Food Products Technology [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 52 - 58 of 80

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Question 52

Food Products Technology
Ice-Cream

Question

MCQ▾

The process to increase in volume caused by whipping air into the ice cream mix during freezing is called________

Choices

Choice (4)Response

a.

Homogenization

b.

Aging

c.

Overrun

d.

Hardening

Question 53

Food Products Technology
Canning

Question

MCQ▾

In canning of vegetables, brine concentration is tested with

Choices

Choice (4)Response

a.

Balling hydrometer

b.

Refractometer

c.

Salometer

d.

Baume hydrometer

Question 54

Food Products Technology
Extraction of Essential Oils and Oleoresins from Spices

Question

MCQ▾

Which of the following is true about turmeric?

Choices

Choice (4)Response

a.

The softness of the cooked rhizomes depends on the curing conditions and process

b.

After drying, the turmeric hardens up

c.

Green rhizomes are boiled in water till a froth comes out and white fumes appear giving out a characteristic odour

d.

All a., b. and c. are correct

Question 55

Food Products Technology
Pectin from Fruit Wastes

Question

MCQ▾

The enzymes used in fruit juice concentration

Choices

Choice (4)Response

a.

Pectin

b.

Gelatin

c.

Algin

d.

Gum

Question 56

Food Products Technology
Freezing

Question

MCQ▾

The Principle behind freeze drying is

Choices

Choice (4)Response

a.

Homogenization

b.

Sublimation

c.

Evaporation

d.

Dehydration

Question 57

Food Products Technology
Canning

Question

MCQ▾

The father of canning is:

Choices

Choice (4)Response

a.

Nicolas Appert

b.

Newton

c.

Louis Pasteur

d.

None of the above

Question 58

Food Products Technology
Extraction

Question

MCQ▾

Fruits like banana, figs, grapes are more susceptible to development of ‘black mould rots’ due to

Choices

Choice (4)Response

a.

Gloeosporium

b.

Aspergillus niger

c.

Penicillium

d.

Rhizopus

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