GATE (Graduate Aptitude Test in Engineering) Food Technology (XL-U): Questions 30 - 32 of 227

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Question 30

Appeared in Year: 2019

Question MCQ▾

Colloidal stability of milk casein is because of the highly hydrated carbohydrate residues in ________.

Choices

Choice (4)Response

a.

Casein

b.

Casein

c.

Casein

d.

Casein

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Question 31

Appeared in Year: 2019

Question Match List-Ⅰ List-Ⅱ▾

Match the following laws in Column I with corresponding phenomenon in Column II.

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

Hertz constant stress theory

(i)

Damage of fruits and vegetables

(B)

Fick՚s law

(ii)

Molecular diffusion

(C)

Newton՚s law

(iii)

Substance cooling

(D)

Bond՚s law

(iv)

Size reduction

Choices

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

a.

  • (ii)
  • (iv)
  • (i)
  • (iii)

b.

  • (i)
  • (iv)
  • (ii)
  • (iii)

c.

  • (iv)
  • (iii)
  • (i)
  • (ii)

d.

  • (i)
  • (ii)
  • (iii)
  • (iv)

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Question 32

Appeared in Year: 2016

Question Match List-Ⅰ List-Ⅱ▾

Match the terms in Column I with their most appropriate description in Column II

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

Complementation

(i)

Overcome the deficiency of nutrients from a synthetic source

(B)

Enrichment

(ii)

Addition of nutrients which may or may not originally present

(C)

Supplementation

(iii)

Overcome the deficiency of nutrients by mixing of two plant sources

(D)

Fortification

(iv)

Restoration of nutrients which are lost during processing

Choices

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

a.

  • (iii)
  • (iv)
  • (i)
  • (ii)

b.

  • (i)
  • (ii)
  • (iv)
  • (iii)

c.

  • (iv)
  • (ii)
  • (i)
  • (iii)

d.

  • (iii)
  • (ii)
  • (i)
  • (iv)

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