Engineering Sciences
GATE XE topic:engineering PYQs
Build your understanding with focused practice from past exam papers.
Questions 1381–1390 of 1772. Imported answers require independent review unless marked reviewed.
Question 3
Open questionXE-GMCQ1 markNeeds review
Sticking of powder to wall of the chamber during spray drying of fruit juice is due to ____.
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Open questionXE-GMCQ1 markNeeds review
Thearubins and theaflavins in black tea are formed by the oxidation and dimerization of ______.
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Open questionXE-GMCQ1 markNeeds review
Ratio of Schmidt number to Lewis number is ________.
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Open questionXE-GMCQ1 markNeeds review
‘Red dog’ is one of the byproducts during milling of ______.
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Open questionXE-GNAT1 markNeeds review
An ice cream mix of 870 g L⁻¹ has been used to prepare ice cream which yielded a finished product of 490 g L⁻¹. The per cent over run is ________ (round off to 1 decimal place).
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Open questionXE-GNAT1 markNeeds review
Impeller in a fruit juice mixing tank is rotating at 200 rpm with a Reynolds number >10^4. Density of juice is 1045 kg m^-3. If diameter of the impeller is doubled and other conditions remained constant, the power requirement of mixing will increase by a factor of ______.
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Open questionXE-GNAT1 markNeeds review
Paddy consisting of 20% husk has been milled to remove 6% bran during polishing. Assuming no other losses, yield (percent) of polished rice from the paddy is ________ (round off to 1 decimal place).
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Open questionXE-GMCQ2 marksNeeds review
Match the following laws in Column I with corresponding phenomenon in Column II.
Column I
P Newton’s law
Q Hertz constant stress theory
R Fick’s law
S Bond’s law
Column II
1 Size reduction
2 Substance cooling
3 Damage of fruits and vegetables
4 Molecular diffusion
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Open questionXE-GMCQ2 marksNeeds review
Match the mold in Column I with its asexual/sexual spore shown in Column II.
Column I
P Aspergillus
Q Geotrichum
R Rhizopus
S Oomycetes
Column II
1 Arthrospore
2 Oospores
3 Conidia
4 Sporangiospores
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Open questionXE-GMCQ2 marksNeeds review
Match the foods given in Column I with their specific usage given in Column II.
Column I
P Egg yolk
Q Pregelatinised starch
R Gum
S Starch
Column II
1 Ice cream
2 Mayonnaise
3 Baking powder
4 Baby food
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