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Food Science Daily

GATE XL previous-year paper

GATE XL 2016 Food Technology question paper

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

What the 2016 paper contained

Sections, questions and marks in the 2016 paper
Section Questions Marks Question types
General Aptitude 10 15 8 MCQ, 2 NAT
Chemistry 15 25 8 MCQ, 7 NAT
Biochemistry 20 30 18 MCQ, 2 NAT
Botany 20 30 20 MCQ
Microbiology 20 30 15 MCQ, 5 NAT
Zoology 20 30 20 MCQ
Food Technology 20 30 16 MCQ, 4 NAT

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Food Technology questions, 2016 — with answer key

20 questions, with the answer marked.

Q1 MCQ 1 mark
Bread staling is caused by _________.
  1. A. Caramelisation
  2. B. Gelatinisation
  3. C. Retrogradation correct
  4. D. Aggregation
Q2 MCQ 1 mark
The grades of tea in the increasing order of their leaf size are ____, _____ and _____ .
  1. A. Souchang, pekoe and orange pekoe correct
  2. B. Pekoe, souchang and orange pekoe
  3. C. Orange pekoe, souchang, and pekoe
  4. D. Orange pekoe, pekoe, and souchang
Q3 NAT 1 mark
Fruit juice is being pasteurized in a tubular heat exchanger. The retention time in holding tube of 0.2 m² cross sectional area is 3 seconds. If the flow rate of juice is 0.4 m³ s⁻¹, the length of the holding tube in m, is _____ .

Correct: 5.9 to 6.1

Q4 MCQ 1 mark
The oil, which experiences flavor reversion even at the lower peroxide value is _______.
  1. A. Mustard
  2. B. Soybean correct
  3. C. Palm
  4. D. Sesame
Q5 NAT 1 mark
80 kg of wheat containing 10 kg of moisture has been dried to a moisture content of 8% wet basis in 3 hours under constant rate period of drying. The drying rate in kg h⁻¹ is _____

Correct: 1.3 to 1.4

Q6 MCQ 1 mark
The rate of cream separation in a disc bowl centrifuge can be increased by ______ .
  1. A. Increasing the size of the bowl
  2. B. Lower viscosity of fluid
  3. C. Increasing RPM of the bowl
  4. D. All of these correct
Q7 MCQ 1 mark
Rigor mortis is caused due to __________ .
  1. A. Unavailability of ATP which is necessary to break the link between actin and myosin correct
  2. B. Rupturing of tissue due to unavailability of oxygen
  3. C. Decrease in body temperature
  4. D. Breakage of rigid protein molecules in sarcoplasm
Q8 MCQ 1 mark
Oxygen is permeating through an EVOH film of thickness ‘t’ and solubility coefficient ‘S’. If diffusivity of oxygen through the film is ‘D’, then permeability of oxygen through the film will be ______
  1. A. D/t
  2. B. D/S
  3. C. D × S correct
  4. D. S/D
Q9 MCQ 1 mark
Condensing steam is used to heat vegetable oil in a double pipe co-current heat exchanger. If the inlet and outlet temperature of steam are Thi and Tho, and for vegetable oil Tci and Tco respectively, the log mean temperature difference (ΔT_LM) will be _______ .
  1. A. (T_hi − T_co) / ln[(T_hi − T_ci)/(T_hi − T_co)]
  2. B. [(T_ho − T_co) − (T_hi − T_co)] / ln[(T_ho − T_ci)/(T_ho − T_co)]
  3. C. [(T_hi − T_co) − (T_ho − T_ci)] / ln[(T_hi − T_ci)/(T_ho − T_co)]
  4. D. (T_co − T_ci) / ln[(T_hi − T_ci)/(T_hi − T_co)] correct
Q10 MCQ 1 mark
To produce Blue veined cheese, the curd is inoculated with strains of ________.
  1. A. Propioniobacterium shermanii
  2. B. Penicilium roqueforti correct
  3. C. Pencilium camemberti
  4. D. Brevibacterium linens
Q11 MCQ 2 marks
Match the food spoilage organisms given in Column I with the associated foods given in Column II
Column I: P. Clostridium botulinum, Q. Salmonella spp., R. Vibrio parahaemolyticus, S. Bacillus cereus
Column II: 1. Fish, 2. Cooked starch foods, 3. Meat, egg and poultry, 4. Canned foods
  1. A. P-4, Q-3, R-1, S-2 correct
  2. B. P-3, Q-4, R-2, S-1
  3. C. P-2, Q-1, R-3, S-4
  4. D. P-4, Q-3, R-2, S-1
Q12 MCQ 2 marks
Fluid is flowing inside a pipe of radius ‘R’ in fully developed laminar flow. If the velocity of the fluid at the centre at a distance ‘L’ is ‘vmax’, velocity at radial distance of ¾ (R) will be __times vmax
  1. A. 9/16
  2. B. 7/16 correct
  3. C. 16/9
  4. D. 16/7
Q13 NAT 2 marks
The amount of sugar to be added (kg) to 40 kg of mango pulp to increase its total soluble solids from 20% wt. to 65% wt. is ________

