GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 19 - 21 of 202

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Question 19

Appeared in Year: 2015

Question

MCQ▾

The gradual decreases in viscosity of tomato paste during storage can be prevented by quickly heating it to 82 because

Choices

Choice (4)Response

a.

Water soluble pectin interacts with calcium

b.

Lignin prevents decrease in viscosity

c.

Hemicellulose prevents decrease in viscosity

d.

Pectin methyl esterase is inactivated

Question 20

Appeared in Year: 2015

Question

Match List-Ⅰ List-Ⅱ▾

Match the edible plant tissue in Group I with the type of carotenoid given in Group II

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

Red pepper

(i)

-Carotene

(B)

Corn

(ii)

Capsanthin

(C)

Tomato

(iii)

Lycopene

(D)

Pumpkin

(iv)

Lutein

Choices

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

a.

  • (iv)
  • (ii)
  • (iii)
  • (i)

b.

  • (ii)
  • (iv)
  • (iii)
  • (i)

c.

  • (i)
  • (ii)
  • (iii)
  • (iv)

d.

  • (iii)
  • (i)
  • (iv)
  • (ii)

Question 21

Appeared in Year: 2018

Question

Match List-Ⅰ List-Ⅱ▾

Match the process operation in Group I with the separated constituent in Group II.

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

Degumming

(i)

Free fatty acids

(B)

Neutralization

(ii)

Pigments

(C)

Extraction

(iii)

Crude oil

(D)

Bleaching

(iv)

Phospholipids

Choices

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

a.

  • (iv)
  • (i)
  • (iii)
  • (ii)

b.

  • (ii)
  • (i)
  • (iii)
  • (iv)

c.

  • (i)
  • (ii)
  • (iii)
  • (iv)

d.

  • (iii)
  • (ii)
  • (i)
  • (iv)

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