GATE XE · 2019 · XE-G
Question 21: Food Products Technology
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Question 21
XE-GNAT2 marksNeeds review
An extruded snack food is packed in a barrier film having water vapour transmission rate of 0.02 mL m⁻² day⁻¹. Pack surface area is 0.0012 m² per gram of dry food solids, EMC of the food is 6% (d.b.), initial moisture content is 2% (d.b.), critical moisture content is 5% (d.b.) and slope of moisture sorption isotherm is 3.4% (d.b.) per unit water activity (aᵥ). Sealed pack is stored at 30 °C. Assume that the vapor pressure of water at 30 °C is 31.7 torr. Time required for the food to reach the critical moisture content (days) is ________ (round off to 1 decimal place).
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2019XE-G
GATE XE 2019 · Paper 1
Engineering Sciences · Original paper archive
- Section
- Section XE-G
- Question type
- Numerical answer (NAT)
- Marks
- 2 marks
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