Food Products Technology [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 9 - 13 of 80

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Question 9

Food Products Technology
HACCP

Appeared in Year: 2018

Question

MCQ▾

Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the order in which they are applied.

(i) Conduct a hazard analysis

(ii) Establish monitoring process

(iii) Establish critical limit

(iv) Establish record keeping and documentation process

Choices

Choice (4)Response

a.

iii, iv, i, ii

b.

ii, iii, i, iv

c.

i, iii, ii, iv

d.

i, ii, iii, iv

Question 10

Food Products Technology
Expelling

Appeared in Year: 2016

Question

MCQ▾

The oil, which experiences flavor reversion even at lower peroxide value is________

Choices

Choice (4)Response

a.

Palm

b.

Soybean

c.

Sesame

d.

Mustard

Question 11

Food Products Technology
Milling of Rice

Appeared in Year: 2019

Question

MCQ▾

Rice bran is stabilized prior to oil extraction to protect it from the activity of ________.

Choices

Choice (4)Response

a.

Peroxidase

b.

Polyphenol oxidase

c.

Lipoxygenase

d.

Lipase

Question 12

Food Products Technology
Thermal Processing

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

Question 13

Food Products Technology
Pasteurization and Sterilization

Appeared in Year: 2015

Write in Short

Short Answer▾

Milk is flowing at 0.12 /min in a 2.5 cm diameter pipe. The temperature of the milk is and the corresponding viscosity and density are 2.1 x Pas and 1029 kg/, respectively. If the flow is found to be turbulent under the given conditions, the Reynolds number is ________

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