Correct: 51 to 52

Q14 MCQ 2 marks
a) Assertion: Acidulates are added in soft drinks to provide a buffering action.
r) Reason: Buffers tend to prevent changes in pH and prevent excessive tartness.
Choose the correct answer from the following
  1. A. Both a) and r) are true but r) is not the correct reason
  2. B. Both a) and r) are true and r) is the correct reason for a) correct
  3. C. a) is true but r) is false
  4. D. Both a) and r) are false
Q15 NAT 2 marks
The D₁₂₁ and Z values for C. botulinum spores in canned food are 0.2 min and 10 °C, respectively. Total time required in min, to reduce the spores from 10² to 10⁻⁶ at 111 °C is _______ .

Correct: 15 to 17

Q16 MCQ 2 marks
In a typical Psychrometric Chart shown below, the processes OP, OQ and OR related to air water vapor mixture are _____, _______ and __________.
Diagram for this question
  1. A. Cooling & dehumidification, cooling & humidification, heating & humidification
  2. B. Cooling & dehumidification, heating & humidification, drying
  3. C. Heating & humidification, cooling & humidification, cooling & dehumidification correct
  4. D. Heating & humidification, cooling & dehumidification, drying
Q17 MCQ 2 marks
Match the enzymes in Column I with their functions in Column II
Column I: P. Amylase, Q. Invertase, R. Phosphatase, S. Protease
Column II: 1. Conversion of sucrose to glucose and fructose, 2. Softening of dough, 3. Effectiveness of pasteurization, 4. Conversion of starch to maltose
  1. A. P-1, Q-2, R-3, S-4
  2. B. P-4, Q-1, R-3, S-2 correct
  3. C. P-1, Q-4, R-2, S-3
  4. D. P-2, Q-4, R-3, S-1
Q18 MCQ 2 marks
Match the terms in Column I with their most appropriate description in Column II
Column I: P. Enrichment, Q. Fortification, R. Supplementation, S. Complementation
Column II: 1. Overcome the deficiency of nutrients by mixing of two plant sources, 2. Overcome the deficiency of nutrients from a synthetic source, 3. Restoration of nutrients which are lost during processing, 4. Addition of nutrients which may or may not originally present
  1. A. P-3, Q-4, R-2, S-1 correct
  2. B. P-4, Q-3, R-1, S-2
  3. C. P-1, Q-2, R-3, S-4
  4. D. P-2, Q-3, R-1, S-4
Q19 MCQ 2 marks
Match the products in Column I with their Original Phase in Column II
Column I: P. Milk, Q. Butter, R. Lactose, S. Casein
Column II: 1. Colloidal, 2. Solution, 3. Water in oil emulsion, 4. Oil in water emulsion
  1. A. P-3, Q-4, R-1, S-2
  2. B. P-3, Q-4, R-2, S-1
  3. C. P-4, Q-3, R-2, S-1 correct
  4. D. P-4, Q-3, R-1, S-2
Q20 MCQ 2 marks
a) Assertion: Presence of low sulphur containing amino acids makes casein in milk to boil, sterilize and concentrate without coagulation even at higher temperatures.
r) Reason: This is due to the restricted formation of di-sulphide bonds resulting in increased stability.
Choose the correct answer from the following
  1. A. Both a) and r) are true and r) is the correct reason for a) correct
  2. B. Both a) and r) are true but r) is not the correct reason for a)
  3. C. Both a) and r) are false
  4. D. a) is true but r) is false

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 2016 paper.

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