List of top Food Technology Questions asked in GATE Engineering Sciences

In canning and retorting of foods, which of the following is the correct expression of Ball process time (B)? Assume: \(t_p = \) processor’s process time; \(t_c = \) come-up time.
Match the following food products in Column I with their corresponding processes in Column II.
Which of the following is/are inhibitor(s) of enzymatic browning in peeled potatoes?
Match the following enzymes in Column I with their applications in Column II.
The \(F_{121}\) value of a known microorganism with \(Z\) value of \(11~^\circ\mathrm{C}\) is \(2.4\) min for \(99.9999%\) inactivation. For a \(12D\) inactivation of the said microorganism at \(143~^\circ\mathrm{C}\), the \(F\) value (in min) is \underline{\hspace{2cm}. (rounded off to 3 decimal places)}
Potato slices weighing 50 kg are dried from 60% moisture content (wet basis) to 5% moisture content (dry basis). The amount of dried potato slices obtained (in kg) is ................. (Answer in integer).
Identify the gas composition (in percent) suitable for packaging cured meat under MAP (Modified Atmosphere Packaging) conditions.
Which of the following sequence of events occurs during formation of egg-white gel?
Assume: P\(_N\): Native protein; P\(_D\): Denatured protein; P\(_A\): Aggregated protein; P\(_G\): Protein gel.
Notation:
- \(\Delta\): heating,
- \(\nabla\): cooling,
- \(\rightarrow\): forward reaction,
- \(\leftrightarrow\): reversible reaction.
Which of the following is the most suitable flexible packaging laminate for dry fruits?
Identify the CORRECT sequence of operations for dressing of poultry.
Which of the following statement(s) is/are TRUE for a package of gamma-irradiated (7.5 kGy) whole chicken?
Which genus of bacteria does NOT have a cell wall?
Which of the following pigments does NOT have pro-vitamin A activity?
Identify the analysis that must be performed FIRST to judge ‘cleanliness’ of spice/herb powders.
If there is a delay in oil extraction after bran is separated from the brown rice, the quality of rice bran oil deteriorates. Identify the suitable CAUSE and EFFECT for the deterioration in oil quality.
Among the following, which is/are the process(es) that lead to generation of new fats from existing ones?
The true density and bulk density of wheat grains are 1280 kg/m\(^3\) and 740 kg/m\(^3\), respectively. The porosity of the grains is ................ (rounded off to 2 decimal places).
Which of the following contains the phytonutrient allicin?
Which mold is responsible for the characteristic blue marbling in blue-veined cheese?