Engineering Sciences - XE 2018 GATE Paper with solution - Set -8 GATE Notes | EduRev

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GATE : Engineering Sciences - XE 2018 GATE Paper with solution - Set -8 GATE Notes | EduRev

 Page 1


GATE 2018                   Food Technology – XE-G 
XE-G 1/4 
XE (G):    Q. 1 – Q. 9 carry one mark each & Q. 10 – Q. 22 carry two marks each. 
 
Q.1  Which of the following is 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  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is called 
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
 (D) Radicidation 
 
 
 
Q.5  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 
 
 
 
Q.6  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 the 
experiment, the Protein efficiency ratio of the given protein would be _______.  (up to two 
decimal points)  
 
 
 
Q.7  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) 
Page 2


GATE 2018                   Food Technology – XE-G 
XE-G 1/4 
XE (G):    Q. 1 – Q. 9 carry one mark each & Q. 10 – Q. 22 carry two marks each. 
 
Q.1  Which of the following is 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  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is called 
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
 (D) Radicidation 
 
 
 
Q.5  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 
 
 
 
Q.6  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 the 
experiment, the Protein efficiency ratio of the given protein would be _______.  (up to two 
decimal points)  
 
 
 
Q.7  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) 
GATE 2018                   Food Technology – XE-G 
XE-G 2/4 
Q.8  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.9  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.10  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.11   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 
 
 
Q.12  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.  Serratia marcescens 
 R.  Red bread      3.  Pseudomonas fluorescens   
 S.  Yellow discoloration of meat   4.  Clostridium sporogenes  
 
(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 
 
 
Page 3


GATE 2018                   Food Technology – XE-G 
XE-G 1/4 
XE (G):    Q. 1 – Q. 9 carry one mark each & Q. 10 – Q. 22 carry two marks each. 
 
Q.1  Which of the following is 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  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is called 
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
 (D) Radicidation 
 
 
 
Q.5  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 
 
 
 
Q.6  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 the 
experiment, the Protein efficiency ratio of the given protein would be _______.  (up to two 
decimal points)  
 
 
 
Q.7  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) 
GATE 2018                   Food Technology – XE-G 
XE-G 2/4 
Q.8  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.9  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.10  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.11   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 
 
 
Q.12  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.  Serratia marcescens 
 R.  Red bread      3.  Pseudomonas fluorescens   
 S.  Yellow discoloration of meat   4.  Clostridium sporogenes  
 
(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 
 
 
GATE 2018                   Food Technology – XE-G 
XE-G 3/4 
Q.13  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-3, Q-2, R-1, S-4 
 
 
Q.14  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.15  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 
 
 
Q.16  Apple juice of 10% total solids (TS) is being concentrated in a single effect evaporator 
working with a surface condenser to 40% TS under a vacuum of 20 kPa. After some time the 
vacuum pump stops but the evaporation process continued. Choose the combination of 
possible implications from the following. 
 
(P) Product quality is affected 
(Q) Substantial increase in thermal energy requirement 
(R) Decrease in the rate of evaporation 
 
(A) P & Q   (B) Q & R   (C) R & P   (D)  P,Q & R 
 
  
 
 
Page 4


GATE 2018                   Food Technology – XE-G 
XE-G 1/4 
XE (G):    Q. 1 – Q. 9 carry one mark each & Q. 10 – Q. 22 carry two marks each. 
 
Q.1  Which of the following is 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  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is called 
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
 (D) Radicidation 
 
 
 
Q.5  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 
 
 
 
Q.6  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 the 
experiment, the Protein efficiency ratio of the given protein would be _______.  (up to two 
decimal points)  
 
 
 
Q.7  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) 
GATE 2018                   Food Technology – XE-G 
XE-G 2/4 
Q.8  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.9  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.10  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.11   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 
 
 
Q.12  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.  Serratia marcescens 
 R.  Red bread      3.  Pseudomonas fluorescens   
 S.  Yellow discoloration of meat   4.  Clostridium sporogenes  
 
(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 
 
 
GATE 2018                   Food Technology – XE-G 
XE-G 3/4 
Q.13  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-3, Q-2, R-1, S-4 
 
 
Q.14  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.15  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 
 
 
Q.16  Apple juice of 10% total solids (TS) is being concentrated in a single effect evaporator 
working with a surface condenser to 40% TS under a vacuum of 20 kPa. After some time the 
vacuum pump stops but the evaporation process continued. Choose the combination of 
possible implications from the following. 
 
