Life Sciences
GATE XL Food Products Technology PYQs
Build your understanding with focused practice from past exam papers.
How to practice Food Products Technology
Attempt a question, record the concept and assumptions, then check the available answer. Rework mistakes after revising the relevant concepts. Topic tags can overlap; review the question context.
Questions 1–10 of 60. Imported answers require independent review unless marked reviewed.
Question 108
Open questionXL-UMCQ1 markNeeds review
Which one of the following statements is true for a high-pressure homogenizer?
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 115
Open questionXL-UMCQ2 marksNeeds review
Match the class of additives used for food preservation listed in Column I with their specific examples in Column II.
Column I | Column II
P. Antioxidants | 1. Rice bran wax
Q. Anti-foaming agent | 2. Tricalcium phosphate
R. Anti-caking agent | 3. Mineral oil
S. Glazing agent | 4. Butylated hydroxy anise (BHA)
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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 119
Open questionXL-UMSQ2 marksNeeds review
Xyloigosaccharides can be produced by
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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 109
Open questionXL-UMCQ1 markNeeds review
If there is a delay in oil extraction after bran is separated from the brown rice, the quality of rice bran oil deteriorates. Identify the suitable CAUSE and EFFECT for the deterioration in oil quality.
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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 110
Open questionXL-UMSQ1 markNeeds review
Among the following, which is/are the process(es) that lead to generation of new fats from existing ones?
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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 112
Open questionXL-UMCQ2 marksNeeds review
Identify the gas composition (in percent) suitable for packaging cured meat under MAP conditions.
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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 114
Open questionXL-UMCQ2 marksNeeds review
In canning and retorting of foods, which of the following is the correct expression of Ball process time (B)?
Assume: t
= process time; t
= come-up timeYour 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 115
Open questionXL-UMCQ2 marksNeeds review
Which of the following is the most suitable flexible packaging laminate for dry fruits?
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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 116
Open questionXL-UMCQ2 marksNeeds review
Identify the CORRECT sequence of operations for dressing of poultry.
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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 117
Open questionXL-UMSQ2 marksNeeds review
Which of the following statement(s) is/are TRUE for a package of gamma-irradiated (7.5 kGy) whole chicken?
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