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GATE XE previous-year paper

GATE XE 2025 Food Technology question paper

Food Technology questions
22
Food Technology marks
35
Full paper marks
261
Duration
180 min

What the 2025 paper contained

Sections, questions and marks in the 2025 paper
Section Questions Marks Question types
General Aptitude 7 11 7 MCQ
Engineering Mathematics 10 14 6 MCQ, 1 MSQ, 3 NAT
Fluid Mechanics 20 33 12 MCQ, 8 NAT
Materials Science 21 33 7 MCQ, 3 MSQ, 11 NAT
Solid Mechanics 21 34 9 MCQ, 3 MSQ, 9 NAT
Thermodynamics 20 33 5 MCQ, 2 MSQ, 13 NAT
Polymer Science and Engineering 21 33 9 MCQ, 7 MSQ, 5 NAT
Food Technology 22 35 11 MCQ, 5 MSQ, 6 NAT
Atmospheric and Ocean Sciences 22 35 12 MCQ, 2 MSQ, 8 NAT

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Food Technology questions, 2025 — with answer key

22 questions, with the answer marked.

Q132 MCQ 1 mark
Which of the following contains the phytonutrient allicin?
  1. A. Grape
  2. B. Cauliflower
  3. C. Garlic correct
  4. D. Chilli
Q133 MCQ 1 mark
Which mold is responsible for the characteristic blue marbling in blue-veined
cheese?
  1. A. Rhizopus oryzae
  2. B. Penicillium roqueforti correct
  3. C. Aspergillus niger
  4. D. Penicillium camemberti
Q134 MCQ 1 mark
Which genus of bacteria does NOT have cell wall?
  1. A. Lactobacillus
  2. B. Staphylococcus
  3. C. Mycoplasma correct
  4. D. Escherichia
Q135 MCQ 1 mark
Which of the following pigment does NOT have pro-vitamin A activity?
  1. A. beta -Carotene
  2. B. beta -Cryptoxanthin
  3. C. Lycopene correct
  4. D. alpha -Carotene
Q136 MCQ 1 mark
Identify the analysis that must be performed FIRST to judge ‘cleanliness’ of
spice/herb powders.
  1. A. Acid-insoluble ash content correct
  2. B. Pesticide residue levels
  3. C. Volatile oil content
  4. D. Mycotoxin levels
Q137 MCQ 1 mark
If there is a delay in oil extraction after bran is separated from the brown rice, the
quality of rice bran oil deteriorates. Identify the suitable CAUSE and EFFECT for
the deterioration in oil quality.
  1. A. Lipase activity; increase in FFA correct
  2. B. Oil hydrolysis; decrease in FFA
  3. C. Lipase activity; decrease in FFA
  4. D. Bran stabilization; decrease in lipase activity
Q138 MSQ 1 mark
Among the following, which is/are the process(es) that lead to generation of new
fats from existing ones?
  1. A. Transesterification correct
  2. B. Degumming
  3. C. Hydrogenation correct
  4. D. Winterization
Q139 NAT 1 mark
The true density and bulk density of wheat grains are 1280 kg/m3 and 740 kg/m3,
respectively. The porosity of the grains is ____. (rounded off to 2 decimal places)

Correct: 0.4 to 0.44

Q140 NAT 1 mark
Potato slices weighing 50 kg is dried from 60% moisture content (wet basis) to 5%
moisture content (dry basis). The amount of dried potato slices obtained (in kg) is
_______. (Answer in integer)

