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GATE XE previous-year paper

GATE XE 2019 Food Technology question paper

Food Technology questions
22
Food Technology marks
35
Full paper marks
64
Duration
180 min

What the 2019 paper contained

Sections, questions and marks in the 2019 paper
Section Questions Marks Question types
General Aptitude 9 14 9 MCQ
Engineering Mathematics 11 15 6 MCQ, 5 NAT
Food Technology 22 35 11 MCQ, 11 NAT

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Food Technology questions, 2019 — with answer key

22 questions, with the answer marked.

Q1 MCQ 1 mark
Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in _________.
  1. A. αs1 casein
  2. B. αs2 casein
  3. C. β casein
  4. D. κ casein correct
Q2 MCQ 1 mark
Rice bran is stabilized prior to oil extraction to protect it from the activity of ________.
  1. A. Polyphenol oxidase
  2. B. Peroxidase
  3. C. Lipase correct
  4. D. Lipoxygenase
Q3 MCQ 1 mark
Sticking of powder to wall of the chamber during spray drying of fruit juice is due to ____.
  1. A. Low glass transition temperature of the compounds in juice correct
  2. B. High glass transition temperature of the compounds in juice
  3. C. Improper processing parameters of spray dryer
  4. D. Presence of gums in feed material
Q4 MCQ 1 mark
Thearubigins and theaflavins in black tea are formed by the oxidation and dimerization of ___________.
  1. A. Quercetin
  2. B. Catechins correct
  3. C. Gallic acid
  4. D. Kaempferol
Q5 MCQ 1 mark
Ratio of Schmidt number to Lewis number is __________.
  1. A. Prandtl number correct
  2. B. Reynolds number
  3. C. Nusselt number
  4. D. Sherwood number
Q6 MCQ 1 mark
‘Red dog’ is one of the byproducts during milling of ________.
  1. A. Corn
  2. B. Rice
  3. C. Ragi
  4. D. Wheat correct
Q7 NAT 1 mark
An ice cream mix of 870 g L⁻¹ has been used to prepare ice cream which yielded a finished product of 490 g L⁻¹. The per cent over run is _________ (round off to 1 decimal place).

Correct: 77.4 to 77.6

Q8 NAT 1 mark
Impeller in a fruit juice mixing tank is rotating at 200 rpm with a Reynolds number >10⁴. Density of juice is 1045 kg m⁻³. If diameter of the impeller is doubled and other conditions remained constant, the power requirement of mixing will increase by a factor of ________.

Correct: 32

Q9 NAT 1 mark
Paddy consisting of 20% husk has been milled to remove 6% bran during polishing. Assuming no other losses, yield (per cent) of polished rice from the paddy is _______ (round off to 1 decimal place).

Correct: 74.8 to 75.6

Q10 MCQ 2 marks
Match the following laws in Column I with corresponding phenomenon in Column II.

Column I
P Newton’s law
Q Hertz constant stress theory
R Fick’s law
S Bond’s law

Column II
1 Size reduction
2 Substance cooling
3 Damage of fruits and vegetables
4 Molecular diffusion
  1. A. P-2, Q-3, R-4, S-1 correct
  2. B. P-3, Q-2, R-4, S-1
  3. C. P-3, Q-1, R-4, S-2
  4. D. P-4, Q-3, R-2, S-1
Q11 MCQ 2 marks
Match the mold in Column I with its asexual/sexual spore shown in Column II.

Column I
P Aspergillus
Q Geotrichum
R Rhizopus
S Oomycetes

Column II
1 Arthrospore
2 Oospores
3 Conidia
4 Sporangiospores
  1. A. P-3, Q-1, R-4, S-2 correct
  2. B. P-1, Q-4, R-3, S-2
  3. C. P-4, Q-3, R-1, S-2
  4. D. P-4, Q-1, R-2, S-3
Q12 MCQ 2 marks
Match the foods given in Column I with their specific usage given in Column II.

Column I
P Egg yolk
Q Pregelatinised starch
R Gum
S Starch

Column II
1 Ice cream
2 Mayonnaise
3 Baking powder
4 Baby food
  1. A. P-2, Q-4, R-1, S-3 correct
  2. B. P-4, Q-1, R-2, S-3
  3. C. P-2, Q-3, R-1, S-4
  4. D. P-1, Q-4, R-1, S-3
Q13 MCQ 2 marks
Match the bioactive compounds in Column I with their botanical source given in Column II.

