GATE Food Technology online test paper 3
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Question 1 of 16
80 kg of wheat containing 10 kg of moisture has been dried to a moisture content of 8% wet basis in 3 hours under constant rate period of drying. The drying rate in kg per hour is _____Correct
Question 2 of 16
The rate of cream separation in a disc bowl centrifuge can be increased by ______Correct
Question 3 of 16
Which one of the following is not used in mass transfer analysis?Correct
Question 4 of 16
Oxygen is permeating through an EVOH film of thickness ‘t’ and solubility coefficient ‘S’. If diffusivity of oxygen through the film is ‘D’, then permeability of oxygen through the film will beCorrect
Question 5 of 16
Match the food spoilage organisms given in Column I with the associated foods given in Column II Column I Column II
P. Clostridium botulinum 1. Fish
Q. Salmonella spp. 2. Cooked starch foods
R. Vibrio parahaemolyticus 3. Meat, egg and poultry
S. Bacillus cereus 4. Canned foodsCorrect
Question 6 of 16
Fluid is flowing inside a pipe of radius ‘R’ in fully developed laminar flow. If the velocity of the fluid at the centre at a distance ‘L’ is ‘v max’, velocity at radial distance of ¾ (R) will be __times vmaxCorrect
Question 7 of 16
a) Assertion: Acidulates are added in soft drinks to provide a buffering action.
r) Reason: Buffers tend to prevent changes in pH and prevent excessive tartness. Choose the correct answer from the followingCorrect
Question 8 of 16
a) Assertion: Olestra is used as a zero calorie fat replacer
r) Reason: It is a sucrose polyester with 6-8 acyl group and is not absorbed in the human digestive system. Choose the correct answer from the followingCorrect
Question 9 of 16
Match the enzymes in Column I with their functions in Column II Column I Column II
P. Amylase 1. Conversion of sucrose to glucose and fructose
Q. Invertase 2. Softening of dough
R. Phosphatase 3. Effectiveness of pasteurization
S. Protease 4. Conversion of starch to maltoseCorrect
Question 10 of 16
Match the terms in Column I with their most appropriate description in Column II
Column I Column II
P. Enrichment 1. Overcome the deficiency of nutrient by mixing of two plant sources
Q. Fortification 2. Overcome the deficiency of nutrient from a synthetic source
R. Supplementation 3. Restoration of nutrient which is lost during processing
S. Complementation 4. Addition of nutrient which may or may not originally presentCorrect
Question 11 of 16
Match the products in Column I with their Original Phase in Column II
Column I Column II
P. Milk 1. Colloidal
Q. Butter 2. Solution
R. Lactose 3. Water in oil emulsion
S. Casein 4. Oil in water emulsionCorrect
Question 12 of 16
a) Assertion: Presence of low sulphur containing amino acids make casein in milk to boil, sterilize and concentrate without coagulation even at higher temperature.
r) Reason: This is due to the restricted formation of di-sulphide bonds resulting in increased stability. Choose the correct answer from the followingCorrect
Question 13 of 16
A fruit juice with a negligible boiling point rise is being evaporated using saturated steam at 121.1 °C in a triple effect evaporator having equal area in each effect. The pressure of the vapor in the last effect is 25.6 kPa absolute and the corresponding saturation temperature is 65.7 °C. The heat transfer coefficients are U1 = 2760, U2 =1875 and U3 = 1350 W m-² K-1. The boiling point (°C) in the first effect is __ .Correct
Question 14 of 16
Which of the following is not a component of an evaporator?Correct
Question 15 of 16
Among the following animal foods the fat content is least inCorrect
Question 16 of 16
Which of the following is not enriched in endosperm during parboiling of paddy?Correct