Choose the correct answer from the options given below:
Q.61
Out of the following identify valid geometry for fins
(|) Longitudinal fins of rectangular cross section attached to a wall
(Il) Cylindrical tubes with radial fins
(II!) Conical rod protruding from a wall
Q.62
Arrange the following in order of increasing magnitude of their numerical value only
A. Stefan Boltzmann Constant (kg s® K)
B. Planck's Constant (J s)
C. Speed of Light in Vacuum (m/s)
D. Universal Gas Constant (J mol"! K"*)
Choose the correct answer from the options given below:
Q.63
Which of the following is a type of expansion valve
(\) Capillary tube
(Il) Thermostatic
(Ill) High side float valve
Choose the correct answer from the options given below:
Q.64
Match List-1 with List-l
Choose the correct answer from the options given below
Choose the correct answer from the options given below :
|
List - I
|
List - II
|
||
|---|---|---|---|
| A | Centrifugal compressor Centrifugal compressor | I | Heat Exchanger Heat Exchanger |
| B | Rotary compressor Rotary compressor | II | Expansion valve Expansion valve |
| C | Metering device Metering device | III | Positive displacement Positive displacement |
| D | Evaporator Evaporator | IV | Compression ratio about 4.5 Compression ratio about 4.5 |
Q.65
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Ductility is an essential requirement in steel for use in a high-pressure vessel
Reason (R) : Ductilty is a mechanical property commonly described as a material's amenability to drawing
In light of the above statements, choose the correct answer from the options given below.
खंड अ: सामान्य कृषि
6 टॉपिक्सIntroductory Food Technology
3 टॉपिक्सTechnology 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
सक्रिय
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
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 टॉपिक्सConsumer Sciences / Food Product Development / Health Foods
3 टॉपिक्स
Official PYQ Papers
Previous Year Papers of Food Processing Technology
Practice official shift-wise question papers with answer keys and detailed explanations on the actual exam pattern.
1
Total Available
Previous Papers
2024
29-06-2024