List of top Life Science Questions on Food Technology asked in GATE XL

The $ F_{121} $ value of a known microorganism with $ Z $ value of $ 11^\circ C $ is 2.4 min for 99.9999% inactivation. For a 12D inactivation of the said microorganism at $ 143^\circ C $, the $ F $ value (in min) is .......... {(rounded off to 3 decimal places)}

In a typical grinding operation, 80% of the feed material passes through a sieve opening of 4.75 mm; whereas, 80% of the ground product passes through 0.5 mm opening. If the power required to grind 2 tonnes/h of the feed material is 3.8 kW, the work index of the material is ........ (rounded off to 2 decimal places)

The true density and bulk density of wheat grains are 1280 kg/m$^3$ and 740 kg/m$^3$, respectively. The porosity of the grains is ......... (rounded off to 2 decimal places).

The $ F_{121} $ value of a known microorganism with $ Z $ value of $ 11^\circ C $ is 2.4 min for 99.9999% inactivation. For a 12D inactivation of the said microorganism at $ 143^\circ C $, the $ F $ value (in min) is .......... {(rounded off to 3 decimal places)}

In a typical grinding operation, 80% of the feed material passes through a sieve opening of 4.75 mm; whereas, 80% of the ground product passes through 0.5 mm opening. If the power required to grind 2 tonnes/h of the feed material is 3.8 kW, the work index of the material is ........ (rounded off to 2 decimal places)

The $ F_{121} $ value of a known microorganism with $ Z $ value of $ 11^\circ C $ is 2.4 min for 99.9999% inactivation. For a 12D inactivation of the said microorganism at $ 143^\circ C $, the $ F $ value (in min) is .......... (rounded off to 3 decimal places)

Match the following enzymes in Column I with their applications in Column II.

Identify the CORRECT sequence of operations for dressing of poultry.

Which of the following contains the phytonutrient allicin?

In a typical grinding operation, 80% of the feed material passes through a sieve opening of 4.75 mm; whereas, 80% of the ground product passes through 0.5 mm opening. If the power required to grind 2 tonnes/h of the feed material is 3.8 kW, the work index of the material is ........ (rounded off to 2 decimal places)

The true density and bulk density of wheat grains are 1280 kg/m$^3$ and 740 kg/m$^3$, respectively. The porosity of the grains is ......... (rounded off to 2 decimal places).

Identify the gas composition (in percent) suitable for packaging cured meat under MAP conditions.

Which of the following sequence of events occurs during the formation of egg-white gel?

Which of the following pigment does NOT have pro-vitamin A activity?

Which genus of bacteria does NOT have a cell wall?

The average moisture binding energy of a textured protein product (TPP) at 8% moisture content (dry basis) is 3200 cal·mol$^{-1}$. If the water activity of the TPP at the above moisture content is 0.30 at $30^{\circ}$C, the water activity of the sample at $45^{\circ}$C is ................ (rounded off to 2 decimal places). Gas constant $R=1.987$ cal·mol$^{-1}$·K$^{-1}$.

Radiation dose required for 8 log reductions:
D₁₀ range = 0.75–1.80 kGy → Dose = 8 × D₁₀ = 6.00–14.40 kGy.
Answer: 6.00 to 14.40 kGy

Match the process in Column I with the related food component in Column II.

Match the peeling technique in Column I with the vegetable, for which it is used in industry, given in Column II.

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

Extrusion cooking is accomplished in four different stages, which are indicated as I, II, III and IV in the figure given below. Choose the correct option representing the name of each stage.

A sample of glucose isomerase enzyme converts 15 $\mu$moles of substrate glucose into fructose per min per mL under standard assay conditions. The enzyme activity in International Unit (IU) is ................ (in integer).

Choose the correct statement(s) about the enzyme and its application in food processing reaction.

Identify the Gram +ve bacteria responsible for causing food borne diseases among the followings.