Engineering Sciences
GATE XE Food Products Technology PYQs
Build your understanding with focused practice from past exam papers.
Questions 11–20 of 71. Imported answers require independent review unless marked reviewed.
Question 150
Open questionXE-GNAT2 marksNeeds review
The F₁₂₁ value of a known microorganism with Z value of 11 °C is 2.4 min for 99.999% inactivation. For a 12D inactivation of the said microorganism at 143 °C, the F value (in min) is _____. (rounded off to 3 decimal places)
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 135
Open questionXE-GMCQ1 markNeeds review
Which one of the following steps is used to remove phosphatides from crude oil in the refining process?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 137
Open questionXE-GMCQ1 markNeeds review
Which one of the following statements regarding Hazard Analysis Critical Control Point (HACCP) plan is NOT correct?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 139
Open questionXE-GMCQ1 markNeeds review
Which one of the following absorbents is NOT used as an ethylene absorber in active packaging of fruits and vegetables?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 140
Open questionXE-GNAT1 markNeeds review
Thermal resistance constant (z-value) is defined as the change in temperature required to reduce the decimal reduction time of a microorganism by __________ percent (Answer in integer).
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 141
Open questionXE-GMCQ2 marksNeeds review
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 142
Open questionXE-GMCQ2 marksNeeds review
Processing of fluid milk at 72 °C for 15 seconds is termed as
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 145
Open questionXE-GMSQ2 marksNeeds review
The addition of which of the following to high-methoxyl pectin will result in gel formation?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 146
Open questionXE-GMSQ2 marksNeeds review
Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?
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You can attempt this question now. Sign in to view the answer key, explanations and discussion.Log in to check answerQuestion 147
Open questionXE-GMSQ2 marksNeeds review
Which of the following enzymes is/are used for the production of high fructose syrup (HFS) from corn starch?
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