Shivaji University Entrance Exam 2020 Question Paper MSc Food Science and Technology

Shivaji University , Kolhapur
Seat Paper Code(ENT202023)
No.
M.Sc Entrance Exam , MAY-2020

58724-Food Science and Technology

Day And Date : Saturday 21/11/2020 Total Marks : 100
Time : 13:00 To 14:30
Marks
1 Impact forces are used for --------- size material 1
A) Fine
B) Coarse
C) Medium
D) From coarser to finest
2 White Flour is made from ………………of a Wheat Kernel 1
A) Bran
B) Germ
C) Endosperm
D) All of these
3 Protein content include in ______quality 1
A) Microbial
B) Sensory
C) Nutritional
D) Physical
4 Lacquering of cans helps in 1
A) Preventing cans from discolouration
B) Providing cheaper way of colouring the can
C) Providing mechanical strength
D) Preventing can from shock during transportation
5 Botanical name of Tea is 1
A) Thea chinensis
B) Camellia sinensis
C) Theobrana cacao
D) Theobrama sinensis
6 Sulphure compounds are present in …………..foods 1
A) Milk
B) Bakery product
C) Meat
D) None of above
7 ………… Drying is the most used method for producing milk powders 1
A) Wet
B) Spray
C) Heat
D) Air

8 In which of the following machines, the particles are broken by sets of swing 1
hammers
A) Ball mill
B) Rod mill
C) Gyratory crushers
D) Hammer mills
9 The viscosity of ____________ increases with temperature 1
A) Hydrogen
B) Water
C) Milk
D) Syrup
10 Which of the following is dry cleaning methods used for the cleaning of the raw 1
material
A) Brushing
B) Flurning
C) Floatation
D) Spraying
11 Hydrogenation of edible oil is done to 1
A) Decrease the number of unsaturated bonds
B) Lower the melting point of oil
C) Increase the thermal conductivity of oil
D) Enable the oil to be packed in tin containers
12 Electromagnetic spectrum frequency in Microwave heating is 1
A) 5420 MHz
B) 4250 MHz
C) 2450 MHz
D) 2045 MHz
13 Which one of the following is not likely to be constituent of vegetable oil 1
A) Citric acid
B) Oleic acid
C) Stearic acid
D) Glycerol
14 Oil/Lemon/ Vinegar and spices applied to meat is called …… 1
A) Marinating
B) Emulsifying
C) Fermenting
D) Coating
15 Cherry coffee is obtained by 1
A) wet processing
B) vacuum processing
C) dry processing
D) chemical treatment
16 The point where the solid, liquid, and gas phases of a substance are in 1
thermodynamic equilibrium is called
A) Single point
B) Double point
C) Triple point
D) None

17 Drying by direct contact with a heated surface is called 1
A) Conduction
B) Convection
C) Radiation
D) All of the above
18 Dry ice is nothing but__________. 1
A) Solid nitrogen
B) Solid carbon dioxide
C) Liquid carbon dioxide
D) All
19 Which of the following microorganism is popular for spoilage in fruits and 1
vegetables?
A) Mesophile
B) Thermophile
C) Psychrophile
D) All of the mentioned
20 The process of preserving food by rapid freezing followed by dehydration under 1
vacuum is called
A) Lyophilisation
B) Sterilization
C) Cold Dehydration
D) Cryopreservation
21 Canning is also sometime called as 1
A) Appertization
B) Pasteurization
C) Sterilization
D) Cold sterilization
22 Storage of food under reduced pressure is called 1
A) Aseptic packaging
B) Hyperbaric storage
C) Hypobaric storage
D) Gas packaging
23 Lard is obtained from 1
A) Coconut
B) Cottonseed
C) Soybean
D) None of the above
24 Direct immersion of fruit and Vegetables in chilled water to remove field heat is 1
called
A) Preheating
B) Hydration
C) Hydrocooling
D) Freezing
25 How many carbon atoms are present in Oleic acid 1
A) 10
B) 12
C) 16
D) 18

26 Phosphoglyceride is example of _______ 1
A) Simple lipid
B) Complex lipid
C) Carbohydrates
D) Steroids
27 Iodine value measures ________ 1
A) Degree of Unsaturation
B) Degree of saturation
C) Amount of Carbon present
D) Number of Iodine present
28 Storage polysaccharide of animal is _______ 1
A) glycogen
B) starch
C) amylopectin
D) none
29 The basic compounds involved in maillard reaction are 1
A) Fat and sugar
B) Sugar and vitamins
C) Sugar and amino acid
D) Fat and amino acid
30 ________ is human intestinal flora 1
A) Salmonella
B) Proteus
C) E. coli.
D) Clostridium
31 Canned meat is generally spoiled by 1
A) Salmonella
B) Escherichia
C) Pseudomonas
D) Clostridium
32 ______responsible for blood clotting 1
A) Vitamin B
B) Vitamin A
C) Vitamin K
D) Vitamin C
33 Vitamin D3 is also known as 1
A) Retinol
B) Tochopherol
C) Cholecalciferol
D) Ergocalciferol
34 Lactic acid fermentation does not produce 1
A) ATP
B) Carbon dioxide and NADH
C) Carbon dioxide
D) NADH

