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GATE XL 2022 Food Technology question paper

Every Food Technology question from the GATE Life Sciences (XL) paper sat in 2022, conducted by IIT Kharagpur, exactly as it was set — with the options and the answer key. The full paper's section-by-section pattern is below.

Food Technology questions
19
Food Technology marks
30
Full paper
190 marks
Duration
180 minutes

What the 2022 paper contained

Counted from the paper itself, not from a notification — the row highlighted below is the section this page reproduces.

Sections, questions and marks in the 2022 paper
Section Questions Marks Question types
General Aptitude 10 15 10 MCQ
Chemistry 17 25 8 MCQ, 4 MSQ, 5 NAT
Biochemistry 19 30 9 MCQ, 2 MSQ, 8 NAT
Botany 19 30 11 MCQ, 5 MSQ, 3 NAT
Microbiology 19 30 11 MCQ, 5 MSQ, 3 NAT
Zoology 19 30 10 MCQ, 6 MSQ, 3 NAT
Food Technology 19 30 8 MCQ, 7 MSQ, 4 NAT

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Food Technology questions, 2022 — with answer key

19 questions, numbered as they were in the paper. The correct option is marked on each.

Q104 MCQ 1 mark
Which among the given options truly depict the lines 1 and 2 in the figure below with respect to the effect of heat processing on food?
Diagram for this question
  1. A. 1-Safety, 2-Quality correct
  2. B. 1-Yield, 2-Safety
  3. C. 1-Yield, 2-Quality
  4. D. 1-Quality, 2-Safety
Q105 MCQ 1 mark
Homogenization of milk leads to disintegration of fat globules by
  1. A. Turbulence and pasteurization
  2. B. Pasteurization and cavitation
  3. C. Pasteurization and pressurization
  4. D. Turbulence and cavitation correct
Q106 MCQ 1 mark
The lowest water activity (aw) supporting the growth of Staphylococcus aureus in food under aerobic condition is
  1. A. 0.98
  2. B. 0.91
  3. C. 0.89
  4. D. 0.86 correct
Q107 MSQ 1 mark
Cultures used in industrial production of yogurt are
  1. A. Lactococcus lactis subsp. lactis
  2. B. Streptococcus thermophilus correct
  3. C. Leuconostoc mesenteroides subsp. cremoris
  4. D. Lactobacillus delbrueckii subsp. bulgaricus correct
Q108 MSQ 1 mark
In a dairy plant, spray drying technology is used to produce whey powder. The rate of spray drying depends on
  1. A. Temperature of the incoming air correct
  2. B. Shape of the cyclone separator
  3. C. Diameter of the whey droplet correct
  4. D. Heat transfer coefficient of hot air correct
Q109 MSQ 1 mark
The parboiling of paddy results into
  1. A. Increase in the milling losses
  2. B. Increase in the nutritional value of rice correct
  3. C. Increase in the head rice recovery correct
  4. D. Increase in the broken rice percentage
Q110 NAT 1 mark
One hundred kg paddy is dried from 18% wet basis to 13% wet basis moisture content. The amount of water removed (in kg) from the paddy is _______ (round off to one decimal place).

Correct: 5.5 to 6

Q111 NAT 1 mark
In a canning industry, the total process time (F0) was calculated as 3 min. If each can contains 20 spores having decimal reduction time of 1.6 min, the probability of spoilage would be ______ in 100 cans (round off to the nearest integer).

