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Food Science Daily

GATE XL previous-year paper

GATE XL 2018 Food Technology question paper

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

What the 2018 paper contained

Sections, questions and marks in the 2018 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Chemistry 15 25 10 MCQ, 5 NAT
Biochemistry 20 30 13 MCQ, 7 NAT
Botany 20 30 17 MCQ, 3 NAT
Microbiology 20 30 15 MCQ, 5 NAT
Zoology 20 30 18 MCQ, 2 NAT
Food Technology 20 30 13 MCQ, 7 NAT

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Food Technology questions, 2018 — with answer key

20 questions, with the answer marked.

Q1 MCQ 1 mark
Which of the following is an oil soluble pigment present in fruits and vegetables?
  1. A. Flavonoids
  2. B. Carotenoids correct
  3. C. Anthocyanins
  4. D. Tannins
Q2 MCQ 1 mark
Which of the following represent the group of saturated fatty acids?
  1. A. Lauric, Myristic, Arachidic correct
  2. B. Palmitic, Linoleic, Linolenic
  3. C. Capric, Stearic & Oleic
  4. D. Behenic, Caprylic, Arachidonic
Q3 MCQ 1 mark
The anti-nutritional factor present in fava bean is
  1. A. Gossypol
  2. B. Curcine
  3. C. Vicine correct
  4. D. Cyanogen
Q4 MCQ 1 mark
Which of the following is a Gram positive bacteria?
  1. A. Listeria monocytogenes correct
  2. B. Proteus vulgaris
  3. C. Salmonella typhi
  4. D. Shigella dysenteriae
Q5 MCQ 1 mark
Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 3 to 10 kGy is
  1. A. Radurization
  2. B. Thermoradiation
  3. C. Radappertization
  4. D. Radicidation correct
Q6 MCQ 1 mark
Identify the correct statement related to the viscosity of Newtonian fluids from the following.
  1. A. It is not influenced by temperature
  2. B. It increases with shearing rate
  3. C. It decreases with shearing rate
  4. D. It is not influenced by shearing rate correct
Q7 NAT 1 mark
Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was ingested per animal. If the average weight increased from 110 g to 350 g after the end of experiment, the Protein efficiency ratio of the given protein would be _______. (up to two decimal points).

Correct: 1.55 to 1.65

Q8 NAT 1 mark
The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on dry basis is _______.(up to two decimal points)

Correct: 103 to 103.2

Q9 NAT 1 mark
The oxygen transmission rate through a 2.54 x 10⁻³ cm thick low density polyethylene film with air on one side and inert gas on the other side is 3.5 x 10⁻⁶ mL cm⁻² s⁻¹. Oxygen partial pressure difference across the film is 0.21 atm. The permeability coefficient of the film to oxygen is _______ x 10⁻¹¹ mL (STP) cm cm⁻² s⁻¹ (cm Hg)⁻¹.

Correct: 54 to 56

Q10 NAT 1 mark
Ambient air at 30°C dry bulb temperature and 80% relative humidity was heated to a dry bulb temperature of 80°C in a heat exchanger by indirect heating. The amount of moisture gain (g kg⁻¹ dry air) during the process would be _______.

Correct: 0

Q11 MCQ 2 marks
Match the commodity in Group I with the bioactive constituent in Group II

Group I: P. Ginger; Q. Green tea; R. Spinach; S. Turmeric
Group II: 1. Lutein; 2. Gingerol; 3. Curcumin; 4. Epigallocatechin gallate
  1. A. P-1, Q-2, R-3, S-4
  2. B. P-2, Q-4, R-1, S-3 correct
  3. C. P-4, Q-1, R-3, S-2
  4. D. P-2, Q-3, R-1, S-4
Q12 MCQ 2 marks
Match the process operation in Group I with the separated constituent in Group II

Group I: P. Extraction; Q. Degumming; R. Neutralization; S. Bleaching
Group II: 1. Phospholipids; 2. Free fatty acids; 3. Pigments; 4. Crude oil
  1. A. P-3, Q-2, R-4, S-1
  2. B. P-4, Q-3, R-1, S-2
  3. C. P-4, Q-1, R-2, S-3 correct
  4. D. P-4, Q-1, R-3, S-2
Q13 MCQ 2 marks
Match the spoilage symptom in Group I with the causative microorganism in Group II

Group I: P. Green rot of eggs; Q. Putrid swell in canned fish; R. Red bread; S. Yellow discoloration of meat
Group II: 1. Micrococcus spp.; 2. Serretia marcescens; 3. Pseudomonas fluorescens; 4. Clostridium sporogens
  1. A. P-4, Q-3, R-2, S-1
  2. B. P-2, Q-1, R-4, S-3
  3. C. P-3, Q-4, R-2, S-1 correct
  4. D. P-1, Q-4, R-3, S-2
Q14 MCQ 2 marks
Match the fermented product in Group I with the base material in Group II

Group I: P. Sake; Q. Chhurpi; R. Natto; S. Sauerkraut
Group II: 1. Milk; 2. Cabbage; 3. Rice; 4. Soybean
  1. A. P-3, Q-1, R-4, S-2 correct
  2. B. P-1, Q-3, R-4, S-2
  3. C. P-4, Q-1, R-3, S-2
  4. D. P-2, Q-4, R-1, S-3
Q15 MCQ 2 marks
Match the operation in Group I with the process in Group II

Group I: P. Cleaning; Q. Grading; R. Size reduction; S. Filtration
Group II: 1. Quality separation; 2. Clarification; 3. Screening; 4. Comminution
  1. A. P-1, Q-3, R-4, S-2
  2. B. P-4, Q-1, R-3, S-2
  3. C. P-2, Q-4, R-1, S-3
  4. D. P-3, Q-1, R-4, S-2 correct
Q16 MCQ 2 marks
Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the order in which they are applied.

(P) Conduct a hazard analysis
(Q) Establish monitoring process
(R) Establish critical limit
(S) Establish record keeping and documentation process
  1. A. P, R, Q, S correct
  2. B. Q, R, P, S
  3. C. P, Q, R, S
  4. D. R, S, P, Q
Q17 MCQ 2 marks
Identify an example of a classical diffusional mass transfer process without involving heat, among the following.
  1. A. Drying of food grains
  2. B. Carbonation of beverages correct
  3. C. Distillation of alcohol
  4. D. Concentration of fruit juice
Q18 NAT 2 marks
For an enzyme catalyzed reaction S → P , the kinetic parameters are:
[S] = 40 µM, V₀ = 9.6 µM s⁻¹ and Vₘₐₓ = 12.0 µM s⁻¹.
The Kₘ of the enzyme in µM will be _______.(up to one decimal points)

Correct: 9.8 to 10.2

Q19 NAT 2 marks
A microbial sample taken at 10 AM contained 1x10⁵ CFU/mL. The count reached to 1x10¹⁰ CFU/mL at 8 PM of the same day. The growth rate (h⁻¹) of the microorganism would be _______.(up to two decimal points)

Correct: 1.1 to 1.8

Q20 NAT 2 marks
The rate of heat transfer per unit area from a metal plate is 1000 W m⁻². The surface temperature of the plate is 120°C and ambient temperature is 20°C. The convective heat transfer coefficient (W m⁻² °C⁻¹) using the Newton’s law of cooling will be _______.

Correct: 10

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 2018 paper.

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