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GATE XE previous-year paper

GATE XE 2015 Food Technology question paper

Food Technology questions
22
Food Technology marks
35
Full paper marks
65
Duration
180 min

What the 2015 paper contained

Sections, questions and marks in the 2015 paper
Section Questions Marks Question types
General Aptitude 10 15 9 MCQ, 1 NAT
Engineering Mathematics 11 15 8 MCQ, 3 NAT
Food Technology 22 35 16 MCQ, 6 NAT

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Food Technology questions, 2015 — with answer key

22 questions, with the answer marked.

Q1 MCQ 1 mark
Standard pasteurization protocol for milk is adequate for destroying
  1. A. Clostridium sporogenes
  2. B. Bacillus cereus
  3. C. Clostridium botulinum
  4. D. Listeria monocytogenes correct
Q2 MCQ 1 mark
Which one of the following is NOT a component of an evaporator?
  1. A. Heat exchanger
  2. B. Vacuum separator
  3. C. Condenser
  4. D. Cyclone separator correct
Q3 MCQ 1 mark
Among the following animal foods, the fat content is least in
  1. A. Beef
  2. B. Chicken meat correct
  3. C. Pork
  4. D. Lamb flesh
Q4 MCQ 1 mark
The enzyme that hydrolyzes starch to maltose is
  1. A. α-amylase
  2. B. β-amylase correct
  3. C. glucoamylase
  4. D. cyclodextrin glucanotransferase
Q5 MCQ 1 mark
Which one of the following is NOT enriched in endosperm during parboiling of paddy?
  1. A. Thiamine
  2. B. Niacin
  3. C. Iron
  4. D. Fat correct
Q6 MCQ 1 mark
Heat-treated legume seed proteins are more digestible than those of untreated legume seed proteins due to
  1. A. reaction of reducing sugars with ε-amino group of lysine
  2. B. increased binding of lectins to intestinal mucosal cells
  3. C. thermolabile nature of lectins and Kunitz-type protease inhibitors correct
  4. D. thermolabile nature of Bowman-Birk type of inhibitor
Q7 MCQ 1 mark
What is the percent relative humidity at which both the dry bulb and wet bulb thermometers would record equal temperatures?
  1. A. 0
  2. B. 10
  3. C. 50
  4. D. 100 correct
Q8 MCQ 1 mark
How many fold would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
  1. A. 2
  2. B. 4
  3. C. 8 correct
  4. D. 16
Q9 MCQ 1 mark
The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82 °C, because
  1. A. water soluble pectin interacts with calcium
  2. B. hemicellulose prevents decrease in viscosity
  3. C. lignin prevents decrease in viscosity
  4. D. pectin methyl esterase is inactivated correct
Q10 MCQ 2 marks
Match the enzyme in Group I with its corresponding application in Group II
Group I
(P) Chymosin
(Q) Sulfhydryl oxidase
(R) β-Galactosidase
(S) Microbial proteases
Group II
(1) Removal of cooked flavor from milk
(2) Soybean milk coagulation
(3) For rennet puddings
(4) Lactose removal
  1. A. P-3, Q-2, R-1, S-4
  2. B. P-3, Q-1, R-4, S-2 correct
  3. C. P-1, Q-3, R-4, S-2
  4. D. P-4, Q-3, R-2, S-1
Q11 NAT 2 marks
Milk is flowing at 0.12 m³/min in a 2.5 cm diameter pipe. The temperature of the milk is 21 °C and the corresponding viscosity and density are 2.1 × 10⁻³ Pa s and 1029 kg/m³, respectively. If the flow is found to be turbulent under the given conditions, the Reynolds number is ______

Correct: 49000 to 50225

Q12 NAT 2 marks
Whole milk (34,950 kg) containing 4% fat is to be separated in 6 h period into skim milk with 0.45% fat and cream with 45% fat. The flow rate of cream stream (kg/h) from the separator is ______

