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2012 XL
GATE XL 2012 M : FOOD TECHNOLOGY
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Q. 1 – Q. 10 carry one mark each.
Q.1 Among the following fatty acids, which group is known as essential fatty acids?
(A) 9,11-Octadecadienoic and 9,11,13-Octadecatrienoic
(B) 9,12-Octadecadienoic and 9,12,15-Octadecatrienoic
.c
(C) 9-Octadecenoic and 9,11-Octadecadienoic B
(D) 9,11-Octadecadienoic and 9-Eicosenoic
Q.2 Cellulose, the structural polysaccharide of plant, is a polymer of
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(A) E-D-Glucose
(B) D-D-Glucose
(C) E-D-Galactose A
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(D) D-D-Galcturonic acid
Q.3 The important role of carotenoids in the human diet is their ability to serve as precursors of
C
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(A) Vitamin C (B) Vitamin D (C) Vitamin A (D) Vitamin K
Q.4 Which one of the following microorganisms is used in the preparation of bread?
(A) Candida utilis (B) Saccharomyces cerevisiae
B
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(C) Saccharomyces cevarum (D) Aspergilus niger
Q.5 Which one of the microorganisms given below is NOT RESPONSIBLE for ropy or stringy
fermentation of milk?
(A) Alcaligenes viscolactis
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(B) Enterobacter aerogenes

(C) Streptococcus cremoris D
(D) Streptococcus lactis
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Q.6 A mild heat treatment of foods that destroys pathogens and extends its shelf life is called
(A) Baking (B) Blanching
D
(C) Sterilization (D) Pasteurization
as
Q.7 The most common and least expensive plastic film used for packaging of solid food materials is
(A) Polyethylene (B) Polystyrene
A
(C) Polypropylene (D) Polyvinylchloride
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Q.8 Reassociation of amylose and formation of crystalline structure upon cooling of cooked starch
solution is termed as
(A) Synersis (B) Gelatinization
C
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(C) Retrogradation (D) Denaturation

Q.9 Thermal destruction of microorganisms follows a kinetics of
B
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(A) Zero order (B) First order (C) Second order (D) Fractional order
Q.10 100 kg tomato juice containing 5% Total Solids (w/w) is concentrated to 25% Total Solids (w/w).
The total amount of water removed from tomato juice in kg is
w
D
(A) 65 (B) 70 (C) 75 (D) 80
XL 21/28
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2012 XL
Q. 11 - Q. 20 carry two marks each.
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Q.11 Which one of the following is NOT A CORRECT statement?
(A) Meatiness is the taste produced by compounds such as glutamate in products like cheese, soy
sauce.
(B) Astringency is a dry mouth feel in the oral cavity that is most associated with phenolic
compounds.
.c
(C) Saltiness is a taste that is mainly produced by chloride ions.
(D) Sourness is related to acidity and is sensed by hydrogen ion channels in the human tongue. C
Q.12 The following plot represents the Lineweaver-Burk equation of an enzymatic reaction both in the
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presence and the absence of inhibitor. Here, V is the velocity of reaction and S is the substrate
concentration.
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Inhibition
V–1
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No inhibition
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S–1
The nature of inhibition shown in the plot is

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(A) Non-competitive
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(B) Anti-competitive
(C) Competitive C
(D) Mixed type
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Q.13 Make the correct match of the food constituents in Group I with their nature given in Group II.
Group I Group II
P) Ascorbic Acid 1) Sugar
Q) Phenyl alanine 2) Chelate
as
R) Dextrose 3) Amino Acid

S) Haemoglobin 4) Antioxidant
(A) P-4, Q-3, R-1, S-2 (B) P-4, Q-1, R-3, S-2
A
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(C) P-3, Q-4, R-2, S-1 (D) P-4, Q-2, R-1, S-3
Q.14 Make the correct match of the fermented food products in Group I with the microorganisms in
Group II.
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Group I Group II
P) Yoghurt 1) Lactobacillus acidophilus and Lactobacillus delbrueckii
Q) Cheese 2) Leuconostoc mesenteroides and Lactobacillus plantarum
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R) Sauerkraut 3) Lactobacillus delbrueckii and Streptococcus thermophillus

S) Kefir 4) Lactobacillus casei and Streptococcus thermophillus
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(A) P-1, Q-4, R-2, S-3 (B) P-4, Q-3, R-1, S-2
C
(C) P-3, Q-4, R-2, S-1 (D) P-3, Q-2, R-4, S-1
XL 22/28

2012 XL
Q.15 Match the following between organelle or cellular components of a bacterium cell in Group I with
the constituents and functionalities in Group II.
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Group I Group II
P) Cytoplasmic membrane 1) Protein synthesis
Q) Flagellum 2) Peptidoglycan
R) Cell wall 3) Phospholipid bilayer
S) Ribosome 4) Motility of cell
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(A) P-3, Q-2, R-4, S-1
(B) P-4, Q-2, R-1, S-3
(C) P-3, Q-4, R-2, S-1 C
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(D) P-2, Q-3, R-4, S-1
Q.16 Thermal death time (TDT) of Clostridium botulinum at 121qC is 2.78 min with a z-value of 10qC.
The TDT of the microorganism at 116qC (in min) is
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(A) 5.270 (B) 8.791 (C) 1.390 (D) 0.712 B
Q.17 Make the correct match between specific food processing operations in Group I with their
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mechanism of action in Group II.
Group I Group II
P) Ball Mill 1) Compression and shear
Q) Roller Mill 2) Pressure bursting
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R) Flash Peeling 3) Friction and shear
S) Abrasive Peeling 4) Impact and shear
B
(A) P-4, Q-2, R-1, S-3 (B) P-4, Q-1, R-2, S-3
(C) P-4, Q-3, R-2, S-1 (D) P-3, Q-1, R-4, S-2
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Q.18 650 g of a wet food containing 405 g water is dried in a tray dryer to a final moisture content of
6.8 % (dry basis). It is observed that the drying process occurs under constant rate period and it
takes 8 h. The rate of drying (in kg/h) is
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(A) 128.79 (B) 126.35 (C) 77.81 (D) 0.0485 D
Q.19 Air at 1 atmospheric pressure (101.325 kPa) and 30qC with absolute humidity of 0.0218 kg/kg of
dry air is flowing in a drying chamber. The saturated vapor pressure of water ( pw0 , in kPa) is related
as
to temperature (T, in qC) as given below

