Previous Year Solved Question Paper

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FOOD TECHNOLOGY
Examination

(Original Question Paper with Answer Key)

GRADUATE APTITUDE TEST IN ENGINEERING

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GATE 2019 Food Technology (XL-U)

Q. 1 – Q. 10 carry one mark each & Q. 11 – Q. 20 carry two marks each.

Q.1 Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in
_______________.

(A) Įs1 casein (B) Įs2 casein (C) ȕ casein (D) ț casein
"OT
%
Q.2 Rice bran is stabilized prior to oil extraction to protect it from the activity of _____________.

(A) Polyphenol oxidase (B) Peroxidase

(C) Lipase (D) Lipoxygenase
"OT
$

Q.3 Sticking of powder to wall of the chamber during spray drying of fruit juice is due to ____.

(A) Low glass transition temperature of the compounds in juice

(B) High glass transition temperature of the compounds in juice
(C) Improper processing parameters of spray dryer
(D) Presence of gums in feed material "OT
"

Q.4 Thearubigins and theaflavins in black tea are formed by the oxidation and dimerization of
_______________.

(A) Quercetin (B) Catechins (C) Gallic acid (D) Kaempferol

"OT
#

Q.5 Ratio of Schmidt number to Lewis number is ____________.

(A) Prandtl number (B) Reynolds number

(C) Nusselt number (D) Sherwood number
"OT
"

Q.6 ‘Red dog’ is one of the byproducts during milling of ________.

(A) Corn (B) Rice (C) Ragi (D) Wheat

"OT
%

XL-U 1/4
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GATE 2019 Food Technology (XL-U)

Q.7 a) Assertion: Ash content is one of the quality indicators of the flour to be used for bread
making.
r) Reason: Higher ash content indicates better quality of the bread flour.

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 "OT
%
(D) a) is true but r) is false

Q.8 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).

"OT

50

Q.9 Impeller in a fruit juice mixing tank is rotating at 200 rpm with a Reynolds number >104.
Density of juice is 1045 kg m-3. If diameter of the impeller is doubled and other conditions
remained constant, the power requirement of mixing will increase by a factor of ________.

"OT

50

Q.10 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).
"OT

50


Q.11 Match the following laws in Column I with corresponding phenomenon in Column II.

Column I Column II
P Newton’s law 1 Size reduction
Q Hertz constant stress theory 2 Substance cooling
R Fick’s law 3 Damage of fruits and vegetables
S Bond’s law 4 Molecular diffusion

(A) P-2, Q-3, R-4, S-1 (B) P-3, Q-2, R-4, S-1
(C) P-3, Q-1, R-4, S-2 (D) P-4, Q-3, R-2, S-1
"OT"

Q.12 Match the mold in Column I with its asexual/sexual spore shown in Column II.

Column I Column II
P Aspergillus 1 Arthrospore
Q Geotrichum 2 Oospores
R Rhizopus 3 Conidia
S Oomycetes 4 Sporangiospores

(A) P-3, Q-1, R-4, S-2 (B) P-1, Q-4, R-3, S-2
(C) P-4, Q-3, R-1, S-2 (D) P-4, Q-1, R-2, S-3 "OT
"

XL-U 2/4
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GATE 2019 Food Technology (XL-U)

Q.13 Match the foods given in Column I with their specific usage given in Column II.

Column I Column II
P Egg yolk 1 Ice cream
Q Pregelatinised starch 2 Mayonnaise
R Gum 3 Baking powder
S Starch 4 Baby food

(A) P-2, Q-4, R-1, S-3 (B) P-4, Q-1, R-2, S-3
(C) P-2, Q-3, R-1, S-4 (D) P-1, Q-4, R-1, S-3
"OT


Q.14 Match the bioactive compounds in Column I with their botanical source given in Column II.

Column I Column II
P Isoflavones 1 Corn
Q Resistant starch 2 Grapes
R Xanthophyll 3 Soybean
S Resveratrol 4 Plantain (culinary banana)

(A) P-2, Q-4, R-1, S-3 (B) P-3, Q-4, R-1, S-2
(C) P-4, Q-1, R-2, S-3 (D) P-4, Q-3, R-2, S-1
"OT
#

Q.15 Match the following microbial species in Column I with related disease caused by them as
shown in Column II.

Column I Column II
P Vibrio sp. 1 Gastroenteritis
Q Shigella sp. 2 Typhoid
R E. coli 3 Cholera
S Salmonella typhi 4 Bacillary dysentery

(A) P-1, Q-3, R-4, S-2 (B) P-2, Q-3, R-4, S-1 "OT
%
(C) P-3, Q-1, R-4, S-2 (D) P-3, Q-4, R-1, S-2

Q.16 Buffalo milk having density of 1030 kg m-3 is homogenized with a pressure of 30 MPa.
Given, acceleration due to gravity as 9.81 m s-2 and assuming no pressure loss, the velocity
(m s-1) of the milk flowing through the homogenizer valve will be _______ (round off to 2
decimal places).

"OT

50


Q.17 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).

"OT

50


XL-U 3/4
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GATE 2019 Food Technology (XL-U)

Q.18 A mixed fruit beverage with 12 °Brix having specifc heat of 4298 J kg-1 K-1 is being heated
from 30 °C to 95 °C for pasteurization at a flow rate of 1000 L h-1 in a tubular heat exchanger.
Steam at 100 °C is used as heating medium which is converted into condensate at 100 °C.
If the density of beverage is 1075 kg m-3 and the latent heat of steam at the given temeparture
is 2257 kJ kg-1, the mass flow rate of steam (kg min-1) is ______ (round off to 2 decimal
places).
"OT

50


Q.19 Room air is at 40 °C with 60% relative humidity. Saturated vapour pressure of water at
40 °C is 7.375 kPa. Humid volume of air (m3 per kg of dry air) is ____________ (round off
to 3 decimal places).
"OT

50


Q.20 Freezing of 100 mm spherical meat ball with 60% moisture at 35 °C is being done in an air
blast freezer maintained at -45 °C. Given, latent heat of fusion for water is 333.2 kJ kg-1,
thermal conductivity of meat is 1.5 W m-1 °C-1, convective heat transfer coefficient is 40
W m-2 °C-1, density of frozen meat is 980 kg m-3 and initial freezing temperature of meat ball
is -10 °C. Using Plank’s equation, freezing time (h) is ____________ (round off to 2 decimal
places).
"OT


END OF THE QUESTION PAPER

XL-U 4/4
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