Q.13
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper (Q.76)
MCQ (Single Correct)
For laminar fluid flow in pipes, the Reynolds number must be:
पाइपों में लैमिनार द्रव प्रवाह के लिए, रेनॉल्ड्स संख्या होनी चाहिए:

Reynolds number ($Re = \frac{\rho v D}{\mu}$) defines the flow regime of fluids through closed circular conduits. For internal pipe flow:

  • Laminar flow: $Re \lt 2000$ (viscous forces dominate, fluid moves in smooth parallel streamlines).
  • Transition zone: $2000 \le Re \le 4000$.
  • Turbulent flow: $Re \gt 4000$ (inertial forces dominate, resulting in chaotic eddies and cross-current mixing).

    Option analysis:
  • $\lt 2000$: Correct, defines the criterion for laminar flow in pipes.
  • $\gt 4000$: Defines fully turbulent flow.
  • $4000\text{ to }6000$: Turbulent flow regime.
  • $2000\text{ to }4000$: Transition flow regime.

पाइपों में बहने वाले द्रव के लिए रेनॉल्ड्स संख्या ($Re$) प्रवाह के प्रकार को निर्धारित करती है:

  • लैमिनार (पटलीय) प्रवाह के लिए: $Re \lt 2000$ (श्यान बल प्रभावी होते हैं और द्रव समानांतर परतों में बहता है)।
  • संक्रमण क्षेत्र के लिए: $2000$ से $4000$।
  • विक्षुब्ध (टर्बुलेंट) प्रवाह के लिए: $Re \gt 4000$।

    विकल्प विश्लेषण:
  • $\lt 2000$: सही उत्तर है, जो पाइप में लैमिनार प्रवाह की आवश्यक शर्त है।
  • $\gt 4000$: विक्षुब्ध प्रवाह को दर्शाता है।
  • $4000\text{ से }6000$: विक्षुब्ध प्रवाह क्षेत्र है।
  • $2000\text{ से }4000$: संक्रमणकालीन क्षेत्र है।
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Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging

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Packaging Materials & Systems: Flexible Laminates, Aseptic Packaging, MAP, Vacuum Packaging & Quality Evaluation Thermal Processing of Fluid Milk: LTLT, HTST Pasteurization, UHT, Sterilization & ESL Systems Technology of Frozen Dairy Desserts: Ice Cream Mix Formulation, Freezing, Overrun, Hardening & Novelties Dairy By-Product Utilization & Whey Processing: Casein, Caseinates, Whey Powder, WPC, WPI & Lactose Recovery Sensory Evaluation of Dairy Products: Discrimination Tests, Hedonic Scaling, Scoring Systems & Flavor Defect Profiling Concentrated Milks: Evaporated Milk, Sweetened Condensed Milk, Standardization & Pilot Sterilization Fluid Milk Reception, Chilling, Clarification, Standardization & Homogenization Ghee Technology: Traditional, Cream-Butter, Pre-Stratification & Continuous Methods, Packaging & AGMARK Dried Milks: Roller & Spray Drying, Atomization, Powder Properties, Instantization & Specialty Infant Formulas Cheese Manufacture: Coagulation, Curd Handling, Cheddaring, Pressing, Salting & Curing of Hard & Semi-Hard Cheeses Butter Technology: Batch Churning, Continuous Butter Making (CBM), Working, Salting & Rheology Traditional Heat-Desiccated & Acid-Coagulated Indian Dairy Products: Khoa, Paneer, Chhana & Their Sweets Membrane Filtration in Dairy Processing: Reverse Osmosis (RO), Nanofiltration (NF), Ultrafiltration (UF) & Microfiltration (MF) Soft, Acid-Coagulated & Mold-Ripened Cheeses: Cottage, Mozzarella, Camembert, Roquefort & Fresh Cheeses Technology of Fermented & Probiotic Milks: Dahi, Yoghurt, Cultured Buttermilk, Lassi, Kefir & Koumiss Technology of Fat-Rich Products: Cream Separation, Processing, Neutralization & Cream Varieties Traditional Fermented, Fat-Rich & Frozen Indian Dairy Confections: Shrikhand, Rabri, Kulfi & Ghee Residue
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