5217.635
ln pw0 18.6556
T 273
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The relative humidity of air (in percentage) is
(A) 62.82 (B) 68.22 (C) 86.62 (D) 81.80

D
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Q.20 The total solids content in a milk sample is 18 %. It is desired to produce 1000 kg of sweetened
condensed milk (SCM) having 40 % sugar, 25 % moisture and rest milk solids. What is the ‘Sugar
Ratio’ (in percentage) in the SCM in terms of sugar and water content in the final product?
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(A) 48.19 (B) 61.54 (C) 54.16 (D) 56.14

B
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END OF THE QUESTION PAPER

XL 23/28

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2013 Life Sciences– XL
GATE XL 2013 M: FOOD TECHNOLOGY
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Q.1 Kawashiorkor disease is caused due to the deficiency of
(A) lysine (B) unsaturated fatty acids D
(C) vitamin K (D) protein
Q.2 Which of the following statements is TRUE in case of oxidative rancidity of vegetable oils and
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fats?
(A) It is caused by the reaction of saturated fatty acids and oxygen
(B) It involves polymerization of fatty acids
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(C) It is caused by the reaction of unsaturated fatty acids with oxygen
(D) It is caused by oxidative enzymes ABCD
Q.3 The food borne disease, Q fever is caused by the organism
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(A) Clostridium perfringens (B) Coxiella burnetti
(C) Bacillus cereus (D) Staphylococcus aureus
B
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Q.4 The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at
outer surface, is caused by
(A) Pseudomonas spp. (B) Aspergillus spp.
(C) Bacillus spp. (D) Candida spp. A
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Q.5 The weight gain (in gram) per gram protein consumed is called
(A) Net Protein Ratio (NPR) (B) Biological Value (BV)
(C) Protein Efficiency Ratio (PER) (D) Chemical Score (CS) C
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Q.6 Which of the following carbohydrates is NOT classified as dietary fibre?

(A) Agar (B) Pectin
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(C) Sodium alginate (D) Tapioca starch B

Q.7 In the extruder barrel, the compression is achieved by back pressure created by the die and by
(A) increasing pitch and decreasing diameter of the screw
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(B) using the tapered barrel with constant pitch

(C) increase in the clearance between barrel surface and screw B
(D) opening of the die
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Q.8 The brown colour of bread crust during baking is due to Maillard reaction between
(A) aldehyde groups of sugars and amino groups of proteins
(B) aldehyde groups of sugars and vitamins
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(C) aldehyde groups of sugars and salt

(D) starch and yeast A
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Q.9 Blanching influences vegetable tissues in terms of

(A) enzymes production
(B) alteration of cytoplasmic membrane
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(C) stabilization of cytoplasmic proteins B

(D) stabilization of nuclear proteins
XL 25/27
Q.10 When garlic is cut or processed, the crushed garlic odour is due to the formation of
(A) diacetyl (B) diallyl disulfide
(C) ethyl butyrate (D) benzaldehyde B
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Q. 11 - Q. 20 carry two marks each.
Q.11 Match the toxicants of plant foods in Group I with their main plant source given in Group II.
Group I Group II
P) Gossypol 1) Khesari Dahl (Lathyrus sativus)
.c
Q) Vicine 2) Cotton seeds
R) Glucosinolates 3) Fava beans
S) BOAA (beta-N- Oxalyl Amino L-Alanine) 4) Rapeseeds
ss
(A) P-2, Q-3, R-4, S-1 (B) P-2, Q-4, R-3, S-1 A
(C) P-3, Q-1, R-2, S-4 (D) P-4, Q-3, R-1, S-2
Q.12 Match the products in Group I with the enzymes used for their preparation given in Group II.
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Group I Group II
P) Aspartame 1) Lipase
Q) Cocoa butter substitute 2) Glucose isomerase
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R) High fructose corn syrup 3) Thermolysin
S) Lactose free milk 4) Invertase
5) Beta galactosidase
(A) P-2, Q-1, R-4, S-3 (B) P-3, Q-1, R-2, S-5
B
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(C) P-1, Q-3, R-2, S-4 (D) P-1, Q-2, R-4, S-5
Q.13 Match the food items in Group I with the type of colloidal dispersion given in Group II.
Group I Group II
P) Mayonnaise 1) Sol
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Q) Tomato ketchup 2) Emulsion
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R) Cake 3) Gel
S) Curd 4) Solid foam
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(A) P-4, Q-1, R-2, S-3 (B) P-3, Q-1, R-2, S-5
(C) P-2, Q-3, R-4, S-5 (D) P-2, Q-1, R-4, S-3 ABCD
Q.14 [a] Assertion: In the presence of sucrose, the temperature and time for gelatinization of starch
increases.
as
[r] Reason: Sucrose, due to its hygroscopic nature, competes with starch for water needed for
gelatinization.
(A) Both [a] and [r] are true and [r] is the correct reason for [a]
(B) Both [a] and [r] are true but [r] is not the correct reason for [a]
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(C) Both [a] and [r] are false

(D) [a] is true but [r] is false A
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Q.15 Thermal death of viable spores of Bacillus subtilis in a food sample follows a first order kinetics
with a specific death rate constant of 0.23 min-1 at 100°C. The time (in minutes) required to kill
99% of spores in the food sample at 100°C will be
w
(A) 10 (B) 20 (C) 23 (D) 60

B
Q.16 How much skim milk (in kg) containing 0.1% fat should be added to 500 kg of cream containing
w
50% fat to produce standardized cream containing 36% fat?

