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Food Science Daily

GATE XL previous-year paper

GATE XL 2019 Food Technology question paper

Food Technology questions
20
Food Technology marks
30
Full paper marks
189
Duration
180 min

What the 2019 paper contained

Sections, questions and marks in the 2019 paper
Section Questions Marks Question types
General Aptitude 9 14 9 MCQ
Chemistry 15 25 9 MCQ, 6 NAT
Biochemistry 20 30 15 MCQ, 5 NAT
Botany 20 30 17 MCQ, 3 NAT
Microbiology 20 30 17 MCQ, 3 NAT
Zoology 20 30 13 MCQ, 7 NAT
Food Technology 20 30 12 MCQ, 8 NAT

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Food Technology questions, 2019 — with answer key

20 questions, with the answer marked.

Q1 MCQ 1 mark
Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in _______________.
  1. A. αs1 casein
  2. B. αs2 casein
  3. C. β casein
  4. D. κ casein correct
Q2 MCQ 1 mark
Rice bran is stabilized prior to oil extraction to protect it from the activity of _____________.
  1. A. Polyphenol oxidase
  2. B. Peroxidase
  3. C. Lipase correct
  4. D. Lipoxygenase
Q3 MCQ 1 mark
Sticking of powder to wall of the chamber during spray drying of fruit juice is due to ____.
  1. A. Low glass transition temperature of the compounds in juice correct
  2. B. High glass transition temperature of the compounds in juice
  3. C. Improper processing parameters of spray dryer
  4. D. Presence of gums in feed material
Q4 MCQ 1 mark
Thearubigins and theaflavins in black tea are formed by the oxidation and dimerization of _______________.
  1. A. Quercetin
  2. B. Catechins correct
  3. C. Gallic acid
  4. D. Kaempferol
Q5 MCQ 1 mark
Ratio of Schmidt number to Lewis number is ____________.
  1. A. Prandtl number correct
  2. B. Reynolds number
  3. C. Nusselt number
  4. D. Sherwood number
Q6 MCQ 1 mark
‘Red dog’ is one of the byproducts during milling of ________.
  1. A. Corn
  2. B. Rice
  3. C. Ragi
  4. D. Wheat correct
Q7 MCQ 1 mark
a) Assertion: Ash content is one of the quality indicators of the flour to be used for bread making.
r) Reason: Higher ash content indicates better quality of the bread flour.

Choose the correct answer from the following:
  1. A. Both a) and r) are true and r) is the correct reason for a)
  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 correct
Q8 NAT 1 mark
An ice cream mix of 870 g L⁻¹ has been used to prepare ice cream which yielded a finished product of 490 g L⁻¹. The per cent over run is ________ (round off to 1 decimal place).

Correct: 77.4 to 77.6

Q9 NAT 1 mark
Impeller in a fruit juice mixing tank is rotating at 200 rpm with a Reynolds number >10⁴. Density of juice is 1045 kg m⁻³. If diameter of the impeller is doubled and other conditions remained constant, the power requirement of mixing will increase by a factor of ________.

Correct: 32

Q10 NAT 1 mark
Paddy consisting of 20% husk has been milled to remove 6% bran during polishing. Assuming no other losses, yield (per cent) of polished rice from the paddy is _______ (round off to 1 decimal place).

Correct: 74.8 to 75.6

Q11 MCQ 2 marks
Match the following laws in Column I with corresponding phenomenon in Column II.

Column I:
P. Newton’s law
Q. Hertz constant stress theory
R. Fick’s law
S. Bond’s law

Column II:
1. Size reduction
2. Substance cooling
3. Damage of fruits and vegetables
4. Molecular diffusion
  1. A. P-2, Q-3, R-4, S-1 correct
  2. B. P-3, Q-2, R-4, S-1
  3. C. P-3, Q-1, R-4, S-2
  4. D. P-4, Q-3, R-2, S-1
Q12 MCQ 2 marks
Match the mold in Column I with its asexual/sexual spore shown in Column II.