(P) Product quality is affected 
(Q) Substantial increase in thermal energy requirement 
(R) Decrease in the rate of evaporation 
 
(A) P & Q   (B) Q & R   (C) R & P   (D)  P,Q & R 
 
  
 
 
GATE 2018                   Food Technology – XE-G 
XE-G 4/4 
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 1x10
5
 CFU/mL. The count reached to 1x10
10
 
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  Black pepper is ground from an equivalent particle size of 6 mm to 0.12 mm using a 10 hp 
motor. Assuming Rittinger’s equation and that 1 hp = 745.7 W,  the power (hp) of motor 
required to fine grind black pepper to 0.08 mm would be _______.(up to two decimal points) 
 
 
Q.21  Green pea (average diameter 0.8 cm) is frozen in a blast freezer operating at -40
?
C and  with 
a surface heat transfer coefficient of  30 W m
-2
 K
-1
. The thermal conductivity of pea is 2.5 
W m
-1
K
-1
, and latent heat of crystallization is 2.74 x 10
2
 kJ kg
-1
. If the freezing point of pea 
is -1
?
C and the density is 1160 kg m
-3
, the freezing time in minutes will be _______.(up to 
two decimal points) 
 
 
Q.22  The rate of heat transfer 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 _______. 
 
 
 
END OF THE QUESTION PAPER 
Page 5


GATE 2018                   Food Technology – XE-G 
XE-G 1/4 
XE (G):    Q. 1 – Q. 9 carry one mark each & Q. 10 – Q. 22 carry two marks each. 
 
Q.1  Which of the following is 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  Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose 
between 3 to 10 kGy is called 
(A)  Radurization (B) Thermoradiation 
(C) Radappertization 
 
 (D) Radicidation 
 
 
 
Q.5  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 
 
 
 
Q.6  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 the 
experiment, the Protein efficiency ratio of the given protein would be _______.  (up to two 
decimal points)  
 
 
 
Q.7  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) 
GATE 2018                   Food Technology – XE-G 
XE-G 2/4 
Q.8  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.9  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.10  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.11   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 
 
 
Q.12  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.  Serratia marcescens 
 R.  Red bread      3.  Pseudomonas fluorescens   
 S.  Yellow discoloration of meat   4.  Clostridium sporogenes  
 
(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 
 
 
GATE 2018                   Food Technology – XE-G 
XE-G 3/4 
Q.13  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-3, Q-2, R-1, S-4 
 
 
Q.14  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.15  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 
 
 
Q.16  Apple juice of 10% total solids (TS) is being concentrated in a single effect evaporator 
working with a surface condenser to 40% TS under a vacuum of 20 kPa. After some time the 
vacuum pump stops but the evaporation process continued. Choose the combination of 
possible implications from the following. 
 
(P) Product quality is affected 
(Q) Substantial increase in thermal energy requirement 
(R) Decrease in the rate of evaporation 
 
(A) P & Q   (B) Q & R   (C) R & P   (D)  P,Q & R 
 
  
 
 
GATE 2018                   Food Technology – XE-G 
XE-G 4/4 
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 1x10
5
 CFU/mL. The count reached to 1x10
10
 
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  Black pepper is ground from an equivalent particle size of 6 mm to 0.12 mm using a 10 hp 
motor. Assuming Rittinger’s equation and that 1 hp = 745.7 W,  the power (hp) of motor 
required to fine grind black pepper to 0.08 mm would be _______.(up to two decimal points) 
 
 
Q.21  Green pea (average diameter 0.8 cm) is frozen in a blast freezer operating at -40
?
C and  with 
a surface heat transfer coefficient of  30 W m
-2
 K
-1
. The thermal conductivity of pea is 2.5 
W m
-1
K
-1
, and latent heat of crystallization is 2.74 x 10
2
 kJ kg
-1
. If the freezing point of pea 
is -1
?
C and the density is 1160 kg m
-3
, the freezing time in minutes will be _______.(up to 
two decimal points) 
 
 
Q.22  The rate of heat transfer 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 _______. 
 
 
 
END OF THE QUESTION PAPER 
Q.No. Type Section Key/Range Marks
1 MCQ GA A 1
2 MCQ GA C 1
3 MCQ GA B 1
4 MCQ GA B 1
5 MCQ GA B 1
6 MCQ GA A 2
7 MCQ GA D 2
8 MCQ GA D 2
9 MCQ GA B 2
10 MCQ GA C 2
1 MCQ XE-AD 1
2 MCQ XE-AA 1
3 NAT XE-A 0.01 to 0.01 1
4 NAT XE-A5 to 51
5 NAT XE-A 0.29 to 0.32 1
6 NAT XE-A 250 to 250 1
7 NAT XE-A 108 to 108 1
8 MCQ XE-AB 2
9 MCQ XE-AC 2
10 NAT XE-A3 to 32
11 NAT XE-A 0.04 to 0.04 2
1 MCQ XE-BB 1
2 MCQ XE-BA 1
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