(A) 140 (B) 165 (C) 195 (D) 210 C
XL 26/27
Q.17 Which of the following statements is NOT CORRECT in relation to muscle proteins ?
(A) Actin and myosin interact to form actomyosin which is responsible for muscle contraction
(B) Collagen contributes to the toughness of muscles due to its abundant presence
(C) Elastin, a constituent of ligaments, is tougher than collagen
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(D) Actomyosin is not the main state of actin and myosin in post-mortem muscles
D
Q.18 A cold storage plant is used for storing 50 tonnes of apples in perforated plastic crates. During the
storage, apples are cooled down from 28°C to storage temperature of 2°C. (Specific heat of the
apple = 0.874 kCal kg-1 °C-1). If the required cooling is attained in 16 hours, the refrigeration plant
capacity (in Tons) is
.c
(A) 19 (B) 24 (C) 29 (D) 32
B
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Q.19 An actively growing culture of Acetobacter aceti is added to the vigorously aerated fermented fruit
juice medium containing 10 g l-1 ethanol to produce vinegar. After some time, the ethanol
concentration in the medium is 0.8 g l-1 and acetic acid produced is 8.4 g l-1. What is the conversion
efficiency of the process with respect to theoretical yield?
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(A) 30 (B) 50 (C) 70 (D) 90
C
Q.20 An enzyme catalyzed reaction (following Michaelis-Menten kinetics) exhibits maximum reaction
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velocity (Vm) of 75 nmol l-1 min-1. The enzyme at a substrate concentration of 1.0x10-4 M shows the
initial reaction velocity of 60 nmol l-1 min-1. The Km value of the enzyme in molar concentration
(M) is
(A) 2.5 x 10-5 (B) 5.0 x 10-5
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(C) 2.5 x 10-4 (D) 5.0 x 10-4
A
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as
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XL 27/27
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GATE 2014 FOOD TECHNOLOGY - XL-M
M : FOOD TECHNOLOGY
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Q.1 Which one of the following is NOT a source of caffeine?
(A) Coffee (B) Cocoa beans (C) Corn syrup (D) Tea leaves
"OT$
Q.2 Yoghurt is prepared using a pair of microorganisms. Choose the correct pair from the following:
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(A) Lactobacillus bulgaricus, Streptococcus thermophilus
(B) Lactobacillus lactis, Streptococcus thermophilus
(C) Lactobacillus bulgaricus, Streptococcus lactis
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(D) Lactobacillus lactis, Streptococcus lactis
"OT"
Q.3 Choose the target organism for milk pasteurization from the following:
(A) Mycobacterium tuberculosis (B) Coxiella burnetii
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(C) Clostridium botulinum (D) Bacillus cereus "OT#
Q.4 Hypobaric storage is also known as _______
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(A) Modified atmospheric storage
(B) Controlled atmospheric storage
(C) Low pressure storage
(D) Modified aseptic package
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"OT$
Q.5 In a solution of vegetable oil (molecular mass = 292 kg kmol-1) and ethanol (molecular mass = 46
kg kmol-1), the concentration of vegetable oil in the solution is measured to be 60% (total mass
basis). Therefore, mole fraction of ethanol in the solution is _______.
"OTUP
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Q.6 An experiment started with 4 numbers of bacterial cells. After nth generation, number of cells
becomes 128. Therefore, value of ‘n’ is _______.
"OTUP
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Q.7 One ton of refrigeration means one of the following options:

(A) Cooling provided by one kg of ice in one hour
(B) Cooling provided by one ton of ice in one hour
as
(C) Energy extracted to freeze one ton of water in one day

(D) Coefficient of performance is unity "OT$
Q.8 Fruit juice is flowing in a circular pipe (inner diameter 2 cm) at a mass flow rate of 2 kg s-1 and at a
temperature of 25°C. The density and viscosity of the juice at 25°C are 1045 kg m-3 and 0.5 Pa s,
.e
respectively. 7DNHʌ /7. The Reynolds number for this flow will be _______.
"OTUP
Q.9 6KHDUVWUHVVĲ3DDQGVKHDUUDWHȖV-1) relationship of a pseudoplastic fluid follows the Power law
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HTXDWLRQJLYHQE\Ĳ NȖn Ȗ0.45, where ‘n’ and ‘k’ are flow behavior index and consistency
index respectively. The apparent viscosity (μa) of the fluid at a shear rate of 5 s-1 is _______ Pa s.
"OTUP
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Q.10 In a sterilization process, D121.1 value of the target organism is 0.22 minute. Time required for
99.999% inactivation of the target organism at 121.1°C will be _____ minutes.
w
"OTUP
XL-M 1/3

