2024
29-06-2024
Unit 3
29
Total Questions
कुल प्रश्न
2024
1 Paper
Papers Covered
कुल पेपर्स
1 Exam Years
1 परीक्षा वर्ष
24.2%
Exam Weightage
परीक्षा वेटेज
In 2024 Exam
2024 परीक्षा में
10 Chapters
Syllabus Chapters
पाठ्यक्रम अध्याय
4 Question Types
4 प्रश्न प्रकार
Question Types:
प्रश्न प्रकार:
MCQ (Single Correct)
MCQ (एकल सही)
24
Match the Following
सूची मिलान
1
Assertion & Reason
अभिकथन एवं कारण
3
Arranging Order
क्रम व्यवस्था
1
Previous Years Questions (PYQ) Statistics
विगत वर्षों के प्रश्न (PYQ) सांख्यिकी
Previous Years Questions (PYQ) Statistics विगत वर्षों के प्रश्न (PYQ) सांख्यिकी
Year-wise question count, paper frequency, and exam weightage percentage for Unit 3: Unit 3 हेतु वर्षवार प्रश्नों की संख्या, पेपर आवृत्ति और परीक्षा वेटेज प्रतिशत:
| Year वर्ष | Questions प्रश्न | Avg / Paper औसत / पेपर | Weightage & Trend वेटेज व ट्रेंड |
|---|---|---|---|
| 2024 | 29 Qs | 29.0 |
All Questions in this Subject इस विषय के सभी प्रश्न
29 Questions 29 प्रश्न
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The major deterioration in skim milk powder during storage is due to
Which of the following is not associated with Maillard browning?
In both model and food systems, Maillard browning has been described most frequently to follow
Order of a reaction can be
(A) . Zero
(B) . Whole Number
(C) . In Fractions
Choose the correct answer from the options given below:
Which of the following statement about polypropylene is wrong?
Read the following statements
A. The permeability coefficient increases as the pressure increases
B. Diffusion coefficient increases with an increase in temperature
C. Highly polar polymers are excellent water vapour barriers
D. Non-polar polymers have excellent water barrier properties
Choose the correct answer from the options given below:
Lactose is present in spray dried milk as:
Very low level of protein denaturation and aggregation is found in following dried milk with a WPNI of ma/g
Which of the following benefits are associated with High Pressure Processing (HPP) technology in food preservation?
(A) .Reduction of food spoilage by inhibiting enzymatic activity.
(B) .Enhancement of food safety by eliminating all types of microorganisms
(C) .Retention of food texture, color, and flavor.
(D) Shortening of the shelf life of perishable foods.
Choose the correct answer from the options given below:
Which of the following thermoduric bacteria in raw milk shows a 100% survival rate during pasteurization of milk?
Which of the following is best suited for evaporating tomato puree?
Who is known as the Father of Canning?
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
Choose the correct answer from the options given below:
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.
Arrange the following steps in the correct sequence for the operation of an evaporator:
Step 1: Preheating the feed solution
Step 2: Vaporization of the solvent from the feed solution.
Step 3: Condensation of the vaporized solvent to produce distillate.
Step 4: Removal of concentrated solution or residue.
Step 5: Heating the feed solution to its boiling point
Given below are two statements
One is labelled as assertion (A) and other one is labelled as reason (R).Assertion (A) : BPE of the concentrated solution must be known for evaporator design
Reason (R) : BPE of the concentrated liquor reduces the effective temperature driving force compared to the boiling of pure
solvent
In light of the above statements, choose the most appropriate answer from the options given below
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.
Cooked flavour in khoa is due to which compound ?
Ultrasonic cleaners used for membrane cleaning operate at a frequency of
Which of the following parameters is a fundamental rheological property?
In Maxwell model,
Match the following transducers with their operational function:
Choose the correct answer from the options given below :
The tungsten filament lamp in spectrophotometer produces wavelength in the
Why is it generally preferable to use absorbance as a measure of absorption rather than % transmittance?
Asolution of an organic compound has an absorbance at 320 nm of 0.54 in a 1 cm length cuvette. The molar absorption
coefficient of the compound is 6.4 x 103 LMotcm’'. What is the concentration of solution?
Preheating of milk at 90°C /10 min results in:
Guard column in HPLC is installed
The formula used in Thin Layer Chromatography for the calculation of Rf value of an individual compound is
Polymerization of acrylamide and bisacrylamide monomers in SDS PAGE is induced by
Syllabus Chapters Breakdown पाठ्यक्रम अध्याय विभाजन
10 Chapters 10 अध्याय
Condensed & Evaporated Milk Chemistry
Condensed & Evaporated Milk Chemistry
6 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Differential Scanning Calorimetry , Rheometry
Differential Scanning Calorimetry , Rheometry
6 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Maillard Browning in Milk
Maillard Browning in Milk
4 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Milk Powder Chemistry
Milk Powder Chemistry
4 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
UHT Processing Chemistry
UHT Processing Chemistry
2 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Indigenous Dairy Products Chemistry
Indigenous Dairy Products Chemistry
2 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Chromatography in Dairy Lipids, Sugars & Resi
Chromatography in Dairy Lipids, Sugars & Resi
2 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Mid-Infrared , Fourier Transform & Ultrasonic
Mid-Infrared , Fourier Transform & Ultrasonic
1 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Milk Heat Stability
Milk Heat Stability
1 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Electrophoresis & Mass Spectrometry in Milk P
Electrophoresis & Mass Spectrometry in Milk P
1 प्रश्न
Practice & Analytics →
अभ्यास एवं सांख्यिकी →
Official PYQ Papers
Previous Year Papers of Dairy Chemistry
Practice official shift-wise question papers with answer keys and detailed explanations on the actual exam pattern.
1
Total Available
Previous Papers