Q.91
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1
The equation for alternating voltage is given by :
प्रत्यावर्ती वोल्टता (alternating voltage) का समीकरण किसके द्वारा दिया जाता है?
Q.92
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1
A conductor of length $1.75\text{ metre}$ moves at right angles to a uniform magnetic field of flux density $0.5\text{ Wb/m}^2$ with a velocity of $60\text{ metre/second}$. Calculate the e.m.f. induced in it.
$1.75\text{ मीटर}$ लंबाई का एक चालक $0.5\text{ Wb/m}^2$ फ्लक्स घनत्व के एकसमान चुंबकीय क्षेत्र के समकोण पर $60\text{ मीटर/सेकंड}$ के वेग से गति करता है। इसमें प्रेरित विद्युत वाहक बल (e.m.f.) की गणना कीजिए।
Q.93
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1
Diffusion of water molecules within solid food follows

which of the following laws ?

ठोस खाद्य पदार्थों के भीतर जल के अणुओं का विसरण (diffusion) निम्नलिखित में से किस नियम का पालन करता है?
Q.94
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1
Which type of heat exchanger is generally used for pasteurization of milk ?
दूध के पाश्चुरीकरण (pasteurization) के लिए सामान्यतः किस प्रकार के हीट एक्सचेंजर का उपयोग किया जाता है?
Q.95
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct) +4 −1
A coil with 'I' amperes of current and 'R' ohm resistance and 't' is time in second, the heat produced 'H' in joules is given by

which of the following equation ?

एक कुंडली जिसमें धारा 'I' एम्पीयर, प्रतिरोध 'R' ओम तथा समय 't' सेकंड है, उसमें उत्पन्न ऊष्मा 'H' (जूल में) निम्नलिखित में से किस समीकरण द्वारा दी जाती 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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