GATE 2018 Food Technology (XL-U) Question Paper with Answer

GATE 2018 Food Technology ( XL-U)

Q. 1 – Q. 10 carry one mark each & Q.11 - Q.20 carry two marks each.

Q.1 Which of the following is an 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 Which of the following is a Gram positive bacteria?

(A) Listeria monocytogenes
(B) Proteus vulgaris
(C) Salmonella typhi
(D) Shigella dysenteriae

Q.5 Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose
between 3 to 10 kGy is

(A) Radurization (B) Thermoradiation
(C) Radappertization (D) Radicidation

Q.6 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

XL-U 1/4

GATE 2018 Food Technology ( XL-U)

Q.7 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
experiment, the Protein efficiency ratio of the given protein would be _______. (up to two
decimal points).

Q.8 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)

Q.9 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.10 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. 11 – Q. 20 carry two marks each.

Q.11 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.12 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

XL-U 2/4

GATE 2018 Food Technology ( XL-U)

Q.13 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. Serretia marcescens
R. Red bread 3. Pseudomonas fluorescens
S. Yellow discoloration of meat 4. Clostridium sporogens

(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

Q.14 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-2, Q-4, R-1, S-3

Q.15 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.16 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

XL-U 3/4

GATE 2018 Food Technology ( XL-U)

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 1x105 CFU/mL. The count reached to
1x1010 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 The rate of heat transfer per unit area 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

XL-U 4/4

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 XL‐P A 1

2 MCQ XL‐P D 1

3 MCQ XL‐P D 1

4 NAT XL‐P 11 to 11 1

5 NAT XL‐P 4 to 4 1

6 MCQ XL‐P D 2

7 MCQ XL‐P D 2

8 MCQ XL‐P A 2

9 MCQ XL‐P D 2

10 MCQ XL‐P A 2

11 MCQ XL‐P C 2

12 MCQ XL‐P B 2

13 NAT XL‐P 1.39 to 1.43 2

Q.No. Type Section Key/Range Marks

14 NAT XL‐P 7.39 to 7.54 2

15 NAT XL‐P ‐13.40 to ‐13.36 2

1 MCQ XL‐Q B 1

2 MCQ XL‐Q A 1

3 MCQ XL‐Q C 1

4 MCQ XL‐Q C 1

5 MCQ XL‐Q D 1

6 MCQ XL‐Q C 1

7 MCQ XL‐Q D 1

8 MCQ XL‐Q B 1

9 NAT XL‐Q 12 to 12 1

10 NAT XL‐Q 50 to 50 1

11 MCQ XL‐Q A 2

12 MCQ XL‐Q A 2

13 MCQ XL‐Q D 2

14 MCQ XL‐Q B 2

15 MCQ XL‐Q B 2

16 NAT XL‐Q 512 to 512 2

17 NAT XL‐Q 20 to 20 2

18 NAT XL‐Q 0.8 to 0.8 2

19 NAT XL‐Q 77 to 77 2

20 NAT XL‐Q ‐8862 to ‐8862 2

1 MCQ XL‐R A 1

Q.No. Type Section Key/Range Marks

2 MCQ XL‐R B 1

3 MCQ XL‐R C 1

4 MCQ XL‐R D 1

5 MCQ XL‐R B 1

6 MCQ XL‐R C 1

7 MCQ XL‐R A 1

8 MCQ XL‐R A 1

9 MCQ XL‐R B 1

10 NAT XL‐R 28.00 to 31.00 1

11 MCQ XL‐R D 2

12 MCQ XL‐R D 2

13 MCQ XL‐R C 2

14 MCQ XL‐R B 2

15 MCQ XL‐R C 2

16 MCQ XL‐R D 2

17 MCQ XL‐R A 2

18 MCQ XL‐R B 2

19 NAT XL‐R 20.25 to 20.25 2

20 NAT XL‐R 11.00 to 12.00 2

1 MCQ XL‐S B 1

2 MCQ XL‐S A 1

3 MCQ XL‐S A 1

4 MCQ XL‐S D 1

Q.No. Type Section Key/Range Marks

5 MCQ XL‐S D 1

6 MCQ XL‐S C 1

7 MCQ XL‐S D 1

8 MCQ XL‐S B 1

9 MCQ XL‐S A 1

10 NAT XL‐S 1.38 to1.42 1

11 MCQ XL‐S C 2

12 MCQ XL‐S C 2

13 MCQ XL‐S A 2

14 MCQ XL‐S D 2

15 MCQ XL‐S B 2

16 MCQ XL‐S A 2

17 NAT XL‐S 2.60 to 2.80 2

18 NAT XL‐S 0.5 to 0.5 2

19 NAT XL‐S 45.50 to 46.50 2

20 NAT XL‐S 30.5 to 31.5 2

1 MCQ XL‐T C 1

2 MCQ XL‐T B 1

3 MCQ XL‐T A 1

4 MCQ XL‐T D 1

5 MCQ XL‐T C 1

6 MCQ XL‐T D 1

7 MCQ XL‐T B 1

Q.No. Type Section Key/Range Marks

8 MCQ XL‐T A 1

9 MCQ XL‐T A 1

10 MCQ XL‐T C 1

11 MCQ XL‐T B 2

12 MCQ XL‐T D 2

13 MCQ XL‐T C 2

14 MCQ XL‐T C 2

15 MCQ XL‐T B 2

16 MCQ XL‐T D 2

17 MCQ XL‐T C 2

18 MCQ XL‐T A 2

19 NAT XL‐T 5270 to 5310 2

20 NAT XL‐T 0.056 to 0.062 2

1 MCQ XL‐U B 1

2 MCQ XL‐U A 1

3 MCQ XL‐U C 1

4 MCQ XL‐U A 1

5 MCQ XL‐U D 1

6 MCQ XL‐U D 1

7 NAT XL‐U 1.55 to 1.65 1

8 NAT XL‐U 103.0 to 103.2 1

9 NAT XL‐U 54 to 56 1

10 NAT XL‐U 0 to 0 1

Q.No. Type Section Key/Range Marks

11 MCQ XL‐U B 2

12 MCQ XL‐U C 2

13 MCQ XL‐U C 2

14 MCQ XL‐U A 2

15 MCQ XL‐U D 2

16 MCQ XL‐U A 2

17 MCQ XL‐U B 2

18 NAT XL‐U 9.8 to 10.2 2

19 NAT XL‐U 1.1 to 1.8 2

20 NAT XL‐U 10 to 10 2