Some tips for UGC NET/JRF in Home Science

Hello everyone!

I am back with a new blog on how to clear UGC JRF and NET. I feel blessed to tell that I have qualified UGC NET held in June 2019 with a percentile of 99.98% but I feel a bit hesitant to tell the subject. It is home science (LOL ;-) ). Why Home Science? Because UGC doesn't conduct JRF/NET exam for Food Technology (ICAR does, which I have already cleared) and the only subject in the list which suits a Food Technology candidate is the Home Science, as it has some sections on food.

Now, since so many people have asked me about my strategy to clear this exam. So I thought it would be better to write a blog on the topic.

Some Prerequisites:

• Now, the first thing I want to say that you can never clear the exam using hard study, simply because it’s not your subject. So don't study hard, rather study smart.

• Clearing JRF will require a good performance in both the papers. Paper 1 being general and common and paper 2 is subject specific. 

Now, what, how and from where to study.

For paper 1:

• Follow the YouTube channel of “Arpita Karwa”. She has not taught the topics, but has very nicely explained- what to study, what not to study and from where to study. The channel has videos of Paper2 on English Literature too, so don't waste your time on those videos. Only focus on paper 1 content on the channel.

• Do as much previous year papers as possible. It will certainly improve your score. 

• Meanwhile, a number of channels on youtube, have posted question sets of paper 1. See as much such videos as you can and keep on noting important points in a notebook.

For Paper 2:

• Being a food tech student, topics like Textile is just a diversion for me. I tried to study it and failed to clear even NET. I skipped the “diversion” in the third attempt, and cleared JRF. So it’s up to you. If you think you can cover it, you should! Else you can spend that time and energy on your core topic. 

• Focus on the food related topics, with extra focus on therapeutic nutrition portion and try to learn as much clinical symptoms of the deficiency diseases as you can. Because, knowing that Scurvy is caused by vitamin C deficiency will not help you in this exam. Rather you should know the clinical symptoms associated with scurvy (like ‘proptosis’). 

• In the portions related to schemes, laws and programmes: Just learn the date and year in which it was implemented as the only question asked in such topics is to arrange them chronologically.

• Solve previous year questions with in depth analysis and proper introspection. Google the details of options, even if it is not the correct answer. Because that may become the answer of some other question. Who Knows!

VVI Topics: 

• Topics like Research Methodology, Statistics, Extension education and Communication need special attention as they are common in both paper 1 and paper 2. They will prove to be score-boosters. 

        Reference Book and resources: 

• UGC NET/JRF book of Home Science by Arihant Publication. 
• Youtube Channel of Arpita Karwa
• e-PG Pathshala
• Random Youtube Videos for question sets in paper 1 topic.

 Finally, as there is no negative marking so don’t hesitate to mark the expected answers of unsure questions, but only if you are done with the questions you know and still you have some time left. Remember to apply common sense.

Common sense matters a lot in this exam.

Update (17.09.2020): 

Me and my friend Arun Kumar Gupta, have started an initiative to put 5 #FoodTech questions on twitter daily. The questions are relevant to Entrance/NET/JRF/FSO/FSSAI/ICAR Exams. Please do have a look and share among your friends too! 

Abhinay Shashank 🇮🇳 (@AbhinayFoodTech): https://lnkd.in/epnMkck
ARUN KUMAR GUPTA (@guptaarunkumar7): https://lnkd.in/e2Rx85E

Best wishes!

जय महामना 

I am providing the contact details below, feel free to get in touch regarding any query

Email-ID: abhinay.muz@gmail.com

Blogspot: AbhinayFoodTech.blogspot.com

Twitter: https://twitter.com/AbhinayFoodTech

LinkedIn: https://www.linkedin.com/in/abhinay-shashank-9746b9b9/

#JaiHind

-Abhinay Shashank

Important dimensionless numbers commonly used in Food Engineering

Hello Everyone!

Just after one day, you are going to appear for your NET Exams. Wish you all best of luck for your exams.

Meanwhile, I've  compiled a list of some of the important dimensionless numbers which are commonly used in Food Engineering. They have a fair chance of coming in the exams. So have a look!

Reynold’s number : Ratio of inertial forces to viscous forces

N_RE <2100 : Laminar flow

2100<N_RE <4000: Transient flow

N_RE >4000: Turbulent flow

For agitated tanks, a Reynolds number less than 10 indicates laminar flow, greater than 100,000 is turbulent flow, and between 10 and 100,000 the flow field is considered to be transitional.

Nusselt number, N_Nu : Ratio of rate of heat transfer due to convection to that of due to conduction.

Prandtl number, N_Pr: Ratio of Molecular diffusivity of momentum to that of molecular diffusivity of heat. Or  Ratio of Kinematic Viscosity to that of Thermal diffusivity.

Grashof number, N_Gr: Ratio between the buoyancy forces and viscous forces. 

Similar to the Reynolds number, the Grashof number is useful for determining whether a flow over an object is laminar or turbulent.
For example, a Grashof number greater than 10⁹ for fluid flow over vertical plates signifies a turbulent flow.

Rayleigh number, N_Ra: Product of two dimensionless numbers, Grashof number and Prandtl number.

Biot number, N_Bi: Ratio of the internal resistance to heat transfer in the solid to the external resistance to heat transfer in the fluid is defined as the Biot number, N_Bi.

If the convective resistance at the surface of a body is much smaller than the internal conductive resistance, then the Biot number will be high. For Biot numbers greater than 40, there is negligible surface resistance to heat transfer. On the other hand, if internal conductive resistance to heat transfer is small, then the Biot number will be low. For Biot numbers less than 0.1, there is negligible internal resistance to heat transfer. Between a Biot number of 0.1 and 40, there is a fi nite internal and external resistance to heat transfer.

Fourier Number, N_Fo: For a given volume element, the Fourier number is a measure of the rate of heat conduction per unit rate of heat storage. Thus, a larger value of Fourier number indicates deep penetration of heat into the solid in a given period of time.

Stefan Number: Ratio of Sensible heat to latent heat.

Sherwood number, N_Sh : Ratio of Total mass transferred to total mass transferred by molecular diffusion.

Schmidt number, N_Sc: Ratio of Molecular diffusion of momentum to molecular diffusion of mass.

Note: Nusselt and Prandtl numbers for heat transfer are analogous to the Sherwood and Schmidt numbers, respectively, in mass transfer.

Lewis number: The ratio of thermal diffusivity to mass diffusivity. Or Ratio of Schmidt number to Prandtl number.

Froude number, N_Fr : Ratio of the inertial forces to gravitational forces. (Analogous to Reynolds number)

Power number, N_P : Important for impeller design

Screw power number: Important for viscous dissipation of energy

Update (17.09.2020): 

Me and my friend Arun Kumar Gupta, have started an initiative to put 5 #FoodTech questions on twitter daily. The questions are relevant to Entrance/NET/JRF/FSO/FSSAI/ICAR Exams. Please do have a look and share among your friends too! 

Abhinay Shashank 🇮🇳 (@AbhinayFoodTech): https://lnkd.in/epnMkck
ARUN KUMAR GUPTA (@guptaarunkumar7): https://lnkd.in/e2Rx85E

Best wishes!

I am providing the contact details below, feel free to get in touch regarding any query:

Email-ID: abhinay.muz@gmail.com

Blogspot: AbhinayFoodTech.blogspot.com

Facebook: https://www.facebook.com/abhinay.shashank

Twitter: https://twitter.com/AbhinayFoodTech

LinkedIn: https://www.linkedin.com/in/abhinay-shashank-9746b9b9/

#JaiHind

-Abhinay Shashank