Match List with List-II Choose the correct answer from the... | Agrigyan

सभी विषय खंड अ: सामान्य कृषि Introductory Food Technology Technology of Foods of Plant Origin Technology of Foods of Animal Origin Food Quality Management Food Engineering / Packaging and Labeling Food Microbiology & Biotechnology Flavour Chemistry Technology Consumer Sciences / Food Product Development / Health Foods

Q.41

Food Processing Technology- ICAR JRF/SRF 2024

MCQ (Single Correct) +4 −1

Which of the following thermoduric bacteria in raw milk shows a 100% survival rate during pasteurization of milk?

Microbacterium Coliforms Micrococci Bacillus

Q.42

Food Processing Technology- ICAR JRF/SRF 2024

MCQ (Single Correct) +4 −1

Which of the following bacteria is known to be indicator organism for personnel hygiene?

Enterobactericea E.coli Staphylococcus auerus Enterococcus faecalis

Q.43

Food Processing Technology- ICAR JRF/SRF 2024

MCQ (Single Correct) +4 −1

Which of the following bacteria are known to be zoonotic dairy pathogens?
(A). Listeria monocytogenes
(B). Campylobacter jejuni
(C). Lactobacillus bulgaricus
(D). Lactococcus diacetyllactis
(©). Salmonella species
Choose the correct answer from the options given below:

(A), (B) and (C) only. (A), (B) and (D) only, (A), (B), and (E) only. (B), (C) and (D) only.

Q.44

Food Processing Technology- ICAR JRF/SRF 2024

Match the Following +4 −1

Match List with List-II

Choose the correct answer from the options given below:
Choose the correct answer from the options given below :

List - I		List - II
A	Bitty Cream Bitty Cream	I	Serretia marcense Serretia marcense
B	Sweet Curdling Sweet Curdling	II	Bacillus cereus Bacillus cereus
C	Fruity flavour Fruity flavour	III	Pseuromonas fragi Pseuromonas fragi
D	Red discoloration Red discoloration	IV	Bacillus subtilis Bacillus subtilis

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

Q.45

Food Processing Technology- ICAR JRF/SRF 2024

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.

खंड अ: सामान्य कृषि 20
Introductory Food Technology 6
Technology of Foods of Plant Origin 13
Technology of Foods of Animal Origin 29
Food Quality Management 9
Food Engineering / Packaging and Labeling 18
Food Microbiology & Biotechnology 17
Flavour Chemistry Technology 5
Consumer Sciences / Food Product Development / Health Foods 3

खंड अ: सामान्य कृषि

6 टॉपिक्स

शस्य विज्ञान, जुताई एवं फसल उत्पादन कृषि कीट विज्ञान, सूत्रकृमि विज्ञान एवं फसल सुरक्षा मृदा विज्ञान, पादप पोषण एवं सुधार कोशिका विज्ञान, पादप कार्यिकी एवं जैव रसायन कृषि मौसम विज्ञान एवं जलवायु विज्ञान फसल आनुवंशिकी, पादप प्रजनन एवं आईपीआर

Introductory Food Technology

3 टॉपिक्स

Non-Thermal Food Processing: High Pressure Processing (HPP), Pulsed Electric Fields & Ultrasound History of Food Processing: Nicolas Appert Canning, Pasteurization & Milestones Principles of Food Preservation: High Temperature, Low Temperature, Dehydration & Additives

Technology of Foods of Plant Origin

5 टॉपिक्स

Cereal & Pulse Processing: Milling Operations (Roller, Hammer, Attrition), Parboiling & Extrusion Processing of Purees, Pastes, Jams, Jellies & Syrups: Pectin Gelation & Evaporation Systems Fruits & Vegetables Post-Harvest Technology: Respiration, Climacteric & Controlled/Modified Atmosphere Spices & Plantation Crops: Oleoresins, Essential Oils, Piperine & Supercritical Fluid Extraction Fermented Plant Foods & Beverages: Brewing, Wine, Pickling & Vinegar Production

Technology of Foods of Animal Origin

6 टॉपिक्स

Dairy Processing: Pasteurization, Homogenization, Milk Separation & Creaming Meat Preservation & Products: Curing (Nitrites), Smoking, Sausage Emulsions & Canned Meats Indigenous & Value-Added Animal Products: Desiccated Sweets (Peda), By-Product Utilization & Rendering Muscle Structure & Conversion of Muscle to Meat: Exsanguination, Rigor Mortis & Proteolysis Poultry & Egg Processing: Egg Quality, Ovalbumin/Conalbumin Gelation & Poultry Carcass Dressing Fish & Seafood Technology: Post-Mortem Spoilage, Surimi Production & Freezing

Food Quality Management

5 टॉपिक्स

Sensory Evaluation of Foods: Difference Testing, Descriptive Analysis & Hedonic Rating Global Food Safety Standards: ISO 22000, FSSC 22000, Codex Alimentarius & WTO Regulations Food Additives, Preservatives (Sulfites, Benzoates, Sorbates) & FSSAI Permitted Limits Quality Control Systems: TQM, Good Manufacturing Practices (GMP) & Good Hygiene Practices (GHP) Seven Principles of HACCP: Hazard Analysis, CCP Identification, Critical Limits & Verification

Food Engineering / Packaging and Labeling

5 टॉपिक्स

Thermal Processing Engineering: Thermal Death Time (TDT), D-Value, z-Value & F0 Value Food Packaging Materials: Polypropylene, PET, Metal Cans, Glass & Flexible Laminates Evaporation & Drying Systems: Open Kettle, Falling Film, Spray Drying & Lyophilization Refrigeration, Freezing Kinetics, Ice Crystallization & Cold Chain Logistics Packaging Process Sequence & FSSAI Food Safety and Standards (Packaging and Labelling) Regulations

Food Microbiology & Biotechnology

6 टॉपिक्स

Industrial Enzymes & Microbial Food Biotechnology: Transglutaminase, Pectinases & Bio-Flavors सक्रिय Indicator Organisms of Food Sanitation: E. coli, Coliforms, Enterobacteriaceae & S. aureus Food-Borne Microorganisms: Bacteria, Yeasts, Molds & Bacterial Growth Kinetics Food Biopreservation: Bacteriocins, Nisin, Starter Culture Antagonism & Lactic Fermentation Food Toxins & Chemical Contaminants: Aflatoxins, Grayanotoxins (Mad Honey), Scombroid & Marine Toxins Food-Borne Pathogens & Zoonoses: Salmonella, Listeria monocytogenes, C. botulinum & B. cereus

Flavour Chemistry Technology

3 टॉपिक्स

Chemistry of Flavor Compounds: Volatiles, Carbonyls, Esters, Terpenes, Pyrazines & Sulfur Compounds Maillard Browning & Caramelization Flavor Pathways: Amadori Rearrangements & Strecker Degradation Analytical Flavor Evaluation: Headspace Analysis, Solid-Phase Microextraction (SPME) & GC-MS

Consumer Sciences / Food Product Development / Health Foods

3 टॉपिक्स

Functional Foods, Nutraceuticals, Probiotics, Prebiotics & Synbiotics Food Fortification: FSSAI Fortification Regulations (+F Logo), Vitamin A, D, Iron & Iodine Organic Foods: National Programme for Organic Production (NPOP), Jaivik Bharat & Regulations

Food Processing Technology- ICAR JRF/SRF 2024

120 Questions Bilingual

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1 Exam

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National & PG Entrances

4 Exams

ICAR AIEEA PG CUET UG Rajasthan Agriculture Pre-PG

ICAR JRF/SRF Active