दानों की सतह पर जल की पतली परत बन जाती है, जिससे पृष्ठ तनाव (surface tension) और संसंजक बलों के कारण घर्षण बढ़ जाता है और विश्राम कोण (angle of repose) बढ़ जाता है (अभिकथन A सत्य है)।
अधिक नमी से ऊतक भी नरम होते हैं (कारण R सत्य है)।
परंतु विश्राम कोण का बढ़ना पृष्ठ तनाव व कणों के आपसी घर्षण के कारण होता है, ऊतकों के नरम होने से नहीं। अतः (R), (A) की सही व्याख्या नहीं है।

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Q.62

ICAR AIEEA PG 2024 - Agricultural Engineering and Technology

MCQ (Single Correct)

Thermal diffusivity of the material depends upon:

(A) Thermal conductivity

(B) Mass density

(C) Specific heat

(D) Moisture content

Choose the correct answer from the options given below:

किसी पदार्थ की तापीय विसरणशीलता (Thermal diffusivity, \(\alpha\)) निम्नलिखित में से किस पर निर्भर करती है?

(A) तापीय चालकता (Thermal conductivity, k)

(B) द्रव्यमान घनत्व (Mass density, \(\rho\))

(C) विशिष्ट ऊष्मा (Specific heat, \(c_p\))

(D) नमी की मात्रा (Moisture content)

नीचे दिए गए विकल्पों में से सही उत्तर चुनें:

(A), (B) and (C) only केवल (A), (B) और (C) (B), (C) and (D) only केवल (B), (C) और (D) (A), (B), (C) and (D) (A), (B), (C) और (D) सभी (C) and (D) only केवल (C) और (D)

Q.63

ICAR AIEEA PG 2024 - Agricultural Engineering and Technology
MCQ (Single Correct)

English हिन्दी

Drum dryer is suitable for drying of:
(A) Pulses
(B) Fruit puree
(C) Concentrated milk
(D) Leafy vegetables
Choose the correct answer from the options given below:

ड्रम ड्रायर (Drum dryer / रोलर ड्रायर) निम्नलिखित में से किसके सुखाने के लिए उपयुक्त है?
(A) दालें (Pulses)
(B) फलों की प्यूरी (Fruit puree)
(C) सांद्रित दूध (Concentrated milk)
(D) पत्तेदार सब्जियां (Leafy vegetables)
नीचे दिए गए विकल्पों में से सही उत्तर चुनें:

(B), (C) and (D) only केवल (B), (C) और (D) Correct Incorrect (A), (B), (C) and (D) (A), (B), (C) और (D) सभी Correct Incorrect (A) and (C) only केवल (A) और (C) Correct Incorrect (B) and (C) only केवल (B) और (C) Correct Incorrect

EXPLANATION Physical, Thermal, Aerodynamic and Mechanical Properties of Agricultural and Food Materials

In food drying technology:
A Drum Dryer (Roller Dryer) is specifically designed for drying viscous liquid foods, slurries, purees, and pastes. A thin liquid film is applied to the revolving, steam-heated metal drum, dried rapidly via conduction in less than one revolution, and scraped off continuously with a doctor blade.
Typical industrial applications include fruit purees (B), tomato paste, potato mash, baby cereals, and concentrated milk (C) (yielding roller-dried milk powder).

Solid particulate grains like pulses (A) and leafy greens (D) cannot form a liquid film and are dried in deep-bed grain dryers or conveyor-belt/cabinet hot air dryers. Thus, drum drying is suitable for (B) and (C) only.

ड्रम ड्रायर (रोलर ड्रायर) का उपयोग तरल, गाढ़े घोल, प्यूरी और पेस्ट जैसी खाद्य सामग्रियों को सुखाने के लिए किया जाता है। भाप से गर्म घूमने वाले ड्रम पर सामग्री की पतली परत तेजी से सूख जाती है जिसे डॉक्टर ब्लेड से खुरच लिया जाता है। इसका उपयोग फलों की प्यूरी (B) और सांद्रित दूध (C) को सुखाकर पाउडर बनाने में किया जाता है। अतः केवल (B) और (C) सही हैं।

Explanation not matching this question? क्या व्याख्या इस प्रश्न से मेल नहीं खा रही? Report

Q.64

ICAR AIEEA PG 2024 - Agricultural Engineering and Technology
Match the Following

English हिन्दी

Match List-I with List-II on food processing operations and equipment:
(ii) Cyclone
(iii) Idlers
(iv) HTST
Choose the correct answer from the options given below:

खाद्य प्रसंस्करण संचालन और उपकरणों पर सूची-I को सूची-II से सुमेलित करें:
(ii) चक्रवात / साइक्लोन विभाजक (Cyclone)
(iii) आइडलर्स (Idlers)
(iv) HTST (उच्च तापमान अल्प समय विधि)
नीचे दिए गए विकल्पों में से सही उत्तर चुनें:

