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Food Science Daily

GATE XL previous-year paper

GATE XL 2015 Food Technology question paper

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

What the 2015 paper contained

Sections, questions and marks in the 2015 paper
Section Questions Marks Question types
General Aptitude 10 15 9 MCQ, 1 NAT
Chemistry 15 25 11 MCQ, 4 NAT
Biochemistry 20 30 17 MCQ, 3 NAT
Botany 20 30 20 MCQ
Microbiology 20 30 14 MCQ, 6 NAT
Zoology 20 30 20 MCQ
Food Technology 20 30 15 MCQ, 5 NAT

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Food Technology questions, 2015 — with answer key

20 questions, with the answer marked.

Q106 MCQ 1 mark
Standard pasteurization protocol for milk is adequate for destroying
  1. A. Clostridium sporogenes
  2. B. Bacillus cereus
  3. C. Clostridium botulinum
  4. D. Listeria monocytogenes correct
Q107 MCQ 1 mark
Which one of the following is NOT a component of an evaporator?
  1. A. Heat exchanger
  2. B. Vacuum separator
  3. C. Condenser
  4. D. Cyclone separator correct
Q108 MCQ 1 mark
Among the following animal foods, the fat content is least in
  1. A. Beef
  2. B. Chicken meat correct
  3. C. Pork
  4. D. Lamb flesh
Q109 MCQ 1 mark
The enzyme that hydrolyzes starch to maltose is
  1. A. α-amylase
  2. B. β-amylase correct
  3. C. glucoamylase
  4. D. cyclodextrin glucanotransferase
Q110 MCQ 1 mark
Which one of the following is NOT enriched in endosperm during parboiling of paddy?
  1. A. Thiamine
  2. B. Niacin
  3. C. Iron
  4. D. Fat correct
Q111 MCQ 1 mark
Heat-treated legume seed proteins are more digestible than those of untreated legume seed proteins due to
  1. A. reaction of reducing sugars with ε-amino group of lysine
  2. B. increased binding of lectins to intestinal mucosal cells
  3. C. thermolabile nature of lectins and Kunitz-type protease inhibitors correct
  4. D. thermolabile nature of Bowman-Birk type of inhibitor
Q112 MCQ 1 mark
What is the percent relative humidity at which both the dry bulb and wet bulb thermometers would record equal temperatures?
  1. A. 0
  2. B. 10
  3. C. 50
  4. D. 100 correct
Q113 MCQ 1 mark
How many fold would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter?
  1. A. 2
  2. B. 4
  3. C. 8 correct
  4. D. 16
Q114 MCQ 1 mark
Prolonged fermentation of cocoa seeds lead to "off-taste" due to the release of
  1. A. glucose
  2. B. short chain fatty acids correct
  3. C. carbon dioxide
  4. D. phospholipids
Q115 MCQ 1 mark
The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82 °C, because
  1. A. water soluble pectin interacts with calcium
  2. B. hemicellulose prevents decrease in viscosity
  3. C. lignin prevents decrease in viscosity
  4. D. pectin methyl esterase is inactivated correct
Q116 MCQ 2 marks
Match the enzyme in Group I with its corresponding application in Group II

Group I
(P) Chymosin
(Q) Sulfhydryl oxidase
(R) β–Galactosidase
(S) Microbial proteases

Group II
(1) Removal of cooked flavor from milk
(2) Soybean milk coagulation
(3) For rennet puddings
(4) Lactose removal
  1. A. P-3, Q-2, R-1, S-4
  2. B. P-3, Q-1, R-4, S-2 correct
  3. C. P-1, Q-3, R-4, S-2
  4. D. P-4, Q-3, R-2, S-1
Q117 NAT 2 marks
Milk is flowing at 0.12 m³/min in a 2.5 cm diameter pipe. The temperature of the milk is 21 °C and the corresponding viscosity and density are 2.1 x 10⁻³ Pas and 1029 kg/m³, respectively. If the flow is found to be turbulent under the given conditions, the Reynolds number is __________

Correct: 49000 to 50225

Q118 NAT 2 marks
Whole milk (34,950 kg) containing 4% fat is to be separated in 6 h period into skim milk with 0.45% fat and cream with 45% fat. The flow rate of cream stream (kg/h) from the separator is ___________

Correct: 455 to 475

Q119 MCQ 2 marks
Match the edible plant tissue in Group I with the type of carotenoid given in Group II

Group I
(P) Corn
(Q) Red pepper
(R) Pumpkin
(S) Tomato

Group II
(1) Lycopene
(2) β-Carotene
(3) Capsanthin
(4) Lutein
  1. A. P-3, Q-4, R-2, S-1
  2. B. P-2, Q-1, R-3, S-4
  3. C. P-4, Q-3, R-2, S-1 correct
  4. D. P-1, Q-2, R-4, S-3
Q120 MCQ 2 marks
Green tea is considered to be a more healthy option than black tea because it
  1. A. has high content of polyphenols correct
  2. B. is richer in thearubigin
  3. C. does not require any sweetener during tea preparation
  4. D. has no microbial load
Q121 NAT 2 marks
A dilute pineapple juice is heated in a double pipe heat exchanger from 28 °C to 75 °C by heat exchanging with hot water flowing in shell in counter current direction. Hot water is entering the shell at 95 °C and leaving at 85 °C. The log mean temperature difference (°C) is ___________

Correct: 35 to 36

Q122 NAT 2 marks
Granulated sugar, having an average particle size of 500 µm, is milled to produce icing sugar having an average particle size of 25 µm. The power requirement was 10 kW as obtained by Rittinger's law. If the same mill were to be used to produce fondant sugar having an average particle size of 20 µm at the same capacity, the power requirement (kW) would be ______

Correct: 12.4 to 12.8

Q123 NAT 2 marks
One ton of soybean containing 18% oil, 35% protein, 27.1% carbohydrates, 9.4% of fibre and ash, and 10.5% moisture is crushed and pressed. The residual oil content in the pressed cake is 6%. Assuming that there is no loss of protein and water with oil, the amount of oil (kg) obtained from the crusher is _________

Correct: 127 to 128

Q124 MCQ 2 marks
Match the processing method in Group I with the operation carried out in Group II

Group I
(P) Degumming
(Q) Deacidifying
(R) Bleaching
(S) Winterizing

Group II
(1) Crystallization of triacylglycerol by cooling to remove fat crystals
(2) Passing heated oil over charcoal
(3) Using alkaline solution to remove fatty acids
(4) Wetting with water to remove lecithin
  1. A. P-3, Q-1, R-4, S-2
  2. B. P-4, Q-3, R-1, S-2
  3. C. P-4, Q-3, R-2, S-1 correct
  4. D. P-3, Q-1, R-2, S-4
Q125 MCQ 2 marks
The order of succession of microbes in the spoilage of milk, involving (P) Lactobacillus, (Q) protein digesting bacteria, (R) Lactococcus lactis, (S) yeasts and molds, is
  1. A. S>R>Q>P
  2. B. S>Q>R>P
  3. C. R>P>S>Q correct
  4. D. Q>S>P>R

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 2015 paper.

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