PU CET PG 2017 Question Paper M.E. _Food Technology_

M.E. (Food Technology)

1. Tocopherol is chemical name of vitamin
A) D B) E C) K D) B6

2. The primary protein in milk is
A) Casein B) Tryptophan C) Lysine D) Glutenin

3. Percentage of fat in butter is
A) 50 B) 60 C) 70 D) 80

4. The power consumed by a drum dryer depends upon
A) Drum speed B) Steam Pressure
C) Pressure exerted by the blade on the drums D) Length and diameter of the drum

5. Freeze drying time is directly proportional to the __________of the material being dried.
A) Thickness B) Square of the thickness
C) Cube of thickness D) Fourth power of thickness

6. With increase in concentration of solute in a solution, boiling point
A) Decreases B) Increases
C) Remains constant D) None of these

7. The major forces acting in cyclone separator are
A) Gravity and centrifugal B) Gravity and centripetal
C) Centrifugal and centripetal D) None of these

8. Ultra filtration is used for production of
A) Butter B) Ghee C) Cheese D) Ice-cream

9. Which of the following enzyme is responsible for off-flavor development in cream and
butter?
A) Lipase B) Protease C) Peroxidase D) None of these

10. Which of the following is a milk sugar?
A) Lactose B) Fructose C) Sucrose D) None of these

11. Anthocyanins are soluble in
A) Water B) Fat C) Oil D) None of these

12. Glutamic acid is used as a /an
A) Flavour enhancer B) Antioxidants C) Humectants D) Emulsifier

13. Salt is a better food preservative than sugar because it
A) Has lower molecular weight
B) Lowers the vapour pressure of food water by a larger extent
C) Kills microorganisms better
D) Reduces pH

14. Pectin and gums are added to foods as
A) Thickeners and stabilizers B) Emulsifier
C) Humectant D) Colorant

15. Flash 18 processes is also known as
A) Smith-Ball process B) Nicholas Process
C) Luis Pasteur process D) Martin Process

16. The level of enzyme activity in wheat flour is measured by
A) Fouling number B) Falling number
C) Farall Number D) Froud number

17. The pioneer of canning technology is
A) Charles Appert B) Nicolas Appert
C) Mike Lewis D) H. Burton

18. The temperature and time combination for batch pasteurization of milk is
A) 63 °C for 30 min B) 65 °C for 15 min
C) 70 °C for 20 min D) 60 °C for 40 min

19. Lecithins are structurally like fats but contain
A) Oxalic acid B) Citric acid
C) Phosphoric acid D) Capric acid

20. Which of the following metals are strong promoters of oxidation?
A) Sodium and iron B) Sodium and Aluminum
C) Aluminum and Copper D) Copper and iron

21. Vitamin C and E act as
A) Antioxidants B) Emulsifiers
C) Stabilizers D) Humectants

22. An enzyme that acts only in an acidic medium is
A) Pepsin B) Trypsin C) Rennin D) Amylase

23. The fraction of starch which is composed of straight-chain structure is
A) Amylopectin B) Amylose C) Pectinose D) None of these

24. Oils are converted into fats by a process known as
A) Hydrogenation B) Hydrolysis C) Pyrolysis D) None of these

25. Diacetyl is an example of
A) Flavouring agent B) Colouring agent
C) Antimicrobial agent D) Leavening agent

26. Zein is found in
A) Wheat B) Maize C) Rice D) Soybeans

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27. What causes sliced potato to turn brown?
A) Carmelization B) Staling
C) Protein degeradation D) Enzymatic activity

28. Coarse endosperm particles of wheat are called
A) Semolina B) Maida C) Flour D) None of these

29. Milling process of corn milling is a
A) Dry milling method B) Wet milling method
C) Conditioning method D) None of these