Column I
P Isoflavones
Q Resistant starch
R Xanthophyll
S Resveratrol

Column II
1 Corn
2 Grapes
3 Soybean
4 Plantain (culinary banana)
  1. A. P-2, Q-4, R-1, S-3
  2. B. P-3, Q-4, R-1, S-2 correct
  3. C. P-4, Q-1, R-2, S-3
  4. D. P-4, Q-3, R-2, S-1
Q14 MCQ 2 marks
Match the following microbial species in Column I with related disease caused by them as listed in Column II.

Column I
P Vibrio sp.
Q Shigella sp.
R E. coli
S Salmonella typhi

Column II
1 Gastroenteritis
2 Typhoid
3 Cholera
4 Bacillary dysentery
  1. A. P-1, Q-3, R-4, S-2
  2. B. P-2, Q-3, R-4, S-1
  3. C. P-3, Q-1, R-4, S-2
  4. D. P-3, Q-4, R-1, S-2 correct
Q15 NAT 2 marks
Buffalo milk having density of 1030 kg m⁻³ is homogenized with a pressure of 30 MPa. Given, acceleration due to gravity as 9.81 m s⁻² and assuming no pressure loss, the velocity (m s⁻¹) of the milk flowing through the homogenizer valve will be _______ (round off to 2 decimal places).

Correct: 240 to 242

Q16 NAT 2 marks
Potato slices have been dehydrated from an initial solid content of 12% to a final solid content of 94%. If the peeling and other losses are to the tune of 10%, final yield (per cent) of the dried chips per ton of fresh potato taken is ________ (round off to 2 decimal places).

Correct: 11.45 to 11.55

Q17 NAT 2 marks
A mixed fruit beverage with 12 °Brix having specifc heat of 4298 J kg⁻¹ K⁻¹ is being heated from 30 °C to 95 °C for pasteurization at a flow rate of 1000 L h⁻¹ in a tubular heat exchanger. Steam at 100 °C is used as heating medium which is converted into condensate at 100 °C. If the density of beverage is 1075 kg m⁻³ and the latent heat of steam at the given temeparture is 2257 kJ kg⁻¹, the mass flow rate of steam (kg min⁻¹) is ______ (round off to 2 decimal places).

Correct: 2.16 to 2.25

Q18 NAT 2 marks
Fruit juice was cooled in a tubular heat exchanger from 50 °C to 7 °C using water at 2 °C, which gets heated to 5 °C. Assume, Pr = 0.72, Re = 20000 and thermal conductivity = 0.6 W m⁻¹ °C⁻¹ and no viscous effect. If pipe diameter was 10 cm, the convective heat transfer coefficient (W m⁻² °C⁻¹) is ___________ (round off to 1 decimal place).

Correct: 339.1 to 342.9

Q19 NAT 2 marks
Room air is at 40 °C with 60% relative humidity. Saturated vapour pressure of water at 40 °C is 7.375 kPa. Volume of humid air (m³ per kg of dry air) is ___________ (round off to 3 decimal places).

Correct: 0.924 to 0.93

Q20 NAT 2 marks
A shallow-bed horizontal belt type solvent extractor is operating on 0.3 mm thick soybean flakes with 0.5 m bed depth and a forward speed of 0.8 m min⁻¹ with miscella flux rate of 0.25 m min⁻¹. If porosity of the flakes is 60%, the distance between washing nozzle and miscella collecting receptacle (cm) is ___________ (round off to 1 decimal place).

Correct: 95 to 100

Q21 NAT 2 marks
An extruded snack food is packed in a barrier film having water vapour transmission rate of 0.02 mL m⁻² day⁻¹. Pack surface area is 0.0012 m² per gram of dry food solids, EMC of the food is 6% (d.b.), initial moisture content is 2% (d.b.), critical moisture content is 5% (d.b.) and slope of moisture sorption isotherm is 3.4% (d.b.) per unit water activity (aw). Sealed pack is stored at 30 °C. Assume that the vapor pressure of pure water at 30 °C is 31.7 torr. Time required for the food to reach the critical moisture content (days) is ___________ (round off to 1 decimal place).

Correct: 58.1 to 62.9

Q22 NAT 2 marks
Freezing of 100 mm spherical meat ball with 60% moisture at 35 °C is being done in an air blast freezer maintained at -45 °C. Given, latent heat of fusion for water is 333.2 kJ kg⁻¹, thermal conductivity of meat is 1.5 W m⁻¹ °C⁻¹, convective heat transfer coefficient is 40 W m⁻² °C⁻¹, density of frozen meat is 980 kg m⁻³ and initial freezing temperature of meat ball is -10 °C. Using Plank’s equation, freezing time (h) is ___________ (round off to 2 decimal places).

Correct: 1.06 to 1.09

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 2019 paper.

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