Scribd
Upload
145 views4 pages

GATE Food Technology Past Paper Part 9

Uploaded by

Sandip Roy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
145 views4 pages

GATE Food Technology Past Paper Part 9

Uploaded by

Sandip Roy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 4

4/3/24, 1:47 PM Food Technology GATE Past Year Paper Questions and Answers Part 9- Examrace

Examrace: Downloaded from examrace.com [https://www.examrace.com/]


For solved question bank visit doorsteptutor.com [https://www.doorsteptutor.com] and for free
video lectures visit Examrace YouTube Channel [https://youtube.com/c/Examrace/]
GATE (Graduate Aptitude Test in Engineering) Agricultural Engineering (AG) Coaching Programs

🎯 10 MCQs (& PYQs) with Full Explanations (2024-2025 Exam)


Click Here to View & Get Complete Material
[https://www.doorsteptutor.com/Exams/GATE/Agricultural-Engineering/Questions/]

Rs. 100.00

3 Year Validity (Multiple Devices)

Food Technology GATE Past Year Paper Questions and Answers Part 9
Q.90. Match the following microbial species in Column I with related disease caused by them as shown in
Column II.

Group I Group II

P) Vibrio sp. 1) Gastroenteritis

Q) Shigella sp. 2) Typhoid

R) E. coli 3) Cholera

S) Salmonella typhi 4) Bacillary dysentery

Table Supporting: Food Technology GATE Past Year Paper Questions and Answers Part 9

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


(B) P-2, Q-3, R-4, S-1
(C) P-3, Q-1, R-4, S-2
(D) P-3, Q-4, R-1, S-2
Answer: (D) P-3, Q-4, R-1, S-2
Q.91. Among the following fatty acids, which group is known as essential fatty acids?
(A) 9,11-Octadecadienoic and 9,11, 13-Octadecatrienoic
(B) 9,12-Octadecadienoic and 9,12, 15-Octadecatrienoic
(C) 9-Octadecenoic and 9,11-Octadecadienoic
(D) 9,11-Octadecadienoic and 9-Eicosenoic
Answer: (B) 9,12-Octadecadienoic and 9,12, 15-Octadecatrienoic
Q.92. The following plot represents the Line weaver-Burk equation of an enzymatic reaction both in the
presence and the absence of inhibitor. Here, V is the velocity of reaction and S is the substrate
concentration. The nature of inhibition shown in the plot is

1 of 4
4/3/24, 1:47 PM Food Technology GATE Past Year Paper Questions and Answers Part 9- Examrace

(A) Non-competitive
(B) Anti-competitive
(C) Competitive
(D) Mixed type

2 of 4
4/3/24, 1:47 PM Food Technology GATE Past Year Paper Questions and Answers Part 9- Examrace

Answer: (C) Competitive


Q.93. One ton of refrigeration means one of the following options:
(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
Answer: (C) Energy extracted to freeze one ton of water in one day
Q.94. Which of the following statements is TRUE in case of oxidative rancidity of vegetable oils and fats?
(A) It is caused by the reaction of saturated fatty acids and oxygen
(B) It involves polymerization of fatty acids
(C) It is caused by the reaction of unsaturated fatty acids with oxygen
(D) It is caused by oxidative enzymes
Answer: ABCD
Q.95.In the extruder barrel, the compression is achieved by back pressure created by the die and by
(A) Increasing pitch and decreasing diameter of the screw
(B) Using the tapered barrel with constant pitch
(C) Increase in the clearance between barrel surface and screw
(D) Opening of the die
Answer:
Q.96. Which of the following statements is NOT CORRECT in relation to muscle proteins?
(A) Actin and myosin interact to form Actomyosin which is responsible for muscle contraction
(B) Collagen contributes to the toughness of muscles due to its abundant presence
(C) Elastin, a constituent of ligaments, is tougher than collagen
(D) Actomyosin is not the main state of actin and myosin in post-mortem muscles
Answer: (D) Actomyosin is not the main state of actin and myosin in post-mortem muscles
Q.97. Prolonged fermentation of cocoa seed lead to “off-taste” due to the release of
(A) Glucose
(B) Short chain fatty acids
(C) Carbon dioxide
(D) Phospholipids
Answer: (D) Phospholipids
Q.98. The gradual decreases in viscosity of tomato paste during storage can be prevented by quickly
heating it to 82 because
(A) Water soluble pectin interacts with calcium
(B) Hemicellulose prevents decrease in viscosity
(C) Lignin prevents decrease in viscosity
(D) Pectin methyl esterase is inactivated
Answer: (D) Pectin methyl esterase is inactivated
Q.99. Match the enzyme in Group I with its corresponding application in Group II.

3 of 4
4/3/24, 1:47 PM Food Technology GATE Past Year Paper Questions and Answers Part 9- Examrace

Group II
Group Group II
Group II

P) Chymosin 1) Removal of cooked flavor from milk

Q) Sulfhydryl oxidase 2) Soybean milk coagulation

R) β - Galactosidase 3) For rennet puddings

S) Microbial proteases 4) Lactose removal

Table Supporting: Food Technology GATE Past Year Paper Questions and Answers Part 9

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


(B) P-3, Q-1, R-4, S-2
(C) P-1, Q-3, R-4, S-2
(D) P-4, Q-3, R-2, S-1
Answer: (B) P-3, Q-1, R-4, S-2
Q.100. Oxygen is permeating through an EVOH film of thickness and solubility coefficient՚s . If diffusivity of
oxygen through the film is d, then permeability of oxygen through the film will be
(A)

(B)

(C)
(D)

Answer: (C)

4 of 4

You might also like