30. A food material is processed at 115 ºC for 15 min in which 50 % vitamin is lost. The
activation energy for vitamin is 109000 J/mol. The value of R may be taken as 8.314
J/mol K. The % vitamin loss at 120 ºC after 15 minutes of processing is
A) 75.5% B) 58.13% C) 65.37% D) 45.27%

31. At very low pressure, the thermal conductivity of gases approaches
A) Maximum B) Zero C) Negative D) None of these

32. When a liquid is placed in a sealed container, molecules of liquid evaporate into the
space above the liquid. After equilibrium is reached, this vapour will exert a pressure
which is called
A) Partial pressure B) Absolute pressure
C) Vapour pressure D) Total pressure

33. In transient heat transfer problems, the dimensionless number used is
A) Nusselt Number B) Prandtl Number
C) Biot Number D) Schmidt Number

34. When vaporisation takes place directly at the heating surface, it is called
A) Film boiling B) Nucleate boiling
C) Vapour binding D) None of these

35. With increase in porosity, the thermal conductivity of a solid material
A) Increases B) Decreases
C) Remains unchanged D) May increase or decrease

36. Dietus-Boelter equation used for the determination of heat transfer co-efficient is valid
for
A) Laminar flow B) Turbulent flow
C) Plug flow D) Transition flow

37. It is desired to concentrate a 20% salt solution (20 kg of salt in 100 kg of solution) to a
30% salt solution in an evaporator. Consider a feed of 300 kg/min at 30°C. The boiling
point of the solution is 110 °C, the latent heat of vaporization is 2100 kJ/kg and the
specific heat of the solution is 4 kJ/kg K. The rate at which the heat has to be supplied in
(kJ/min) to the evaporator is

A) 3.06 x l05 B) 6.12 x 105 C) 7.24 x 105 D) 9.08 x 105

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38. 1 kWh equals to
A) 3.6 × 106 J B) 6.3 x 106 J C) 3.6 x 106 kJ D) None of these

39. The dimensionless number which represents the ratio of drag force to inertial force is
A) Power number B) Reynolds number
C) Lewis number D) Nusselt number

40. The law which describes the molecular diffusion is known as
A) Fourier’s law B) Fick’s law
C) Kick’s law D) None of these

41. Which of the following analytical method can be used to distinguish flavour compounds?
A) Hydrometry B) Near infrared spectroscopy
C) Polarimetry D) Gas chromatograph

42. Which of the following foods is rich in omega-3 fatty acids?
A) Fatty fish B) Butter C) Vegetable oil D) Olive oil

43. A food with a pH of 3.5 is considered to be
A) Low acid B) High acid C) Medium acid D) Non-acid

44. Which of the following gas is responsible for the ripening of fruits?
A) Ethane B) Carbon dioxide C) Ethylene D) Propane

45. Which of the following food is produced by fermentation involving lactic acid bacteria?
A) Yogurt B) Vinegar C) Beer D) None of these

46. A milk can be sterilized either at 135 °C for 6 s or at 140 °C for 2 s. The z-value of micro
organism to destroy in the process is
A) 11.45 °C B) 13.25 °C C) 9.86 °C D) 10.48 °C

47. The F value at 121.1 °C equivalent to 99.999 % inactivation of C. botulinum is 1 minute.
The Do value is
A) 0.1 min B) 0.2 min C) 0.3 min D) 0.25 min

48. An aggregate of hyphae is called
A) Spore B) Vegetative cells C) Mycelium D) None of these

49. Bacteria reproduce by a process called
A) Binary fission B) Binary fusion C) Binary diffusion D) None of these

50. The destruction of microorganisms by steam may be described as
A) Zero order reaction B) Second order reaction
C) First order reaction D) None of these

51. The common word for bacteria which are spherical in shape is
A) Cocci B) Bacilli C) Spirilla D) Pleomorphic

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52. The paddy dehusking (sheller) machine has two rubber rolls that rotate with
A) Identical speed in same direction
B) Identical speed in opposite direction
C) Differential speed in same direction
D) Differential speed in opposite direction

