XE (G): Q.1 – Q. 9 carry one mark each & Q. 10 – Q. 22 carry two marks each.
Q.1
Which of the following is oil soluble pigment present in fruits and vegetables?
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(A) Flavonoids (B) Carotenoids (C) Anthocyanins (D) Tannins
Q.2
Which of the following represent the group of saturated fatty acids?
(A) Lauric, Myristic, Arachidic
(B) Palmitic, Linoleic, Linolenic
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(C) Capric, Stearic & Oleic
(D) Behenic, Caprylic, Arachidonic
Q.3 The anti-nutritional factor present in fava bean is
(A) Gossypol (B) Curcine (C) Vicine (D) Cyanogen
Q.4
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Irradiation carried out to reduce viable non-spore forming pathogenic bacteria using a dose between 3 to 10 kGy is called
(A) Radurization (B) Thermoradiation (C) Radappertization (D) Radicidation
Q.5 Identify the correct statement related to the viscosity of Newtonian fluids from the following
(A) It is not influenced by temperature
(B) It increases with shearing rate
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(C) It decreases with shearing rate
(D) It is not influenced by shearing rate
Q.6 Adult male Wistar rats were fed with a protein based diet. Total 150 g of protein was ingested per animal. If the average weight increased from 110 g to 350 g after the end of the experiment, the Protein efficiency ratio of the given protein would be ________ (up to two decimal points)
Q.7
The initial moisture content of a food on wet basis is 50.76%. Its moisture content (%) on dry basis is________ (up to two decimal points)
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Q.8
The oxygen transmission rate through a 2.54 x 10-3 cm thick low density polyethylene film with air on one side and inert gas on the other side is 3.5 x 10-6 mL cm² s¯¹. Oxygen partial pressure difference across the film is 0.21 atm. The permeability coefficient of the film to oxygen is ________ x 10-11 mL (STP) cm cm² s¯¹ (cm Hg)-¹.
Q.9 Ambient air at 30°C dry bulb temperature and 80% relative humidity was heated to a dry bulb temperature of 80°C in a heat exchanger by indirect heating. The amount of moisture gain (g kg¹ dry air) during the process would be ________.
Q.10 Match the commodity in Group I with the bioactive constituent in Group II
| Group I | Group II |
|---|---|
| P. Ginger | 1. Lutein |
| Q. Green tea | 2. Gingerol |
| R. Spinach | 3. Curcumin |
| S. Turmeric | 4. Epigallocatechin gallate |
(A) P-1, Q-2, R-3, S-4
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(B) P-2, Q-4, R-1, S-3
(C) P-4, Q-1, R-3, S-2
(D) P-2, Q-3, R-1, S-4
Q.11 Match the process operation in Group I with the separated constituent in Group II
| Group I | Group II |
|---|---|
| P. Extraction | 1. Phospholipids |
| Q. Degumming | 2. Free fatty acids |
| R. Neutralization | 3. Pigments |
| S. Bleaching | 4. Crude oil |
(A) P-3, Q-2, R-4, S-1
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(B) P-4, Q-1, R-1, S-2
(C) P-4, Q-1, R-2, S-3
(D) P-4, Q-1, R-3, S-2
Q.12 Match the spoilage symptom in Group I with the causative microorganism in Group II
| Group I | Group II |
|---|---|
| P. Green rot of eggs | 1. Micrococcus spp. |
| Q. Putrid swell in canned fish | 2. Serratia marcescens |
| R. Red bread | 3. Pseudomonas fluorescens |
| S. Yellow discoloration of meat | 4. Clostridium sporogenes |
(A) P-4, Q-3, R-2, S-1
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(B) P-2, Q-1, R-4, S-3
(C) P-3, Q-4, R-2, S-1
(D) P-1, Q-4, R-3, S-2
Q.13 Match the fermented product in Group I with the base material in Group II
| Group I | Group II |
|---|---|
| P. Sake | 1. Milk |
| Q. Chhurpi | 2. Cabbage |
| R. Natto | 3. Rice |
| S. Sauerkraut | 4. Soybean |
(A) P-3, Q-1, R-4, S-2
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(B) P-1, Q-3, R-4, S-2
(C) P-4, Q-1, R-3, S-2
(D) P-3, Q-2, R-1, S-4
Q.14 Match the operation in Group I with the process in Group II
| Group I | Group II |
|---|---|
| P. Cleaning | 1. Quality separation |
| Q. Grading | 2. Clarification |
| R. Size reduction | 3. Screening |
| S. Filtration | 4. Comminution |
(A) P-1, Q-3, R-4, S-2
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(B) P-4, Q-1, R-3, S-2
(C) P-2, Q-4, R-1, S-3
(D) P-3, Q-1, R-4, S-2
Q.15 Out of 7 principles of HACCP system, 4 are listed below. Arrange these principles in the order in which they are applied.
(P) Conduct a hazard analysis
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(Q) Establish monitoring process
(R) Establish critical limit
(S) Establish record keeping and documentation process
(A) P, R, Q, S
(B) Q, R, P, S
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(C) P, Q, R, S
(D) R, S, P, Q
Q.16 Apple juice of 10% total solids (TS) is being concentrated in a single effect evaporator working with a surface condenser to 40% TS under a vacuum of 20 kPa. After some time the vacuum pump stops but the evaporation process continued. Choose the combination of possible implications from the following.
(P) Product quality is affected
(Q) Substantial increase in thermal energy requirement
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(R) Decrease in the rate of evaporation
(A) P & Q (B) Q & R (C) R & P (D) P,Q & R
Q.17 Identify an example of a classical diffusional mass transfer process without involving heat, among the following.
(A) Drying of food grains
(B) Carbonation of beverages
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(C) Distillation of alcohol
(D) Concentration of fruit juice
Q.18 For an enzyme catalyzed reaction S?P, the kinetic parameters are:
[S] = 40 µM, Vo = 9.6 µM s¯¹ and Vmax = 12.0 µM s¯¹.
The Km of the enzyme in µM will be _________. (up to one decimal points)
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Q.19 A microbial sample taken at 10 AM contained 1x105 CFU/mL. The count reached to 1x1010 CFU/mL at 8 PM of the same day. The growth rate (h¯¹) of the microorganism would be ________ (up to two decimal points)
Q.20 Black pepper is ground from an equivalent particle size of 6 mm to 0.12 mm using a 10 hp motor. Assuming Rittinger's equation and that 1 hp = 745.7 W, the power (hp) of motor required to fine grind black pepper to 0.08 mm would be _________.(up to two decimal points)
Q.21 Green pea (average diameter 0.8 cm) is frozen in a blast freezer operating at -40°C and with a surface heat transfer coefficient of 30 W m¯² K-¹. The thermal conductivity of pea is 2.5 W m¯¹K-¹, and latent heat of crystallization is 2.74 x 10² kJ kg¹. If the freezing point of pea is -1°C and the density is 1160 kg m³, the freezing time in minutes will be _________.(up to two decimal points)
Q.22 The rate of heat transfer from a metal plate is 1000 W m². The surface temperature of the plate is 120°C and ambient temperature is 20°C. The convective heat transfer coefficient (W m-2 °C-¹) using the Newton's law of cooling will be __________.
END OF THE QUESTION PAPER
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