Food Engineering [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 1 - 4 of 17

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Question 1

Food Engineering
Humidification
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Appeared in Year: 2012

Question

MCQ▾

The following plot represents the Line weaver-Burk equation of an enzymatic reaction both in the presence and the absence of inhibitor. Here, V is the velocity of reaction and S is the substrate concentration. The nature of inhibition shown in the plot is

No inhibiton and inhibiton

No Inhibiton and Inhibiton

Loading image

Choices

Choice (4)Response
a.Non-competitive
b.Mixed type
c.Anti-competitive
d.Competitive

Question 2

Food Engineering
Permeability through Single and Multilayer Films
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Appeared in Year: 2013

Question

MCQ▾

Which of the following statements is TRUE in case of oxidative rancidity of vegetable oils and fats?

Choices

Choice (4)Response
a.It is caused by oxidative enzymes AND It is caused by oxidative enzymes
b.It involves polymerization of fatty acids
c.It is caused by the reaction of saturated fatty acids and oxygen
d.All a. , b. and c. are correct

Question 3

Food Engineering
Flow Rate and Pressure Drop Relationships for Newtonian Fluids Flowing through Pipe
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Appeared in Year: 2014

Write in Short

Short Answer▾

A centrifuge having diameter of 10cm is rotated at 10000 rpm. Take and. The ratio of centrifugal force to gravitational force will be ________

Question 4

Food Engineering
Molecular Diffusion and Ick's Law
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Appeared in Year: 2016

Question

MCQ▾

Oxygen is permeating through an EVOH film of thickness ‘t’ and solubility coefficient ‘S’. If diffusivity of oxygen through the film is d, then permeability of oxygen through the film will be

Choices

Choice (4)Response
a.
b.
c.
d.