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ICAR AIEEA (PG) 2021
List of top Questions asked in ICAR AIEEA (PG)- 2021
Which one of the following is NOT correct regarding diffusion?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Which of the following is known as Difluoroethene?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
Which of the following is a property of supercritical fluid?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Pseudo-plastic and dilatant fluid obey
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
----------- is the device which serves to recover some of the heat being carried by exhaust gases.
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Potatoes are dried from 14% total solids to 93% total solids. What is the product yield in per cent from each 1000 kg of raw potatoes assuming that 9% of the original potatoes are lost in peeling?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Which force(s) provide(s) the flow necessary for the mixing action?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Match List I with List II
Choose the correct answer from the options given below:
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
In corneous endosperm starch granules are -
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
In a single effect evaporator, how much steam (in kg) is required for evaporation of 1 kg of of water from a solution?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Match List I with List II
Choose the correct answer from the options given below:
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
In sorghum grain, floury endosperm is present
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
The % oil content in Safflower is -
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
Which one of the following oils has higher iodine value?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
Which one of the following prevents oxidation of oil?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
Which among the following is a natural antioxidant?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
Which of the following is a disadvantage of parboiling?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Malting Barley should have % germinative capacity in the range of
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Which of the following device is used to detect odours/flavors in food?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
Which one of the following pair is incorrect?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
The staple tuber crop consumed in Africa is -
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
Vacuum pasteurization is also known as -
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food Processing
Which among the following is a rich source of vegetable protein?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food and Nutrition
Which of the following is an essential fatty acid?
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Food and Nutrition
Enzymatic browning in tea is due to the oxidation of phenols by -
ICAR AIEEA (PG) - 2021
ICAR AIEEA (PG)
Food Science and Technology
Fruit and Vegetable Processing
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