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GATE XE previous-year paper

GATE XE 2020 Food Technology question paper

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

What the 2020 paper contained

Sections, questions and marks in the 2020 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Engineering Mathematics 11 15 8 MCQ, 3 NAT
Food Technology 22 35 16 MCQ, 6 NAT

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Food Technology questions, 2020 — with answer key

22 questions, with the answer marked.

Q1 MCQ 1 mark
The enzyme majorly involved in postmortem degradation of muscle proteins is
  1. A. Trypsin
  2. B. Calpin correct
  3. C. Transglutaminase
  4. D. Pepsin
Q2 MCQ 1 mark
Which of the following is the correct pair of essential fatty acids?
  1. A. Oleic acid and Lenoleic acid
  2. B. Lenoleic acid and Linolenic acid correct
  3. C. Linolenic acid and Lauric acid
  4. D. Linolenic acid and Oleic acid
Q3 MCQ 1 mark
Nisin A is produced by
  1. A. Aspergillus niger
  2. B. Acetobacter aceti
  3. C. Lactobacillus lactis correct
  4. D. Clostridium perfringens
Q4 MCQ 1 mark
Which of the following bacteria will stain purple color after Gram staining?
  1. A. Bacillus subtilis correct
  2. B. Escherichia coli
  3. C. Pseudomonas aeruginaosa
  4. D. Yersinia pestis
Q5 MCQ 1 mark
The enzyme system used for removal of glucose from egg white prior to its drying consists of
  1. A. Glucose oxidase and Catalase correct
  2. B. Glucosidase and Glucoisomerase
  3. C. Glucoisomerase and Catalase
  4. D. Glucoamylase and Glucose oxidase
Q6 MCQ 1 mark
The INCORRECT pair of food borne illness and its causative microorganism is
  1. A. Brucellosis – Brucella Sp.
  2. B. Peptic ulcers – Bacillus subtilis correct
  3. C. Bubonic plague - Yersinia pestis
  4. D. Q fever – Coxiella burnatii
Q7 MCQ 1 mark
Which of the following is commonly used as a preservative in the tomato sauce?
  1. A. Sodium sulphite
  2. B. Potassium sorbate
  3. C. Potassium sulphite
  4. D. Sodium benzoate correct
Q8 NAT 1 mark
The velocity of 2.2 µm diameter fat particles inside a centrifuge, running at 6000 rpm and 20 ºC, is 0.25 mm s⁻¹. The velocity of 1.5 µm diameter fat particles inside the same centrifuge running at 7500 rpm and same temperature (round off to 2 decimal places) will be _______ mm s⁻¹.

Correct: 0.15 to 0.21

Q9 NAT 1 mark
The initial population of a bacterial strain increases from 1×10⁴ cells per mL to 1×10⁶ cells per mL in 120 minutes. The generation time for this strain (round off to 2 decimal places) is ______ minutes.

Correct: 17 to 19

Q10 MCQ 2 marks
Match the protein in Column I with its food source in Column II.

Column I
P. Zein
Q. Gluten
R. Glycinin
S. Ovalbumin

Column II
1. Soybean
2. Maize
3. Egg
4. Wheat
  1. A. P-4, Q-1, R-2, S-3
  2. B. P-4, Q-3, R-1, S-2
  3. C. P-2, Q-3, R-1, S-4
  4. D. P-2, Q-4, R-1, S-3 correct
Q11 MCQ 2 marks
Match the carbohydrate in Column I with corresponding enzyme used for its hydrolysis in Column II.

Column I
P. Pectin
Q. Lactose
R. Hemicellulose
S. Inulin

Column II
1. Xylanase
2. β-galactosidase
3. Polygalacturonase
4. β-fructofuranosidase
  1. A. P-3, Q-2, R-1, S-4 correct
  2. B. P-2, Q-4, R-1, S-3
  3. C. P-1, Q-2, R-3, S-4
  4. D. P-4, Q-3, R-1, S-2
Q12 MCQ 2 marks
Match the edible oil refining stage in Column I with its purpose in Column II.

Column I
P. Degumming
Q. Neutralization
R. Bleaching
S. Winterization

Column II
1. Separation of triglycerides
2. Removal of pigments
3. Removal of phosphatides
4. Removal of free fatty acids
  1. A. P-3, Q-1, R-2, S-4
  2. B. P-1, Q-4, R-2, S-3
  3. C. P-4, Q-3, R-1, S-2
  4. D. P-3, Q-4, R-2, S-1 correct
Q13 MCQ 2 marks
Match the food material in Column I with its related term in Column II.