Q. 11 – Q. 20 carry two marks each.

Q.11 A centrifuge having diameter of 10 cm is rotating at 10000 rpm. Take ʌ /7 and g = 9.81 m s-2.
The ratio of centrifugal force to gravitational force will be _________.
"OTUP
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Q.12 Match the items under Group I with items under Group II
Group I Group II
P. Threonine 1. Fatty acid

Q. Pyridoxine phosphate 2. Sugar
.c
R. Xylose 3. Amino acid
S. Oleic acid 4. Co-enzyme
(A) P-4, Q-3, R-1, S-2 (B) P-3, Q-4, R-2, S-1
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(C) P-1, Q-2, R-3, S-4 (D) P-2, Q-1, R-4, S-3
"OT#
Q.13 Match the items under Group I with items under Group II
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Group I Group II
P. Iron 1. Osteoporosis
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Q. Calcium 2. Anemia
R. Zinc 3. Goiter
S. Iodine 4. Dwarfism
(A) P-2, Q-1, R-4, S-3 (B) P-1, Q-2, R-3, S-4
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(C) P-3, Q-4, R-1, S-2 (D) P-4, Q-3, R-2, S-1
"OT"
Q.14 In a counter-current double pipe heat-exchanger, milk is cooled from 110 to 40°C using chilled
water as coolant. Water enters at 5°C and leaves at 60°C. Heat flux for the system with overall heat
transfer coefficient of 950 W m-2 K-1 will be ______ W m-2.
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"OTUP
Q.15 Saturated steam at 100°C is injected at 0.2 kg s into air stream flowing at 3 kg s-1 and 25°C. Air
-1
contains 0.012 kg moisture per kg dry air. If the atmospheric pressure is 101.1 kPa, absolute
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humidity of air will be _____kg kg-1.

"OTUP
Q.16 In an evaporator, milk is concentrated from 9.8% TSS to 52% TSS. Assume the solutes in the milk
are non-volatile. The amount of vapour produced for 100 kg feed will be _______ kg.
as
"OTUP
3 -1
Q.17 Water enters a cylindrical tank at a steady uniform rate of 0.1 m s ; simultaneously water is
discharged from the tank through an orifice (area 0.05 m²) located at the bottom of the tank. Initial
level of water in the tank from the bottom is 5 m. If the acceleration due to gravity = 9.81 m s-2 and
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coefficient of discharge = 0.30, the final value of the steady-state height of water level from the
bottom of tank is _______ m.
"OTUP
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XL-M 2/3

Q.18 Match the following between Group I and Group II in relation to pretreatments.
Group I Group II
P. Ascorbic acid dip 1. Sogginess in fruits
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Q. Heat blanching 2. Minimizes fruit oxidation
R. Deaeration 3. Melting of fat in meat
S. Rendering 4. Removal of odours
5. Minimizes destruction of vitamin C
(A) P-1, Q-2, R-3, S-4 (B) P-2, Q-1, R-5, S-3
.c
(C) P-1, Q-3, R-4, S-5 (D) P-3, Q-4, R-5, S-2 "OT#
Q.19 A chocolate mix at 100°C is flowing through a 2 cm diameter and 4 m long stainless steel tube at
13.2 kg per minute. The density of the mix is 1750 kg m-3 and its viscosity at 100°C is 2 Pa s. Take
ss
ʌ /7. The pressure drop for this flow will be ________ Pa.
"OTUP
Q.20 In a tray dryer, 100 kg of a vegetable material in a suitably reduced form is dried to yield a final
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product of 75 kg. The dried sample of 5 g, when kept in an oven at 105°C for 24 hours results in
3.56 g of dry matter. The moisture content of the vegetable, before drying, in dry basis
is_______%. "OTUP
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XL-M 3/3

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GATE 2015
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FOOD TECHNOLOGY – XL-M
M: FOOD TECHNOLOGY
Q.1 Standard pasteurization protocol for milk is adequate for destroying
om
(A) Clostridium sporogenes (B) Bacillus cereus
(C) Clostridium botulinum (D) Listeria monocytogenes Ans. D
Q.2 Which one of the following is NOT a component of an evaporator?
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(A) Heat exchanger (B) Vacuum separator
(C) Condenser (D) Cyclone separator Ans. D
ss
Q.3 Among the following animal foods, the fat content is least in
(A) Beef (B) Chicken meat (C) Pork (D) Lamb flesh
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Ans. B
Q.4 The enzyme that hydrolyzes starch to maltose is
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(A)-amylase (B) -amylase
(C) glucoamylase (D) cyclodextrin glucanotransferase
Ans. B
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Q.5 Which one of the following is NOT enriched in endosperm during parboiling of paddy?
(A) Thiamine (B) Niacin (C) Iron (D) Fat
Ans. D
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Q.6 Heat-treated legume seed proteins are more digestible than those of untreated legume seed proteins
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due to
(A) reaction of reducing sugars with-amino group of lysine
(B) increased binding of lectins to intestinal mucosal cells
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(C) thermolabile nature of lectins and Kunitz-type protease inhibitors

(D) thermolabile nature of Bowman-Birk type of inhibitor Ans. C
as
Q.7 What is the percent relative humidity at which both the dry bulb and wet bulb thermometers would
record equal temperatures?
(A) 0 (B) 10 (C) 50 (D) 100
Ans. D
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Q.8 How many fold would the g-number of a centrifuge increase by doubling both the spinning speed
and bowl diameter?
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(A) 2 (B) 4 (C) 8 (D) 16

Ans. C
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Q.9 Prolonged fermentation of cocoa seeds lead to "off-taste" due to the release of
(A) glucose
(B) short chain fatty acids
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(C) carbon dioxide