35 Corrugated case and corrugated boxes are example for _______ package. 1
A) Primary
B) Secondary
C) Both a and b
D) None
36 ________________ is called brain sugar 1
A) Fructose
B) Glucose
C) Galactose
D) None of the above
37 Which is the aromatic amino acid 1
A) Tyrosine
B) Lysine
C) Glutamine
D) Isoleucine
38 ____________ is the only major sugar of milk 1
A) sucrose
B) glucose
C) lactose
D) mannose
39 “Scurvey” is caused due to the deficiency of the following Vitamin 1
A) B1
B) C
C) D
D) A
40 Process which is responsible for the preservative nature of sugar is 1
A) Osmosis
B) Reverse osmosis
C) Chelation
D) Toxicity
41 Biuret solution is used to test for 1
A) vitamins
B) proteins
C) carbohydrates
D) fats
42 Which of the following is the essential fatty acid? 1
A) Stearic acid
B) Linolenic acid
C) Laurie acid
D) Palmitic acid
43 Most abundant mineral present in the egg shell is 1
A) Iron
B) Magnesium
C) Zinc
D) Calcium

44 Total plate count method is being expressed in 1
A) Number of cell / ml
B) c.f.u./ml
C) Optical density
D) None of the above
45 FSSAI means ____________ 1
A) Food Safety & Standards Authority of India
B) Food Safety & Sectional Authority of India
C) Fruit Safety & Sectional Authority of India
D) None of these
46 Ionizing radiation technique uses gamma rays from 1
A) Cobalt-60
B) Cesium-167
C) Cesium-173
D) Cobalt-50
47 FPO stands for ________ 1
A) Fruit Production Operation
B) Fruit Product Order
C) Flavour Production Operation
D) Food Production Operation
48 Potable water is __________ 1
A) water stored in pot
B) water from reservoir
C) water safe & clean
D) none of these
49 ________ is involved in sensory quality 1
A) Microbial count
B) Flavour
C) GSM
D) None
50 For adequate ventilation, which among following needs to be controlled _______ 1
A) Temperature
B) Humidity
C) Air purity
D) All of these
51 Instrument used to measure wind velocity is called 1
A) Anemometer
B) Barometer
C) Hygrometer
D) Speedometer
52 Nutrient uptake involves the phenomena of 1
A) Photosynthesis
B) Ionic exchange
C) Transpiration
D) All of the above

53 Wax coating of fruits is done to reduce 1
A) Total soluble solids
B) Rate of transpiration
C) Surface gloss
D) All of the above
54 Catalyst for hydrogenation is _______ 1
A) nickel
B) iron
C) Al
D) Mg
55 Peroxide value is the measure of 1
A) Protein quality
B) Fat quality
C) Sugar quality
D) Vitamin content of food
56 Ovamucoid protein found in _______ 1
A) Milk
B) Vegetable
C) Egg
D) Fruits
57 Oolong tea is …… 1
A) Mixture of green and black tea
B) Partial oxidation takes place
C) Leaves are greenish brown
D) All of above
58 Polysaccharides are polymers of simple sugars linked by 1
A) Peptide bonds
B) Glycosidic bonds
C) Hydrogen bonds
D) Covalent bonds
59 The following reaction is best described by which choice? Sucrose → glucose + 1
fructose
A) Oxidation
B) Reduction
C) Hydrolysis
D) Addition
60 Amylopectin is 1
A) Water soluble
B) Water insoluble
C) Forms colloidal solution with water
D) all
61 Methionine is _________________________ 1
A) Essential amino acid
B) Non essential amino acid
C) Hydrolytic enzyme
D) Essential FA

