GATE XL topic:food-engineering PYQs & Answers

Questions 1–10 of 40. Imported answers require independent review unless marked reviewed.

Water is flowing at 100 litres/min through a pipe with a diameter of 5 cm. Assume the coefficient of viscosity of water to be 0.001 Pa.s and the density to be 1000 kg/m³. The Reynolds number for this flow is ______ (Round off to nearest integer)

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For a given temperature difference between the top and bottom surfaces of a flat metal plate, Fourier’s law of heat conduction implies that

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temperature gradient increases with increase in heat transfer area

heat flux is proportional to the thermal conductivity of the metal

heat flux increases with increase in thickness of the metal plate

temperature gradient decreases with increase in thickness of the metal plate

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During constant pressure cake filtration, for an incompressible cake deposited uniformly over a constant filter surface area,

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the cake resistance remains constant

the cake resistance increases in proportion to the cake thickness

the filtration rate remains constant

the filtration rate decreases with time

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Hot oil is being cooled in a countercurrent, double-pipe heat exchanger from 410 K to 340 K by chilled water entering at 290 K and exiting the exchanger at 330 K. The Log Mean Temperature Difference (LMTD) for this heat transfer is _______K. (Round off to one decimal place)

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The true density and bulk density of wheat grains are 1280 kg/m

and 740 kg/m

, respectively. The porosity of the grains is _____. (rounded off to 2 decimal places)

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In a typical grinding operation, 80% of the feed material passes through a sieve opening of 4.75 mm; whereas, 80% of the ground product passes through 0.5 mm opening. If the power required to grind 2 tonnes/h of the feed material is 3.8 kW, the work index of the material is ______ (rounded off to 2 decimal places)

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Which of the following statements is/ are true?

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Hagen-Poiseuille’s law is used for calculation of molecular diffusion.

Fick’s law is used for calculation of energy requirement in size reduction.

Rittinger’s law is used for calculation of energy requirement in size reduction.

Stokes law is used for derivation of terminal velocity.

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Homogenization of milk leads to disintegration of fat globules by

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Turbulence and pasteurization

Pasteurization and cavitation

Pasteurization and pressurization

Turbulence and cavitation

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In a dairy plant, spray drying technology is used to produce whey powder. The rate of spray drying depends on

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Temperature of the incoming air

Shape of the cyclone separator

Diameter of the whey droplet

Heat transfer coefficient of hot air

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Match the size reduction equipment in Column I with the method of operation in Column II.

Column I: P. Hammer mill; Q. Burr mill; R. Crushing rolls; S. Rotary knife

Column II: 1. Compression; 2. Impact; 3. Cutting; 4. Attrition

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

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

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

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

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GATE XL topic:food-engineering PYQs

How to practice topic:food-engineering

Question 111

Question 118

Question 121

Question 122

Question 111

Question 122

Question 121

Question 105

Question 108

Question 115