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?
A. 1-Safety, 2-Quality correct
B. 1-Yield, 2-Safety
C. 1-Yield, 2-Quality
D. 1-Quality, 2-Safety
Q105MCQ1 mark
Homogenization of milk leads to disintegration of fat globules by
A. Turbulence and pasteurization
B. Pasteurization and cavitation
C. Pasteurization and pressurization
D. Turbulence and cavitation correct
Q106MCQ1 mark
The lowest water activity (aw) supporting the growth of Staphylococcus aureus in food under aerobic condition is
A. 0.98
B. 0.91
C. 0.89
D. 0.86 correct
Q107MSQ1 mark
Cultures used in industrial production of yogurt are
A. Lactococcus lactis subsp. lactis
B. Streptococcus thermophilus correct
C. Leuconostoc mesenteroides subsp. cremoris
D. Lactobacillus delbrueckii subsp. bulgaricus correct
Q108MSQ1 mark
In a dairy plant, spray drying technology is used to produce whey powder. The rate of spray drying depends on
A. Temperature of the incoming air correct
B. Shape of the cyclone separator
C. Diameter of the whey droplet correct
D. Heat transfer coefficient of hot air correct
Q109MSQ1 mark
The parboiling of paddy results into
A. Increase in the milling losses
B. Increase in the nutritional value of rice correct
C. Increase in the head rice recovery correct
D. Increase in the broken rice percentage
Q110NAT1 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
Q111NAT1 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
Q112MCQ2 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
A. P-3, Q-2, R-1, S-4
B. P-2, Q-1, R-3, S-4
C. P-3, Q-4, R-2, S-1 correct
D. P-3, Q-1, R-2, S-4
Q113MCQ2 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
A. P-3, Q-4, R-1, S-2 correct
B. P-3, Q-2, R-1, S-4
C. P-1, Q-4, R-3, S-2
D. P-3, Q-1, R-4, S-2
Q114MCQ2 marks
Which of the following is not a caramel flavour producing compound?
A. 3-Hydroxy-2-methylpyran-4-one
B. 2H-4-Hydroxy-5-methylfuran-3-one
C. 3-Hydroxy-2-acetylfuran
D. p-Amino benzoic acid correct
Q115MCQ2 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
A. P-2, Q-4, R-1, S-3 correct
B. P-3, Q-1, R-2, S-4
C. P-4, Q-1, R-2, S-3
D. P-3, Q-4, R-2, S-1
Q116MCQ2 marks
Most commonly used refrigerant in direct immersion freezing of food is
A. Monochlorodifluoromethane
B. Dichlorodifluoromethane
C. Liquid nitrogen correct
D. Freon
Q117MSQ2 marks
Which among the following are omega-6 poly unsaturated essential fatty acids?
A. 18:2 Linoleic acid correct
B. 18:3 alpha-Linolenic acid
C. 18:3 gamma-Linolenic acid correct
D. 20:4 Arachidonic acid correct
Q118MSQ2 marks
Which among the following statements are true with respect to protein denaturation?
A. There may be an increase in alpha-helix and beta-sheet structure correct
B. It is an irreversible process
C. When fully denatured, globular proteins resemble a random coil correct
D. The peptide bonds are broken
Q119MSQ2 marks
Identify the correct pair(s) of milling equipment and the grain for which it is used.
A. Mist polisher-Rice correct
B. Break roll-Wheat correct
C. Rubber roll-Pigeon pea
D. Beall degermer-Maize correct
Q120MSQ2 marks
Which among the following expression(s) is/are correct?
A. Reynolds number = (Density x Velocity x Characteristic dimension) / Viscosity correct
B. Nusselt number = (Convective heat transfer coefficient x Characteristic dimension) / Thermal conductivity of SOLID
C. Schmidt number = Kinematic viscosity of fluid / Diffusivity correct
D. Biot number = (Convective heat transfer coefficient x Characteristic dimension) / Thermal conductivity of FLUID
Q121NAT2 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
Q122NAT2 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 an answer has been committed.
Sit the 2022 paper.
