GATE XL Food Products Technology PYQs & Answers — Page 3

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Questions 21–30 of 60. Imported answers require independent review unless marked reviewed.

Topic practice 60 questionsPage 3 of 6

Which of the following enzymes is/are used for the production of high fructose syrup (HFS) from corn starch?

Your answerSelect all correct options. You can choose more than one.

α-Amylase

β-Amylase

Xylose isomerase

Glucoamylase

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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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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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Orange juice is packaged aseptically and stored under ambient conditions. The degradation of vitamin C in the juice occurs during storage and it follows first order reaction kinetics. The degradation rate constant is 5.2×10⁻³ day⁻¹. The half-life of vitamin C in days is __________ (in integer).

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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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Some of the industrial products are produced by fermentation processes. Identify the correct pair of product and fermentive microorganism.

Your answerChoose one option.

Vinegar - Acetobacter aceti

Citric acid - Enterbacter aerogenes

Ethanol - Saccharomyces cerevisiae

L-Lysine - Aspergillus niger

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Extrusion cooking is accomplished in four different stages, which are indicated as I, II, III and IV in the figure given below. Choose the correct option representing the name of each stage.

Your answerChoose one option.

I – Feeding, II – Cooking, III – Kneading, IV – Expansion

I – Kneading, II – Feeding, III – Cooking, IV – Expansion

I – Feeding, II – Kneading, III – Cooking, IV – Expansion

I – Cooking, II – Kneading, III – Feeding, IV – Expansion

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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 Column II P. Knife peeling 1. Brinjal Q. Abrasion peeling 2. Tomato R. Flame peeling 3. Potato S. Flash peeling 4. Cucumber

Your answerChoose one option.

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

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

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

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

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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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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?

Your answerChoose one option.

1-Safety, 2-Quality

1-Yield, 2-Safety

1-Yield, 2-Quality

1-Quality, 2-Safety

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GATE XL Food Products Technology PYQs

Question 118

Question 122

Question 109

Question 110

Question 111

Question 112

Question 115

Question 117

Question 121

Question 104