List of top Questions asked in ICAR AIEEA (PG)

Match List I with List II
Choose the correct answer from the options given below:
Given below are two statements
Statement I: Low acid foods are normally associated with the botulism
Statement II: Clostridium botulinum is normally associated with the foods which are having low acidity
In light of the above statements, choose the most appropriate answer from the options given below
The bacteriological selective media are used for the isolation and identification of Salmonella from seafood are
A. BSA
B. XLD agar
C. HEA
D. TCBS
E. EMB
Choose the correct answer from the options given below:
The acetylated form of chitin is known as
The following are the most commonly used cryoprotectant in the manufacture of surimi is
The liquid liberated by pressing the cooked fish meat during the fish meal and oil production is known as
Rapid rate of drying of fish makes the surface tough and dry which facilitates the escape water from inner layer is difficult is called as
The integrated heating effect received by all points inside the food can is termed as
The spoilage of sulfur stinker in canned food is caused by the following
Match List I with List II
Choose the correct answer from the options given below:
Match List I with List II
Choose the correct answer from the options given below:
Which of the following thermoplastic types is most suitable for the manufacturing of synthetic casings for packing of fish sausage
Indole production is an indicative of spoilage in which of the following
The following device used to determine the vessel speed at sea is
An ideal spindle shaped sinkers commonly used in purse-seine operation is made up of which of the following
The term ghost fishing is normally related to which of the following catching method?
Cast nets come under which of the following group of net classification
The ends of a normal food can appears as
The process of removal of air, gasses from the filled food cans before seaming is termed as
The following enzyme belongs to the Acyl-transferase group is
Flat sour spoilage of canned food is due to the action of the following bacterium is
The freezer used for freezing of irregular shaped fish is
In conduction type of heating packs of a can the slowest heating point lies at
Brachiolaria is the larval stage of
The process of fitting the necessary ropes and accessories to make a fishing net ready for fishing is