Correct: 455 to 475

Q13 MCQ 2 marks
Match the edible plant tissue in Group I with the type of carotenoid given in Group II
Group I
(P) Corn
(Q) Red pepper
(R) Pumpkin
(S) Tomato
Group II
(1) Lycopene
(2) β-Carotene
(3) Capsanthin
(4) Lutein
  1. A. P-3, Q-4, R-2, S-1
  2. B. P-2, Q-1, R-3, S-4
  3. C. P-4, Q-3, R-2, S-1 correct
  4. D. P-1, Q-2, R-4, S-3
Q14 MCQ 2 marks
Undesirable bitterness frequently encountered in cured cheese is due to the
  1. A. presence of naringen
  2. B. formation of limonin
  3. C. overall hydrophobicity of amino acid side-chains in peptide correct
  4. D. conversion of humulone to isohumulone
Q15 MCQ 2 marks
Green tea is considered to be a more healthy option than black tea because it
  1. A. has high content of polyphenols correct
  2. B. is richer in thearubigin
  3. C. does not require any sweetener during tea preparation
  4. D. has no microbial load
Q16 MCQ 2 marks
Multiple effect evaporation leads to
  1. A. reduction in operating cost and reduction in capital cost
  2. B. increase in operating cost and increase in capital cost
  3. C. increase in operating cost and reduction in capital cost
  4. D. reduction in operating cost and increase in capital cost correct
Q17 NAT 2 marks
A dilute pineapple juice is heated in a double pipe heat exchanger from 28 °C to 75 °C by heat exchanging with hot water flowing in shell in counter current direction. Hot water is entering the shell at 95 °C and leaving at 85 °C. The log mean temperature difference (°C) is ______

Correct: 35 to 36

Q18 NAT 2 marks
Heat is transferred by radiation to a loaf of bread in an oven at a uniform temperature of 177 °C. The total surface area and temperature of the loaf are 0.0645 m² and 100 °C, respectively. The surface emissivity of the loaf is 0.85 and the value of Stefan-Boltzmann constant is 5.73 × 10⁻⁸ J.m⁻².K⁻⁴. The net heat transfer (W) is ______

Correct: 67.8 to 68.2

Q19 NAT 2 marks
Granulated sugar, having an average particle size of 500 µm, is milled to produce icing sugar having an average particle size of 25 µm. The power requirement was 10 kW as obtained by Rittinger's law. If the same mill were to be used to produce fondant sugar having an average particle size of 20 µm at the same capacity, the power requirement (kW) would be ______

Correct: 12.4 to 12.8

Q20 NAT 2 marks
One ton of soybean containing 18% oil, 35% protein, 27.1% carbohydrates, 9.4% of fibre and ash, and 10.5% moisture is crushed and pressed. The residual oil content in the pressed cake is 6%. Assuming that there is no loss of protein and water with oil, the amount of oil (kg) obtained from the crusher is ______

Correct: 127 to 128

Q21 MCQ 2 marks
Match the processing method in Group I with the operation carried out in Group II
Group I
(P) Degumming
(Q) Deacidifying
(R) Bleaching
(S) Winterizing
Group II
(1) Crystallization of triacylglycerol by cooling to remove fat crystals
(2) Passing heated oil over charcoal
(3) Using alkaline solution to remove fatty acids
(4) Wetting with water to remove lecithin
  1. A. P-3, Q-1, R-4, S-2
  2. B. P-4, Q-3, R-1, S-2
  3. C. P-4, Q-3, R-2, S-1 correct
  4. D. P-3, Q-1, R-2, S-4
Q22 MCQ 2 marks
The order of succession of microbes in the spoilage of milk, involving (P) Lactobacillus, (Q) protein digesting bacteria, (R) Lactococcus lactis, (S) yeasts and molds, is
  1. A. S>R>Q>P
  2. B. S>Q>R>P
  3. C. R>P>S>Q correct
  4. D. Q>S>P>R

Worked solutions are not printed here — every one of these questions carries a full explanation inside the test itself, which is where it is actually useful: after an answer has been committed. Sit the 2015 paper.

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