Evaporation & Drying Practice Questions (Q11-15) - Dairy Engineering

11

ICAR JRF Dairy Engineering 29 Jun 2024Shift 1

Statement Based +4 −1

Given below are two statements

Statement (I) : Mozzarella cheese is rennet coagulated cheese

Statement (II) : Acid can be used in Mozzarella cheese for pH reduction

In light of the above statements, choose the most appropriate answer from the options given below.

Both Statement (I) and Statement (I) are correct Both Statement (I) and Statement (Il) are incorrect Statement (I) is correct but Statement (II) is incorrect. Statement (I) is incorrect but Statement (II) is correct.

12

ICAR JRF Dairy Engineering 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

Which of the following is used for evaluation of strength of pectin gels?

Ridgelimeter Puncture tester Consistometer Bloom gelometer

13

ICAR JRF Dairy Engineering 29 Jun 2024Shift 1

Match the Following +4 −1

Match List-I with List-II commen Morapei e Choose the correct answer from the options given below:

Choose the correct answer from the options given below :

List - I Thermal Equipment / Rule		List - II Operational Characteristic
A	Jet condenser Jet condenser	I	Direct contact / Mixed type condenser Direct contact / Mixed type condenser
B	Surface condenser Surface condenser	II	Indirect contact type with cooling water separated by tubes Indirect contact type with cooling water separated by tubes
C	Dühring's rule Dühring's rule	III	Boiling point elevation (BPE) linear relationship Boiling point elevation (BPE) linear relationship
D	Multiple effect evaporator Multiple effect evaporator	IV	Steam economy increases with number of effects Steam economy increases with number of effects

(A) - (II), (B) - (II), (C) - (I), (D) - (IV) (A) - (II), (B) - (III), (C) - (I), (D) - (V) (A) - (I), (B) - (III), (C) - (IV), (D) - (I) (A) - (III), (B) - (II), (C) - (IV), (D) - (I)

14

ICAR JRF Dairy Engineering 29 Jun 2024Shift 1

Assertion & Reason +4 −1

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).

Assertion (A) : Khoa and khoa-based sweets are more prone to Staphylococcus aureus contamination and food poisoning problems

Reason (R) : Dairy Equipments are major source of entry of Staphylococcus aureus during preparation of khoa and khoa- based sweets

In light of the above statements, choose the correct answer from the options given below.

Both (A) and (R) are true and (R) is the correct explanation of (A) Both (A) and (R) are true but (R) is NOT the correct explanation of (A). (A) is true but (R) is false. (A) is false but (R) is true.

15

ICAR JRF Dairy Engineering 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

Anovel ice cream cake was prepared by filling a portion of vanilla ice crema into chocolate flavoured cake. Overrun of the product is 90% and protein content of the product is 4% w/w. What shall be the total solids content of the product?

More than 27% wiw More than 30% wiw More than 36% wiw More than 25% wiw

Evaporation & Drying

Dairy Engineering Subjects

General Agriculture

Dairy & Food Engineering-I

Evaporation & Drying

Dairy & Food Engineering-II

Thermal Engineering

Process Equipment Design

Refrigeration Engineering

Previous Year Papers of Dairy Engineering

Dairy Engineering- ICAR JRF/SRF 2024

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