Individual Quick Freezing (IQF) of Small Fish Products:
Fluidized Bed Freezers: Operate by forcing refrigerated air (at $-35^\circ\text{C}$ to $-40^\circ\text{C}$) upward through a perforated conveyor mesh at a controlled high velocity ($2-5\text{ m/s}$).
The vertical air drag suspends and fluidizes small discrete food items (such as shrimp, small fish, fish balls, diced fish fillets), freezing them individually and uniformly in $3-15\text{ minutes}$ while preventing clumping, agglomeration, or belt sticking.
Air blast and tunnel freezers take longer and cause particle agglomeration.
Correct Option: Option 1 (Fluidized bed freezer).
Explanation not matching this question?क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?Report
2
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct)+4−1
Which type of refrigerant is commonly used in seafood processing plants?
Ammonia ($R\text{-}717$, $NH_3$): The standard refrigerant in large-scale seafood processing factories, plate freezers, IQF tunnels, and cold storages.
Key Advantages:
High latent heat of vaporization ($1369\text{ kJ/kg}$ at $-33.3^\circ\text{C}$), requiring smaller refrigerant circulation rates.
Environmentally benign: Zero Ozone Depletion Potential ($\text{ODP} = 0$) and zero Global Warming Potential ($\text{GWP} = 0$).
Self-alarming pungent odor for rapid leak detection and low capital operational cost.
Correct Option: Option 2 (Ammonia).
Explanation not matching this question?क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?Report
3
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct)+4−1
After freezing, the frozen blocks of fish/shrimp are again dipped in ice cold water to
Glazing: The post-freezing operation of dipping or spraying frozen blocks of fish, fillets, or peeled shrimp with chilled potable water (at $1^\circ\text{C} - 2^\circ\text{C}$).
thin, uniform protective ice layer ($6\% - 10\%$ by weight) forms around the frozen product.
Purpose:
Prevents Dehydration: Protects the surface from sublimative moisture loss and "freezer burn" during frozen cold storage.
Prevents Oxidative Rancidity: Forms an impermeable barrier that denies atmospheric oxygen access to sensitive muscle lipids.
Correct Option: Option 3 (Prevent dehydration and help in preventing oxidative rancidity).
Explanation not matching this question?क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?Report
4
ICAR JRF Fish Processing Technology 29 Jun 2024Shift 1
MCQ (Single Correct)+4−1
The water boils at 0°C, if the pressure is reduced to
Boiling Point of Water under Vacuum (Triple Point):
In freeze-drying (lyophilization), the thermodynamics of phase transition require operating near the triple point of water ($0.01^\circ\text{C}$ and $611.7\text{ Pa}$ or $0.00612\text{ bar}$).
When the pressure is reduced to $0.006\text{ bar}$ ($4.58\text{ mm Hg}$), the boiling/vaporization point of liquid water drops to $0^\circ\text{C}$. Below this pressure, ice sublimes directly into water vapor without melting.
Correct Option: Option 1 (0.006 bar).
Explanation not matching this question?क्या व्याख्या इस प्रश्न से मेल नहीं खा रही?Report
Report Issue / Suggest Correctionत्रुटि रिपोर्ट / संशोधन सुझाव
No official replies published yet for this questionइस प्रश्न पर अभी कोई आधिकारिक समाधान प्रकाशित नहीं है
Have an objection, typo, or doubt? Submit a report in Tab 1. Our subject experts will audit the question and publish the official resolution here.यदि आपको इस प्रश्न या उत्तर कुंजी में कोई आपत्ति है, तो 'त्रुटि रिपोर्ट' टैब से विवरण भेजें। हमारी विषय विशेषज्ञ टीम समीक्षा कर आधिकारिक समाधान प्रकाशित करेगी।