List of top Food Technology Questions asked in GATE XL

The dry bulb temperature and relative humidity of air inside a storage chamber are 37 °C and 50%, respectively. The saturation pressure of water vapour at 37 °C and barometric pressure are 6.28 kPa and 101.32 kPa, respectively. The humidity ratio of air inside the chamber is ________ kg water (kg dry air)⁻¹ (round off to three decimal places).
Given: Molecular weight of water vapour and dry air are 18.02 g mol⁻¹ and 28.97 g mol⁻¹, respectively.
Identify the correct pair(s) of milling equipment and the grain for which it is used.
Make the correct pair of food packaging technology given in Column I with operating principle or description in Column II.
Which among the following statements are true with respect to protein denaturation?
Which among the following are \(\omega\)-6 polyunsaturated essential fatty acids?
Which of the following is not a caramel flavour producing compound?
Match the size reduction equipment in Column I with the method of operation in Column II.
Most commonly used refrigerant in direct immersion freezing of food is
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).
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
The parboiling of paddy results into
Match the edible oil refining stages given in Column I with their respective functions in Column II.
Homogenization of milk leads to disintegration of fat globules by
In a canning industry, the total process time (F0) was calculated as 3 min. If each can contains 20 spores having decimal reduction time of 1.6 min, the probability of spoilage would be ________ in 100 cans (round off to the nearest integer).
In a dairy plant, spray drying technology is used to produce whey powder. The rate of spray drying depends on
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?