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GATE XE previous-year paper

GATE XE 2021 Food Technology question paper

Food Technology questions
22
Food Technology marks
35
Full paper marks
275
Duration
180 min

What the 2021 paper contained

Sections, questions and marks in the 2021 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Engineering Mathematics 11 15 5 MCQ, 6 NAT
Fluid Mechanics 22 35 11 MCQ, 11 NAT
Materials Science 22 35 10 MCQ, 2 MSQ, 10 NAT
Solid Mechanics 22 35 14 MCQ, 8 NAT
Thermodynamics 22 35 11 MCQ, 1 MSQ, 10 NAT
Polymer Science and Engineering 22 35 12 MCQ, 10 NAT
Food Technology 22 35 12 MCQ, 7 MSQ, 3 NAT
Atmospheric and Ocean Sciences 22 35 6 MCQ, 7 MSQ, 9 NAT

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Food Technology questions, 2021 — with answer key

22 questions, with the answer marked.

Q1 MCQ 1 mark
In a typical bacterial growth curve, the first order kinetics for growth rate is observed in
  1. A. Lag phase
  2. B. Log phase correct
  3. C. Stationary phase
  4. D. Death phase
Q2 MCQ 1 mark
Which one of the following microorganism is NOT a causative agent for food borne diseases?
  1. A. Campylobacter jejuni
  2. B. Clostridium perfingens
  3. C. Norovirus
  4. D. Borrelia burgdorferi correct
Q3 MCQ 1 mark
Which of the followings is NOT a fermented food product?
  1. A. Tofu correct
  2. B. Vinegar
  3. C. Sauerkraut
  4. D. Tempeh
Q4 MCQ 1 mark
The Protein Efficiency Ratio (PER) is defined as
  1. A. Percentage of absorbed nitrogen retained in the body
  2. B. Weight gain in body mass (in gram) per gram protein intake correct
  3. C. Ratio of essential and non-essential amino acids in a protein
  4. D. Percent in vitro digestibility of a protein
Q5 MCQ 1 mark
Which one of the following enzymes sequentially releases maltose from starch?
  1. A. alpha-Amylase
  2. B. beta-Amylase correct
  3. C. Glucoamylase
  4. D. Pullulanase
Q6 MCQ 1 mark
Which one of the following enzymes is involved in proteolysis of casein in cheese during aging?
  1. A. Myrosinase
  2. B. Alliinases
  3. C. Cathepsin
  4. D. Plasmin correct
Q7 MCQ 1 mark
Which one of the following compounds is present in soybean and acts as phytoesterogen?
  1. A. Tangeretin
  2. B. Lutin
  3. C. Quercetin
  4. D. Genistein correct
Q8 MCQ 1 mark
Ultra high temperature (UHT) process of pasteurization of milk is achieved by Heating at
  1. A. 145 degrees F for 30 minutes
  2. B. 161 degrees F for 15 seconds
  3. C. 280 degrees F for 2 seconds correct
  4. D. 400 degrees F for 15 seconds
Q9 MCQ 1 mark
Bittering agent in grape fruit formed after juice extraction under acidic conditions is
  1. A. Quinine
  2. B. Theobromine
  3. C. Isohumulone
  4. D. Limonin correct
Q10 MCQ 2 marks
The conversion of pyruvate to lactic acid in homolactic fermentation is catalyzed by
  1. A. Lactate dehydrogenase correct
  2. B. Pyruvate dehydrogenase
  3. C. Lactase
  4. D. Pyruvate decarboxylase
Q11 MCQ 2 marks
Which one of the following statements is INCORRECT with respect to Controlled Atmosphere Package (CAP) and Modified Atmosphere Package (MAP) of agro-produce?
  1. A. CAP and MAP limit microbial as well as biochemical activities.
  2. B. Gas composition inside a MAP during the storage is continuously monitored and regulated. correct
  3. C. CAP implies a greater degree of precision than MAP in maintaining specific levels of the gas composition.
  4. D. Modification of the atmosphere inside a MAP is achieved by natural interplay between respiration of products and permeation of gases through the packaging film.
Q12 MCQ 2 marks
Match unit operation in Column I with its application in food processing in Column II. Column I: P. Hydrogenation; Q. Blanching; R. Leaching; S. Winterization. Column II: 1. Removal of soft wax; 2. Shortening of fat; 3. Inactivation of enzyme; 4. Separation of dye
  1. A. P-2, Q-4, R-2, S-I
  2. B. P-2, Q-3, R-4, S-1 correct
  3. C. P-4, Q-1, R-2, S-3
  4. D. P-4, Q-2, R-1, S-3
Q13 MSQ 2 marks
