Food Engineering [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 13 - 17 of 17

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Question 13

Food Engineering
Flow Rate and Pressure Drop Relationships for Newtonian Fluids Flowing through Pipe

Appeared in Year: 2012

Question

Match List-Ⅰ List-Ⅱ▾

Make the correct match between specific food processing operations in Group I with their mechanism of action in Group II

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

Abrasive Peeling

(i)

Compression and shear

(B)

Ball Mill

(ii)

Pressure bursting

(C)

Flash Peeling

(iii)

Impact and shear

(D)

Roller Mill

(iv)

Friction and shear

Choices

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

a.

  • (iv)
  • (iii)
  • (ii)
  • (i)

b.

  • (i)
  • (ii)
  • (iv)
  • (iii)

c.

  • (iv)
  • (ii)
  • (iii)
  • (i)

d.

  • (iii)
  • (ii)
  • (iv)
  • (i)

Question 14

Food Engineering
Mixing & Agitation of Liquid

Question

MCQ▾

The process of mixing dough into a uniform mass by folding, pressing, and stretching is called

Choices

Choice (4)Response

a.

Kneading

b.

Baking

c.

Beating

d.

Leavening

Question 15

Food Engineering
Centrifugation

Question

MCQ▾

A cyclone separator is used for separating

Choices

Choice (4)Response

a.

Liquid droplets from gases

b.

Fine particles from solids

c.

Particles from liquids

d.

All a., b. and c. are correct

Question 16

Food Engineering
Mixing & Agitation of Liquid

Question

MCQ▾

Refractometer is used to determine

Choices

Choice (4)Response

a.

TSS

b.

Vitamins

c.

Protein

d.

Minerals

Question 17

Food Engineering
Flow Rate and Pressure Drop Relationships for Newtonian Fluids Flowing through Pipe

Question

MCQ▾

Water activity may be defined as

Choices

Choice (4)Response

a.

b.

c.

d.

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