Match List - I with List - II : | List - I | List - II | |...

All Subjects Food Chemistry, Nutrition, Food Additives & Analytical Techniques Food Process Engineering & Plant Design Technology of Food Products, Packaging & Waste Management Food Microbiology, Preservation, Hygiene & Safety Regulations

116

ICAR AIEEA PG 2024 - Food Science & Technology

MCQ (Single Correct)

A characteristic cysteine loop in the structure of Enterotoxin is seen in the toxin produced by :

एंटरोटॉक्सिन की संरचना में एक विशिष्ट सिस्टीन लूप (cysteine loop) किसके द्वारा निर्मित विष में देखा जाता है?

Salmonella साल्मोनेला Bacillus बैसिलस Yersinia यर्सिनिया Staphylococcus स्टैफिलोकोकस

117

ICAR AIEEA PG 2024 - Food Science & Technology

Match the Following

Match List - I with List - II :

Choose the correct answer from the options given below :

सूची - I को सूची - II से सुमेलित कीजिए :

नीचे दिए गए विकल्पों में से सही उत्तर चुनें :

List - I		List - II
A	Glucose isomerase ग्लूकोज आइसोमरेज़	I	Bacillus polymyxa बैसिलस पॉलीमिक्सा
B	Proteases प्रोटीएज़	II	Trichoderma viride ट्राइकोडर्मा विरिडी
C	Beta amylase बीटा एमाइलेज़	III	Streptomyces flavogriseus स्ट्रेप्टोमाइसिस फ्लेवोग्रिसियस
D	Cellulase सेल्युलेज़	IV	Aspergillus oryzae एस्परगिलस ओराइजी

(A) - (I), (B) - (II), (C) - (III), (D) - (IV) (A) - (I), (B) - (II), (C) - (III), (D) - (IV) (A) - (I), (B) - (II), (C) - (III), (D) - (IV) (A) - (I), (B) - (II), (C) - (III), (D) - (IV) (A) - (I), (B) - (II), (C) - (IV), (D) - (III) (A) - (I), (B) - (II), (C) - (IV), (D) - (III) (A) - (III), (B) - (IV), (C) - (I), (D) - (II) (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Industrial enzyme producing microorganisms:

Glucose isomerase: Produced commercially from actinomycetes like Streptomyces flavogriseus / S. murinus -> (III)
Fungal Proteases: Sourced predominantly from Aspergillus oryzae -> (IV)
Beta amylase: High-yielding microbial producer is Bacillus polymyxa (now Paenibacillus polymyxa) -> (I)
Cellulase: Hyper-producing filamentous fungus is Trichoderma viride (T. reesei) -> (II)

Hence, the correct match is (A)-(III), (B)-(IV), (C)-(I), (D)-(II).

औद्योगिक एंजाइम उत्पादक सूक्ष्मजीव:

ग्लूकोज आइसोमरेज़ (Glucose isomerase): एक्टिनोमाइसिटेस जैसे स्ट्रेप्टोमाइसिस फ्लेवोग्रिसियस (Streptomyces flavogriseus) से व्यावसायिक रूप से उत्पादित -> (III)
प्रोटीएज़ (Proteases): मुख्य रूप से कवक एस्परगिलस ओराइजी (Aspergillus oryzae) से प्राप्त -> (IV)
बीटा एमाइलेज़ (Beta amylase): प्रमुख सूक्ष्मजैविक उत्पादक बैसिलस पॉलीमिक्सा (Bacillus polymyxa) है -> (I)
सेल्युलेज़ (Cellulase): अत्यधिक उत्पादन करने वाला तंतुमय कवक ट्राइकोडर्मा विरिडी (Trichoderma viride) है -> (II)

अतः सही मिलान (A)-(III), (B)-(IV), (C)-(I), (D)-(II) है।

Explanation not matching this question? क्या व्याख्या इस प्रश्न से मेल नहीं खा रही? Report

118

ICAR AIEEA PG 2024 - Food Science & Technology

MCQ (Single Correct)

The leavening in Idli batter is primarily due to :

इडली के घोल (idli batter) का खमीरीकरण (leavening) मुख्य रूप से किसके कारण होता है?

