Life Sciences
GATE XL topic:food-products-technology PYQs
Build your understanding with focused practice from past exam papers.
Questions 11–20 of 60. Imported answers require independent review unless marked reviewed.
Question 118
Open questionXL-UMSQ2 marksNeeds review
Match the following food products in Column I with their corresponding processes in Column II.
Column I: P — Idli; Q — Parboiled rice; R — Soda beverage; S — Cookies.
Column II: 1 — Baking; 2 — Fermentation; 3 — Gelatinization; 4 — Carbonation
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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 120
Open questionXL-UMSQ2 marksNeeds review
Match the following enzymes in Column I with their applications in Column II.
Column I: P — β-Glucanase; Q — α- and β-Amylases; R — Pectinase; S — Papain.
Column II: 1 — Fruit juice clarification; 2 — Bread making; 3 — Meat tenderization; 4 — Brew
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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 121
Open questionXL-UNAT2 marksNeeds review
The F₁₂₁ value of a known microorganism with Z value of 11 °C is 2.4 min for 99.999% inactivation. For a 12D inactivation of the said microorganism at 143 °C, the F value (in min) is _____. (rounded off to 3 decimal places)
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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 107
Open questionXL-UMCQ1 markNeeds review
Which one of the following steps is used to remove phosphatides from crude oil in the refining process?
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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
Which one of the following statements regarding Hazard Analysis Critical Control Point (HACCP) plan is NOT correct?
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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 111
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Which one of the following absorbents is NOT used as an ethylene absorber in active packaging of fruits and vegetables?
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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
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
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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 113
Open questionXL-UMCQ2 marksNeeds review
Processing of fluid milk at 72 °C for 15 seconds is termed as
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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-UMSQ2 marksNeeds review
The addition of which of the following to high-methoxyl pectin will result in gel formation?
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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 steps in food processing is/are used to reduce the acrylamide formation in food products?
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