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ICAR AIEEA (PG)
List of top Questions asked in ICAR AIEEA (PG)
Which packaging material is impermeable to light, moisture, odours and micro-organisms and provides total protection to the contents?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Compared to other packaging materials, lower resistance to fracturing and thermal shock is a disadvantage of which packaging material?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Low specific volume of the refrigerant is desired as it reduces the size of the
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Foods which form a zone of thinned material around a small agitator as mixing proceeds while the bulk of the food does not move are
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
The most important operating parameters in an extruder are temperature, pressure, the diameter of the die apertures and the
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Cream separation from milk is which type of separation?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Identify desirable quality characteristics during baking of cake, and bread:
A. Heat-induced changes at the surface
B. Retention of moisture in the interior
C. Loss of moisture from the interior
D. Gain of moisture by external surface
Select the most appropriate answer from the following options.
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
High temperatures used in which process alter the viscosity, flavour and colour of the oil and promote foaming?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
According to which one of the following Laws, the rate of heat transfer by conduction through a substance is directly proportional to the temperature gradient, and to the area normal to the direction of heat flow?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Which type of fan moves a large airflow against very low resistance?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Which one of the following separators, separates the grain as per their roundness?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
The angle between the base and the slope of the cone formed on a free vertical fall of the granular material to a horizontal plane is called
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
The measure of the sharpness of a solid material is its
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
The total heat content or energy level of a material is its
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Chemistry
The three basic properties which describe the rheological behaviour of material are its elasticity, viscosity and
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Chemistry
Conduction is a mode of heat transfer in
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
In which process, heat exchange between the system and its surrounding does NOT take place?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Which of the following are capable of accurate and complete separation of very fine sizes but have limited capacity?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Which device is used for collecting the end product in processing operations?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Which one of the following is a measure of the ability of a material to conduct heat?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Chemistry
The material properties, which govern the specific way in which deformation or flow occur under the action of the applied forces, are called
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Chemistry
In drying, when water moves from the interior of the food at the same rate as it evaporates from the surface, the surface remains wet. This is known as the
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
The falling-rate period is usually the longest part of which operation?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
In pneumatic conveying and separation processes, the material is lifted only when compared to the terminal velocity, the air velocity is
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Marasmic kwashiorkor is caused by an acute or chronic deficiency of
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Food Science and Technology
Food and Nutrition
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