Engineering Sciences
GATE XE topic:food-products-technology PYQs
Build your understanding with focused practice from past exam papers.
Questions 41–50 of 71. Imported answers require independent review unless marked reviewed.
Question 16
Open questionXE-GMSQ2 marksNeeds review
Which of the followings is/are commonly used medium/media in the supercritical fluid extraction of spices and tea?
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The enzyme system used for removal of glucose from egg white prior to its drying consists of
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Which of the following is commonly used as a preservative in the tomato sauce?
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Open questionXE-GMCQ2 marksNeeds review
Match the edible oil refining stage in Column I with its purpose in Column II.
Column I: P. Degumming; Q. Neutralization; R. Bleaching; S. Winterization
Column II: 1. Separation of triglycerides; 2. Remove of pigments; 3. Remove of phosphates; 4. Remove of free fatty acids
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Open questionXE-GMCQ2 marksNeeds review
Match the food material in Column I with its related term in Column II.
Column I: P. Coffee; Q. Cocoa; R. Beer; S. Wine
Column II: 1. Wort; 2. Must; 3. Arabica; 4. Theobroma
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Open questionXE-GMCQ2 marksNeeds review
Match the component/system in Column I with the peeling method for fruits and vegetables in Column II.
Column I: P. Lye solution; Q. Carborundum rollers; R. Pressure vessel; S. Conveyor belt
Column II: 1. Flash peeling; 2. Flame peeling; 3. Abrasion peeling; 4. Caustic peeling
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Open questionXE-GMCQ2 marksNeeds review
Match the equation/law in Column I with its application in Column II.
Column I: P. Plank’s equation; Q. Arrhenius equation; R. Guggenheim-Anderson-de Boer equation; S. Stoke’s law
Column II: 1. Terminal velocity; 2. Freezing time; 3. Activation energy; 4. Monolayer moisture content
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Open questionXE-GMCQ2 marksNeeds review
Match the absorber used in modified atmosphere packaging and storage in Column I with the scavenger in Column II.
Column I: P. Oxygen absorber; Q. Carbon dioxide absorber; R. Ethylene absorber; S. Moisture absorber
Column II: 1. Calcium chloride; 2. Magnesium oxide; 3. Ferric oxide; 4. Potassium permanganate
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Open questionXE-GMCQ2 marksNeeds review
During extrusion cooking, food materials are generally subjected to a combination of
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Rice bran is stabilized prior to oil extraction to protect it from the activity of ________.
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