GATE XE 2009 Food Technology question paper

Among the following amino acids, the one that has a disulfide linkage is

The method of packaging of food under sterile environment, after independently sterilizing the food and packing material, is termed as

Mild heat treatment of food to inactivate enzymes that would otherwise cause its deterioration during frozen storage is termed as

The most suitable evaporator for concentration of fruit juices is

Souring of milk is primarily due to the conversion of lactose to

The selective media used for isolating Escherichia coli is

A method in which continuous electric current is passed through food to heat it rapidly while maintaining quality is called

A cyclone separator is used for the separation of

Match the items in Group I with the most appropriate items in Group II.
Group I: P. Tocopherol Q. Myoglobin R. Crocetin S. Catechin
Group II: 1. Oxygen binding 2. Yellow pigment 3. Antioxidant 4. Green pigment 5. Tanning agent

Two key reactions involved in enzymatic browning of food are

The correct structure of synthetic antioxidant BHT (butylated hydroxy toluene) is

Wet grain was dried from an initial moisture content of 50% to a final moisture content of 20% (on wet basis). The amount of moisture removed to get 1000 kg of the final product is

The correct pair of food borne disease and its causative microorganism is

Fermentation process of vinegar production involves

In a double pipe heat exchanger the outer diameter of the inner pipe is d₁ and the inner diameter of the outer pipe is d₂. The equivalent diameter of the annulus for heat transfer is

Match various phases of a typical bacterial growth cycle in Group I with most appropriate bacterial activity in Group II.
Group I: P. Lag phase Q. Exponential phase R. Stationary phase S. Decline phase
Group II: 1. Number of viable cells decreases 2. Growth ceases and population remains constant 3. Preparatory phase for cell division 4. Cells divide steadily at constant rate 5. Cells aggregate

The weight of 20 g of dried cabbage containing 5 % moisture after rehydration is 190 g. If the fresh cabbage contained 93 % moisture, the coefficient of rehydration is

At atmospheric pressure, the solubilities of CO₂ in a beverage at 15.5 °C and 0 °C are 1.0 volume and 1.7 volume respectively. The pressure (in atm.) required to carbonate the beverage at 4.5 °C so as to maintain a gas volume of 4.0 is

The partial pressure and vapour pressure of water vapour in air at 27 °C and 1 atm. are 0.028 and 0.035 atm. respectively. (Molecular weight of air is 29)
The humidity of air (kg water /kg air) is

The partial pressure and vapour pressure of water vapour in air at 27 °C and 1 atm. are 0.028 and 0.035 atm. respectively. (Molecular weight of air is 29)
The percentage relative humidity of air is

In an ice-cream manufacturing plant, 1450 litres of ice-cream was obtained from 1000 litres of ice-cream mix. The composition of ice-cream mix was as follows:
Fat: 12.0 %, Sugar: 15.0 %, Milk solids not fat: 11.0 %, Stabilizer & emulsifier: 0.3 %.
Specific gravity of ice-cream mix at 16 °C is

In an ice-cream manufacturing plant, 1450 litres of ice-cream was obtained from 1000 litres of ice-cream mix. The composition of ice-cream mix was as follows:
Fat: 12.0 %, Sugar: 15.0 %, Milk solids not fat: 11.0 %, Stabilizer & emulsifier: 0.3 %.
Percent over run in the ice-cream was

In an experiment, the thermal death time (TDT) values for a microorganism were obtained as 2.78 minutes and 9.98 minutes at 121.1 °C and 115.5 °C, respectively.
The z-value (°C) of the microorganism is

In an experiment, the thermal death time (TDT) values for a microorganism were obtained as 2.78 minutes and 9.98 minutes at 121.1 °C and 115.5 °C, respectively.
The TDT value (minutes) at 110 °C is