Correct: 25 to 28

Q112 MCQ 2 marks
Match the edible oil refining stages given in Column I with their respective functions in Column II.
Column I: P. Degumming, Q. Neutralization, R. Bleaching, S. Winterization
Column II: 1. Separation of waxes, 2. Removal of pigments, 3. Removal of phosphatides, 4. Removal of free fatty acids
  1. A. P-3, Q-2, R-1, S-4
  2. B. P-2, Q-1, R-3, S-4
  3. C. P-3, Q-4, R-2, S-1 correct
  4. D. P-3, Q-1, R-2, S-4
Q113 MCQ 2 marks
Make the correct pair of food packaging technology given in Column I with operating principle or description in Column II.
Column I: P. Aseptic packaging, Q. Active packaging, R. Modified atmosphere packaging, S. Vacuum packaging
Column II: 1. Control of the concentration of O2 and CO2 inside the package, 2. Create a skin tight package wall, 3. Independent sterilization of food and packaging material and packaging under sterile environment, 4. Makes non-passive contribution to product development
  1. A. P-3, Q-4, R-1, S-2 correct
  2. B. P-3, Q-2, R-1, S-4
  3. C. P-1, Q-4, R-3, S-2
  4. D. P-3, Q-1, R-4, S-2
Q114 MCQ 2 marks
Which of the following is not a caramel flavour producing compound?
  1. A. 3-Hydroxy-2-methylpyran-4-one
  2. B. 2H-4-Hydroxy-5-methylfuran-3-one
  3. C. 3-Hydroxy-2-acetylfuran
  4. D. p-Amino benzoic acid correct
Q115 MCQ 2 marks
Match the size reduction equipment in Column I with the method of operation in Column II.
Column I: P. Hammer mill, Q. Burr mill, R. Crushing rolls, S. Rotary knife
Column II: 1. Compression, 2. Impact, 3. Cutting, 4. Attrition
  1. A. P-2, Q-4, R-1, S-3 correct
  2. B. P-3, Q-1, R-2, S-4
  3. C. P-4, Q-1, R-2, S-3
  4. D. P-3, Q-4, R-2, S-1
Q116 MCQ 2 marks
Most commonly used refrigerant in direct immersion freezing of food is
  1. A. Monochlorodifluoromethane
  2. B. Dichlorodifluoromethane
  3. C. Liquid nitrogen correct
  4. D. Freon
Q117 MSQ 2 marks
Which among the following are omega-6 poly unsaturated essential fatty acids?
  1. A. 18:2 Linoleic acid correct
  2. B. 18:3 alpha-Linolenic acid
  3. C. 18:3 gamma-Linolenic acid correct
  4. D. 20:4 Arachidonic acid correct
Q118 MSQ 2 marks
Which among the following statements are true with respect to protein denaturation?
  1. A. There may be an increase in alpha-helix and beta-sheet structure correct
  2. B. It is an irreversible process
  3. C. When fully denatured, globular proteins resemble a random coil correct
  4. D. The peptide bonds are broken
Q119 MSQ 2 marks
Identify the correct pair(s) of milling equipment and the grain for which it is used.
  1. A. Mist polisher-Rice correct
  2. B. Break roll-Wheat correct
  3. C. Rubber roll-Pigeon pea
  4. D. Beall degermer-Maize correct
Q120 MSQ 2 marks
Which among the following expression(s) is/are correct?
  1. A. Reynolds number = (Density x Velocity x Characteristic dimension) / Viscosity correct
  2. B. Nusselt number = (Convective heat transfer coefficient x Characteristic dimension) / Thermal conductivity of SOLID
  3. C. Schmidt number = Kinematic viscosity of fluid / Diffusivity correct
  4. D. Biot number = (Convective heat transfer coefficient x Characteristic dimension) / Thermal conductivity of FLUID
Q121 NAT 2 marks
In a dairy processing plant, milk enters a 30 m long and 2 cm diameter tube at 60 C and leaves at 57 C. The total heat loss over the tube length is 381.15 W. The specific heat capacity, density, and viscosity of milk are 3.85 kJ/kg/K, 1020 kg/m^3, and 1.20 cP, respectively. The Reynolds number for the flow is ______ (round off to the nearest integer). Given: pi = 3.14

Correct: 1700 to 1800

Q122 NAT 2 marks
The dry bulb temperature and relative humidity of air inside a storage chamber are 37 C and 50%, respectively. The saturation pressure of water vapour at 37 C and barometric pressure are 6.28 kPa and 101.32 kPa, respectively. The humidity ratio of air inside the chamber is ______ kg water (kg dry air)^-1 (round off to three decimal places). Given: Molecular weight of water vapour and dry air are 18.02 g/mol and 28.97 g/mol, respectively.

Correct: 0.017 to 0.021

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 you have committed to an answer. Sit the 2022 paper.

Other GATE XL papers

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