ASRB NET — food science and processing disciplines

India · Agricultural Scientists Recruitment Board (ICAR) · specialist · unverified source

18practice questions written to this syllabus
9subjects

Format

Unverified. ASRB NET is the eligibility test for lecturer/assistant professor posts in agricultural universities; it is understood to be computer-based multiple choice on a single discipline.

Over the years

Unverified: the ASRB site could not be reached on 3 Oct 2026. Which food-related disciplines are offered (for example agricultural structures and process engineering, dairy technology, or a food technology discipline) has not been confirmed.

Official source: https://www.asrb.org.in/

Subjects this exam draws on

Food Analysis: Proximate, Chemical & Instrumental Methods2 questionsPhysical Properties, Rheology & Texture of Foods3 questionsTransport Phenomena in Food Processing: Fluid Flow, Heat & Mass Transfer2 questionsMechanical Unit Operations: Size Reduction, Mixing & Separation3 questionsNovel & Non-thermal Food Processing Technologies1 questionsExtrusion & Texturisation Technology1 questionsFood Packaging Science & Technology2 questionsShelf-life Science & Food Stability2 questionsResearch Methodology, Scientific Writing & Ethics in Food Science2 questions

Five practice questions, worked

Original questions written to this exam's published syllabus and pattern. Not past papers.

1. Trueness of a method is best assessed by analysing

  1. a certified reference material
  2. the same sample twice on one day
  3. a blank only
  4. the solvent used for extraction
Answer and working

A. a certified reference material

Comparison with a certified value shows bias; replicates show precision only.

Food Analysis: Proximate, Chemical & Instrumental Methods · Method validation and quality control in the analytical laboratory

2. In a frequency sweep, a true gel shows

  1. G″ above G′ at all frequencies
  2. G′ = G″ = 0
  3. G′ increasing steeply with the square of frequency
  4. G′ above G″, both nearly independent of frequency
Answer and working

D. G′ above G″, both nearly independent of frequency

Gels are predominantly elastic with flat spectra; polymer solutions show G″ > G′ at low frequency.

Physical Properties, Rheology & Texture of Foods · Viscoelasticity: creep, stress relaxation and oscillatory rheology

3. For an energy audit of a food plant, the first step in comparing processes is usually to

  1. replace all pumps with larger ones
  2. measure the colour of the products
  3. increase the steam pressure in every line of the plant
  4. write material and energy balances around each unit
Answer and working

D. write material and energy balances around each unit

Balances show where energy enters, is used and is lost, identifying heat-recovery opportunities.

Transport Phenomena in Food Processing: Fluid Flow, Heat & Mass Transfer · Energy balances and steam tables

4. A material has a Bond work index of 12 kWh/t. Using E = 10 Wi(1/√x2 − 1/√x1) with x in µm, the energy to reduce it from 2,000 µm to 200 µm is closest to

  1. 0.58 kWh/t
  2. 5.8 kWh/t
  3. 0.54 kWh/t
  4. 3.7 kWh/t
Answer and working

B. 5.8 kWh/t

E = 120 × (0.0707 − 0.0224) = 5.8 kWh/t. 0.58 omits the factor 10; 0.54 uses 1/x instead of 1/√x; 3.7 uses √x instead of 1/√x.

Mechanical Unit Operations: Size Reduction, Mixing & Separation · Size reduction: energy laws of Rittinger, Kick and Bond

5. Consumer acceptance has historically limited the use of

  1. food irradiation
  2. refrigeration
  3. pasteurisation of milk
  4. canning
Answer and working

A. food irradiation

Despite safety evaluations, labelling and perception have limited irradiation in many markets.

Novel & Non-thermal Food Processing Technologies · Regulatory approval of novel processes

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