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Food Science Daily

GATE XL previous-year paper

GATE XL 2020 Food Technology question paper

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

What the 2020 paper contained

Sections, questions and marks in the 2020 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Chemistry 15 25 8 MCQ, 7 NAT
Biochemistry 20 30 13 MCQ, 7 NAT
Botany 20 30 18 MCQ, 2 NAT
Microbiology 20 30 15 MCQ, 5 NAT
Zoology 20 30 19 MCQ, 1 NAT
Food Technology 20 30 17 MCQ, 3 NAT

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Food Technology questions, 2020 — with answer key

20 questions, with the answer marked.

Q1 MCQ 1 mark
The enzyme majorly involved in postmortem degradation of muscle proteins is
  1. A. Trypsin
  2. B. Calpin correct
  3. C. Transglutaminase
  4. D. Pepsin
Q2 MCQ 1 mark
Which of the following is the correct pair of essential fatty acids?
  1. A. Oleic acid and Lenoleic acid
  2. B. Lenoleic acid and Linolenic acid correct
  3. C. Linolenic acid and Lauric acid
  4. D. Linolenic acid and Oleic acid
Q3 MCQ 1 mark
Nisin A is produced by
  1. A. Aspergillus niger
  2. B. Acetobacter aceti
  3. C. Lactobacillus lactis correct
  4. D. Clostridium perfringens
Q4 MCQ 1 mark
Which of the following bacteria will stain purple color after Gram staining?
  1. A. Bacillus subtilis correct
  2. B. Escherichia coli
  3. C. Pseudomonas aeruginosa
  4. D. Yersinia pestis
Q5 MCQ 1 mark
The enzyme system used for removal of glucose from egg white prior to its drying consists of
  1. A. Glucose oxidase and Catalase correct
  2. B. Glucosidase and Glucoisomerase
  3. C. Glucoisomerase and Catalase
  4. D. Glucoamylase and Glucose oxidase
Q6 MCQ 1 mark
The INCORRECT pair of food borne illness and its causative microorganism is
  1. A. Brucellosis – Brucella Sp.
  2. B. Peptic ulcers – Bacillus subtilis correct
  3. C. Bubonic plague - Yersinia pestis
  4. D. Q fever – Coxiella burnatii
Q7 MCQ 1 mark
Which of the following is commonly used as a preservative in the tomato sauce?
  1. A. Sodium sulphite
  2. B. Potassium sorbate
  3. C. Potassium sulphite
  4. D. Sodium benzoate correct
Q8 MCQ 1 mark
A fluid with flow behaviour index less than one (n < 1) is
  1. A. Dilatant
  2. B. Pseudoplastic correct
  3. C. Bingham plastic
  4. D. Newtonian
Q9 NAT 1 mark
The velocity of 2.2 μm diameter fat particles inside a centrifuge, running at 6000 rpm and 20 °C, is 0.25 mm s⁻¹. The velocity of 1.5 μm diameter fat particles inside the same centrifuge running at 7500 rpm and same temperature (round off to 2 decimal places) will be _____ mm s⁻¹.

Correct: 0.15 to 0.21

Q10 NAT 1 mark
The initial population of a bacterial strain increases from 1×10⁴ cells per mL to 1×10⁶ cells per mL in 120 minutes. The generation time for this strain (round off to 2 decimal places) is _____ minutes.