Column I
P. Coffee
Q. Cocoa
R. Beer
S. Wine

Column II
1. Wort
2. Must
3. Arabica
4. Theobroma
  1. A. P-4, Q-2, R-1, S-3
  2. B. P-3, Q-4, R-1, S-2 correct
  3. C. P-3, Q-4, R-2, S-1
  4. D. P-1, Q-3, R-4, S-2
Q14 MCQ 2 marks
Match the component/system in Column I with the peeling method for fruits and vegetables in Column II.

Column I
P. Lye solution
Q. Carborundum rollers
R. Pressure vessel
S. Conveyor belt

Column II
1. Flash peeling
2. Flame peeling
3. Abrasion peeling
4. Caustic peeling
  1. A. P-4, Q-3, R-2, S-1
  2. B. P-3, Q-4, R-1, S-2
  3. C. P-4, Q-3, R-1, S-2 correct
  4. D. P-3, Q-4, R-2, S-1
Q15 MCQ 2 marks
Which among the given options correctly explains the nature of the microbial culture represented by curves 1, 2 and 3 in the following figure?
Diagram for this question
  1. A. 1. Germination of spores; 2. Homogeneous population; 3. Mixed population of spores and vegetative cells
  2. B. 1. Homogeneous population; 2. Mixed population of heat sensitive and heat resistant microbes; 3. Germination of spores correct
  3. C. 1. Composite population; 2. Spores activated by short exposure to heat; 3. Thermo sensitive and thermo resistant microbes
  4. D. 1. Mixed population; 2. Microorganisms activated by short exposure to heat; 3. Germination of spores
Q16 MCQ 2 marks
Match the equation/law in Column I with its application in Column II.

Column I
P. Plank’s equation
Q. Arrhenius equation
R. Guggenheim-Anderson-de Boer equation
S. Stoke’s law

Column II
1. Terminal velocity
2. Freezing time
3. Activation energy
4. Monolayer moisture content
  1. A. P-1, Q-3, R-4, S-2
  2. B. P-2, Q-3, R-1, S-4
  3. C. P-2, Q-3, R-4, S-1 correct
  4. D. P-4, Q-3, R-1, S-2
Q17 MCQ 2 marks
Match the absorber used in modified atmosphere packaging and storage in Column I with the scavenger in Column II.

Column I
P. Oxygen absorber
Q. Carbon dioxide absorber
R. Ethylene absorber
S. Moisture absorber

Column II
1. Calcium chloride
2. Magnesium oxide
3. Ferric oxide
4. Potassium permanganate
  1. A. P-3, Q-2, R-4, S-1 correct
  2. B. P-1, Q-2, R-4, S-3
  3. C. P-2, Q-3, R-4, S-1
  4. D. P-3, Q-2, R-1, S-4
Q18 MCQ 2 marks
During extrusion cooking, food materials are generally subjected to a combination of
  1. A. high shear and low pressure
  2. B. high temperature and high shear correct
  3. C. low shear and high temperature
  4. D. low shear and low pressure
Q19 NAT 2 marks
The whole milk at 22 ºC is pumped through a stainless steel pipe at a flow rate of 3 L s⁻¹. The length and inner diameter of the pipe are 40 m and 4 cm, respectively. If viscosity and density of the milk at the pumping temperature of 0.2 Pa s and 1032 kg m⁻³, respectively, the Reynolds number (rounded off to nearest integer) will be ______.

Correct: 491 to 495

Q20 NAT 2 marks
A hammer mill, operating at a feed rate of 108 ton h⁻¹, consumes 10 kW power for reducing size of wheat grain from 3.92 mm to 1.25 mm. If Bond’s law holds good, the feed rate (round off to 2 decimal places) for reducing the size of the wheat grain to 0.75 mm at the same power consumption level is ______ ton h⁻¹.

Correct: 63 to 67

Q21 NAT 2 marks
During spray drying of a milk sample, inlet and outlet temperatures are maintained at 132 ºC and 80 ºC, respectively. If the ambient temperature is 29 ºC, the thermal efficiency (round off to 2 decimal places) of the dryer will be _______ %.

Correct: 49 to 52

Q22 NAT 2 marks
An orange juice flowing at 0.80 kg s⁻¹ enters a counter current double pipe heat exchanger at 20 ºC and leaves at 72 ºC. Inlet and outlet temperatures of the hot water used as heating medium in the exchanger are 81 ºC and 74 ºC, respectively. The specific heat of the orange juice is 3.74 kJ kg⁻¹ K⁻¹ and overall heat transfer coefficient is 492 W m⁻² K⁻¹. The heat transfer surface area (round off to 2 decimal places) will be ______ m².

Correct: 11 to 14

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