Latest plate heat exchanger type developed to process the milk... | Agrigyan

91
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
Plate heat exchanger is most efficient when the volumetric flow rate on either side of plate is:
प्लेट हीट एक्सचेंजर (PHE) सबसे अधिक कुशल (efficient) तब होता है जब प्लेट के दोनों ओर आयतनी प्रवाह दर (Volumetric flow rate) का अनुपात होता है:
92
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
In general, the proportion of section-wise heat transfer areas in a HTST pasteurizer is:
सामान्यतः, एक HTST पाश्चराइज़र में अनुभाग-वार ऊष्मा स्थानांतरण क्षेत्रों (Heat transfer areas) का अनुपात होता है:
93
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
In which of the HTST pasteurizer sections, the log mean temperature difference (LMTD) values cannot be directly used in plate heat exchanger?
HTST पाश्चराइज़र के किस अनुभाग में, प्लेट हीट एक्सचेंजर में लॉग मीन टेम्परेचर डिफरेंस (LMTD) मानों का सीधे उपयोग नहीं किया जा सकता है?
94
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
Latest plate heat exchanger type developed to process the milk is:
दूध प्रसंस्करण के लिए विकसित नवीनतम प्लेट हीट एक्सचेंजर (PHE) प्रकार है:
95
ICAR AIEEA PG 2024 - Dairy Technology
MCQ (Single Correct)
Under a standard design of membrane operating conditions,

which of the following results in highest flux?

मानक झिल्ली (Membrane) परिचालन स्थितियों के तहत, निम्नलिखित में से किसमें उच्चतम फ्लक्स (Highest flux) प्राप्त होता है?

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Fluid Milk Processing, Dairy Products Manufacture, Sensory Evaluation & Packaging

17 Topics
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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