(D) phospholipids
Ans. B
XE-G 1/3
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GATE 2015
Q.10 The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly
heating it to 82 °C, because
(A) water soluble pectin interacts with calcium
(B) hemicellulose prevents decrease in viscosity
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(C) lignin prevents decrease in viscosity
(D) pectin methyl esterase is inactivated
Ans. D
.c
Q.11 Match the enzyme in Group I with its corresponding application in Group II
Group I Group II
ss
(P) Chymosin (1) Removal of cooked flavor from milk
(Q) Sulfhydryl oxidase (2) Soybean milk coagulation
(R) Galactosidase (3) For rennet puddings
(S) Microbial proteases (4) Lactose removal
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(A) P-3, Q-2, R-1, S-4 (B) P-3, Q-1, R-4, S-2
(C) P-1, Q-3, R-4, S-2 (C) P-4, Q-3, R-2, S-1
Ans. B
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Q.12 Milk is flowing at 0.12 m3/min in a 2.5 cm diameter pipe. The temperature of the milk is 21 °C and
the corresponding viscosity and density are 2.1 x 10-3 Pas and 1029 kg/m3, respectively. If the flow
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is found to be turbulent under the given conditions, the Reynolds number is _________
Ans. 49000 to 50225
Q.13 Whole milk (34,950 kg) containing 4% fat is to be separated in 6 h period into skim milk with
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0.45% fat and cream with 45% fat. The flow rate of cream stream (kg/h) from the separator is
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__________
Ans. 455 to 475

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Q.14 Match the edible plant tissue in Group I with the type of carotenoid given in Group II
Group I Group II
(P) Corn (1) Lycopene
(Q) Red pepper (2)-Carotene
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(R) Pumpkin (3) Capsanthin

(S) Tomato (4) Lutein
(A) P-3, Q-4, R-2, S-1 (B) P-2, Q-1, R-3, S-4
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(C) P-4, Q-3, R-2, S-1 (D) P-1, Q-2, R-4, S-3
Ans. C
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Q.15 Green tea is considered to be a more healthy option than black tea because it
(A) has high content of polyphenols
(B) is richer in thearubigin
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(C) does not require any sweetener during tea preparation

(D) has no microbial load
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Ans. A
XE-G 2/3

EBC
GATE 2015
Q.16 A dilute pineapple juice is heated in a double pipe heat exchanger from 28 °C to 75 °C by heat
exchanging with hot water flowing in shell in counter current direction. Hot water is entering the
shell at 95 °C and leaving at 85 °C. The log mean temperature difference (°C) is __________
Ans. 35.0 to 36.0
om
Q.17 Granulated sugar, having an average particle size of 500 µm, is milled to produce icing sugar
having an average particle size of 25 µm. The power requirement was 10 kW as obtained by
Rittinger's law. If the same mill were to be used to produce fondant sugar having an average
particle size of 20 µm at the same capacity, the power requirement (kW) would be _____
.c
Ans. 12.4 to 12.8
Q.18 One ton of soybean containing 18% oil, 35% protein, 27.1% carbohydrates, 9.4% of fibre and ash,
and 10.5% moisture is crushed and pressed. The residual oil content in the pressed cake is 6%.
ss
Assuming that there is no loss of protein and water with oil, the amount of oil (kg) obtained from
the crusher is ________
Ans. 127 to 128
la
Q.19 Match the processing method in Group I with the operation carried out in Group II
Group I Group II
yc
(P) Degumming (1) Crystallization of triacylglycerol by cooling to remove fat crystals
(Q) Deacidifying (2) Passing heated oil over charcoal
(R) Bleaching (3) Using alkaline solution to remove fatty acids
(S) Winterizing (4) Wetting with water to remove lecithin
og
(A) P-3, Q-1, R-4, S-2 (B) P-4, Q-3, R-1, S-2
(C) P-4, Q-3, R-2, S-1 (D) P-3, Q-1, R-2, S-4
Ans. C
l
io
Q.20 The order of succession of microbes in the spoilage of milk, involving (P) Lactobacillus, (Q)
protein digesting bacteria, (R) Lactococcus lactis, (S) yeasts and molds, is
yb
(A) S>R>Q>P (B) S>Q>R>P (C) R>P>S>Q (D) Q>S>P>R
Ans. C
as

.e
w
w
w
XE-G 3/3

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 Biology MCQs
 Video Tutorials
 Practical Aids




GATE 2016 General Aptitude – GA Set-8

Q.1 The chairman requested the aggrieved shareholders to _________________ him.
(A) bare with (B) bore with (C) bear with (D) bare
Q.2 Identify the correct spelling out of the given options:

(A) Managable (B) Manageable (C) Mangaeble (D) Managible
Q.3 Pick the odd one out in the following:
13, 23, 33, 43, 53

(A) 23 (B) 33 (C) 43 (D) 53
Q.4 R2D2 is a robot. R2D2 can repair aeroplanes. No other robot can repair aeroplanes.
Which of the following can be logically inferred from the above statements?
(A) R2D2 is a robot which can only repair aeroplanes.
(B) R2D2 is the only robot which can repair aeroplanes.
(C) R2D2 is a robot which can repair only aeroplanes.
(D) Only R2D2 is a robot.
Q.5 If |9y−6| =3, then y2 −4y/3 is .