List - I

List - II

A Pasteurization Pasteurization I Freeze drying Freeze drying

B Triple point Triple point II Cyclone Cyclone

C Centrifugal force Centrifugal force III Idlers Idlers

D Belt conveyor Belt conveyor IV HTST HTST

(A) - (IV), (B) - (I), (C) - (II), (D) - (III) (A) - (IV), (B) - (I), (C) - (II), (D) - (III) Correct Incorrect (A) - (IV), (B) - (I), (C) - (III), (D) - (II) (A) - (IV), (B) - (I), (C) - (III), (D) - (II) Correct Incorrect (A) - (I), (B) - (II), (C) - (IV), (D) - (III) (A) - (I), (B) - (II), (C) - (IV), (D) - (III) Correct Incorrect (A) - (III), (B) - (IV), (C) - (I), (D) - (II) (A) - (III), (B) - (IV), (C) - (I), (D) - (II) Correct Incorrect

EXPLANATION Physical, Thermal, Aerodynamic and Mechanical Properties of Agricultural and Food Materials

Correct matching of food engineering processes and equipment:
(A) Pasteurization: Standard continuous milk processing uses the HTST (High Temperature Short Time: 71.7°C for 15 s) method \(\rightarrow\) \lt strong\gt (IV)\lt /strong\gt . \lt strong\gt (B) Triple point\lt /strong\gt : \lt strong\gt Freeze drying (lyophilization)\lt /strong\gt relies on sublimation of ice occurring below the triple point of water (0.01°C and 4.58 mm Hg / 611.7 Pa) \(\rightarrow\) (I).
(C) Centrifugal force: A cyclone separator uses centrifugal forces created by tangential vortex flow to separate dust/particles from air \(\rightarrow\) \lt strong\gt (II)\lt /strong\gt . \lt strong\gt (D) Belt conveyor\lt /strong\gt : Moving endless rubber/fabric belts are supported and guided by carrying and return \lt strong\gt idlers\lt /strong\gt \(\rightarrow\) (III).

Thus, the correct match is (A) - (IV), (B) - (I), (C) - (II), (D) - (III) (Option 1).

सही मिलान:

पाश्चुरीकरण = HTST विधि (IV)

त्रिक बिंदु = फ्रीज ड्राइंग (I)

अपकेंद्रीय बल = साइक्लोन विभाजक (II)

बेल्ट कन्वेयर = आइडलर्स (III)

अतः सही विकल्प 1 है।

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Q.65

ICAR AIEEA PG 2024 - Agricultural Engineering and Technology
Assertion & Reason

English हिन्दी

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R):
Assertion (A) : Dhal produced by wet milling method will take more time to cook as compared to dry milling method.
Reason (R) : Steeping time of pulses affects cooking quality; more steeping time leads to dhal taking more time to cook.
In light of the above statements, choose the correct answer from the options given below:

नीचे दो कथन दिए गए हैं, एक को अभिकथन (A) और दूसरे को कारण (R) के रूप में चिह्नित किया गया है:
अभिकथन (A) : गीली मिलिंग विधि (wet milling method) द्वारा उत्पादित दाल को पकाने में सूखी मिलिंग विधि की तुलना में अधिक समय लगता है।
कारण (R) : दालों के भिगोने का समय (steeping time) पकाने की गुणवत्ता को प्रभावित करता है; अधिक भिगोने के समय से दाल को पकने में अधिक समय लगता है।
उपरोक्त कथनों के आलोक में, नीचे दिए गए विकल्पों में से सही उत्तर चुनें:

Both (A) and (R) are true and (R) is the correct explanation of (A) (A) और (R) दोनों सत्य हैं और (R), (A) की सही व्याख्या है Correct Incorrect Both (A) and (R) are true but (R) is NOT the correct explanation of (A) (A) और (R) दोनों सत्य हैं लेकिन (R), (A) की सही व्याख्या नहीं है Correct Incorrect (A) is true but (R) is false (A) सत्य है लेकिन (R) असत्य है Correct Incorrect (A) is false but (R) is true (A) असत्य है लेकिन (R) सत्य है Correct Incorrect

EXPLANATION Physical, Thermal, Aerodynamic and Mechanical Properties of Agricultural and Food Materials

In pulse milling technology (dal processing):
Assertion (A) is true: Dal produced through traditional wet milling requires prolonged water soaking (steeping for 4 to 12 hours) followed by sun-drying. This causes surface starch gelatinization and case-hardening of the cotyledons, which significantly increases subsequent domestic cooking time compared to dry-milled dal.
Reason (R) is true: Extended steeping and soaking leaching out soluble solids and causing structural matrix retrogradation during re-drying directly lengthens the cooking time required for water penetration during boiling.
Reason (R) directly explains the cause behind Assertion (A).

Thus, both (A) and (R) are true, and (R) is the correct explanation of (A).

दाल मिलिंग में, गीली मिलिंग (wet milling) के दौरान दालों को लंबे समय तक पानी में भिगोया (steeped) जाता है। अधिक समय तक भीगने और फिर धूप में सूखने से दाल के कॉटिलेडन्स की आंतरिक संरचना सख्त हो जाती है, जिससे पकाने के दौरान पानी का अवशोषण धीमा हो जाता है और दाल पकने में अधिक समय लेती है। अतः (A) और (R) दोनों सत्य हैं और (R), (A) का सही स्पष्टीकरण है।

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List - I	List - II
A	Pasteurization Pasteurization	I	Freeze drying Freeze drying
B	Triple point Triple point	II	Cyclone Cyclone
C	Centrifugal force Centrifugal force	III	Idlers Idlers
D	Belt conveyor Belt conveyor	IV	HTST HTST

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