List of top Food Science and Technology Questions asked in ICAR AIEEA (PG)

Which type of fan moves a large airflow against very low resistance?

Which one of the following separators, separates the grain as per their roundness?

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

The measure of the sharpness of a solid material is its

The total heat content or energy level of a material is its

The three basic properties which describe the rheological behaviour of material are its elasticity, viscosity and

Conduction is a mode of heat transfer in

In which process, heat exchange between the system and its surrounding does NOT take place?

Which of the following are capable of accurate and complete separation of very fine sizes but have limited capacity?

Which device is used for collecting the end product in processing operations?

Which one of the following is a measure of the ability of a material to conduct heat?

The material properties, which govern the specific way in which deformation or flow occur under the action of the applied forces, are called

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

The falling-rate period is usually the longest part of which operation?

In pneumatic conveying and separation processes, the material is lifted only when compared to the terminal velocity, the air velocity is

Which one of the following is a nucleic acid based method for the detection of pathogens /their toxins?

Marasmic kwashiorkor is caused by an acute or chronic deficiency of

While designing food plants, separate areas for raw and finished food products are required for the prevention of

Sorting is the separation of foods into different categories on the basis of which property?

In which unit are foods heated at a sufficiently high temperature and for a sufficiently long time to destroy microbial and enzymatic activity?

Which one of the following is used as a basis for comparing heat sterilisation procedures?

The shape of lactose crystal is

Casein is rich in

Lactulose is a disaccharide of

Which one of the following products has the highest density?