GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 130 - 135 of 202

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Question 130

Question

MCQ▾

In canning of vegetables, brine concentration is tested with

Choices

Choice (4)Response

a.

Balling hydrometer

b.

Refractometer

c.

Salometer

d.

Baume hydrometer

Question 131

Changes Occur in Foods During Different Processing

Question

MCQ▾

Rheology is defined as the science of:

Choices

Choice (4)Response

a.

Stability

b.

Flow

c.

Deformation

d.

Flow & deformation

Question 132

Extraction of Essential Oils and Oleoresins from Spices

Question

MCQ▾

Which of the following is true about turmeric?

Choices

Choice (4)Response

a.

The softness of the cooked rhizomes depends on the curing conditions and process

b.

After drying, the turmeric hardens up

c.

Green rhizomes are boiled in water till a froth comes out and white fumes appear giving out a characteristic odour

d.

All a., b. and c. are correct

Question 133

Question

MCQ▾

A more prominent chalaza indicates a ________ egg

Choices

Choice (4)Response

a.

Healthier

b.

Rounder

c.

Fresher

d.

Staler

Question 134

Classification and Structure of Lipids

Question

MCQ▾

Name the two essential fatty acids?

Choices

Choice (4)Response

a.

Arachidonic and oleic

b.

Oleic and linoleic

c.

Lauric and myristic

d.

Linoleate and linolenate

Question 135

Spoilage Microorganisms in Different Food Products Including Milk

Question

MCQ▾

Heating of amino acid with glucose induce the formation of nitrosamine that cause ________

Choices

Choice (4)Response

a.

Hyper cholesterol

b.

Heart attack

c.

Cancer

d.

Gastrointestinal problems

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