यांत्रिक पृथक्करण किस पर लागू होता है? | Agrigyan

91
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)
This property of the coil due to which it opposes any increase or decrease of current or flux through it, is known as:
कुण्डली का वह गुण जिसके कारण वह अपने माध्यम से प्रवाहित धारा या फ्लक्स में किसी भी वृद्धि या कमी का विरोध करती है, कहलाता है:
92
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)
A conductor of length $1\text{ metre}$ moves at right angles to a uniform magnetic field of flux density $2\text{ Wb/m}^2$ with a velocity of $40\text{ metre/second}$. Calculate the induced e.m.f. when the conductor moves at an angle of $30^\circ$ to the direction of the field:
$1\text{ मीटर}$ लंबाई का एक चालक $2\text{ Wb/m}^2$ के फ्लक्स घनत्व वाले एक समान चुंबकीय क्षेत्र के लंबवत $40\text{ मीटर/सेकंड}$ के वेग से चलता है। जब चालक क्षेत्र की दिशा से $30^\circ$ के कोण पर चलता है, तो प्रेरित विद्युत वाहक बल की गणना करें:
93
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)

Which of the following laws are based on stress analysis of plastic deformation within the elastic limit?

निम्नलिखित में से कौन सा नियम प्रत्यास्थ सीमा के भीतर प्लास्टिक विरूपण के तनाव विश्लेषण पर आधारित है?

94
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)
The angle of inclination of discs stacked in cream separator to the horizontal base is:
क्रीम सेपरेटर में व्यवस्थित डिस्क का क्षैतिज आधार से झुकाव कोण होता है:
95
ICAR AIEEA PG Dairy Technology 14 July 2023 Shift-1 Paper
MCQ (Single Correct)
Mechanical separation is applicable to:
यांत्रिक पृथक्करण किस पर लागू होता है?

Dairy Technology विषय एवं अध्याय

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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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