(A) 0 (B) +1/3 (C) −1/3 (D) undefined
1/3

Q.6 The following graph represents the installed capacity for cement production (in tonnes) and the
actual production (in tonnes) of nine cement plants of a cement company. Capacity utilization of a
plant is defined as ratio of actual production of cement to installed capacity. A plant with installed
capacity of at least 200 tonnes is called a large plant and a plant with lesser capacity is called a
small plant. The difference between total production of large plants and small plants, in tonnes is
____.
Q.7 A poll of students appearing for masters in engineering indicated that 60 % of the students believed
that mechanical engineering is a profession unsuitable for women. A research study on women with
masters or higher degrees in mechanical engineering found that 99 % of such women were
successful in their professions.
Which of the following can be logically inferred from the above paragraph?
(A) Many students have misconceptions regarding various engineering disciplines.
(B) Men with advanced degrees in mechanical engineering believe women are well suited to be
mechanical engineers.
(C) Mechanical engineering is a profession well suited for women with masters or higher degrees
in mechanical engineering.
(D) The number of women pursuing higher degrees in mechanical engineering is small.
2/3
Q.8 Sourya committee had proposed the establishment of Sourya Institutes of Technology (SITs) in line
with Indian Institutes of Technology (IITs) to cater to the technological and industrial needs of a
developing country.
Which of the following can be logically inferred from the above sentence?
Based on the proposal,

(i) In the initial years, SIT students will get degrees from IIT.
(ii) SITs will have a distinct national objective.
(iii) SIT like institutions can only be established in consultation with IIT.
(iv) SITs will serve technological needs of a developing country.
(A) (iii) and (iv) only. (B) (i) and (iv) only.
(C) (ii) and (iv) only. (D) (ii) and (iii) only.
Q.9 Shaquille O’ Neal is a 60% career free throw shooter, meaning that he successfully makes 60 free
throws out of 100 attempts on average. What is the probability that he will successfully
make exactly 6 free throws in 10 attempts?
(A) 0.2508 (B) 0.2816 (C) 0.2934 (D) 0.6000
Q.10 The numeral in the units position of 211870 + 146127 × 3424 is _____.
3/3
GATE 2016 Food Technology (XL-M)
M: FOOD TECHNOLOGY
Q.1 Bread staling is caused by _________.
(A) Caramelisation (B) Gelatinisation
(C) Retrogradation (D) Aggregation
Q.2 The grades of tea in the increasing order of their leaf size are ____, _____ and _____ .
(A) Souchang, pekoe and orange pekoe
(B) Pekoe, souchang and orange pekoe
(C) Orange pekoe, souchang, and pekoe
(D) Orange pekoe, pekoe, and souchang
Q.3 Fruit juice is being pasteurized in a tubular heat exchanger. The retention time in holding tube of
0.2 m² cross sectional area is 3 seconds. If the flow rate of juice is 0.4 m3 s-1, the length of the
holding tube in m, is _____ .
Q.4 The oil, which experiences flavor reversion even at the lower peroxide value is _______.
(A) Mustard (B) Soybean
(C) Palm (D) Sesame
Q.5 80 kg of wheat containing 10 kg of moisture has been dried to a moisture content of 8% wet basis
in 3 hours under constant rate period of drying. The drying rate in kg h-1 is _____
Q.6 The rate of cream separation in a disc bowl centrifuge can be increased by ______ .
(A) Increasing the size of the bowl (B) Lower viscosity of fluid
(C) Increasing RPM of the bowl (D) All of these
Q.7 Rigor mortis is caused due to __________ .

(A) Unavailability of ATP which is necessary to break the link between actin and myosin
(B) Rupturing of tissue due to unavailability of oxygen
(C) Decrease in body temperature
(D) Breakage of rigid protein molecules in sarcoplasm
Q.8 Oxygen is permeating through an EVOH film of thickness ‘t’ and solubility coefficient ‘S’. If
diffusivity of oxygen through the film is ‘D’, then permeability of oxygen through the film will be
______
(A) D/t (B) D/S (C) D × S (D) S/D
XL-M 1/4
Q.9 Condensing steam is used to heat vegetable oil in a double pipe co-current heat exchanger. If the
inlet and outlet temperature of steam are Thi and Tho, and for vegetable oil Tci and Tco respectively,
the log mean temperature difference ( TLM ) will be _______ .
(A)
Thi  Tco
(B)
Tho  Tco   Thi  Tco 
T T Tho  Tci
ln hi ci ln
Thi  Tco Tho  Tco
(C)
Thi  Tco   Tho  Tci  (D)
Tco  Tci
Thi  Tci T T
ln ln hi ci
Tho  Tco Thi  Tco
Q.10 To produce Blue veined cheese, the curd is inoculated with strains of ________.
(A) Propioniobacterium shermanii (B) Penicilium roqueforti
(C) Pencilium camemberti (D) Brevibacterium linens

