GATE XE Food Products Technology PYQs & Answers — Page 7

Questions 61–70 of 71. Imported answers require independent review unless marked reviewed.

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

Your answerChoose one option.

Radurization

Thermoradiation

Radapertization

Radicidation

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

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

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

Group I P. Extraction Q. Degumming R. Neutralization S. Bleaching

Group II

Phospholipids

Free fatty acids

Pigments

Crude oil

Your answerChoose one option.

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

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

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

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

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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

Your answerChoose one option.

P, R, Q, S

Q, R, P, S

P, Q, R, S

R, S, P, Q

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You have two samples of milk, one (X) with 3.8% fat and another (Y) with 0.5% fat. In order to produce a milk with 3.5% fat, 100 ml of Y should be mixed with ______ ml of X.

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Match the items in column I with the items in column II in relation to food safety and standards.

Column I P. HACCP Q. FSSAI R. CIP S. CODEX

Column II

International food standards

Quality control protocol

Food plant sanitation and hygiene protocol

Indian food standards

Your answerChoose one option.

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

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

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

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

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Bread is wrapped in 0.1 mm thick cellophane film having water vapor permeability of 1.82 × 10

water (STP)/s.m

.atm/m at 38 °C. If the surface area of pack, vapor pressure of water inside and outside of the pack is 0.20 m

, 10 mm Hg and 5 mm Hg, respectively, the loss of water vapor at 38 °C in g/day is ______.

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Match the following methods / system (column I) with the appropriate operations (column II).

Column I: P. Parboiling; Q. Pearling; R. Wet milling; S. Degerming; T. Break rolls; U. Crushing rolls.

Column II: 1. Sugarcane juice extraction; 2. Hydrothermal treatment; 3. Corn milling; 4. Wheat milling; 5. Barley processing; 6. Pulse milling

Your answerChoose one option.

P-4, Q-1, R-3, S-6, T-2, U-5

P-4, Q-5, R-2, S-6, T-1, U-3

P-3, Q-5, R-2, S-1, T-3, U-4

P-2, Q-5, R-6, S-3, T-4, U-1

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A 12 mm thick fish fillet having 80% moisture content (wet basis) is to be frozen using a plate freezer. The plates are maintained at -35 °C. Assume the heat transfer coefficient, initial freezing temperature and latent heat of fusion are 2.0 W/m

.K, -2 °C and 330 kJ/kg, respectively. If the density and thermal conductivity of frozen fish fillet are 1050 kg/m

and 1.48 W/m·K, respectively, the time required to freeze the fillet from the initial freezing temperature is ______ h.

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GATE XE Food Products Technology PYQs

Question 4

Question 7

Question 8

Question 11

Question 15

Question 126

Question 127

Question 138

Question 139

Question 140