PU CET PG 2019 Question Paper M.E. _Food Technology_

M.E. (Food Technology)
1. Ergot fungus do not attack on ------------
A) Fish B) Wheat C) Rye D) Oat
2. The major producer of oat in the world is
A) Canada B) America
C) Russian Federation D) European federation
3. Among the cereal varieties which can be cultivated at sub zero temperature is
A) Rice B) Rye C) Barley D) Oat
4. Most of the world corn (Maize) is grown in which country of the world
A) USA B) India C) China D) Brazil
5. Cereals grown in deep water conditions include
A) Maize B) Rice C) Rye & oats D) Millets
6. The hard bread making wheat is
A) Diploid B) Tetraploid C) Hexaploid D) Monoploid
7. Plant hormone used to trigger the germination of seeds is
A) Gibberellins B) Auxins C) Oxytocin D) Sterol
8. The botanical name of Rice is
A) Triticum aestivum B) Fago Pyrum esculantum
C) Durum compactum D) Oryza sativa

9. The soluble protein which act as storage protein in rice and burley is
A) Albumin B) Globulin C) Prolamines D) Glutenlin
10. The main storage protein of burley is
A) Prolamines and glutelins B) Prolamines and globulins
C) Glutelin and gliadin D) Glutelin and globulins
11. The LMTD for counter current flow in a heat exchanger where one stream rises from 28˚
to 75˚C where as other flow fall from 95˚ to 85˚C.
A) 65.2˚ C B) 13.7˚ C C) 38.5˚ C D) 27.9˚ C
12. Protein content of oats is
A) 9-10% B) 5% C) 15% D) 7-8%
13. The chemical composition of sorghum grain is similar to that of
A) Rye B) Oat C) Barley D) Corn
14. The saccharifying enzyme is
A) α-amylase B) β- amylase C) Pectinase D) Cellulase
15. The liquefying enzyme is
A) Maltase B) β- amylase C) Pectinase D) α-amylase
16. The number of proteins present amino acid present in the biological system are
A) 18 B) 20 C) 20 D) 25
17. Caramalization takes place due to

A) Burning of sugar B) Burning of starch
C) Enzymatic browning D) Burning of proteins
18. The sugar associated with hemicelluloses include (s)
A) D-Xylose B) D-Galactose C) D-Glucose D) D-Fructose

19. Bulging of can due to
A) H2 gas production B) Expansion of food product
C) N2 production D) O2 gas production

20. Crude fibre mainly includes
A) Glucose and cellulose B) Cellulose and hemicelluloses
C) Lignin and pectin D) Fructose and Glucose

21. Cell wall is important due to their
A) Source of enzyme B) Source of glucose
C) Source of mineral D) Structural frame work and source of energy

22. The expansion of term HACCP and GRAS are
A) Hygienic Associated Critical Control Point; Grossly Recommended As Safe
B) Hazard Analysis and Critical Control Point; Generally Recognized As Safe
C) Hygienic and Aesthetic Concept of Critical Products; Generally Recognized As Safe
D) Hazard Analysis and Critical Control Point; Grossly Recommended As Safe

23. 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
Q) Tomato ketchup 2) Emulsion
R) Cake 3) Gel
S) Curd 4) Solid foam

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

24. One ton of Apple at 35C is to be cooled at 4C in 8 h. The radiation and other losses are
estimated to be 10 percent of the refrigeration load. Efficiency of the motor is 85 percent.
Specific heat of Apple is equal to that of water. Tonnage of Refrigeration and Horse
power of the motor is
A) 0.345 kW, 7.8 hp B) 0.234 kW, 3.4 hp
C) 0.745 kW, 7.8 hp D) 0.745 kW, 3.4 hp

25. Polysaccharides are the carbohydrates having number of monomer unit ranging from
A)>5 B)>10 C) >20 D) >50
26. The calorific value of alcohol is
A) 5.9 Kcal/g B) 8.97 Kcal/g

