Food Technology GATE Past Year Paper Questions and Answers Part 8
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Q.78. Identify an example of a classical diffusional mass transfer process without involving heat, among the following.
(A) Drying of food grains
(B) Carbonation of beverages
(C) Distillation of alcohol
(D) Concentration of fruit juice
Answer: (B) Carbonation of beverages
Q.79Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in ________.
(A) Casein
(B) Casein
(C) Casein
(D) Casein
Answer: (D) casein
Q.80. Rice bran is stabilized prior to oil extraction to protect it from the activity of ________.
(A) Polyphenol oxidase
(B) Peroxidase
(C) Lipase
(D) Lipoxygenase
Answer: (C) Lipase
Q.81. Sticking of powder to wall of the chamber during spray drying of fruit juice is due to ________.
(A) Low glass transition temperature of the compounds in juice
(B) High glass transition temperature of the compounds in juice
(C) Improper processing parameters of spray dryer
(D) Presence of gums in feed material
Answer: (A) Low glass transition temperature of the compounds in juice
Q.82. Thearubigins and Theaflavins in black tea are formed by the oxidation and dimerization of
________.
(A) Quercetin
(B) Catechins
(C) Gallic acid
(D) Kaempferol
Answer: (B) Catechins
Q.83. Ratio of Schmidt number to Lewis number is ________.
(A) Prandtl number
(B) Reynolds number
(C) Nusselt number
(D) Sherwood number
Answer: (A) Prandtl number
Q.84. ՚red dog is one of the byproducts during milling of ________.
(A) Corn
(B) Rice
(C) Ragi
(D) Wheat
Answer: (D) Wheat
Q.85. 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:
A Both a and r are true and r is the correct reason for a
B Both a and r are true but r is not the correct reason for a
C Both a and r are false
D a is true but r is false
Answer: D a is true but r is false
Q.86. Match the following laws in Column I with corresponding phenomenon in Column II.
Group I | Group II |
---|---|
P Newton՚s law | 1 Size reduction |
Q Hertz constant stress theory | 2 Substance cooling |
R Fick՚s law | 3 Damage of fruits and vegetables |
S Bond՚s law | 4 Molecular diffusion |
(A) P-2, Q-3, R-4, S-1
(B) P-3, Q-2, R-4, S-1
(C) P-3, Q-1, R-4, S-2
(D) P-4, Q-3, R-2, S-1
Answer: (A) P-2, Q-3, R-4, S-1
Q.87. Match the mold in Column I with its asexual⟋sexual spore shown in Column II.
Group I | Group II |
---|---|
P) Aspergillus | 1) Arthrospore |
Q) Geotrichum | 2) Oospores |
R) Rhizopus | 3) Conidia |
S) Oomycetes | 4) Sporangiospores |
(A) P-3, Q-1, R-4, S-2
(B) P-1, Q-4, R-3, S-2
(C) P-4, Q-3, R-1, S-2
(D) P-4, Q-1, R-2, S-3
Answer: (A) P-3, Q-1, R-4, S-2
Q.88. Match the foods given in Column I with their specific usage given in Column II.
Group I | Group II |
---|---|
P Egg yolk | 1 Ice cream |
Q Pregelatinized starch | 2 Mayonnaise |
R Gum | 3 Baking powder |
S Starch | 4 Baby food |
(A) P-2, Q-4, R-1, S-3
(B) P-4, Q-1, R-2, S-3
(C) P-2, Q-3, R-1, S-4
(D) P-1, Q-4, R-1, S-3
Answer:
Q.89. Match the bioactive compounds in Column I with their botanical source given in Column II.
Group I | Group II |
---|---|
P Isoflavones | 1 Corn |
Q Resistant starch | 2 Grapes |
R Xanthophyll | 3 Soybean |
S Resveratrol | 4 Plantain (culinary banana) |
(A) P-2, Q-4, R-1, S-3
(B) P-3, Q-4, R-1, S-2
(C) P-4, Q-1, R-2, S-3
(D) P-4, Q-3, R-2, S-1
Answer: (B) P-3, Q-4, R-1, S-2