Aureobasidium spp. ऑरियोबेसिडियम प्रजातियां Leuconostoc mesenteroides ल्यूकोनोस्टॉक मेसेन्टेरॉइड्स Alcaligenes faecalis अल्केलीजीनेस फीकेलिस Saccharomyces cerevisiae सैकेरोमाइसिस सेरेविसी

The natural overnight fermentation and leavening of Idli batter (made from soaked, ground rice and black gram Phaseolus mungo) is driven primarily by Leuconostoc mesenteroides. As a heterofermentative lactic acid bacterium, it rapidly produces both lactic acid (causing desired souring) and abundant carbon dioxide ($\text{CO}_2$) gas that becomes entrapped in the viscous mucilage of black gram globulins, leavening the batter into a fluffy, porous foam.

इडली के घोल (भीगे व पिसे हुए चावल और उड़द की दाल Phaseolus mungo) का प्राकृतिक रात भर का किण्वन और खमीरीकरण (leavening) मुख्य रूप से ल्यूकोनोस्टोक मेसेंटेरोइड्स (Leuconostoc mesenteroides) द्वारा संचालित होता है। एक हेट्रोफर्मेंटेटिव लैक्टिक एसिड जीवाणु के रूप में, यह तेजी से लैक्टिक अम्ल (वांछित खट्टापन) और प्रचुर मात्रा में कार्बन डाइऑक्साइड ($\text{CO}_2$) गैस दोनों का उत्पादन करता है। यह गैस उड़द दाल के चिपचिपे श्लेष्म में फंस जाती है, जिससे घोल फूलकर स्पंजी और छिद्रयुक्त हो जाता है।

Explanation not matching this question? क्या व्याख्या इस प्रश्न से मेल नहीं खा रही? Report

119

ICAR AIEEA PG 2024 - Food Science & Technology

Arranging Order

The correct sequence (Chronology) of introduction of following Organizations / Standards / Regulations :

(A) FAO

(B) WHO

(C) JECFA

(D) CAC

Choose the correct answer from the options given below :

निम्नलिखित संगठनों / मानकों / विनियमों की स्थापना का सही कालानुक्रमिक क्रम (Chronology) क्या है?

(A) एफएओ (FAO)

(B) डब्ल्यूएचओ (WHO)

(C) जेईसीएफए (JECFA)

(D) सीएसी (CAC)

नीचे दिए गए विकल्पों में से सही उत्तर चुनें :

(A), (B), (C), (D) (A), (B), (C), (D) (D), (B), (C), (A) (D), (B), (C), (A) (B), (A), (D), (C) (B), (A), (D), (C) (C), (B), (D), (A) (C), (B), (D), (A)

Food Chemistry, Nutrition, Food Additives & Analytical Techniques

10 Topics

Vitamins, Minerals, Human Nutrition, Bioavailability & Food Fortification Food Additives: Preservatives, Emulsifiers, Stabilizers, Sweeteners & Antioxidants Lipids & Fats: Fatty Acid Profiles, Rancidity, Auto-oxidation, Reversion & Oil Chemistry Food Pigments, Natural Colorants, Flavors, Aromas & Sensory Evaluation Carbohydrates: Monosaccharides, Oligosaccharides, Starch, Pectins & Dietary Fiber Proteins & Amino Acids: Structure, Functional Properties, Denaturation & Legume/Cereal Proteins Water Chemistry, Water Activity, Sorption Isotherms & Molecular Mobility Enzymes in Food Processing, Reaction Kinetics & Enzymatic/Non-Enzymatic Browning Active Anti-nutritional Factors, Natural Toxicants, Food Allergens & Toxicology Analytical Techniques: Chromatography (HPLC/GC), Spectroscopy, Electrophoresis & Proximate Analysis

Food Process Engineering & Plant Design

10 Topics

Heat Transfer Operations: Conduction, Convection, Radiation & Heat Exchangers Refrigeration, Freezing, Cold Chain Storage, Cryogenics & Freezing Time Prediction Mechanical Operations: Size Reduction, Milling, Mixing, Separation, Centrifugation & Filtration Food Plant Design, Equipment Fabrication Materials, Utilities, Process Control & Instrumentation Thermal Processing: Pasteurization, Sterilization, Commercial Retorting & Lethality Kinetics Psychrometry, Dehydration Principles, Hot Air, Spray & Freeze Drying Kinetics Fluid Flow Dynamics, Viscosity, Rheology, Pumps & Piping System Design Non-Thermal Processing Technologies: HPP, PEF, Ultrasound, Irradiation & Cold Plasma Food Engineering Fundamentals: Units, Dimensions, Material & Energy Balances Evaporation, Liquid Concentration & Membrane Separation (RO, UF, NF, MF)

