GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 14 - 18 of 202

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Question 14

Appeared in Year: 2018

Question

MCQ▾

Identify an example of a classical diffusional mass transfer process without involving heat, among the following.

Choices

Choice (4)Response

a.

Carbonation of beverages

b.

Drying of food grains

c.

Distillation of alcohol

d.

Concentration of fruit juice

Question 15

Appeared in Year: 2018

Question

MCQ▾

Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 3 to 10kGy is

Choices

Choice (4)Response

a.

Randomization

b.

Rededication

c.

Thermo radiation

d.

Radappertization

Question 16

Appeared in Year: 2015

Question

MCQ▾

The enzyme that hydrolyzes starch to maltose is

Choices

Choice (4)Response

a.

Glucoamylase

b.

-amylase

c.

Cyclodextrin glucanotransferase

d.

β-amylase

Question 17

Pectic Substances and Dietary Fibre

Appeared in Year: 2013

Question

MCQ▾

Which of the following carbohydrates is NOT classified as dietary fiber?

Choices

Choice (4)Response

a.

Tapioca starch

b.

Agar

c.

Sodium alginate

d.

Pectin

Question 18

Appeared in Year: 2013

Question

Assertion-Reason▾

Assertion(Ꭺ)

In the presence of sucrose, the temperature and time for gelatinization of starch increases.

Reason(Ꭱ)

Sucrose, due to its hygroscopic nature, competes with starch for water needed for Gelatinization.

Choices

Choice (4)Response

a.

Ꭺ is true but Ꭱ is false

b.

Both Ꭺ and Ꭱ are false

c.

Ꭺ is false but Ꭱ is true

d.

Both Ꭺ and Ꭱ are true and Ꭱ is the correct explanation of Ꭺ

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