List of top Food Technology Questions asked in GATE XE

Which among the given options truly depict the lines 1 and 2 in the figure below with respect to the effect of heat processing on food?
The parboiling of paddy results into:
One hundred kg paddy is dried from 18% wet basis to 13% wet basis moisture content. The amount of water removed (in kg) from the paddy is _________ (round off to one decimal place).
In a dairy plant, spray drying technology is used to produce whey powder. The rate of spray drying depends on:
Homogenization of milk leads to disintegration of fat globules by
The lowest water activity ($a_w$) supporting the growth of Staphylococcus aureus in food under aerobic condition is:
Cultures used in industrial production of yogurt are:

Match unit operation in Column I with its application in food processing in Column II. 

In a cold storage plant, 5000 kg potato having a constant specific heat capacity of 3.65 kJ kg\(^{-1}\) °C\(^{-1}\) are cooled from 28°C to 2°C in 24 hours. The heat of respiration of potato per 24 hour is 3.12 kJ kg\(^{-1}\) during the storage. Assuming the efficiency of the storage plant to be 70%, the capacity of the plant in ton of refrigeration (round off to 2 decimal places) is \(\underline{\hspace{2cm}}\).
An orange juice sample is concentrated from 10% to 40% (by weight) total soluble solids in a single effect evaporator with a feed rate of 3600 kg hr\(^{-1}\) at 25°C. The evaporator operates at sufficient vacuum to allow the product moisture to evaporate at 55°C. The specific heat of both feed and concentrated juice is 4.0 kJ kg\(^{-1}\) °C\(^{-1}\). If enthalpy of water vapour at 55°C is 2600 kJ kg\(^{-1}\), heat transfer rate through the heating surface area of the evaporator in kilowatt (in integer) will be \(\underline{\hspace{2cm}}\).
Dry air is fed into a tray dryer. The percentage relative humidity of the air leaving the dryer is 60% at 70°C and 101.35 kPa. If saturated vapour pressure of water at 70°C is 31.2 kPa, the humidity of the air leaving the dryer in kg water per kg dry air (round off to 3 decimal places) will be \(\underline{\hspace{2cm}}\).
Choose the correct pair(s) of Governing Law and corresponding application(s)
Which of the following compounds act as anti-nutritional factors?
Choose the correct pair of pigment and their corresponding color in given plant product.
Which of the following is the correct pair of GRAS chemical food preservative, affected organism, and given food matrix?
Which of the followings is/are commonly used medium/media in the supercritical fluid extraction of spices and tea?
Which of the following expressions represent the Reynolds number of a fluid flowing through a uniform circular cross-section pipe?
Which of the following combinations of analytical equipment, property measured and food property are correct?
Which one of the following statements is INCORRECT with respect to Controlled Atmosphere Package (CAP) and Modified Atmosphere Package (MAP) of agro-produce?
Bittering agent in grapefruit formed after juice extraction under acidic conditions is
The conversion of pyruvate to lactic acid in homolactic fermentation is catalyzed by
Which one of the following enzymes is involved in proteolysis of casein in cheese during aging?
Ultra high temperature (UHT) process of pasteurization of milk is achieved by heating at
Which one of the following compounds is present in soybean and acts as phytoestrogen?
Which one of the following microorganisms is NOT a causative agent for food borne diseases?