A. Cholecalciferol, α-Tocopherol, Menadione correct
B. Thiamine, Cholecalciferol, α-Tocopherol
C. Niacin, α-Tocopherol, Menadione
D. Biotin, Thiamin, Niacin
Q133MCQ1 mark
The synthesis of thyroxine T4 in human body requires
A. Selenium
B. Iodine correct
C. Iron
D. Zinc
Q134MCQ1 mark
Which among the followings is NOT an essential amino acid?
A. L-Phenylalanine
B. L-Valine
C. L-Lysine
D. L-Arginine correct
Q135MCQ1 mark
The time required for stipulated destruction of a microbial population at a given
temperature is
A. D-value
B. F-value correct
C. z-value
D. Q10 value
Q136MCQ1 mark
Which among the following statements is NOT correct?
A. Cod fish is a major source of ω-3 fatty acids.
B. Beetroot is a good source of β-carotene.
C. Apple is a good source of vitamin B12. correct
D. Fresh sugarcane juice is a good source of polyphenol oxidase.
Q137MCQ1 mark
Which of the following statements is NOT correct?
A. As the shear rate increases, the apparent viscosity decreases for a pseudoplastic
fluid.
B. As the shear rate increases, the apparent viscosity increases for a dilatant fluid.
C. A Bingham fluid requires application of yield stress prior to any response.
D. Rheopectic and thixotropic are two time independent fluids. correct
Q138NAT1 mark
Calculate the efficiency in percent (rounded off to 1 decimal place) of an oil
expeller which yields 37 kg oil containing 5% solid impurities from 100 kg
mustard seeds. The oil content of the mustard seed is 38%.
Correct: 92 to 93
Q139NAT1 mark
Orange juice is packaged aseptically and stored under ambient conditions. The
degradation of vitamin C in the juice occurs during storage and it follows first
order reaction kinetics. The degradation rate constant is 5.2×10-3 day-1. The half-
life of vitamin C in days is ____________ (in integer).
Correct: 132 to 134
Q140NAT1 mark
The weight of 10 kg dried cauliflower containing 5% moisture (wet basis) after
rehydration is 60 kg. If the fresh cauliflower contained 87% moisture (wet basis),
calculate the coefficient of rehydration (rounded off to 2 decimal places).
XE-G:
Correct: 0.75 to 0.9
Q141MCQ2 marks
Match the industrial product in Column I with fermentative organism in Column
II.
Column I
Column II
P.
Vinegar
1.
Enterbacter aerogenes
Q.
Citric acid
2.
Saccharomyces cerevisiae
R.
Ethanol
3.
Acetobacter aceti
S.
L-Lysine
4.
Aspergillus niger
A. P-3, Q-4, R-2, S-1 correct
B. P-1, Q-3, R-2, S-4
C. P-3, Q-1, R-4, S-2
D. P-2, Q-1, R-3, S-4
Q142MCQ2 marks
Match the enzyme in Column I with its application in food processing/reaction
given in Column II.
Column I
Column II
P. Chymosin
1. Acyl glycerol restructuring
Q. Thermolysin
2. Lactose hydrolysis
R. β-Galactosidase
3. Aspartame synthesis
S. Lipase
4. Cheese manufacturing
A. P-4, Q-3, R-2, S-1 correct
B. P-3, Q-1, R-2, S-4
C. P-4, Q-2, R-3, S-1
D. P-1, Q-4, R-2, S-3
Q143MCQ2 marks
Identify the Gram +ve bacteria responsible for causing food borne diseases among
the followings
A. Campylobacter jejuni
B. Clostridium botulinum correct
C. Vibrio cholerae
D. Salmonella typhi
Q145MCQ2 marks
Match the method/ value used for measuring lipid characteristics in Column I with
the corresponding properties indicated by them, in Column II.
Column I
Column II
P.
Thiobarbituric acid test
1.
Induction time
Q.
Rancimat method
2.
Degree of unsaturation
R.
Peroxide value
3.
Carbonyl content
S.
Iodine value
4.