Technology of Food Products, Packaging & Waste Management

12 Topics

Cereal Technology: Wheat Chemistry, Milling, Gluten Rheology, Bread & Bakery Products Food Packaging Materials: Rigid, Semi-Rigid, Flexible Films, Glass, Metals & Laminates Meat & Poultry Technology: Muscle Biochemistry, Rigor Mortis, Slaughter, Curing & Sausages Fruit & Vegetable Processing: Post-Harvest Handling, Canning, Juices, Jams, Jellies & Murabba Dairy Products Technology: Fluid Milk, Indigenous Dairy Products, Cheese & Condensed/Dried Milk Egg & Fish Processing: Egg Preservation, Fish Quality, Freezing, Surimi & Marine By-products Confectionery, Chocolate, Cocoa Processing, Sugars & Non-Alcoholic/Alcoholic Beverages Food Industry Waste Management, Effluent Treatment (ETP, BOD/COD) & By-product Valorization Rice Technology: Parboiling, Milling, By-product Utilization, Millets & Extrusion Cooking Spices, Herbs, Plantation Crops, Essential Oils, Oleoresins & Flavor Extraction Advanced Packaging Systems: MAP, CAP, Vacuum Packaging, Active & Intelligent Packaging Legume, Pulse & Oilseed Processing: Milling, Protein Isolates, Edible Oil Refining & Hydrogenation

Food Microbiology, Preservation, Hygiene & Safety Regulations

10 Topics

Food Laws, Regulations, Standards & Regulatory Bodies: FSSAI, Codex, AGMARK, BIS & WTO Microbial Morphology, Classification, Nutritional Requirements & Growth Kinetics Food Spoilage Microorganisms: Bacteria, Yeasts, Molds & Commodity-Specific Spoilage Foodborne Pathogens, Bacterial Ingestions, Intoxications, Toxins & Mycotoxins Fermentation Microbiology, Starter Cultures, Probiotics, Prebiotics & Fermented Foods Microbiological Examination: Rapid Detection Methods, Culture Media, Indicator Organisms & PCR/ELISA Radiation Preservation, High Intensity Light, Hurdle Technology & Intermediate Moisture Foods Plant Hygiene, Sanitation Systems (CIP/SIP), Detergents, Sanitizers & Pest Management Food Safety & Quality Management: GMP, GHP, HACCP Principles & ISO Standards Food Preservation Principles: Low Temperature, High Temperature, Drying & Chemical Preservatives

RPSC Agriculture Exams

5 Exams

Food Safety Officer Assistant Agriculture Officer Agriculture Officer RPSC Agriculture Research Officer RPSC AARO

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1 Exam

RSSB Agriculture Supervisor

National & PG Entrances

4 Exams

ICAR AIEEA PG Active

CUET UG Rajasthan Agriculture Pre-PG ICAR JRF/SRF

Food Science Technology Subjects

Food Chemistry, Nutrition, Food Additives & Analytical Techniques

Food Process Engineering & Plant Design

Technology of Food Products, Packaging & Waste Management

Food Microbiology, Preservation, Hygiene & Safety Regulations

Previous Year Papers of Food Science Technology

ICAR AIEEA PG 2024 - Food Science & Technology

ICAR AIEEA PG Food Science Technology 14 July 2023 Shift-1 Paper

ICAR AIEEA PGFood Science Technology 09 July 2023 (Shift 1) Paper

Choose Exam

RPSC Agriculture Exams

RSSB Agriculture Exams

National & PG Entrances

Match List - I with List - II : | List - I | List - II | |... | Agrigyan

Food Science Technology Subjects

Food Chemistry, Nutrition, Food Additives & Analytical Techniques

Food Process Engineering & Plant Design

Technology of Food Products, Packaging & Waste Management

Food Microbiology, Preservation, Hygiene & Safety Regulations

Previous Year Papers of Food Science Technology

ICAR AIEEA PG 2024 - Food Science & Technology

ICAR AIEEA PG Food Science Technology 14 July 2023 Shift-1 Paper

ICAR AIEEA PGFood Science Technology 09 July 2023 (Shift 1) Paper

Choose Exam

RPSC Agriculture Exams

RSSB Agriculture Exams

National & PG Entrances