List of top Food Engineering and Technology Questions on Food Engineering asked in GATE AG

A falling ball viscometer is used to determine the dynamic viscosity of sunflower oil. The viscometer has a tube length of 10 cm with the ball diameter of 0.68 mm. The densities of oil and the ball are 921 kg m$^{-3$ and 2420 kg m$^{-3}$, respectively. If the ball takes 44.5 s to fall from top of the tube, the viscosity of the oil in Pa s is _____.} \textit{[Round off to three decimal places]}

Parboiled paddy is to be dried in a tray dryer under steady state conditions from an initial free moisture content of 0.40 kg H\(_2\)O (kg dry solid)\(^{-1}\) to final free moisture content of 0.02 kg H\(_2\)O (kg dry solid)\(^{-1}\). The dry solid mass is 99.8 kg and the top surface area for drying is 4.654 m\(^2\). The drying is occurring in both constant and falling rate periods. If constant drying rate of 1.51 kg H\(_2\)O m\(^{-2}\) h\(^{-1}\) is followed up to a critical moisture content of 0.195 kg H\(_2\)O (kg dry solid)\(^{-1}\), then the total drying time in hour will be _____. \textit{[Round off to two decimal places.]}

Sweet sorghum with an initial average particle size of 4.0 mm was pulverized using a burr mill at two different gap settings between stones. The average feed rate of the material is 200 kg h$^{-1$. The resultant flour was analyzed by IS sieves for particle size determination and was found to be 0.336 mm and 0.306 mm for the first and second gap settings, respectively. Using Kick’s law, if the power required to grind the sorghum at first setting is 7.2 kW, the power requirement in kW with the second setting is _____.} \textit{[Round off to two decimal places]}

The mass fraction retained on the \(i\)-th sieve is \(x_i\) and \(D_{pl}\) is the average opening size of \(i\)-th and \((i-1)\)-th sieves. The volume surface mean diameter (\(D_s\)) of particles retained on \(n\) number of sieves is __________.

Match the following reactants in Column I with the most appropriate purpose used in processing as mentioned in Column II

The water activity of potato is 0.942. As per Raoult’s law, the most efficient solution for osmotic dehydration of potato is__________.
(Molar mass of sucrose = 342 g mole\(^{-1}\), and NaCl = 58.5 g mole\(^{-1}\))