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Food Science Daily

GATE XL previous-year paper

GATE XL 2014 Food Technology question paper

Food Technology questions
20
Food Technology marks
30
Full paper marks
190
Duration
180 min

What the 2014 paper contained

Sections, questions and marks in the 2014 paper
Section Questions Marks Question types
General Aptitude 10 15 8 MCQ, 2 NAT
Chemistry 15 25 10 MCQ, 5 NAT
Biochemistry 20 30 13 MCQ, 7 NAT
Botany 20 30 20 MCQ
Microbiology 20 30 17 MCQ, 3 NAT
Zoology 20 30 20 MCQ
Food Technology 20 30 8 MCQ, 12 NAT

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Food Technology questions, 2014 — with answer key

20 questions, with the answer marked.

Q1 MCQ 1 mark
Which one of the following is NOT a source of caffeine?
  1. A. Coffee
  2. B. Cocoa beans
  3. C. Corn syrup correct
  4. D. Tea leaves
Q2 MCQ 1 mark
Yoghurt is prepared using a pair of microorganisms. Choose the correct pair from the following:
  1. A. Lactobacillus bulgaricus, Streptococcus thermophilus correct
  2. B. Lactobacillus lactis, Streptococcus thermophilus
  3. C. Lactobacillus bulgaricus, Streptococcus lactis
  4. D. Lactobacillus lactis, Streptococcus lactis
Q3 MCQ 1 mark
Choose the target organism for milk pasteurization from the following:
  1. A. Mycobacterium tuberculosis
  2. B. Coxiella burnetii correct
  3. C. Clostridium botulinum
  4. D. Bacillus cereus
Q4 MCQ 1 mark
Hypobaric storage is also known as _______
  1. A. Modified atmospheric storage
  2. B. Controlled atmospheric storage
  3. C. Low pressure storage correct
  4. D. Modified aseptic package
Q5 NAT 1 mark
In a solution of vegetable oil (molecular mass = 292 kg kmol⁻¹) and ethanol (molecular mass = 46 kg kmol⁻¹), the concentration of vegetable oil in the solution is measured to be 60% (total mass basis). Therefore, mole fraction of ethanol in the solution is _______.

Correct: 0.8 to 0.82

Q6 NAT 1 mark
An experiment started with 4 numbers of bacterial cells. After nᵗʰ generation, number of cells becomes 128. Therefore, value of ‘n’ is _______.

Correct: 5

Q7 MCQ 1 mark
One ton of refrigeration means one of the following options:
  1. A. Cooling provided by one kg of ice in one hour
  2. B. Cooling provided by one ton of ice in one hour
  3. C. Energy extracted to freeze one ton of water in one day correct
  4. D. Coefficient of performance is unity
Q8 NAT 1 mark
Fruit juice is flowing in a circular pipe (inner diameter 2 cm) at a mass flow rate of 2 kg s⁻¹ and at a temperature of 25°C. The density and viscosity of the juice at 25°C are 1045 kg m⁻³ and 0.5 Pa s, respectively. Take π = 22/7. The Reynolds number for this flow will be _______.

Correct: 254 to 255

Q9 NAT 1 mark
Shear stress (τ, Pa) and shear rate (γ, s⁻¹) relationship of a pseudoplastic fluid follows the Power law equation given by, τ = kγⁿ = 2.6 γ⁰·⁴⁵, where ‘n’ and ‘k’ are flow behavior index and consistency index respectively. The apparent viscosity (µₐ) of the fluid at a shear rate of 5 s⁻¹ is _______ Pa s.

Correct: 1.05 to 1.08

Q10 NAT 1 mark
In a sterilization process, D₁₂₁.₁ value of the target organism is 0.22 minute. Time required for 99.999% inactivation of the target organism at 121.1°C will be _____ minutes.

Correct: 1 to 1.2

Q11 NAT 2 marks
A centrifuge having diameter of 10 cm is rotating at 10000 rpm. Take π = 22/7 and g = 9.81 m s⁻². The ratio of centrifugal force to gravitational force will be _________.

