GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 53 - 57 of 227

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Question 53

Appeared in Year: 2019

Question MCQ▾

Sticking of powder to wall of the chamber during spray drying of fruit juice is due to ________.

Choices

Choice (4)Response

a.

Presence of gums in feed material

b.

High glass transition temperature of the compounds in juice

c.

Low glass transition temperature of the compounds in juice

d.

Improper processing parameters of spray dryer

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Question 54

Appeared in Year: 2018

Question MCQ▾

Which one of the following is NOT a source of caffeine?

Choices

Choice (4)Response

a.

Coffee

b.

Corn syrup

c.

Cocoa beans

d.

Tea leaves

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Question 55

Appeared in Year: 2018

Question Match List-Ⅰ List-Ⅱ▾

Match the fermented product in Group I with the base material in Group II.

List-Ⅰ (Column-I)List-Ⅱ (Column-II)
(A)

Chhurpi

(i)

Milk

(B)

Sake

(ii)

Rice

(C)

Natto

(iii)

Soybean

(D)

Sauerkraut

(iv)

Cabbage

Choices

Choice (4)Response
  • (A)
  • (B)
  • (C)
  • (D)

a.

  • (ii)
  • (i)
  • (iii)
  • (iv)

b.

  • (iii)
  • (ii)
  • (i)
  • (iv)

c.

  • (ii)
  • (i)
  • (iv)
  • (iii)

d.

  • (i)
  • (ii)
  • (iii)
  • (iv)

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Question 56

Appeared in Year: 2014

Question MCQ▾

Choose the target organisms for milk pasteurization from the following

Choices

Choice (4)Response

a.

Bacillus cereus

b.

Clostridium Botulinum

c.

Mycobacterium tuberculosis

d.

Coxiella burnetii

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Question 57

Appeared in Year: 2013

Question MCQ▾

The primary bacterial spoilage of poultry meat at low temperature, with characteristic sliminess at outer surface, is caused by

Choices

Choice (4)Response

a.

Aspergillus spp.

b.

Pseudomonas spp.

c.

Candida spp.

d.

Bacillus spp.

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