Correct: 21

Q141 MCQ 2 marks
Identify the gas composition (in percent) suitable for packaging cured meat under
MAP conditions.
  1. A. O2 = 0; CO2 = 50; N2 = 50 correct
  2. B. O2 = 50; CO2 = 0; N2 = 50
  3. C. O2 = 0; CO2 = 0; N2 = 100
  4. D. O2 = 50; CO2 = 50; N2 = 0
Q142 MCQ 2 marks
Which of the following sequence of events occurs during formation of egg-white gel?
Assume: PN: Native protein; PD: Denatured protein; PA: Aggregated protein; PG: Protein gel
→: forward reaction; ↔: reversible reaction; Δ: heating; ∇: cooling
  1. A. PN ↔(Δ) PD ↔(∇) PA ↔(∇) PG
  2. B. PN ↔(Δ) PD →(Δ) PA →(Δ) PG correct
  3. C. PN ↔(Δ) PD →(∇) PG
  4. D. PN ↔(Δ) PA →(Δ) PG
Q143 MCQ 2 marks
In canning and retorting of foods, which of the following is the correct expression
of Ball process time (B)?
Assume: tp = processor’s process time; tc = come-up time
  1. A. B = tp + 0.42 tc correct
  2. B. B = tp + 0.30 tc
  3. C. B = tp + 0.50 tc
  4. D. B = tp + 0.25 tc
Q144 MCQ 2 marks
Which of the following is the most suitable flexible packaging laminate for dry
fruits?
  1. A. PET/LDPE
  2. B. PS/LDPE
  3. C. BOPP/LDPE correct
  4. D. Nylon/LDPE
Q145 MCQ 2 marks
Identify the CORRECT sequence of operations for dressing of poultry.
  1. A. Slaughtering and bleeding → scalding → defeathering → eviscerating → chilling correct
  2. B. Slaughtering and bleeding → defeathering → scalding → eviscerating → chilling
  3. C. Slaughtering and bleeding →eviscerating → defeathering → scalding →chilling
  4. D. Slaughtering and bleeding → defeathering → eviscerating → scalding → chilling
Q146 MSQ 2 marks
Which of the following statement(s) is/are TRUE for a package of gamma-
irradiated (7.5 kGy) whole chicken?
  1. A. Nutritional quality of the product deteriorates after irradiation.
  2. B. Spores of C. botulinum can survive in the irradiated product. correct
  3. C. ‘Radura’ symbol does not ensure safety of the irradiated product for consumption. correct
  4. D. Energy needed for the irradiation process is much higher than that required for freezing of the product.
Q147 MSQ 2 marks
Match the following food products in Column I with their corresponding processes
in Column II.

Column I
Column II
P
Idli
1
Baking
Q
Parboiled rice
2
Fermentation
R
Soda beverage
3
Gelatinization
S
Cookies
4
Carbonation
  1. A. P-2;Q-3;R-4;S-1 correct
  2. B. P-3;Q-2;R-4;S-1
  3. C. P-2;Q-4;R-1;S-3
  4. D. P-2;Q-3;R-1;S-4
Q148 MSQ 2 marks
Which of the following is/are inhibitor(s) of enzymatic browning in peeled
potatoes?
  1. A. Citric acid correct
  2. B. EDTA correct
  3. C. Mannitol
  4. D. Ascorbic acid correct
Q149 MSQ 2 marks
Match the following enzymes in Column I with their applications in Column II.


Column I
Column II
P
beta -Glucanase
1
Fruit juice clarification
Q
alpha - and beta -Amylases
2
Bread making
R
Pectinase
3
Meat tenderization
S
Papain
4
Brewing
  1. A. P-3;Q-1;R-2;S-4
  2. B. P-4;Q-2;R-1;S-3 correct
  3. C. P-2;Q-4;R-1;S-3 correct
  4. D. P-1;Q-2;R-3;S-4
Q150 NAT 2 marks
The F121 value of a known microorganism with Z value of 11 °C is 2.4 min for
99.9999% inactivation. For a 12D inactivation of the said microorganism at
143 °C, the F value (in min) is _____. (rounded off to 3 decimal places)

Correct: 0.046 to 0.05

Q151 NAT 2 marks
Consider that specific heat (0 to 50 °C) of water, water vapour and air remains
constant: 4.48, 1.88 and 1.0 kJ/ (kg °C), respectively. Assuming, the heat energy
required to convert 1 kg of water to water vapour at 0 °C is 2000 kJ, the enthalpy
(in kJ/ kg dry air) of atmospheric air containing 0.05 kg water vapour per kg dry
air at 50 °C is ____.(rounded off to 1 decimal place)

Correct: 152 to 156

Q152 NAT 2 marks
A fruit juice is concentrated using an ultrafiltration membrane. A feed stream at
10 kg/min with 6% total solids (by weight) is increased to 20% total solids (by
weight). The membrane tube has 10 cm inside diameter and the pressure difference
across the membrane is 2000 kPa. If the permeability constant of the membrane is
5 × 10-5 kg water/ (m2 kPa s), the length of membrane tube (in m) is______.
(rounded off to 2 decimal places)

Correct: 3.65 to 3.75

Q153 NAT 2 marks
In a typical grinding operation, 80% of the feed material passes through a sieve
opening of 4.75 mm; whereas, 80% of the ground product passes through 0.5 mm
opening. If the power required to grind 2 tonnes/h of the feed material is
3.8 kW, the work index of the material is _______. (rounded off to 2 decimal
places)

Correct: 6.25 to 6.32

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 2025 paper.

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