62 Saturated fatty acids 1
A) Elevate blood cholesterol
B) Minimize blood cholesterol
C) Has no effect
D) Stabilize blood cholesterol
63 Which of the following oleoresins is extracted from Clove 1
A) Acrolein
B) Eugenol
C) Peperin
D) Capsisin
64 Facultative microbes means _________ 1
A) Requires O2
B) Does not require O2
C) Grow in both conditions
D) None
65 D value indicated in _______ 1
A) log No.
B) Minute
C) Degree C
D) Degree F
66 Organisms that can survive but cannot grow at pressure as high as 500 - 2000 1
atm are
A) Baroduric
B) Barophilic
C) Eurybaric
D) Barophobic
67 The temperature/pressure combination for an autoclave is 1
A) 100°C and 4 psi
B) 131°C and 9 psi
C) 121°C and 15 psi
D) 115°C and 3psi
68 Phosphatase test is used in the analysis of 1
A) Water
B) Tea
C) Milk
D) All of these
69 Which of the following microorganisms is used in beer making? 1
A) Yeast
B) Bacteria
C) Mold
D) All of the above
70 During manufacture of wine, the crushed grape used as raw material is called 1
A) Wort
B) Ale
C) Hop
D) Must

71 The microbiological examination of coliform bacteria in foods preferably use 1
A) MacConkey broth
B) violet Red Bile agar
C) eosine Methylene blue agar
D) all of these
72 The size of cell is increased due to addition of ______ 1
A) Solute
B) Vacuole
C) Water
D) All
73 Aflatoxin is produced by ________ 1
A) Bacteria
B) Virus
C) Fungus
D) Yeast
74 DNA having ______ structure 1
A) linear
B) rectangular
C) diagonal
D) helical
75 PCR technique was invented by 1
A) Karry Mullis
B) Boyer
C) Sanger
D) Cohn
76 The nucleic acid of a virus is 1
A) DNA only
B) RNA only
C) Both DNA and RNA
D) Either DNA or RNA
77 Restriction enzymes are called as 1
A) Biological Scissors
B) Molecular Scalpels
C) Molecular Knives
D) Biological Guns
78 ELISA test used for ___________ 1
A) Viral DNA detection
B) Purity
C) Bacterial detection
D) None
79 Which of the following holds untrue with respect to jam making? 1
A) Boiling water to concentrate the mixture is an important step
B) The fruit is heated to soften it, extract pectin and then boiled rapidly to increase
sugar content
C) High methoxyl pectin is used in jam
D) None of the mentioned

80 pH of gastric juice _____ 1
A) 1.0
B) 3.5
C) 7.0
D) 10.8
81 _________ is water soluble vitamin 1
A) Vitamin A
B) Vitamin B
C) Vitamin E
D) Vitamin D
82 Which of the following is a source of iodine for our body? 1
A) Spinach
B) Banana
C) Egg
D) Fish
83 Which of the following acid is predominating in Tamarind fruit 1
A) Acetic Acid
B) Tartaric Acid
C) Citric ACid
D) Malic Acid
84 Molecular weight of glucose 1
A) 160
B) 180
C) 190
D) 200
85 Hops are added in _________ preparation 1
A) Wine
B) Beer
C) Whiskey
D) Brandy
86 During decomposition process ______ gas is produced 1
A) Ethane
B) Co2
C) Methane
D) None of these
87 The smallest unit of heredity 1
A) Chromosome
B) Gene
C) Codon
D) Nucleotide
88 Part of plant used for culturing is called 1
A) Explant
B) Enplant
C) Stock
D) Callus

89 The process of preserving meat by stewing in a covered earthenware jug 1
A) Burial
B) Curing
C) Jugging
D) All of these
90 In oil refining, oil is __________ 1
A) De-odorized
B) Bleached
C) De-odorized & Bleached
D) None of the mentioned
91 Nisin is used as 1
A) An antimicrobial agent
B) An emulsifier
C) A stabilizer
D) A acidulant
92 Which of the following is/are class I preservatives? 1
A) Salt
B) Sugar
C) Spices
D) All of the above
93 RTS should have 1
A) 10 % TSS
B) 30 % TSS
C) 40 % TSS
D) 50 % TSS
94 Pineapple is a good source of 1
A) Amylase
B) Bromelin
C) Pimolive
D) None of the above
95 COB test is 1
A) Clot on boiling
B) Calorie of butter
C) Cream of butter
D) None of the above
96 Poor quality egg floats in the water due to 1
A) Microbial spoilage
B) Increase in air cell
C) Decrease in air cell
D) Air cell has no relation to quality of egg
97 Fat bloom is the defect found in 1
A) Margarine
B) Chocolate
C) Ghee
D) Yoghurt

98 Monosodium glutamate is used as 1
A) Artificial sweetener
B) Anticaking agent
C) Flavour enhancer
D) Cleaning agent
99 The science and art of growing grapes for wine is called ____ 1
A) vinification
B) viniculture
C) viticulture
D) vineyard
100 Who is regarded as the father of canning? 1
A) Louis Pasteur
B) John Hall
C) Bryan Dokin
D) Nicolas Appert