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 |
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 |
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. |
|
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 |
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. |