Q.11 Match the food spoilage organisms given in Column I with the associated foods given in Column II
Column I Column II
P. Clostridium botulinum 1. Fish
Q. Salmonella spp. 2. Cooked starch foods
R. Vibrio parahaemolyticus 3. Meat, egg and poultry
S. Bacillus cereus 4. Canned foods
(A) P-4, Q-3, R-1, S-2 (B) P-3, Q-4, R-2, S-1
(C) P-2, Q-1, R-3, S-4 (D) P-4, Q-3, R-2, S-1
Q.12 Fluid is flowing inside a pipe of radius ‘R’ in fully developed laminar flow. If the velocity of the
fluid at the centre at a distance ‘L’ is ‘v max’, velocity at radial distance of ¾ (R) will be __times vmax
(A) 9/16 (B) 7/16 (C) 16/9 (D) 16/7
Q.13 The amount of sugar to be added (kg) to 40 kg of mango pulp to increase its total soluble solids
from 20% wt. to 65% wt. is ________
Q.14 a) Assertion: Acidulates are added in soft drinks to provide a buffering action.
r) Reason: Buffers tend to prevent changes in pH and prevent excessive tartness.
Choose the correct answer from the following
(A) Both a) and r) are true but r) is not the correct reason
(B) Both a) and r) are true and r) is the correct reason for a)
(C) a) is true but r) is false
(D) Both a) and r) are false
XL-M 2/4
Q.15 The D121 and Z values for C. botulinum spores in canned food are 0.2 min and 10 oC, respectively.
Total time required in min, to reduce the spores from 102 to 10-6 at 111 oC is _______ .
Q.16 In a typical Psychrometric Chart shown below, the processes OP, OQ and OR related to air water
vapor mixture are _____, _______ and __________.
Q P
(A) Cooling & dehumidification, cooling & humidification, heating & humidification
(B) Cooling & dehumidification, heating & humidification, drying
(C) Heating & humidification, cooling & humidification, cooling & dehumidification
(D) Heating & humidification, cooling & dehumidification, drying
Q.17 Match the enzymes in Column I with their functions in Column II
Column I Column II
P. Amylase 1. Conversion of sucrose to glucose and fructose
Q. Invertase 2. Softening of dough
R. Phosphatase 3. Effectiveness of pasteurization
S. Protease 4. Conversion of starch to maltose
(A) P-1, Q-2, R-3, S-4 (B) P-4, Q-1, R-3, S-2
(C) P-1, Q-4, R-2, S-3 (D) P-2, Q-4, R-3, S-1
Q.18 Match the terms in Column I with their most appropriate description in Column II
Column I Column II
P. Enrichment 1. Overcome the deficiency of nutrients by mixing of two plant sources
Q. Fortification 2. Overcome the deficiency of nutrients from a synthetic source
R. Supplementation 3. Restoration of nutrients which are lost during processing
S. Complementation 4. Addition of nutrients which may or may not originally present
(A) P-3, Q-4, R-2, S-1 (B) P-4, Q-3, R-1, S-2
(C) P-1, Q-2, R-3, S-4 (D) P-2, Q-3, R-1, S-4
Q.19 Match the products in Column I with their Original Phase in Column II
Column I Column II
P. Milk 1. Colloidal
Q. Butter 2. Solution
R. Lactose 3. Water in oil emulsion
S. Casein 4. Oil in water emulsion
(A) P-3, Q-4, R-1, S-2 (B) P-3, Q-4, R-2, S-1
(C) P-4, Q-3, R-2, S-1 (D) P-4, Q-3, R-1, S-2
XL-M 3/4
Q.20 a) Assertion: Presence of low sulphur containing amino acids makes casein in milk to boil, sterilize
and concentrate without coagulation even at higher temperatures.
r) Reason: This is due to the restricted formation of di-sulphide bonds resulting in increased
stability.
Choose the correct answer from the following
(A)Both a) and r) are true and r) is the correct reason for a)
(B) Both a) and r) are true but r) is not the correct reason for a)
(C) Both a) and r) are false
(D) a) is true but r) is false
XL-M 4/4
Question Number : 94 Correct : 2 Wrong : 0
Food Technology (XL-U)
Question Number : 96 Correct : 1 Wrong : -0.33






General Aptitude



GATE 2018 Food Technology ( XL-U)
Q. 1 – Q. 10 carry one mark each & Q.11 - Q.20 carry two marks each.
Q.1 Which of the following is an oil soluble pigment present in fruits and vegetables?
(A) Flavonoids (B) Carotenoids (C) Anthocyanins (D) Tannins
Q.2 Which of the following represent the group of saturated fatty acids?
(A) Lauric, Myristic, Arachidic (B) Palmitic, Linoleic, Linolenic

(C) Capric, Stearic & Oleic (D) Behenic, Caprylic, Arachidonic
Q.3 The anti-nutritional factor present in fava bean is
(A) Gossypol (B) Curcine

(C) Vicine (D) Cyanogen
Q.4 Which of the following is a Gram positive bacteria?
(A) Listeria monocytogenes

(B) Proteus vulgaris
(C) Salmonella typhi
(D) Shigella dysenteriae
Q.5 Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose
between 3 to 10 kGy is
(A) Radurization (B) Thermoradiation

(C) Radappertization (D) Radicidation
Q.6 Identify the correct statement related to the viscosity of Newtonian fluids from the
following.
(A) It is not influenced by temperature

(B) It increases with shearing rate
(C) It decreases with shearing rate
(D) It is not influenced by shearing rate
XL-U 1/4
Q.7 Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was
ingested per animal. If the average weight increased from 110 g to 350 g after the end of
experiment, the Protein efficiency ratio of the given protein would be _______. (up to two
decimal points).
Q.8 The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on
dry basis is _______.(up to two decimal points)
Q.9 The oxygen transmission rate through a 2.54 x 10-3 cm thick low density polyethylene film
with air on one side and inert gas on the other side is 3.5 x 10-6 mL cm-2 s-1. Oxygen partial
pressure difference across the film is 0.21 atm. The permeability coefficient of the film to
oxygen is _______ x 10-11 mL (STP) cm cm-2 s-1 (cm Hg)-1.
Q.10 Ambient air at 30◦C dry bulb temperature and 80% relative humidity was heated to a dry
bulb temperature of 80◦C in a heat exchanger by indirect heating. The amount of moisture
gain (g kg-1 dry air) during the process would be _______.
Q.11 Match the commodity in Group I with the bioactive constituent in Group II
Group I Group II
P. Ginger 1. Lutein
Q. Green tea 2. Gingerol
R. Spinach 3. Curcumin
S. Turmeric 4. Epigallocatechin gallate
(A) P-1, Q-2, R-3, S-4

