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GATE XE previous-year paper

GATE XE 2018 Food Technology question paper

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

What the 2018 paper contained

Sections, questions and marks in the 2018 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Engineering Mathematics 11 15 4 MCQ, 7 NAT
Food Technology 22 35 13 MCQ, 9 NAT

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Food Technology questions, 2018 — with answer key

22 questions, with the answer marked.

Q1 MCQ 1 mark
Which of the following is oil soluble pigment present in fruits and vegetables?
  1. A. Flavonoids
  2. B. Carotenoids correct
  3. C. Anthocyanins
  4. D. Tannins
Q2 MCQ 1 mark
Which of the following represent the group of saturated fatty acids?
  1. A. Lauric, Myristic, Arachidic correct
  2. B. Palmitic, Linoleic, Linolenic
  3. C. Capric, Stearic & Oleic
  4. D. Behenic, Caprylic, Arachidonic
Q3 MCQ 1 mark
The anti-nutritional factor present in fava bean is
  1. A. Gossypol
  2. B. Curcine
  3. C. Vicine correct
  4. D. Cyanogen
Q4 MCQ 1 mark
Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 3 to 10 kGy is called
  1. A. Radurization
  2. B. Thermoradiation
  3. C. Radappertization
  4. D. Radicidation correct
Q5 MCQ 1 mark
Identify the correct statement related to the viscosity of Newtonian fluids from the following
  1. A. It is not influenced by temperature
  2. B. It increases with shearing rate
  3. C. It decreases with shearing rate
  4. D. It is not influenced by shearing rate correct
Q6 NAT 1 mark
Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was ingested per animal. If the average weight increased from 110 g to 350 g after the end of the experiment, the Protein efficiency ratio of the given protein would be _______. (up to two decimal points)

Correct: 1.55 to 1.65

Q7 NAT 1 mark
The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on dry basis is _______.(up to two decimal points)

Correct: 103 to 103.2

Q8 NAT 1 mark
The oxygen transmission rate through a 2.54 x 10⁻³ cm thick low density polyethylene film with air on one side and inert gas on the other side is 3.5 x 10⁻⁶ mL cm⁻² s⁻¹. Oxygen partial pressure difference across the film is 0.21 atm. The permeability coefficient of the film to oxygen is _______ x 10⁻¹¹ mL (STP) cm cm⁻² s⁻¹ (cm Hg)⁻¹.

Correct: 54 to 56

Q9 NAT 1 mark
Ambient air at 30˚C dry bulb temperature and 80% relative humidity was heated to a dry bulb temperature of 80˚C in a heat exchanger by indirect heating. The amount of moisture gain (g kg⁻¹ dry air) during the process would be _______.

Correct: 0

Q10 MCQ 2 marks
Match the commodity in Group I with the bioactive constituent in Group II

Group I
P. Ginger
Q. Green tea
R. Spinach
S. Turmeric

Group II
1. Lutein
2. Gingerol
3. Curcumin
4. Epigallocatechin gallate
  1. A. P-1, Q-2, R-3, S-4
  2. B. P-2, Q-4, R-1, S-3 correct
  3. C. P-4, Q-1, R-3, S-2
  4. D. P-2, Q-3, R-1, S-4
Q11 MCQ 2 marks
Match the process operation in Group I with the separated constituent in Group II

Group I
P. Extraction
Q. Degumming
R. Neutralization
S. Bleaching

Group II
1. Phospholipids
2. Free fatty acids
3. Pigments
4. Crude oil
  1. A. P-3, Q-2, R-4, S-1
  2. B. P-4, Q-3, R-1, S-2
  3. C. P-4, Q-1, R-2, S-3 correct
  4. D. P-4, Q-1, R-3, S-2
Q12 MCQ 2 marks
Match the spoilage symptom in Group I with the causative microorganism in Group II

Group I
P. Green rot of eggs
Q. Putrid swell in canned fish
R. Red bread
S. Yellow discoloration of meat

