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GATE 2015 : Engineering Sciences [Section G]

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GATE 2015 FOOD TECHNOLOGY XE-G G : FOOD TECHNOLOGY Q. 1 Q. 9 carry one mark each. Q.1 Standard pasteurization protocol for milk is adequate for destroying (A) Clostridium sporogenes (C) Clostridium botulinum Q.2 Which one of the following is NOT a component of an evaporator? (A) Heat exchanger (C) Condenser Q.3 (B) Vacuum separator (D) Cyclone separator Among the following animal foods, the fat content is least in (A) Beef Q.4 (B) Chicken meat (D) Lamb flesh (B) -amylase (D) cyclodextrin glucanotransferase Which one of the following is NOT enriched in endosperm during parboiling of paddy? (A) Thiamine Q.6 (C) Pork The enzyme that hydrolyzes starch to maltose is (A) -amylase (C) glucoamylase Q.5 (B) Bacillus cereus (D) Listeria monocytogenes (B) Niacin (C) Iron (D) Fat Heat-treated legume seed proteins are more digestible than those of untreated legume seed proteins due to (A) reaction of reducing sugars with -amino group of lysine (B) increased binding of lectins to intestinal mucosal cells (C) thermolabile nature of lectins and Kunitz-type protease inhibitors (D) thermolabile nature of Bowman-Birk type of inhibitor Q.7 What is the percent relative humidity at which both the dry bulb and wet bulb thermometers would record equal temperatures? (A) 0 Q.8 (C) 50 (D) 100 How many fold would the g-number of a centrifuge increase by doubling both the spinning speed and bowl diameter? (A) 2 Q.9 (B) 10 (B) 4 (C) 8 (D) 16 The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82 C, because (A) water soluble pectin interacts with calcium (B) hemicellulose prevents decrease in viscosity (C) lignin prevents decrease in viscosity (D) pectin methyl esterase is inactivated XE-G 1/3

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