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ICAR AIEEA (PG) 2020
List of top Questions asked in ICAR AIEEA (PG)- 2020
When the relative humidity of air reaches 100%, the 'Wet bulb temperature' becomes
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
Excess insulation thickness for a steam pipeline will affect the heat loss due to change in
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
A composite slab of unit area is made up of three material layers having thickness (x) and thermal conductivities (k) as (x1, k1), (x2, k2), and (x3, k3) respectively. Its thermal resistance (Rt) would be,
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
The optimum thickness of insulation of steam pipe line is
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
The heating of gas at constant pressure is governed by
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
Match List I with List II
Choose the correct answer from the options given below:
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
If the value of n = 0 in the general law pv^n = C, then the process is called
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
If 'mg' is mass of dry steam and 'mf' is mass of water in suspension, then dryness fraction of steam is equal to
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
Match List I with List II
Choose the correct answer from the options given below:
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
Match List I with List II
Choose the correct answer from the options given below:
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
Which of the following is an example of ethylene absorber?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Product Technology
The separation efficiency of cyclone separator is inversely related to its
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
Which of the following is used as refrigerant in cryogenic freezing?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
Match List I with List II
Choose the correct answer from the options given below:
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
Match List I with List II
Choose the correct answer from the options given below:
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
The nozzles of pressure nozzle atomizers are made of the following material
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Heat Transfer and Unit Operations
The four layers of retort pouch from inside to outside are
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Product Technology
Critical head space oxygen content maintained during whole milk powder packaging is
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Product Technology
Which of the following materials is commonly used as closure for PET bottles?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Product Technology
Maximum possible overrun in butter is
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Product Technology
Butter fat stored in Nitrogen would have good keeping quality when oxygen content is not more than
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Product Technology
In butter making, increasing viscosity of cream results in
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Product Technology
Which of the following chemicals is added to control blowing problem in Gouda cheese?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Product Technology
Fat losses in buttermilk are more in which of the following methods?
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Product Technology
The cooked flavor of milk on heating develops due to the release of SH groups by heat denaturation of
ICAR AIEEA (PG) - 2020
ICAR AIEEA (PG)
Dairy Technology
Dairy Chemistry
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