GATE 2021 Question Paper XL U Life Sciences - Food Technology

Food Technology XL (U)

Q.1 – Q.10 Multiple Choice Question (MCQ), carry ONE mark each (for each wrong
answer: – 1/3).

Q.1 In a typical bacterial growth curve, the first order kinetics for growth rate is
observed in

(A) Lag phase

(B) Log phase

(C) Stationary phase

(D) Decline phase

Q.2 Which of the following microorganisms is NOT a causative agent for food
borne diseases?

(A) Campylobacter jejuni

(B) Clostridium perfingens

(C) Norovirus

(D) Borrelia burgdorferi

Q.3 Which one of the followings is NOT a fermented food product?

(A) Tofu

(B) Vinegar

(C) Sauerkraut

(D) Tempeh

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Q.4 The Protein Efficiency Ratio (PER) is defined as

(A) Percentage of absorbed nitrogen retained in the body

(B) Weight gain in body mass (in gram) per gram protein intake

(C) Ratio of essential and non-essential amino acids in a protein

(D) Percent in vitro digestibility of a protein

Q.5 Which one of the following enzymes sequentially releases maltose from starch?

(A) −Amylase

(B) − Amylase

(C) Glucoamylase

(D) Pullulanase

Q.6 Highest mole % of amino acid mixture present in glutenin of wheat gluten are

(A) Glutamine and glutamic acid

(B) Serine and lysine

(C) Alanine and tryptophan

(D) Proline and glycine

Q.7 Which one of the following compounds is present in soybean and acts as
phytoesterogen?

(A) Tangeretin

(B) Lutin

(C) Quercetin

(D) Genistein

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Q.8 Which one of the followings is an oligosaccharide?

(A) Xanthan

(B) Alginate

(C) Raffinose

(D) Gellan

Q.9 Bittering agent in grape fruit formed after juice extraction under acidic
conditions is

(A) Quinine

(B) Theobromine

(C) Isohumulone

(D) Limonin

Q.10 Difference between adsorption and desorption isotherms is known as

(A) Hysteresis

(B) Dryness

(C) Evaporation

(D) Dehydration

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Q.11 – Q.13 Multiple Choice Question (MCQ), carry TWO mark each (for each wrong
answer: – 2/3).

Q.11 The conversion of pyruvate to lactic acid in homolactic fermentation is
catalyzed by

(A) Lactate dehydrogenase

(B) Pyruvate dehydrogenase

(C) Lactase

(D) Pyruvate decarboxylase

Q.12 Which one of the following statements is INCORRECT with respect to
Controlled Atmosphere Package (CAP) and Modified Atmosphere Package
(MAP) of agro- produce?

(A) CAP and MAP limit microbial as well as biochemical activities.

(B) Gas composition inside a MAP during the storage is continuously monitored and
regulated.

(C) CAP implies a greater degree of precision than MAP in maintaining specific levels
of the gas composition.

(D) Modification of the atmosphere inside a MAP is achieved by natural interplay
between respiration of products and permeation of gases through the packaging
film.

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Q.13 Match unit operation in Column I with its application in food processing in
Column II.

Column I Column II

P. Hydrogenation 1. Removal of soft wax

Q. Blanching 2. Shortening of fat

R. Leaching 3. Inactivation of enzyme

S. Winterization 4. Separation of dye

(A) P-2, Q-4, R-2, S-I

(B) P-2, Q-3, R-4, S-1

(C) P-4, Q-1, R-2, S-3

(D) P-4, Q-2, R-1, S-3

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Q.14 – Q.19 Multiple Select Question (MSQ), carry TWO mark each (no negative
marks).

Q.14 Which of the followings are correct pair of GRAS chemical food preservative,
affected organism and given food matrix?

(A) Sodium lactate-Bacteria-Pre-cooked meat

(B) Caprylic acid-Insects-Cheese wraps

(C) Dehydroacetic acid-Molds-Squash

(D) Sodium nitrite-Clostridia-Meat curing preparations

Q.15 Choose the correct pair of pigment and their corresponding color in plant
products

(A) Carotene-Yellow-orange-Peppers

(B) Betanin-Purple/red-Cactus pear

(C) Lycopene-Red-Red beets

(D) Flavanols-Orange-red-Cauliflowers

Q.16 Which of the following compounds act as anti-nutritional factors?

(A) Phytate

(B) Isoflavones

(C) Trypsin Inhibitor

(D) Resveratrol

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Q.17 Which of the followings is/are commonly used medium/media in the
supercritical fluid extraction of spices and tea?

(A) Water

(B) Carbon dioxide

(C) Dichloromethane

(D) Carbon dioxide with Ethanol

Q.18 Which of the following expressions represent the Reynolds number of a fluid
flowing through a uniform circular cross section pipe?

(A) (density of the fluid)× (average velocity of the fluid)× (internal diamater of the pipe)
(dynamic viscosity of the fluid)

(B) (average velocity of the fluid) × (internal diamater of the pipe)
(kinematic viscosity of the fluid)

(C) (dynamic viscosity of the fluid)
(average velocity of the fluid)× (density of the fluid)× (internal diamater of the pipe)

(D) (kinematic viscosity of the fluid)
(average velocity of the fluid) × (internal diamater of the pipe)

Q. 19 Which of the following combinations of analytical equipment, property
measured and food property are correct?

(A) Particle size analyzer - particle size distribution - span value

(B) Texture profile analyzer - morphology - chewiness

(C) Differential scanning calorimeter - glass transition temperature - degree of caking

(D) Capillary viscometer - viscosity - sensory

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Q.20 Numerical Answer Type (NAT), carry TWO mark (no negative marks).

Q.20 Dry air is fed into a tray dryer. The percentage relative humidity of the air
leaving the dryer is 60% at 70°C and 101.35 kPa. If, saturated vapour pressure
of water at 70°C is 31.2 kPa, the humidity of the air leaving the dryer in kg
water per kg dry air (round off to 3 decimal places) will be ________.
(Given : Molecular weight of water and air are 18.02 g mol-1 and 28.97 g mol-1
respectively)

END OF THE QUESTION PAPER

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