Life Sciences
GATE XL Food Products Technology PYQs
Build your understanding with focused practice from past exam papers.
Questions 41–50 of 60. Imported answers require independent review unless marked reviewed.
Question 5
Open questionXL-UMCQ1 markNeeds review
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 questionXL-UMCQ2 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. Removal of pigments; 3. Removal of phosphates; 4. Removal of free fatty acids
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Open questionXL-UMCQ2 marksNeeds review
Match the food material in Column I with its related term in Column II.
Column I | Column II
P. Coffee | 1. Wort
Q. Cocoa | 2. Must
R. Beer | 3. Arabica
S. Wine | 4. Theobroma
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Open questionXL-UMCQ2 marksNeeds review
Match the component/system in Column I with the peeling method for fruits and vegetables in Column II.
Column I | Column II
P. Lye solution | 1. Flash peeling
Q. Carborundum rollers | 2. Flame peeling
R. Pressure vessel | 3. Abrasion peeling
S. Conveyor belt | 4. Caustic peeling
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Match the absorber used in modified atmosphere packaging and storage in Column I with the scavenger in Column II.
Column I | Column II
P. Oxygen absorber | 1. Calcium chloride
Q. Carbon dioxide absorber | 2. Magnesium oxide
R. Ethylene absorber | 3. Ferric oxide
S. Moisture absorber | 4. Potassium permanganate
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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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Sticking of powder to wall of the chamber during spray drying of fruit juice is due to _____.
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Open questionXL-UMCQ1 markNeeds review
Thearubins and theaflavins in black tea are formed by the oxidation and dimerization of __________.
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