Correct: 17 to 19

Q11 MCQ 2 marks
Match the protein in Column I with its food source in Column II.
Column I: P. Zein, Q. Gluten, R. Glycinin, S. Ovalbumin
Column II: 1. Soybean, 2. Maize, 3. Egg, 4. Wheat
  1. A. P-4, Q-1, R-2, S-3
  2. B. P-4, Q-3, R-1, S-2
  3. C. P-2, Q-3, R-1, S-4
  4. D. P-2, Q-4, R-1, S-3 correct
Q12 MCQ 2 marks
Match the carbohydrate in Column I with corresponding enzyme used for its hydrolysis in Column II.
Column I: P. Pectin, Q. Lactose, R. Hemicellulose, S. Inulin
Column II: 1. Xylanase, 2. β-galactosidase, 3. Polygalacturonase, 4. β-fructofuranosidase
  1. A. P-3, Q-2, R-1, S-4 correct
  2. B. P-2, Q-4, R-1, S-3
  3. C. P-1, Q-2, R-3, S-4
  4. D. P-4, Q-3, R-1, S-2
Q13 MCQ 2 marks
Match the edible oil refining stage in Column I with its purpose in Column II.
Column I: P. Degumming, Q. Neutralization, R. Bleaching, S. Winterization
Column II: 1. Separation of triglycerides, 2. Removal of pigments, 3. Removal of phosphatides, 4. Removal of free fatty acids
  1. A. P-3, Q-1, R-2, S-4
  2. B. P-1, Q-4, R-2, S-3
  3. C. P-4, Q-3, R-1, S-2
  4. D. P-3, Q-4, R-2, S-1 correct
Q14 MCQ 2 marks
Match the food material in Column I with its related term in Column II.
Column I: P. Coffee, Q. Cocoa, R. Beer, S. Wine
Column II: 1. Wort, 2. Must, 3. Arabica, 4. Theobroma
  1. A. P-4, Q-2, R-1, S-3
  2. B. P-3, Q-4, R-1, S-2 correct
  3. C. P-3, Q-4, R-2, S-1
  4. D. P-1, Q-3, R-4, S-2
Q15 MCQ 2 marks
Match the component/system in Column I with the peeling method for fruits and vegetables in Column II.
Column I: P. Lye solution, Q. Carborundum rollers, R. Pressure vessel, S. Conveyor belt
Column II: 1. Flash peeling, 2. Flame peeling, 3. Abrasion peeling, 4. Caustic peeling
  1. A. P-4, Q-3, R-2, S-1
  2. B. P-3, Q-4, R-1, S-2
  3. C. P-4, Q-3, R-1, S-2 correct
  4. D. P-3, Q-4, R-2, S-1
Q16 MCQ 2 marks
Which among the given options correctly explains the nature of the microbial culture represented by lines 1, 2 and 3 in the following figure?
Diagram for this question
  1. A. 1. Mixed population, 2. Microorganisms activated by short exposure to heat, 3. Germination of spores
  2. B. 1. Homogeneous population, 2. Mixed population of heat sensitive and heat resistant microbes, 3. Germination of spores correct
  3. C. 1. Composite population, 2. Spores activated by short exposure to heat, 3. Thermo sensitive and thermo resistant microbes
  4. D. 1. Mixed population, 2. Microorganisms activated by short exposure to heat, 3. Germination of spores
Q17 MCQ 2 marks
Match the equation/law in Column I with its application in Column II.
Column I: P. Plank's equation, Q. Arrhenius equation, R. Guggenheim-Anderson-de Boer equation, S. Stoke's law
Column II: 1. Terminal velocity, 2. Freezing time, 3. Activation energy, 4. Monolayer moisture content
  1. A. P-1, Q-3, R-4, S-2
  2. B. P-2, Q-3, R-1, S-4
  3. C. P-2, Q-3, R-4, S-1 correct
  4. D. P-4, Q-3, R-1, S-2
Q18 MCQ 2 marks
Match the absorber used in modified atmosphere packaging and storage in Column I with the scavenger in Column II.
Column I: P. Oxygen absorber, Q. Carbon dioxide absorber, R. Ethylene absorber, S. Moisture absorber
Column II: 1. Calcium chloride, 2. Magnesium oxide, 3. Ferric oxide, 4. Potassium permanganate
  1. A. P-3, Q-2, R-4, S-1 correct
  2. B. P-1, Q-2, R-4, S-3
  3. C. P-2, Q-3, R-4, S-1
  4. D. P-3, Q-2, R-1, S-4
Q19 MCQ 2 marks
During extrusion cooking, food materials are generally subjected to a combination of
  1. A. high shear and low pressure
  2. B. high temperature and high shear correct
  3. C. low shear and high temperature
  4. D. low shear and low pressure
Q20 NAT 2 marks
An orange juice flowing at 0.80 kg s⁻¹ enters a counter current double pipe heat exchanger at 20 °C and leaves at 72 °C. Inlet and outlet temperatures of the hot water used as heating medium in the exchanger are 81 °C and 74 °C, respectively. The specific heat of the orange juice is 3.74 kJ kg⁻¹ K⁻¹ and overall heat transfer coefficient is 492 W m⁻² K⁻¹. The heat transfer surface area (round off to 2 decimal places) will be _____ m².

Correct: 11 to 14

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 2020 paper.

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