GATE Food technology paper 2019 quiz

By Kamal Pandey / February 11, 2021 / PhD Entrance

Applying for GATE life sciences? Here is the food tech 2019 question paper formulated in the form of a quiz. So the quiz contains 20 questions that were asked in the 2019 GATE entrance exam for life science.

Solve complete 2019 GATE life science question paper quiz Here

Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in _______________.

κ casein

α_s2 casein

α_s1 casein

β casein

None

Rice bran is stabilized prior to oil extraction to protect it from the activity of _____________.

Lipoxygenase

Lipase

Peroxidase

Polyphenol oxidase

None

Sticking of powder to wall of the chamber during spray drying of fruit juice is due to ____.

Presence of gums in feed material

High glass transition temperature of the compounds in juice

Improper processing parameters of spray dryer

Low glass transition temperature of the compounds in juice

None

Thearubigins and theaflavins in black tea are formed by the oxidation and dimerization of _______________.

Catechins

Gallic acid

Kaempferol

Quercetin

None

Ratio of Schmidt number to Lewis number is ____________.

Sherwood number

Prandtl number

Reynolds number

Nusselt number

None

‘Red dog’ is one of the byproducts during milling of ________.

Rice

Corn

Ragi

Wheat

None

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:

Both a) and r) are true but r) is not the correct reason for a)

Both a) and r) are false

a) is true but r) is false

Both a) and r) are true and r) is the correct reason for a)

None

An ice cream mix of 870 g L^-1has 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).

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 ________.

10.

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).

1 out of 2

11.

Match the following laws in Column I with corresponding phenomenon in Column II.

Column I ....................Column II
P Newton’s law ....1 Size reduction
Q Hertz constant ..2 Substance cooling
stress theory
R Fick’s law ........3 Damage of fruits and vegetables
S Bond’s law .......4 Molecular diffusion

P-2, Q-3, R-4, S-1

P-3, Q-2, R-4, S-1

P-3, Q-1, R-4, S-2

P-4, Q-3, R-2, S-1

None

12.

Match the mold in Column I with its asexual/sexual spore shown in Column II.

Column I ....................Column II
P Aspergillus ........1 Arthrospore
Q Geotrichum .......2 Oospores
R Rhizopus ..........3 Conidia
S Oomycetes .......4 Sporangiospores

P-4, Q-1, R-2, S-3

P-4, Q-3, R-1, S-2

P-3, Q-1, R-4, S-2

P-1, Q-4, R-3, S-2

None

13.

Match the foods given in Column I with their specific usage given in Column II.

Column I .........................Column II
P Egg yolk ......................1 Ice cream
Q Pregelatinised starch ..2 Mayonnaise
R Gum ...........................3 Baking powder
S Starch ........................4 Baby food

P-2, Q-3, R-1, S-4

P-1, Q-4, R-1, S-3

P-4, Q-1, R-2, S-3

P-2, Q-4, R-1, S-3

None

14.

Match the bioactive compounds in Column I with their botanical source given in Column II.

Column I ....................Column II
P Isoflavones ...........1 Corn
Q Resistant starch ...2 Grapes
R Xanthophyll ..........3 Soybean
S Resveratrol ...........4 Plantain (culinary banana)

P-2, Q-4, R-1, S-3

P-4, Q-1, R-2, S-3

P-4, Q-3, R-2, S-1

P-3, Q-4, R-1, S-2

None

15.

Match the following microbial species in Column I with related disease caused by them as shown in Column II.

Column I ....................Column II
P Vibrio sp. ............1 Gastroenteritis
Q Shigella sp. .........2 Typhoid
R E. coli .................3 Cholera
S Salmonella typhi ..4 Bacillary dysentery

P-3, Q-1, R-4, S-2

P-3, Q-4, R-1, S-2

P-1, Q-3, R-4, S-2

P-2, Q-3, R-4, S-1

None

16.

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^-2and 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).

17.

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).

18.

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).

19.

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).

20.

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).

2 out of 2