GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 88 - 91 of 202

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Question 88

Gelatinization and Retrogradation of Starch

Appeared in Year: 2016

Question

MCQ▾

Bread staling is caused by

Choices

Choice (4)Response

a.

Retro gradation

b.

Caramelisation

c.

Aggregation

d.

Gelatinization

Question 89

Appeared in Year: 2013

Question

MCQ▾

Which of the following statements is NOT CORRECT in relation to muscle proteins?

Choices

Choice (4)Response

a.

Actin and myosin interact to form Actomyosin which is responsible for muscle contraction

b.

Elastin, a constituent of ligaments, is tougher than collagen

c.

Actomyosin is not the main state of actin and myosin in post-mortem muscles

d.

Collagen contributes to the toughness of muscles due to its abundant presence

Question 90

Appeared in Year: 2012

Question

MCQ▾

The most common and least expensive plastic film used for packaging of solid food materials is

Choices

Choice (4)Response

a.

Polyethylene

b.

Polypropylene

c.

Polyvinylchloride

d.

Polystyrene

Question 91

Flow Rate and Pressure Drop Relationships for Newtonian Fluids Flowing through Pipe

Appeared in Year: 2012

Question

Match List-Ⅰ List-Ⅱ▾

Make the correct match between specific food processing operations in Group I with their mechanism of action in Group II

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

Abrasive Peeling

(i)

Compression and shear

(B)

Ball Mill

(ii)

Pressure bursting

(C)

Flash Peeling

(iii)

Impact and shear

(D)

Roller Mill

(iv)

Friction and shear

Choices

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

a.

  • (iv)
  • (iii)
  • (ii)
  • (i)

b.

  • (i)
  • (ii)
  • (iv)
  • (iii)

c.

  • (iv)
  • (ii)
  • (iii)
  • (i)

d.

  • (iii)
  • (ii)
  • (iv)
  • (i)

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