List of top Food Technology Questions asked in GATE Engineering Sciences

Extrusion cooking is accomplished in four different stages (I, II, III, IV). Identify the correct order from the given options.

Match the method/value used for measuring lipid characteristics in Column I with the corresponding properties indicated by them, in Column II.

Identify the correct statement(s) related to grain polysaccharides among the followings.

Which among the followings is NOT an essential amino acid?

The time required for stipulated destruction of a microbial population at a given temperature is ______.

Which among the following statements is NOT correct?

Which of the following statements is NOT correct?

Calculate the efficiency in percent (rounded off to 1 decimal place) of an oil expeller which yields 37 kg oil containing 5% solid impurities from 100 kg mustard seeds. The oil content of the mustard seed is 38%.

Orange juice is packaged aseptically and stored under ambient conditions. The degradation of vitamin C in the juice occurs during storage following first-order reaction kinetics. The degradation rate constant is $5.2 \times 10^{-3}$ day$^{-1}$. The half-life of vitamin C in days is ............. (in integer).

The weight of 10 kg dried cauliflower containing 5% moisture (wet basis) after rehydration is 60 kg. If the fresh cauliflower contained 87% moisture (wet basis), calculate the coefficient of rehydration (rounded off to 2 decimal places).

Match the industrial product in Column I with the fermentative organism in Column II.

Choose the correct group of fat-soluble vitamins.

The synthesis of thyroxine T4 in the human body requires .............