List of top Questions asked in ICAR AIEEA (PG)- 2023

Which of the following value is related to sterilization process ?
Which of the following packaging forms is referred to as "3D packaging and food service article that is manufactured from an aqueous slurry of cellulosic fibres and formed into discrete products on screened moulds"?
Which of the following packaging material with a thickness of about 0.2 millimeter is best suited for blister packaging?
Match List-I with List-II:
\begin{tabular{ll} List-I (Polymeric material for Packaging) & List-II (Relative ratio of permeability of CO\(_2\) to O\(_2\))
(A) Low-density Polyethylene & (I) 6.4
(B) Silicon rubber & (II) 2.9
(C) Cast Polypropylene & (III) 4.6
(D) High-density Polyethylene & (IV) 3.3

Choose the correct answer from the options given below:
What is the ideal transmittance of incident light at 500 nm for packaging materials used for liquid milk?
According to the Food Safety and Standards (Food Products Standards and Food Additives) Regulation (2011), what are the minimum and maximum dosages of radiation processing for sterilization of packaging materials?
According to the Bureau of Indian Standards (IS: 9845, 2016R), what is the maximum permissible limit of global migration from food contact materials for packaging applications?
Which of the following is the system that relies on process controls to minimize food safety risks in the dairy processing industry?
Which of the following is a correct abbreviation for SCADA?
Which of the following is a correct abbreviation for OPRP?
The heat stability of milk is assessed by plotting the graph of:
Who among the following introduced the basic principle of preserving unsweetened condensed milk by heat sterilization?
The optimum temperature for the mass crystallization during sweetened condensed milk manufacturing varies mainly with the ratio of:
Which of the following constituents of ice cream mix renders 'chew resistance' to ice cream?
Which of the following type of powder does not possess occluded air ?
Which of the following fat ingredients will give the most satisfactory quality ice cream (with 10% milk fat) with regard to flavour and body-texture ?
The whipping ability of ice cream mix is not dependent on which of the following ?
Which of the following type of frozen product requires maximum addition of a given stabilizer?
Homogenization is not necessary in the preparation of which of the following types of product?
The freezing point of a normal 'good average' ice cream mix (10% fat, 11% MSNF, 15% sugar) is about:
Presence of which of the following bacteria in sterilized evaporated milk causes, a non-acid curd that develops into a brownish liquid with a bitter taste.
The idea about heat classification of milk powder can be obtained using :
The HLB number of soy lecithin is :
The cause for higher insolubility index of dried milk can be attributed to :
The overrun kept in soft serve ice cream is about :