Agricultural Engineering - Practice Test

[#156] The water activity at the surface of a food product at the end of constant drying rate

(A) Drops below 1

(B) Remains constant at 1

(C) Is zero

(D) None of the above

Correct Answer

(A) Drops below 1

[#157] The food qualities such as taste, odour, colour etc are measured in terms of

(A) Quick index

(B) Organoleptic scale

(C) Score card

(D) Hedonic scale

Correct Answer

(D) Hedonic scale

[#158] Pressure angle in spur gears ranges

(A) 0° - 5°

(B) 15° - 20°

(C) $$14{frac{1}{2}^ circ }$$ - 20°

(D) 20° - 25°

Correct Answer

(C) $$14{frac{1}{2}^ circ }$$ - 20°

[#159] Brake testing is done at

(A) 35 Kmph

(B) 25 Kmph

(C) 20 Kmph

(D) 15 Kmph

(E) Maximum speed

(F) Minimum speed

(G) 40 kmph

(H) None of these

Correct Answer

(B) 25 Kmph
(H) None of these

[#160] The growth phase in bacterial growth curve is known as

(A) Stationary Phase

(B) Lag Phase

(C) Death Phase

(D) Logarithmic phase

Correct Answer

(D) Logarithmic phase

Agricultural Engineering - Study Mode

[#156] The water activity at the surface of a food product at the end of constant drying rate

Correct Answer

[#157] The food qualities such as taste, odour, colour etc are measured in terms of

Correct Answer

[#158] Pressure angle in spur gears ranges

Correct Answer

[#159] Brake testing is done at

Correct Answer

[#160] The growth phase in bacterial growth curve is known as

Correct Answer