C) 7 Kcal/g D) 9 Kcal/g
27. F value at 121˚ C equivalent to 99.999% inactivation of a strain of C. botullinum is 1.2
min. D0 value of this organism is
A) 0.43 min B) 0.24 min C) 0.65 min D) 0.12 min
28. Micelle in solvent extraction of oil from oil seed flakes consists of
A) Oil and water B) Oil, water and solvent
C) Water and solvent D) Oil and solvent
29. The extracted meal in solvent extraction of oil seed is desolventized by
A) Air drying B) Live steam heating
C) Vacuum sacking D) Roasting
30. Oil bearing material is cooked prior to oil extraction because cooking
A) Coagulates protein and make oil droplets bigger in size
B) Frees protein
C) Increase emulsifier content
D) Reduce soap recovery
31. Toxin gossypol is present in which oil bearing seeds
A) Coconut B) Cotton seed C) Sunflower D) Caster seed
32. Moisture content of papaya is 85% wet basis. In dry basis the value will be
A) 333% B) 155% C) 566.6% D) 444%
33. Optimum combination of pulses and cereals for human diet is
A) 1:3 B) 1:4 C) 1:5 D) 1:6
34. Essential fatty acid requirement of a man is
A) 1-3% of energy intake B) 3-6% of energy intake
C) 6-9% of energy intake D) 9-11% of energy intake
35. Which vitamin is found to be retained (present) in rice after parboiling?
A) Vit A B) Vit D C) Vit E D) Thiamine
36. The glucose units in cellulose are linked together by
A) α-1-4 glycosidic linkage B) β-1-4 glycosidic linkage
C) α-1-6 glycosidic linkage D) β-1-6 glycosidic linkage
37. Drying of foods in very hot and dry air causes
A) Excessive drying B) Case hardening
C) Enzymatic browning D) Microbial contamination
38. The gaseous fumigant used for the granaries include
A) Methyl bromide B) Phosphine
C) Both A & B D) Tetrachloroethane
39. The factor 6.25 used commonly in calculating protein content in Kjeldahl’s method is
based on
A) Ammonia content of raw proteins B) Amino acid content of raw proteins
C) Nitrogen content of proteins D) Molecular weight of protein fraction

40. The viscosity of aqueous solution containing starch increases upon heating due to
A) Starch gelatinization B) Starch retrogradation
C) Forming of starch complex D) Starch solubilisation
41. Complete solubilisation of starch in excess of water do not occur unless the temperature
in excess of water as high as
A) 100˚C B) 120˚C C) 90˚C D) 110˚C
42. Brown color of baked potato is due to
A) Polymerization of Carotenoids B) Maillard reactions
C) Caramallization D) Enzymatic browning
43. Rheological nature of wheat dough is
A) Viscous B) Elastic C) Viscoelastic D) Rheopectic
44. In chemically modified starches, the abbreviation ‘DS’ is termed as
A) Digestibility standard B) Degree of substitution
C) Degree of solubility D) Dissolve starch
45. In cross-linked starches, the gelatinization temperature gets
A) Decrease B) Increase C) Remain unchanged D) Remain constant
46. For food application, the maximum value for the degree of substitution (DS) of starches
should be between
A) 0.2- 0.5 B) 0.5 – 1.0 C) 0.05 – 1.0 D) 0.01-0.1
47. Upon starch modification such as cross linking, the starch stability gets
A) Increases B) Decreases
C) Remains unchanged D) Remains constant
48. Aerated candy is
A) Chocolate B) Hard boiled candy
C) Lollypop D) Cotton candy
49. In the substituted starches, the swelling power and solubility of cereal starches gets
A) Increases B) Decreases
C) Remains unchanged D) Remains constant
50. In substituted starches gelatinization temperature gets
A) Increases B) Decreases
C) Remains unchanged D) Remains constant
51. -------- enzyme is used for tenderization of meat.
A) Papain B) Bromelain C) Pectinase D) Both A) and B)
52. 100 kWh is equal to
A) 7.2x108 J B) 3.6x 108 J C) 8.3x 108 J D) 6.5x 108 J