Which of the followings are correct pair of GRAS chemical food preservative, affected organism and given food matrix?
  1. A. Sodium lactate-Bacteria-Pre-cooked meats correct
  2. B. Caprylic acid-Insects-Cheese wraps
  3. C. Dehydroacetic acid-Molds-Squash
  4. D. Sodium nitrite-Clostridia-Meat curing preparations correct
Q14 MSQ 2 marks
Choose the correct pair of pigment and their corresponding color in given plant product.
  1. A. Carotene - Yellow-orange-Peppers correct
  2. B. Betanin - Purple/red-Cactus pear correct
  3. C. Lycopene - Red-Red beets
  4. D. Flavanols - Orange-Cauliflower
Q15 MSQ 2 marks
Which of the following compounds act as anti-nutritional factors?
  1. A. Phytate correct
  2. B. Isoflavones
  3. C. Trypsin Inhibitor correct
  4. D. Resveratrol
Q16 MSQ 2 marks
Which of the followings is/are commonly used medium/media in the supercritical fluid extraction of spices and tea?
  1. A. Water correct
  2. B. Carbon dioxide correct
  3. C. Dichloromethane
  4. D. Carbon dioxide with Ethanol correct
Q17 MSQ 2 marks
Which of the following expressions represent the Reynolds number of a fluid flowing through a uniform circular cross section pipe?
  1. A. (density of the fluid) x (average velocity of the fluid) x (internal diamater of the pipe) / (dynamic viscosity of the fluid) correct
  2. B. (average velocity of the fluid) x (internal diamater of the pipe) / (kinematic viscosity of the fluid) correct
  3. C. (dynamic viscosity of the fluid) / ((average velocity of the fluid) x (density of the fluid) x (internal diamater of the pipe))
  4. D. (kinematic viscosity of the fluid) / ((average velocity of the fluid) x (internal diamater of the pipe))
Q18 MSQ 2 marks
Which of the following combinations of analytical equipment, property measured and food property are correct?
  1. A. Particle size analyzer - particle size distribution - span value correct
  2. B. Texture profile analyzer - morphology - chewiness
  3. C. Differential scanning calorimeter - glass transition temperature - degree of caking correct
  4. D. Capillary viscometer - viscosity - sensory
Q19 MSQ 2 marks
Choose the correct pair(s) of Governing Law and corresponding application(s)
  1. A. Hagen Poiseuille law - Pressure drop correct
  2. B. Rittinger's law - Vapour pressure
  3. C. Stefan Boltzmann law - Radiation heat transfer correct
  4. D. Raoult's law - Size reduction
Q20 NAT 2 marks
An orange juice sample is concentrated from 10% to 40% (by weight) total soluble solids in a single effect evaporator with a feed rate of 3600 kg hr-1 at 25 degrees C. The evaporator operates at sufficient vacuum to allow the product moisture to evaporate at 55 degrees C. The specific heat of both feed and concentrated juice is 4.0 kJ kg-1 degrees C-1. If enthalpy of water vapour at 55 degrees C is 2600 kJ kg-1, heat transfer rate through the heating surface area of the evaporator in kilowatt (in integer) will be________.

Correct: 1900 to 1910

Q21 NAT 2 marks
Dry air is fed into a tray dryer. The percentage relative humidity of the air leaving the dryer is 60% at 70 degrees C and 101.35 kPa. If, saturated vapour pressure of water at 70 degrees C is 31.2 kPa, the humidity of the air leaving the dryer in kg water per kg dry air (round off to 3 decimal places) will be _______. (Given : Molecular weight of water and air are 18.02 g mol-1 and 28.97 g mol-1 respectively)

Correct: 0.135 to 0.15

Q22 NAT 2 marks
In a cold storage plant, 5000 kg potato having a constant specific heat capacity of 3.65 kJ kg-1 degrees C-1 are cooled from 28 degrees C to 2 degrees C in 24 hours. The heat of respiration of potato per 24 hour is 3.12 kJ kg-1 during the storage. Assuming the efficiency of the storage plant to be 70%, the capacity of the plant in ton of refrigeration (round off to 2 decimal places) is _________. (Given: 1 ton of refrigeration = 3.517 kilowatt)

Correct: 2.2 to 2.4

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 2021 paper.

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