53. Chill injury is most common in
A) Banana B) Apple C) Mango D) Grape

54. In modified atmospheric packaging, the potassium permanganate is used as
A) Moisture absorber B) Ethylene absorber
C) Ethylene producer D) Carbon dioxide absorber

55. Clot-on-boiling test is carried out to
A) Determine the presence of enzyme in milk
B) Determine the heat-stability of the milk
C) Determine the bacterial contamination level in milk
D) None of these

56. Smoking is normally used for the preservation of
A) Cereals B) Meat C) Egg D) Fruits

57. The law which states that the amount of gas dissolved in a liquid is proportional to its
partial pressure is
A) Dalton's law B) Gay Lussac's law C) Raoult's law D) Henry's law

58. Which of the following is called milk ejection hormone?
A) Oxytocin B) Vasopressin C) Prolactin D) None of these

59. Storage polysaccharide made by animals is
A) Collagen B) Cellulose C) Amylopectin D) Glycogen

60. The LMTD for counter current flow in a heat exchanger where one stream rises from 20
to 70 ºC and other falls from 95 to 80 ºC is
A) 40 ºC B) 45 ºC C) 50 ºC D) 60 ºC

61. The wet basis moisture content of a particular grain is 20%. The moisture content on dry
basis of that grain will be
A) 24% B) 27% C) 25% D) 30%

62. The colorant which is used in butter is
A) Annato B) Erythrosine C) Congo red D) None of these

63. Cereals are deficient in
A) Methionine B) Phenylanaline C) Valine D) Lysine

64. The destruction of all microorganisms in food by thermal processing is known as:
A) Pasteurization B) Sterilization C) Blanching D) Scalding

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65. A power law fluid having consistency index 12.5 Pa sn and flow behaviour index of 0.45
is pumped through a pipe of inside diameter 2.4 cm at the flow rate of 0.00032 m3/s. The
fluid has a density of 1030 kg/m3. The value of Reynolds number should be
A) 20.5 B) 15.25 C) 125.23 D) 25.18
66. Aspergillus niger is the principal mold used in the production of
A) Lactic acid B) Citric acid C) Sorbic acid D) Benzoic acid

67. Hydrogen swell is related to
A) Aseptic processing B) Freezing
C) Irradiation processing D) Canning

68. Which of the following acid present in spores may be responsible for their increased
resistance to heat?
A) Phosphoric acid B) Capric acid
C) Citric acid D) Dipicolinic acid

69. A microbial kill of 99.9999% is equivalent of
A) 4 log cycle reduction B) 6 log cycle reduction
C) 3 log cycle reduction D) 2 log cycle reduction

70. Butyric acid bacteria are
A) Anaerobic spore-forming micro-organisms
B) Aerobic spore-forming micro-organisms
C) Facultative spore-forming micro-organisms
D) None of these

71. The amount of cream testing 35% fat that must be added to 500 kg of milk testing 4 % fat
to obtain cream testing 10% fat should be
A) 20 kg B) 100 kg C) 120 kg D) 220 kg

72. Calcium stearate is used as an
A) Anticaking agent B) Antifungal agent
C) Antifoaming agent D) Antibacterial agent

73. Lecithin is used as
A) Stabilizer B) Emulsifier
C) Leavening agent D) None of the above

74. Saponification number is defined as the number of mg of potassium hydroxide needed to
saponify
A) 0.5 g of fat or oil B) 0.25 g of fat or oil
C) 1 g of fat or oil D) 2 g of fat or oil

75. Air contains 79 parts nitrogen and 21 parts oxygen by volume. The molecular weight of
nitrogen is 28 and molecular weight of oxygen is 32. The weight fraction of nitrogen and
oxygen in the mixture will be
A) 0.77, 0.23 B) 0.23, 0.77 C) 0.67, 0.33 D) 0.57, 0.43

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