Engineering Sciences
GATE XE Food Products Technology PYQs
Build your understanding with focused practice from past exam papers.
Questions 21–30 of 71. Imported answers require independent review unless marked reviewed.
Question 151
Open questionXE-GNAT2 marksNeeds review
A 10 kg tomato pulp is concentrated from an initial moisture content of 90% (wet weight basis) to 35% (wet weight basis). The weight of the concentrate in kg is __________ (round off to 2 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 138
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Calculate the efficiency in percent (rounded off to 1 decimal place) of an oil expeller which yields 37 kg oil containing 5% solid impurities from 100 kg mustard seeds. The oil content of the mustard seed is 38%.
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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
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The weight of 10 kg dried cauliflower containing 5% moisture (wet basis) after rehydration is 60 kg. If the fresh cauliflower contained 87% moisture (wet basis), calculate the coefficient of rehydration (rounded off to 2 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 142
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Match the enzyme in Column I with its application in food processing/reaction given in Column II.
Column I
P. Chymosin
Q. Thermolysin
R. β-Galactosidase
S. Lipase
Column II
Acyl glycerol restructuring
Lactose hydrolysis
Aspartame synthesis
Cheese manufacturing
Your answerChoose one option.
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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
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Match the peeling technique in Column I with the vegetable, for which it is used in industry, given in Column II.
Column I
P. Knife peeling
Q. Abrasion peeling
R. Flame peeling
S. Flash peeling
Column II
Brinjal
Tomato
Potato
Cucumber
Your answerChoose one option.
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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
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Match the process in Column I with the related food component in Column II.
Column I
P. Caramelization
Q. Denaturation
R. Oxidation
S. Bleach
Column II
Lipid
Sugar
Pigment
Enzyme
Your answerChoose one option.
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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 151
Open questionXE-GNAT2 marksNeeds review
If D₁₀ for Salmonella in egg yolk is 0.75 kGy, calculate the radiation dose in kGy (rounded off to 2 decimal places) required for reducing the Salmonella count in egg yolk by 8 log cycles.
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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 152
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The average moisture binding energy of a plant protein based snack at 8% moisture content (dry basis) is 3200 cal.mol⁻¹. If the water activity of the snack at the above moisture content is 0.30 at 30 °C, the water activity of the same at 45 °C is __________ (rounded off to 2 decimal places). The value of Gas constant R = 1.987 cal.mol⁻¹.K⁻¹.
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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 132
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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?
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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 133
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Homogenization of milk leads to disintegration of fat globules by
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