Group II
1. Micrococcus spp.
2. Serratia marcescens
3. Pseudomonas fluorescens
4. Clostridium sporogenes
  1. A. P-4, Q-3, R-2, S-1
  2. B. P-2, Q-1, R-4, S-3
  3. C. P-3, Q-4, R-2, S-1 correct
  4. D. P-1, Q-4, R-3, S-2
Q13 MCQ 2 marks
Match the fermented product in Group I with the base material in Group II

Group I
P. Sake
Q. Chhurpi
R. Natto
S. Sauerkraut

Group II
1. Milk
2. Cabbage
3. Rice
4. Soybean
  1. A. P-3, Q-1, R-4, S-2 correct
  2. B. P-1, Q-3, R-4, S-2
  3. C. P-4, Q-1, R-3, S-2
  4. D. P-3, Q-2, R-1, S-4
Q14 MCQ 2 marks
Match the operation in Group I with the process in Group II

Group I
P. Cleaning
Q. Grading
R. Size reduction
S. Filtration

Group II
1. Quality separation
2. Clarification
3. Screening
4. Comminution
  1. A. P-1, Q-3, R-4, S-2
  2. B. P-4, Q-1, R-3, S-2
  3. C. P-2, Q-4, R-1, S-3
  4. D. P-3, Q-1, R-4, S-2 correct
Q15 MCQ 2 marks
Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the order in which they are applied.

(P) Conduct a hazard analysis
(Q) Establish monitoring process
(R) Establish critical limit
(S) Establish record keeping and documentation process
  1. A. P, R, Q, S correct
  2. B. Q, R, P, S
  3. C. P, Q, R, S
  4. D. R, S, P, Q
Q16 MCQ 2 marks
Apple juice of 10% total solids (TS) is being concentrated in a single effect evaporator working with a surface condenser to 40% TS under a vacuum of 20 kPa. After some time the vacuum pump stops but the evaporation process continued. Choose the combination of possible implications from the following.

(P) Product quality is affected
(Q) Substantial increase in thermal energy requirement
(R) Decrease in the rate of evaporation
  1. A. P & Q
  2. B. Q & R
  3. C. R & P correct
  4. D. P,Q & R
Q17 MCQ 2 marks
Identify an example of a classical diffusional mass transfer process without involving heat, among the following.
  1. A. Drying of food grains
  2. B. Carbonation of beverages correct
  3. C. Distillation of alcohol
  4. D. Concentration of fruit juice
Q18 NAT 2 marks
For an enzyme catalyzed reaction S → P , the kinetic parameters are:
[S] = 40 µM, V₀ = 9.6 µM s⁻¹ and Vmax = 12.0 µM s⁻¹.
The Km of the enzyme in µM will be _______.(up to one decimal points)

Correct: 9.8 to 10.2

Q19 NAT 2 marks
A microbial sample taken at 10 AM contained 1x10⁵ CFU/mL. The count reached to 1x10¹⁰ CFU/mL at 8 PM of the same day. The growth rate (h⁻¹) of the microorganism would be _______.(up to two decimal points)

Correct: 1.1 to 1.8

Q20 NAT 2 marks
Black pepper is ground from an equivalent particle size of 6 mm to 0.12 mm using a 10 hp motor. Assuming Rittinger’s equation and that 1 hp = 745.7 W, the power (hp) of motor required to fine grind black pepper to 0.08 mm would be _______.(up to two decimal points)

Correct: 14.5 to 15.5

Q21 NAT 2 marks
Green pea (average diameter 0.8 cm) is frozen in a blast freezer operating at -40˚C and with a surface heat transfer coefficient of 30 W m⁻² K⁻¹. The thermal conductivity of pea is 2.5 W m⁻¹K⁻¹, and latent heat of crystallization is 2.74 x 10² kJ kg⁻¹. If the freezing point of pea is -1˚C and the density is 1160 kg m⁻³, the freezing time in minutes will be _______.(up to two decimal points)

Correct: 6 to 6.4

Q22 NAT 2 marks
The rate of heat transfer from a metal plate is 1000 W m⁻². The surface temperature of the plate is 120˚C and ambient temperature is 20˚C. The convective heat transfer coefficient (W m⁻² ˚C⁻¹) using the Newton’s law of cooling will be _______.

Correct: 10

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 2018 paper.

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