ICAR AIEEA-PG / PGS — Code 18 Food Science Technology · India · ICAR through the National Testing Agency
Original practice questions written to the published syllabus · not past papersFrom oilseed to finished fat: mechanical expression and solvent extraction, refining, bleaching and deodorisation, fat modification by hydrogenation, interesterification and fractionation, and the fat products — margarine, shortening, vanaspati and specialty fats — made from them.
In the exams: GATE XE-G Section 3 (oil processing: expelling, solvent extraction, refining, hydrogenation); ICAR AICE 35.a Unit 2 (oilseed processing, vanaspati)
ICAR AIEEA-PG / PGS — Code 18 Food Science Technology
Unit III technology of fats and oils: extraction, refining, hydrogenation, vanaspati, margarine, quality constants and adulteration tests.
How our questions for ICAR AIEEA-PG / PGS spread across the units of Fats & Oils Technology. Difficulty: 24 easy, 25 medium, 12 hard.
| Oil quality tests: acid value, peroxide value, iodine value and saponification value | 7 | |
| Neutralisation, bleaching and deodorisation; physical refining | 6 | |
| Margarine, shortening and vanaspati | 6 | |
| Sources and composition of edible oils and fats | 5 | |
| Degumming and lecithin recovery | 5 | |
| Hydrogenation and trans fatty acids | 5 | |
| Mechanical expression and expellers | 4 | |
| Solvent extraction and desolventising | 4 | |
| Interesterification: chemical and enzymatic | 4 | |
| Fractionation | 4 | |
| Specialty fats and cocoa butter equivalents | 4 | |
| Frying oil deterioration and management | 4 | |
| By-products of oil refining | 3 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Which is the most produced vegetable oil in the world?
C. Palm oil
Soybean oil is second.
Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products
Sesame oil is unusually stable to oxidation because of:
D. Sesamol and sesamin
Natural lignan antioxidants.
Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products
The catalyst most used for edible oil hydrogenation is:
D. Nickel
Sodium methoxide is for interesterification.
Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products
A zero-trans margarine base can be made by interesterifying:
B. Fully hydrogenated hard stock with liquid oil
No partial hydrogenation is needed.
Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products
Cocoa butter equivalents are:
C. Compatible non-lauric fats
Made from palm mid fraction, shea, illipe and others.
Further reading: O'Brien, Fats and Oils; Bailey's
FSSAI requires frying oil to be discarded when total polar compounds exceed:
B. 25%
Many countries use about 24–27%.
Further reading: Bailey's; FSSAI frying oil guidance
Polymerisation of frying oil leads to:
B. Higher viscosity and foaming
Also gum deposits on fryers.
Further reading: Bailey's; FSSAI frying oil guidance
Which practice extends frying oil life?
A. Filtering food particles regularly
Particles burn and catalyse degradation.
Further reading: Bailey's; FSSAI frying oil guidance
Acid oil is produced by acidulating:
C. Soapstock
Sulphuric acid splits the soaps.
Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products
Spent bleaching earth must be handled carefully because it:
D. Retained oil self-heats
It holds about 20–40% oil.
Further reading: Shahidi (ed.), Bailey's Industrial Oil and Fat Products
Ten here, 61 in the app. The Laisha app has every practice question we have written to ICAR AIEEA-PG / PGS in this subject, marked as you go, with timed papers, a jump-to-unanswered list and a certificate when you pass at 70 per cent.
Free for ten days, then one subscription of US$10 a month. We would rather say so here than have you find it later.
An AI operating system for agriculture: free guides, manuals and tools written for every country.