Column I:
P. Aspergillus
Q. Geotrichum
R. Rhizopus
S. Oomycetes

Column II:
1. Arthrospore
2. Oospores
3. Conidia
4. Sporangiospores
  1. A. P-3, Q-1, R-4, S-2 correct
  2. B. P-1, Q-4, R-3, S-2
  3. C. P-4, Q-3, R-1, S-2
  4. D. P-4, Q-1, R-2, S-3
Q13 MCQ 2 marks
Match the foods given in Column I with their specific usage given in Column II.

Column I:
P. Egg yolk
Q. Pregelatinised starch
R. Gum
S. Starch

Column II:
1. Ice cream
2. Mayonnaise
3. Baking powder
4. Baby food
  1. A. P-2, Q-4, R-1, S-3 correct
  2. B. P-4, Q-1, R-2, S-3
  3. C. P-2, Q-3, R-1, S-4
  4. D. P-1, Q-4, R-1, S-3
Q14 MCQ 2 marks
Match the bioactive compounds in Column I with their botanical source given in Column II.

Column I:
P. Isoflavones
Q. Resistant starch
R. Xanthophyll
S. Resveratrol

Column II:
1. Corn
2. Grapes
3. Soybean
4. Plantain (culinary banana)
  1. A. P-2, Q-4, R-1, S-3
  2. B. P-3, Q-4, R-1, S-2 correct
  3. C. P-4, Q-1, R-2, S-3
  4. D. P-4, Q-3, R-2, S-1
Q15 MCQ 2 marks
Match the following microbial species in Column I with related disease caused by them as shown in Column II.

Column I:
P. Vibrio sp.
Q. Shigella sp.
R. E. coli
S. Salmonella typhi

Column II:
1. Gastroenteritis
2. Typhoid
3. Cholera
4. Bacillary dysentery
  1. A. P-1, Q-3, R-4, S-2
  2. B. P-2, Q-3, R-4, S-1
  3. C. P-3, Q-1, R-4, S-2
  4. D. P-3, Q-4, R-1, S-2 correct
Q16 NAT 2 marks
Buffalo milk having density of 1030 kg m⁻³ is homogenized with a pressure of 30 MPa. Given, acceleration due to gravity as 9.81 m s⁻² and assuming no pressure loss, the velocity (m s⁻¹) of the milk flowing through the homogenizer valve will be _______ (round off to 2 decimal places).

Correct: 240 to 242

Q17 NAT 2 marks
Potato slices have been dehydrated from an initial solid content of 12% to a final solid content of 94%. If the peeling and other losses are to the tune of 10%, final yield (per cent) of the dried chips per ton of fresh potato taken is ________ (round off to 2 decimal places).

Correct: 11.45 to 11.55

Q18 NAT 2 marks
A mixed fruit beverage with 12 °Brix having specifc heat of 4298 J kg⁻¹ K⁻¹ is being heated from 30 °C to 95 °C for pasteurization at a flow rate of 1000 L h⁻¹ in a tubular heat exchanger. Steam at 100 °C is used as heating medium which is converted into condensate at 100 °C. If the density of beverage is 1075 kg m⁻³ and the latent heat of steam at the given temeparture is 2257 kJ kg⁻¹, the mass flow rate of steam (kg min⁻¹) is ______ (round off to 2 decimal places).

Correct: 2.16 to 2.25

Q19 NAT 2 marks
Room air is at 40 °C with 60% relative humidity. Saturated vapour pressure of water at 40 °C is 7.375 kPa. Humid volume of air (m³ per kg of dry air) is ____________ (round off to 3 decimal places).

Correct: 0.924 to 0.93

Q20 NAT 2 marks
Freezing of 100 mm spherical meat ball with 60% moisture at 35 °C is being done in an air blast freezer maintained at -45 °C. Given, latent heat of fusion for water is 333.2 kJ kg⁻¹, thermal conductivity of meat is 1.5 W m⁻¹ °C⁻¹, convective heat transfer coefficient is 40 W m⁻² °C⁻¹, density of frozen meat is 980 kg m⁻³ and initial freezing temperature of meat ball is -10 °C. Using Plank’s equation, freezing time (h) is ____________ (round off to 2 decimal places).

Correct: 1.06 to 1.09

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 2019 paper.

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