(B) P-2, Q-4, R-1, S-3
(C) P-4, Q-1, R-3, S-2
(D) P-2, Q-3, R-1, S-4
Q.12 Match the process operation in Group I with the separated constituent in Group II
Group I Group II
P. Extraction 1. Phospholipids
Q. Degumming 2. Free fatty acids
R. Neutralization 3. Pigments
S. Bleaching 4. Crude oil
(A) P-3, Q-2, R-4, S-1 (B) P-4, Q-3, R-1, S-2
(C) P-4, Q-1, R-2, S-3 (D) P-4, Q-1, R-3, S-2
XL-U 2/4
Q.13 Match the spoilage symptom in Group I with the causative microorganism in Group II
Group I Group II
P. Green rot of eggs 1. Micrococcus spp.
Q. Putrid swell in canned fish 2. Serretia marcescens
R. Red bread 3. Pseudomonas fluorescens
S. Yellow discoloration of meat 4. Clostridium sporogens
(A) P-4, Q-3, R-2, S-1 (B) P-2, Q-1, R-4, S-3
(C) P-3, Q-4, R-2, S-1 (D) P-1, Q-4, R-3, S-2
Q.14 Match the fermented product in Group I with the base material in Group II
Group I Group II
P. Sake 1. Milk
Q. Chhurpi 2. Cabbage
R. Natto 3. Rice
S. Sauerkraut 4. Soybean
(A) P-3, Q-1, R-4, S-2 (B) P-1, Q-3, R-4, S-2
(C) P-4, Q-1, R-3, S-2 (D) P-2, Q-4, R-1, S-3
Q.15 Match the operation in Group I with the process in Group II
Group I Group II
P. Cleaning 1. Quality separation
Q. Grading 2. Clarification
R. Size reduction 3. Screening
S. Filtration 4. Comminution
(A) P-1, Q-3, R-4, S-2 (B) P-4, Q-1, R-3, S-2
(C) P-2, Q-4, R-1, S-3 (D) P-3, Q-1, R-4, S-2
Q.16 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
(A) P, R, Q, S (B) Q, R, P, S (C) P, Q, R, S (D) R, S, P, Q
XL-U 3/4
Q.17 Identify an example of a classical diffusional mass transfer process without involving heat,
among the following.
(A) Drying of food grains

(B) Carbonation of beverages
(C) Distillation of alcohol
(D) Concentration of fruit juice
Q.18 For an enzyme catalyzed reaction S P , the kinetic parameters are:

[S] = 40 µM, V0 = 9.6 µM s-1 and Vmax = 12.0 µM s-1.
The Km of the enzyme in µM will be _______.(up to one decimal points)
Q.19 A microbial sample taken at 10 AM contained 1x105 CFU/mL. The count reached to
1x1010 CFU/mL at 8 PM of the same day. The growth rate (h-1) of the microorganism
would be _______.(up to two decimal points)
Q.20 The rate of heat transfer per unit area from a metal plate is 1000 W m-2. The surface
temperature of the plate is 120◦C and ambient temperature is 20◦C. The convective heat
transfer coefficient (W m-2 ◦C-1) using the Newton’s law of cooling will be _______.
XL-U 4/4

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Previous Year Solved Question Paper

(Original Question Paper with Answer Key)

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GATE XL 2012 M : FOOD TECHNOLOGY

(B) Enterobacter aerogenes

(C) Retrogradation (D) Denaturation

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Q. 11 - Q. 20 carry two marks each.

The nature of inhibition shown in the plot is

R) Dextrose 3) Amino Acid

R) Sauerkraut 3) Lactobacillus delbrueckii and Streptococcus thermophillus

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(A) 128.79 (B) 126.35 (C) 77.81 (D) 0.0485 D

to temperature (T, in qC) as given below

The relative humidity of air (in percentage) is

(A) 62.82 (B) 68.22 (C) 86.62 (D) 81.80

(A) 48.19 (B) 61.54 (C) 54.16 (D) 56.14

END OF THE QUESTION PAPER

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(Original Question Paper with Answer Key)

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GATE XL 2013 M: FOOD TECHNOLOGY

Q. 1 – Q. 10 carry one mark each.

Q.3 The food borne disease, Q fever is caused by the organism

Q.6 Which of the following carbohydrates is NOT classified as dietary fibre?

(C) Sodium alginate (D) Tapioca starch B

(B) using the tapered barrel with constant pitch

(C) aldehyde groups of sugars and salt

Q.9 Blanching influences vegetable tissues in terms of

(C) stabilization of cytoplasmic proteins B

(C) Both [a] and [r] are false

(A) 10 (B) 20 (C) 23 (D) 60

50% fat to produce standardized cream containing 36% fat?

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Q. 1 – Q. 10 carry one mark each.

Q.4 Hypobaric storage is also known as _______

Q.7 One ton of refrigeration means one of the following options:

(C) Energy extracted to freeze one ton of water in one day

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Q. 11 – Q. 20 carry two marks each.

P. Threonine 1. Fatty acid

humidity of air will be _____kg kg-1.

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P. Ascorbic acid dip 1. Sogginess in fruits

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Q.2 Which one of the following is NOT a component of an evaporator?

(C) thermolabile nature of lectins and Kunitz-type protease inhibitors

(A) 2 (B) 4 (C) 8 (D) 16

(C) carbon dioxide

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