Q.101
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)

Which of the following does not affect the length of the time required to sterilize a food?

निम्नलिखित में से कौन सा भोजन को रोगाणुरहित (स्टरलाइज) करने के लिए आवश्यक समय की अवधि को प्रभावित नहीं करता है?

Q.102
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)
In a counter flow heat exchanger, cold fluid enters at $30^\circ\text{C}$ and leaves at $50^\circ\text{C}$, whereas the hot fluid enters at $150^\circ\text{C}$ and leaves at $130^\circ\text{C}$. What is the mean temperature difference?
एक प्रति-प्रवाह ताप विनिमायक में, ठंडा तरल $30^\circ\text{C}$ पर प्रवेश करता है और $50^\circ\text{C}$ पर निकलता है, जबकि गर्म तरल $150^\circ\text{C}$ पर प्रवेश करता है और $130^\circ\text{C}$ पर निकलता है। माध्य तापमान अंतर क्या है?
Q.103
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)
Natural convection is associated with

which of the following dimensionless numbers?

प्राकृतिक संवहन निम्नलिखित में से किस विमाहीन संख्या से संबंधित है?
Q.104
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)
All three modes of heat transfer occur in

which of the following?

ऊष्मा स्थानांतरण के तीनों रूप निम्नलिखित में से किसमें होते हैं?
Q.105
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)
Calculate the temperature of milk coming out from a homogenizer if temperature at inlet is $64^\circ\text{C}$ and inlet and outlet pressures are $205\text{ bar}$ and $5\text{ bar}$ respectively:
एक होमोजिनाइज़र से निकलने वाले दूध के तापमान की गणना करें यदि इनलेट पर तापमान $64^\circ\text{C}$ है और इनलेट और आउटलेट दबाव क्रमशः $205\text{ bar}$ और $5\text{ bar}$ हैं:

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Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation Thermal Processing of Fluid Milk: LTLT, HTST Pasteurization, UHT, Sterilization & ESL Systems सक्रिय 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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