Hydroperoxide content
A. P-3, Q-1, R-4, S-2 correct
B. P-1, Q-3, R-4, S-2
C. P-3, Q-1, R-2, S-4
D. P-3, Q-4, R-1, S-2
Q146MCQ2 marks
Match the peeling technique in Column I with the vegetable, for which it is used
in industry, given in Column II.
Column I
Column II
P.
Knife peeling
1.
Brinjal
Q.
Abrasion peeling
2.
Tomato
R.
Flame peeling
3.
Potato
S.
Flash peeling
4.
Cucumber
A. P-3, Q-4, R-1, S-2
B. P-4, Q-1, R-3, S-2
C. P-4, Q-3, R-2, S-1
D. P-4, Q-3, R-1, S-2 correct
Q147MCQ2 marks
Match the process in Column I with the related food component in Column II.
Column I
Column II
P.
Caramelization
1.
Lipid
Q.
Denaturation
2.
Sugar
R.
Oxidation
3.
Pigment
S.
Bleaching
4.
Enzyme
A. P-2, Q-4, R-1, S-3 correct
B. P-2, Q-1, R-4, S-3
C. P-1, Q-3, R-2, S-4
D. P-2, Q-1, R-3, S-4
Q148MSQ2 marks
Identify the correct statement(s) related to grain polysaccharides among the
followings.
A. Dextrin are a group of low molecular weight polysaccharides produced by dry
hydrolysis of starch. correct
B. Amylose is a linear polymer of D-glucose units joined by α (1→6) glycoside
linkages.
C. Amylopectin is a branched chain polymer of D-galactose monomer units.
D. Retrogradation is a process of reassociation of amylose and formation of
crystalline structure by gelatinized starch upon cooling. correct
Q149MSQ2 marks
Identify the correct pair(s) of governing law with respective process operation.
A. Stoke’s law - Mass transfer
B. Kirchhoff’s law - Radiation heat transfer correct
C. Fourier’s law –Conduction heat transfer correct
D. Fick’s law - Molecular diffusion correct
Q150NAT2 marks
A hammer mill is used to grind blackgram. The size distribution of the blackgram
is such that 80% passes through a 6-mesh (particle size = 3.36 mm) screen. The
power requirement to produce a powder, 80% of which passes through a 45-mesh
(particle size = 0.354 mm) screen is 4.5 kW. The power in kW required to produce
a finer powder 80% of which passes through a 60-mesh (particle size = 0.25 mm)
will be ____________ (rounded off to 2 decimal places). Assume the feed rate to
the mill is constant in both the cases. Use Bond’s law of size reduction.
Correct: 5.2 to 6.2
Q151NAT2 marks
If D10 for Salmonella in egg yolk is 0.75 kGy, calculate the radiation dose in kGy
(rounded off to 2 decimal places) required for reducing the Salmonella count in
egg yolk by 8 log cycles.
Correct: 13 to 14.5
Q152NAT2 marks
The average moisture binding energy of a plant protein based snack at 8%
moisture content (dry basis) is 3200 cal.mol-1. If the water activity of the snack at
the above moisture content is 0.30 at 30 ℃, the water activity of the sample at 45
℃ is _____________ (rounded off to 2 decimal places). The value of Gas
constant R = 1.987 cal.mol-1.K-1.
Correct: 0.32 to 0.41
Q153NAT2 marks
Cow milk is pasteurized at a flow rate of 1 kg.s-1 in a counter-current heat
exchanger using hot water as the heating medium. The milk enters the heat
exchanger at 15 ℃ and exits at 50 ℃. The specific heat of cow milk is 3.5 kJ.kg-
1.℃-1 and remains constant at the inlet and exit of the heat exchanger. The inlet
and exit temperatures of the hot water are 75 ℃ and 60 ℃ respectively. If the
overall heat transfer coefficient is 1800 W.m-2.℃-1, the heat transfer surface area
in m2 is ______ (rounded off to 2 decimal places). Assume steady state conditions.
XE-H:
Correct: 1.8 to 2.2
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 2023 paper.