53. ----------- % of fat is present in butter
A) 20% B) 35% C) 88% D) 80%
54. --------- type of membrane is used in ultra-filtration.
A) Cellulose acetate B) Nanofiber

C) Tissue paper D) Whatman filter paper
55. --------------- packaging technology is used to pack fresh meat.
A) Aseptic B) Vacuum
C) Oxygen Scavenging D) Retort
56. Sealed tube containing equal number of spores of an isolate from a spoiled canned food
were heated for 10 and 15 min at 115.5˚C. The survivors were, respectively 4600 and
160. The lag time for heating the tubes to 115.5˚C was established in prior experiments to
be 0.5 min. D value is
A) 3.42min B) 1.23min C) 7.89 min D) 4.56 min
57. About how much oil is left by the traditional ghanies in the oil seed cake
A) 5 to 7% B) 7 to 10% C) 10 to 15% D) 0 to 5%
58. Sterilization value of a process has been calculated to be an F0 of 2.88. If each can
contains 10 spores of an organism having a D0 of 1.5 min. assuming that the F0 value was
calculated using the same z value as the organism. The probability of spoilage (Pspoilage)
from this organism is
A) 0.45 B) 0.32 C) 0.12 D) 0.06
59. -------------- pigment is present in meat.
A) Anthocyanin B) Betanin C) Myoglobin D) Chlorophyll
60. A microbial kill of 99.99% is equivalent to
A) 2 log cycle B) 4 log cycle C) 6 log cycle D) 3 log cycle
61. In burley and oat, the cell wall of starchy endosperm is made up of
A) β-D- glucans B) Cellulose C) Arabinoxylan D) Pectin
62. Antinutritional factors present in the legume is
A) Trypsin inhibitors B) Lysine inhibitors
C) Methionine inhibitors D) Phenylalanine inhibitor
63. Lemon juice is passing through an SS pipe of 1” diameter, schedule 40. The specific
gravity of lemon juice is 1.05 and its viscosity is 2.5 cp. The volumetric flow rate of the
juice is 60 lpm. The Reynolds number is
A) 2004 B) 40000 C) 10000 D) 20400
64. One ton of refrigeration means
A) Cooling provided by one kg of ice in one hour
B) Cooling provided by one ton of ice in one hour
C) Energy extracted to freeze one ton of water in one day
D) Coefficient of performance is unity
65. The ratio of total mass transferred to mass transferred due to molecular diffusion is called as
A) Grashof number B) Schmidst number
C) Sherwood number D) Reynolds number
66. The ratio of molecular diffusion of momentum to molecular diffusion of mass is called
A) Biot number B) Schmidst number
C) Grashof number D) Sherwood number

67. ------- law describe molecular diffusion.
A) Kick law B) Power Law C) Fick’s law D) Henry’s law
68. Choose the target organism for milk pasteurization from the following
A) Mycobacterium tuberculosis B) Coxiella burnetii
C) Clostridium botulinum D) Bacillus cereus
69. Oleic acid is
A) Unsaturated fatty acid B) C-18 fatty acid
C) Present in oil D) C-18 unsaturated fatty acid
70. Oxidative rancidity follows
A) Endothermic reaction B) Exothermic reaction
C) Addition reaction D) Free radical mechanism
71. C12 fatty acid is
A) Stearic acid B) Palmitic acid
C) Lauric acid D) Oleic acid

72. Solvent extraction of oil follows
A) Diffusion process B) Leaching
C) Centrifugation D) Osmosis.
73. Which one is not a food packaging material
A) Polyethylene B) Polypropylene
C) Bi-axially oriented Polypropylene D) Acetylene.
74. ‘Yield stress’ term is related with
A) Leaching B) Distillation C) Rheology D) Extraction

75. 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)
Q. Vicine 2. Cotton seeds
R. Glucosinolates 3. Fava beans
S. BOAA (beta-N- Oxalyl Amino L-Alanine) 4. Rapeseeds

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

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