Q.116
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1
A hot metal piece kept in air gets cool from $90^\circ\text{C}$ to $80^\circ\text{C}$ in $t_1\text{ seconds}$, from $80^\circ\text{C}$ to $70^\circ\text{C}$ in $t_2\text{ seconds}$ and from $70^\circ\text{C}$ to $60^\circ\text{C}$ in $t_3\text{ seconds}$. Under these circumstances,

which of the following describes the relationship between $t_1$, $t_2$ and $t_3$ ?

हवा में रखा एक गर्म धातु का टुकड़ा $90^\circ\text{C}$ से $80^\circ\text{C}$ तक ठंडा होने में $t_1\text{ सेकंड}$, $80^\circ\text{C}$ से $70^\circ\text{C}$ तक ठंडा होने में $t_2\text{ सेकंड}$ और $70^\circ\text{C}$ से $60^\circ\text{C}$ तक ठंडा होने में $t_3\text{ सेकंड}$ लेता है। इन परिस्थितियों में, $t_1$, $t_2$ और $t_3$ के बीच का संबंध कौन सा दर्शाता है?
Q.117
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1
What is the resultant force of two forces of magnitude $3\text{ N}$ and $5\text{ N}$ acting at an angle of $60^\circ$ ?
$60^\circ$ के कोण पर कार्यरत $3\text{ N}$ और $5\text{ N}$ परिमाण के दो बलों का परिणामी बल क्या है?
Q.118
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1
Co-efficient of friction is the ratio of :
घर्षण गुणांक (Co-efficient of friction) किसका अनुपात है?
Q.119
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1

Which of the following will be the highest internal pressure for heat exchanger for UHT processing ?

UHT प्रसंस्करण के लिए हीट एक्सचेंजर का उच्चतम आंतरिक दबाव

निम्नलिखित में से कौन सा होगा?

Q.120
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1

Which of the following element is not present in AISI 304 but present in AISI 316 Stainless steel ?

निम्नलिखित में से कौन सा तत्व AISI 304 में उपस्थित नहीं होता लेकिन AISI 316 स्टेनलेस स्टील में उपस्थित होता है?

Dairy Technology विषय एवं अध्याय

विषय एवं पाठ्यक्रम के अनुसार सभी अध्याय देखें

द्रव दूध प्रसंस्करण, डेयरी उत्पाद निर्माण, संवेदी मूल्यांकन एवं पैकेजिंग

17 टॉपिक्स
Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation Thermal Processing of Fluid Milk: LTLT, HTST Pasteurization, UHT, Sterilization & ESL Systems Technology of Frozen Dairy Desserts: Ice Cream Mix Formulation, Freezing, Overrun, Hardening & Novelties Dairy By-Product Utilization & Whey Processing: Casein, Caseinates, Whey Powder, WPC, WPI & Lactose Recovery Sensory Evaluation of Dairy Products: Discrimination Tests, Hedonic Scaling, Scoring Systems & Flavor Defect Profiling Concentrated Milks: Evaporated Milk, Sweetened Condensed Milk, Standardization & Pilot Sterilization Fluid Milk Reception, Chilling, Clarification, Standardization & Homogenization Ghee Technology: Traditional, Cream-Butter, Pre-Stratification & Continuous Methods, Packaging & AGMARK Dried Milks: Roller & Spray Drying, Atomization, Powder Properties, Instantization & Specialty Infant Formulas Cheese Manufacture: Coagulation, Curd Handling, Cheddaring, Pressing, Salting & Curing of Hard & Semi-Hard Cheeses Butter Technology: Batch Churning, Continuous Butter Making (CBM), Working, Salting & Rheology Traditional Heat-Desiccated & Acid-Coagulated Indian Dairy Products: Khoa, Paneer, Chhana & Their Sweets Membrane Filtration in Dairy Processing: Reverse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF) & Microfiltration (MF) Soft, Acid-Coagulated & Mold-Ripened Cheeses: Cottage, Mozzarella, Camembert, Roquefort & Fresh Cheeses Technology of Fermented & Probiotic Milks: Dahi, Yoghurt, Cultured Buttermilk, Lassi, Kefir & Koumiss Technology of Fat-Rich Products: Cream Separation, Processing, Neutralization & Cream Varieties Traditional Fermented, Fat-Rich & Frozen Indian Dairy Confections: Shrikhand, Rabri, Kulfi & Ghee Residue
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