Food Products Technology [GATE (Graduate Aptitude Test in Engineering) Food Technology]: Questions 18 - 22 of 80

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Question 18

Food Products Technology
Pasteurization and Sterilization

Appeared in Year: 2012

Question

MCQ▾

Which one of the microorganisms given below is NOT RESPONSIBLE for ropy or stringy fermentation of milk?

Choices

Choice (4)Response

a.

Streptococcus cremoris

b.

Enterobacter aerogenes

c.

Alcaligenes viscolactis

d.

Streptococcus lactis

Question 19

Food Products Technology
Ice-Cream

Appeared in Year: 2018

Write in Short

Short Answer▾

An ice cream mix of 870 g has been used to prepare ice cream which yielded a finished product of 490 g . The percent over run is ________ (round off to 1 decimal place) .

Question 20

Food Products Technology
Thermal Processing

Appeared in Year: 2019

Question

MCQ▾

Sticking of powder to wall of the chamber during spray drying of fruit juice is due to ________.

Choices

Choice (4)Response

a.

Presence of gums in feed material

b.

High glass transition temperature of the compounds in juice

c.

Low glass transition temperature of the compounds in juice

d.

Improper processing parameters of spray dryer

Question 21

Food Products Technology
Thermal Processing

Appeared in Year: 2018

Question

MCQ▾

Which one of the following is NOT a source of caffeine?

Choices

Choice (4)Response

a.

Coffee

b.

Corn syrup

c.

Cocoa beans

d.

Tea leaves

Question 22

Food Products Technology
Milling of Rice

Appeared in Year: 2018

Question

Match List-Ⅰ List-Ⅱ▾

Match the fermented product in Group I with the base material in Group II.

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

Chhurpi

(i)

Milk

(B)

Sake

(ii)

Rice

(C)

Natto

(iii)

Soybean

(D)

Sauerkraut

(iv)

Cabbage

Choices

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

a.

  • (ii)
  • (i)
  • (iii)
  • (iv)

b.

  • (iii)
  • (ii)
  • (i)
  • (iv)

c.

  • (ii)
  • (i)
  • (iv)
  • (iii)

d.

  • (i)
  • (ii)
  • (iii)
  • (iv)

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