Power consumption of a refrigerating machine is determined in... | Agrigyan

86
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following type of a condenser is the shell and tube type condenser?

शैल और ट्यूब प्रकार का कंडेनसर (shell and tube type condenser) निम्नलिखित में से किस प्रकार का कंडेनसर है?
87
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)
Power consumption of a refrigerating machine is determined in terms of

which of the following units?

एक प्रशीतन मशीन की बिजली की खपत (Power consumption) निम्नलिखित में से किस इकाई के संदर्भ में निर्धारित की जाती है?
88
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following statement is correct for a hermetic type of compressor?

हर्मेटिक प्रकार के कंप्रेसर (hermetic type of compressor) के लिए

निम्नलिखित में से कौन सा कथन सही है?

89
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)

Which of the following device maintains constant level of refrigerant in the evaporator by supplying quantity of liquid refrigerant required to take the load in the evaporator?

निम्नलिखित में से कौन सा उपकरण इवेपोरेटर में लोड लेने के लिए आवश्यक तरल प्रशीतक की मात्रा की आपूर्ति करके इवेपोरेटर में प्रशीतक के निरंतर स्तर को बनाए रखता है?

90
ICAR AIEEA PG Dairy Technology 09 July 2023 (Shift 1) Paper
MCQ (Single Correct)
The difference between the temperature of water entering the cooling tower and temperature of water leaving the cooling tower is known as:
कूलिंग टॉवर में प्रवेश करने वाले पानी के तापमान और कूलिंग टॉवर से बाहर निकलने वाले पानी के तापमान के बीच के अंतर को क्या कहा जाता है?

Dairy Technology Subjects

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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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