Life Sciences
GATE XL topic:food-products-technology PYQs
Build your understanding with focused practice from past exam papers.
Questions 51–60 of 60. Imported answers require independent review unless marked reviewed.
Question 6
Open questionXL-UMCQ1 markNeeds review
‘Red dog’ is one of the byproducts during milling of __________.
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Open questionXL-UNAT1 markNeeds review
An ice cream mix of 870 g L⁻¹ has been used to prepare ice cream which yielded a finished product of 490 g L⁻¹. The per cent over run is __________ (round off to 1 decimal place).
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Open questionXL-UNAT1 markNeeds review
Paddy consisting of 20% husk has been milled to remove 6% bran during polishing. Assuming no other losses, yield (per cent) of polished rice from the paddy is __________ (round off to 1 decimal place).
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Open questionXL-UNAT2 marksNeeds review
Potato slices have been dehydrated from an initial solid content of 12% to a final solid content of 94%. If the peeling and other losses are to the tune of 10%, final yield (per cent) of the dried chips per ton of fresh potato taken is __________ (round off to 2 decimal places).
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Open questionXL-UMCQ1 markNeeds review
Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 2 to 10 kGy is
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Open questionXL-UMCQ2 marksNeeds review
Match the process operation in Group I with the separated constituent in Group II
Group I
P. Extraction
Q. Deguming
R. Neutralization
S. Bleaching
Group II
Phospholipids
Free fatty acids
Pigments
Crude oil
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Open questionXL-UMCQ2 marksNeeds review
Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the order in which they are applied.
(P) Conduct a hazard analysis
(Q) Establish monitoring process
(R) Establish critical limit
(S) Establish record keeping and documentation 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 101
Open questionXL-UMCQ1 markNeeds review
Match the items in column I with the items in column II in relation to food safety and standards.
Column I
P. HACCP
Q. FSSAI
R. CIP
S. CODEX
Column II
International food standards
Quality control protocol
Food plant sanitation and hygiene protocol
Indian food standards
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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-UNAT2 marksNeeds review
A suspension containing 2 × 10⁴ spores of organism A having a D₁₂₁.₁°C value of 1.5 min and 8 × 10⁵ spores of organism B having a D₁₂₁.₁°C value of 0.8 min is heated at a constant temperature of 121.1 °C. The heating time needed to obtain a probability of spoilage ‘1 in 1000’ is ________ min.
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Open questionXL-UNAT2 marksNeeds review
For a soybean oil extraction system, solvent:soy ratio is maintained at 0.5:1 (w/w). Original seed contains 18% oil (w/w). If the meal (soy solid) after final desolventization has 0.01 kg oil per kg oil free meal, then the effectiveness of the solvent (kg oil/ kg solvent) in the extraction process is ________ .
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