Correct: 5590 to 5600

Q12 MCQ 2 marks
Match the items under Group I with items under Group II

Group I
P. Threonine
Q. Pyridoxine phosphate
R. Xylose
S. Oleic acid

Group II
1. Fatty acid
2. Sugar
3. Amino acid
4. Co-enzyme
  1. A. P-4, Q-3, R-1, S-2
  2. B. P-3, Q-4, R-2, S-1 correct
  3. C. P-1, Q-2, R-3, S-4
  4. D. P-2, Q-1, R-4, S-3
Q13 MCQ 2 marks
Match the items under Group I with items under Group II

Group I
P. Iron
Q. Calcium
R. Zinc
S. Iodine

Group II
1. Osteoporosis
2. Anemia
3. Goiter
4. Dwarfism
  1. A. P-2, Q-1, R-4, S-3 correct
  2. B. P-1, Q-2, R-3, S-4
  3. C. P-3, Q-4, R-1, S-2
  4. D. P-4, Q-3, R-2, S-1
Q14 NAT 2 marks
In a counter-current double pipe heat-exchanger, milk is cooled from 110 to 40°C using chilled water as coolant. Water enters at 5°C and leaves at 60°C. Heat flux for the system with overall heat transfer coefficient of 950 W m⁻² K⁻¹ will be ______ W m⁻².

Correct: 39900 to 40000

Q15 NAT 2 marks
Saturated steam at 100°C is injected at 0.2 kg s⁻¹ into air stream flowing at 3 kg s⁻¹ and 25°C. Air contains 0.012 kg moisture per kg dry air. If the atmospheric pressure is 101.1 kPa, absolute humidity of air will be _____kg kg⁻¹.

Correct: 0.078 to 0.08

Q16 NAT 2 marks
In an evaporator, milk is concentrated from 9.8% TSS to 52% TSS. Assume the solutes in the milk are non-volatile. The amount of vapour produced for 100 kg feed will be _______ kg.

Correct: 81 to 82

Q17 NAT 2 marks
Water enters a cylindrical tank at a steady uniform rate of 0.1 m³ s⁻¹; simultaneously water is discharged from the tank through an orifice (area 0.05 m²) located at the bottom of the tank. Initial level of water in the tank from the bottom is 5 m. If the acceleration due to gravity = 9.81 m s⁻² and coefficient of discharge = 0.30, the final value of the steady-state height of water level from the bottom of tank is _______ m.

Correct: 0.55 to 0.58

Q18 MCQ 2 marks
Match the following between Group I and Group II in relation to pretreatments.

Group I
P. Ascorbic acid dip
Q. Heat blanching
R. Deaeration
S. Rendering

Group II
1. Sogginess in fruits
2. Minimizes fruit oxidation
3. Melting of fat in meat
4. Removal of odours
5. Minimizes destruction of vitamin C
  1. A. P-1, Q-2, R-3, S-4
  2. B. P-2, Q-1, R-5, S-3 correct
  3. C. P-1, Q-3, R-4, S-5
  4. D. P-3, Q-4, R-5, S-2
Q19 NAT 2 marks
A chocolate mix at 100°C is flowing through a 2 cm diameter and 4 m long stainless steel tube at 13.2 kg per minute. The density of the mix is 1750 kg m⁻³ and its viscosity at 100°C is 2 Pa s. Take π = 22/7. The pressure drop for this flow will be ________ Pa.

Correct: 256000

Q20 NAT 2 marks
In a tray dryer, 100 kg of a vegetable material in a suitably reduced form is dried to yield a final product of 75 kg. The dried sample of 5 g, when kept in an oven at 105°C for 24 hours results in 3.56 g of dry matter. The moisture content of the vegetable, before drying, in dry basis is_______%.

Correct: 87 to 87.5

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 2014 paper.

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