Which of the following are the most important parts of a... | Agrigyan

76
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following is a unit of viscosity?

निम्नलिखित में से कौन श्यानता (viscosity) की एक इकाई है?

77
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following fluids have a linear relationship between shear stress and velocity gradient?

निम्नलिखित में से किस द्रव में कतरनी प्रतिबल (shear stress) और वेग प्रवणता (velocity gradient) के बीच एक रैखिक संबंध (linear relationship) होता है?
78
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following does not work on the principle of Bernoulli's equation?

निम्नलिखित में से कौन बर्नौली के समीकरण (Bernoulli's equation) के सिद्धांत पर कार्य नहीं करता है?

79
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following principle states that the intensity of pressure at any point in a liquid at rest is same in all directions?

निम्नलिखित में से कौन सा सिद्धांत कहता है कि विराम अवस्था में तरल के किसी भी बिंदु पर दबाव की तीव्रता सभी दिशाओं में समान होती है?

80
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following are the most important parts of a centrifugal pump?

निम्नलिखित में से कौन से एक अपकेंद्री पंप (centrifugal pump) के सबसे महत्वपूर्ण भाग हैं?

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Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging

17 Topics
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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