GATE life science (Food technology) paper 2018 quiz

By Kamal Pandey / February 7, 2021 / PhD Entrance

Applying for GATE life sciences? Here is the food tech previous year question paper formulated in the form of a quiz. This quiz contains 20 Food Technology questions asked in GATE 2018.

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Which of the following is an oil soluble pigment present in fruits and vegetables?

Anthocyanins

Tannins

Flavonoids

Carotenoids

None

Which of the following represent the group of saturated fatty acids?

Lauric, Myristic, Arachidic

Capric, Stearic & Oleic

Palmitic, Linoleic, Linolenic

Behenic, Caprylic, Arachidonic

None

The anti-nutritional factor present in fava bean is

Gossypol

Curcine

Cyanogen

Vicine

None

Which of the following is a Gram positive bacteria?

Shigella dysenteriae

Salmonella typhi

Listeria monocytogenes

Proteus vulgaris

None

Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 3 to 10 kGy is

Radappertization

Radurization

Radicidation

Thermoradiation

None

Identify the correct statement related to the viscosity of Newtonian fluids from the following.

It is not influenced by temperature

It increases with shearing rate

It decreases with shearing rate

It is not influenced by shearing rate

None

Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was ingested per animal. If the average weight increased from 110 g to 350 g after the end of experiment, the Protein efficiency ratio of the given protein would be _______. (up to two decimal points).

The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on dry basis is _______.(up to two decimal points)

The oxygen transmission rate through a 2.54 x 10^-3 cm thick low density polyethylene film
with air on one side and inert gas on the other side is 3.5 x 10^-6mL cm^-2s^-1.
Oxygen partial pressure difference across the film is 0.21 atm. The permeability coefficient of the film to
oxygen is _______ x 10^-11mL (STP) cm cm^-2 s^-1 (cm Hg)^-1

10.

Ambient air at 30^◦C dry bulb temperature and 80% relative humidity was heated to a dry
bulb temperature of 80^◦C in a heat exchanger by indirect heating. The amount of moisture
gain (g kg^-1 dry air) during the process would be _______.

1 out of 2

11.

Match the commodity in Group I with the bioactive constituent in Group II

Group I.................Group II
P. Ginger ............1. Lutein
Q. Green tea .......2. Gingerol
R. Spinach ..........3. Curcumin
S. Turmeric .........4. Epigallocatechin gallate

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

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

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

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

None

12.

Match the process operation in Group I with the separated constituent in Group II

Group I ....................Group II
P. Extraction ........1. Phospholipids
Q. Degumming .....2. Free fatty acids
R. Neutralization ...3. Pigments
S. Bleaching .........4. Crude oil

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

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

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

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

None

13.

Match the spoilage symptom in Group I with the causative microorganism in Group II

Group I ............................................Group II
P. Green rot of eggs ................1. Micrococcus spp.
Q. Putrid swell in canned fish ...2. Serretia marcescens
R. Red bread ...........................3. Pseudomonas fluorescens
S. Yellow discoloration of meat ..4. Clostridium sporogens

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

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

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

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

None

14.

Match the fermented product in Group I with the base material in Group II

Group I ............Group II
P. Sake ...........1. Milk
Q. Chhurpi .......2. Cabbage
R. Natto ..........3. Rice
S. Sauerkraut ..4. Soybean

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

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

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

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

None

15.

Match the operation in Group I with the process in Group II

Group I ...................Group II
P. Cleaning ..........1. Quality separation
Q. Grading ...........2. Clarification
R. Size reduction ..3. Screening
S. Filtration ..........4. Comminution

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

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

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

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

None

16.

Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the order in which they are applied.

(P) Conduct a hazard analysis
(Q) Establish monitoring process
(R) Establish critical limit
(S) Establish record keeping and documentation process

P, Q, R, S

R, S, P, Q

Q, R, P, S

P, R, Q, S

None

17.

Identify an example of a classical diffusional mass transfer process without involving heat, among the following.

Carbonation of beverages

Concentration of fruit juice

Distillation of alcohol

Drying of food grains

None

18.

For an enzyme catalyzed reaction S ----> P , the kinetic parameters are:
[S] = 40 μM, V₀ = 9.6 μM s^-1 and V_max= 12.0 μM s^-1.
The K_m of the enzyme in μM will be _______.(up to one decimal points)

19.

A microbial sample taken at 10 AM contained 1x10⁵ CFU/mL. The count reached to
1x10¹⁰ CFU/mL at 8 PM of the same day. The growth rate (h^-1) of the microorganism
would be _______.(up to two decimal points)

20.

The rate of heat transfer per unit area from a metal plate is 1000 W m^-2. The surface
temperature of the plate is 120^◦C and ambient temperature is 20^◦C. The convective heat
transfer coefficient (W m^-2^◦C ^-1) using the Newton’s law of cooling will be _______.

2 out of 2