List of top Questions asked in ICAR AIEEA (PG)- 2021

In HTST pasteurizer, raw milk enters and leaves the regenerator at the temperatures 4°C and 65.2°C respectively. If the pasteurization temperature is 72°C, then the regeneration efficiency will be:

Which of the following statements are true with regard to HTST pasteurizer?
A. Automatic precision control assures positive pasteurization
B. Complete drainage is possible without losses
C. System is suited for regenerative heating
D. System imparts cooked flavour to milk than does vat pasteurization
Choose the most appropriate answer from the options given below:

In two stage homogenization process, the purpose of adding second stage is to:

What is the cause of wear in valve assembly of homogenizer?

Which type of pump is used in milk homogenizer?

Which of the following statements related to application of membrane techniques in cheese making are true?
A. Application of ultra filtration in cheese making results in 10-30% increase in cheese yield
B. Casein micelles are larger than bacteria and milk fat and hence micro filtration helps in its easy separation
C. Viscosity of milk dramatically increases during membrane processing when protein content exceeds 12-14%
D. Recirculation of ultrafiltration retentate may lead to partial homogenization of fat and reduce textural quality of hard cheese.
Choose the most appropriate answer from the options given below:

According to the Food Safety and Standards (Labelling and Display) Regulations (2019), which of the following statements are correct?
A. Declaration regarding food allergens is optional
B. The country of origin of the food shall be declared on the label of food imported into India
C. Table top sweeteners are exempted from mandatory nutritional labelling
D. Every package of non-vegetarian food containing ingredients of animal origin shall bear a symbol consisting of brown colour filled circle inside a square with brown outline.
Choose the most appropriate answer from the options given below:

Match List I with List II:
A. Ethyl alcohol
B. Dietary fibre
C. Organic acid
D. Erythritol
Match with the following energy values:
I. 2 kcal/g
II. 0 kcal/g
III. 7 kcal/g
IV. 3 kcal/g
Choose the correct answer from the options given below:

Which of the following thermoplastic packaging materials is non-crystallizable and have bulky pendent groups?

Which of the following correctly describes the relationship between the circumferential stress ($\sigma$), package diameter ($d$), wall's thickness ($L$) and the internal pressure ($P$) of a glass packaging material/bottle?

Which of the following is used as an adhesive or tie-layers for extrusion lamination of packaging films?

Which of the following intelligent packaging tools simulates the changes in the packaged food and gives colorimetric response when applied externally?

Which of the following additives decreases the glass transition temperature of biopolymers?

Which of the following statements are correct with regard to orientation of plastic packaging films?
A. Uniaxial or biaxial molecular orientation of polymers involves stretching an un-oriented thermoplastic below its melting point but above glass transition temperature.
B. Oriented films are widely used in stretch packaging.
C. Oriented films have better optical properties but inferior gas barrier properties compared to their unoriented films.
D. Biaxially oriented polypropylene (BOPP) is used as a sealant layer in retort pouch.
Choose the most appropriate answer from the options given below:

Which of the following source of emulsifier or emulsifiers are desirable in ice cream mixes prepared with butter or butter oil as a main source of fat?

What is the percentage of water in the ice cream mix formed into ice when ice cream is extruded from the ice cream freezer at -5° to -6°C?

Arrange the following methods of ghee making in terms of their increasing energy requirement (kcal/g):
A. Creamery butter
B. Pre-stratification
C. Indigenous
D. Continuous
E. Direct cream
Choose the correct answer from the options given below:

Assertion (A): Butter from sour cream is much more affected by autooxidation than that from sweet cream.
Reason (R): Due to souring of the cream or milk, considerable amount of copper, naturally present or entered by contamination moves to the fat globules.
In light of the above statements, choose the most appropriate answer from the options given below:

Assertion (A): Butter is much softer than butter fat or margarine with the same amount of solid fat.
Reason (R): The fat globules in butter contain considerable part of crystalline fat. There crystals hardly participate in forming a continuous network or solid structure.
In light of the above statements, choose the correct answer from the options given below:

Given 10,000 kg of 7% fat containing milk, cream of 40% fat is separated from the milk. Skim milk tests 0.1% fat while butter contains 83.33% fat and buttermilk contains 0.5% fat. Determine the quantity of buttermilk recovered.

Which of the following is added to improve flocculation stability of coffee cream in hot coffee?

Which of the following is the preferable titratable acidity of cream at churning for the manufacture of butter for long storage?

Which of the following is the minimum water activity for toxin production by Clostridium botulinum?

Which of the following statements related to modified atmosphere packaging are correct?
A. Modified Atmosphere Packaging (MAP) with CO\(_2\) concentration of 20-100% and balance N\(_2\) is widely used for packaging of varieties of cheeses
B. MAP with 100% CO\(_2\) flushed resists package collapse and maintains headspace volume.
C. Cottage cheese with 100% CO\(_2\) keeps well in terms of sensory and microbial quality.
D. MAP suppresses microbial growth such as Pseudomonas, molds and yeasts.
E. MAP of high fat and high moisture cheeses with 100% CO\(_2\) do not have an effect on the sensory properties.
Choose the correct answer from the options given below:

Statement I: The rate of freezing obtained with cryogenic freezing is much greater than liquid-immersion freezing.
Statement II: Large or non-uniform products can be subjected to fluidized-bed freezing at reasonable air velocities.
In light of the above statements, choose the correct answer from the options given below: