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GATE XE 2023 Food Technology question paper

Every Food Technology question from the GATE Engineering Sciences (XE) paper sat in 2023, exactly as it was set — with the options and the answer key. The full paper's section-by-section pattern is below.

Food Technology questions
21
Food Technology marks
33
Full paper
251 marks
Duration
180 minutes

What the 2023 paper contained

Counted from the paper itself, not from a notification — the row highlighted below is the section this page reproduces.

Sections, questions and marks in the 2023 paper
Section Questions Marks Question types
General Aptitude 5 6 5 MCQ
Engineering Mathematics 10 14 6 MCQ, 4 NAT
Fluid Mechanics 19 31 9 MCQ, 2 MSQ, 8 NAT
Materials Science 19 32 6 MCQ, 4 MSQ, 9 NAT
Solid Mechanics 22 35 10 MCQ, 2 MSQ, 10 NAT
Thermodynamics 22 35 10 MCQ, 12 NAT
Polymer Science and Engineering 20 32 8 MCQ, 7 MSQ, 5 NAT
Food Technology 21 33 12 MCQ, 2 MSQ, 7 NAT
Atmospheric and Ocean Sciences 21 33 12 MCQ, 2 MSQ, 7 NAT

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Food Technology questions, 2023 — with answer key

21 questions, numbered as they were in the paper. The correct option is marked on each.

Q132 MCQ 1 mark
Choose the correct group of fat soluble vitamins
  1. A. Cholecalciferol, α-Tocopherol, Menadione correct
  2. B. Thiamine, Cholecalciferol, α-Tocopherol
  3. C. Niacin, α-Tocopherol, Menadione
  4. D. Biotin, Thiamin, Niacin
Q133 MCQ 1 mark
The synthesis of thyroxine T4 in human body requires
  1. A. Selenium
  2. B. Iodine correct
  3. C. Iron
  4. D. Zinc
Q134 MCQ 1 mark
Which among the followings is NOT an essential amino acid?
  1. A. L-Phenylalanine
  2. B. L-Valine
  3. C. L-Lysine
  4. D. L-Arginine correct
Q135 MCQ 1 mark
The time required for stipulated destruction of a microbial population at a given
temperature is
  1. A. D-value
  2. B. F-value correct
  3. C. z-value
  4. D. Q10 value
Q136 MCQ 1 mark
Which among the following statements is NOT correct?
  1. A. Cod fish is a major source of ω-3 fatty acids.
  2. B. Beetroot is a good source of β-carotene.
  3. C. Apple is a good source of vitamin B12. correct
  4. D. Fresh sugarcane juice is a good source of polyphenol oxidase.
Q137 MCQ 1 mark
Which of the following statements is NOT correct?
  1. A. As the shear rate increases, the apparent viscosity decreases for a pseudoplastic fluid.
  2. B. As the shear rate increases, the apparent viscosity increases for a dilatant fluid.
  3. C. A Bingham fluid requires application of yield stress prior to any response.
  4. D. Rheopectic and thixotropic are two time independent fluids. correct
Q138 NAT 1 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

Q139 NAT 1 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

Q140 NAT 1 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

Q141 MCQ 2 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
  1. A. P-3, Q-4, R-2, S-1 correct
  2. B. P-1, Q-3, R-2, S-4
  3. C. P-3, Q-1, R-4, S-2
  4. D. P-2, Q-1, R-3, S-4
Q142 MCQ 2 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
  1. A. P-4, Q-3, R-2, S-1 correct
  2. B. P-3, Q-1, R-2, S-4
  3. C. P-4, Q-2, R-3, S-1
  4. D. P-1, Q-4, R-2, S-3
Q143 MCQ 2 marks
Identify the Gram +ve bacteria responsible for causing food borne diseases among
the followings
  1. A. Campylobacter jejuni
  2. B. Clostridium botulinum correct
  3. C. Vibrio cholerae
  4. D. Salmonella typhi
Q145 MCQ 2 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
  1. A. P-3, Q-1, R-4, S-2 correct
  2. B. P-1, Q-3, R-4, S-2
  3. C. P-3, Q-1, R-2, S-4
  4. D. P-3, Q-4, R-1, S-2
Q146 MCQ 2 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
  1. A. P-3, Q-4, R-1, S-2
  2. B. P-4, Q-1, R-3, S-2
  3. C. P-4, Q-3, R-2, S-1
  4. D. P-4, Q-3, R-1, S-2 correct
Q147 MCQ 2 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
  1. A. P-2, Q-4, R-1, S-3 correct
  2. B. P-2, Q-1, R-4, S-3
  3. C. P-1, Q-3, R-2, S-4
  4. D. P-2, Q-1, R-3, S-4
Q148 MSQ 2 marks
Identify the correct statement(s) related to grain polysaccharides among the
followings.
  1. A. Dextrin are a group of low molecular weight polysaccharides produced by dry hydrolysis of starch. correct
  2. B. Amylose is a linear polymer of D-glucose units joined by α (1→6) glycoside linkages.
  3. C. Amylopectin is a branched chain polymer of D-galactose monomer units.
  4. D. Retrogradation is a process of reassociation of amylose and formation of crystalline structure by gelatinized starch upon cooling. correct
Q149 MSQ 2 marks
Identify the correct pair(s) of governing law with respective process operation.
  1. A. Stoke’s law - Mass transfer
  2. B. Kirchhoff’s law - Radiation heat transfer correct
  3. C. Fourier’s law –Conduction heat transfer correct
  4. D. Fick’s law - Molecular diffusion correct
Q150 NAT 2 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

Q151 NAT 2 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

Q152 NAT 2 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

Q153 NAT 2 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 you have committed to an answer. Sit the 2023 paper.

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