Q.106
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following metals is generally used for fabricating homogenizer valve ?

होमोजिनाइज़र वाल्व (homogenizer valve) के निर्माण के लिए सामान्यतः निम्नलिखित में से किस धातु/मिश्र धातु का उपयोग किया जाता है?
Q.107
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)
The terminal velocity of the fat globule in Stoke's law region is given by

which of the following ?

स्टोक्स के नियम क्षेत्र (Stoke's law region) में वसा गोलिका (fat globule) का अंतिम वेग (terminal velocity) निम्नलिखित में से किसके द्वारा दिया जाता है?
Q.108
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)
Cycle where heat is supplied at constant volume and rejected at constant pressure is called as :
वह चक्र जिसमें ऊष्मा नियत आयतन पर दी जाती है और नियत दाब पर उत्सर्जित की जाती है, कहलाता है:
Q.109
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)
The efficiency of a Carnot engine using an ideal gas as the working substance is given by

which of the following equation ?

कार्यकारी पदार्थ के रूप में एक आदर्श गैस का उपयोग करने वाले कार्नो इंजन (Carnot engine) की दक्षता निम्नलिखित में से किस समीकरण द्वारा दी जाती है?
Q.110
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)
The internal energy of an ideal gas is a function of

which of the following ?

एक आदर्श गैस की आंतरिक ऊर्जा (internal energy) निम्नलिखित में से किसका फलन है?

Dairy Technology Subjects

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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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