Processing Principles - Food Products Technology - Engineering Sciences Previous Year Questions

1

2007 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2007

Match the items in the following columns using the most appropriate combinations:

A

P-3, Q-4, R-1, S-5

B

P-1, Q-2, R-4, S-3

C

P-4, Q-5, R-2, S-3

D

P-2, Q-4, R-1, S-3

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2

2009 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2009

Mild heat treatment of food to inactivate enzymes that would otherwise cause its deterioration during frozen storage is termed as

A

stewing

B

blanching

C

boiling

D

pasteurization

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3

2010 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2010

Which two of the following statements are NOT the objectives of homogenization of milk?
i. Counteracting segregation for the most part of creaming thus avoiding sedimentation or phase separation
ii. Arresting rancidity of fat globules in milk
iii. Increasing fluidity of milk by lowering viscosity
iv. Improving the colour of the milk (more whitish)
v. Improving milk stability by preventing partial coalescence of fat globules

A

i and ii

B

ii and iii

C

iii and iv

D

iv and v

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4

2011 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2011

The factor most responsible for making a good ice cream is

A

Water content

B

Homogenization

C

Emulsifying agent

D

Mixing index

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5

2012 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2012

A mild heat treatment of foods that destroys pathogens and extends its shelf life is called

A

Baking

B

Blanching

C

Sterilization

D

Pasteurization

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6

2012 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2012

What is the 'Sugar Ratio' (in percentage) in the SCM in terms of sugar and water content in the final product?

A

48.19

B

61.54

C

54.16

D

56.14

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7

2013 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2013

Blanching influences vegetable tissues in terms of

A

enzymes production

B

alteration of cytoplasmic membrane

C

stabilization of cytoplasmic proteins

D

stabilization of nuclear proteins

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8

2015 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2015

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

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9

2016 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2016

Arrange the grades of tea in the increasing order of their leaf size ________, ________ and ________.

A

Souchang, pekoe and orange pekoe

B

Pekoe, souchang and orange pekoe

C

Orange pekoe, souchang, and pekoe

D

Orange pekoe, pekoe, and souchang

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10

2019 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2019

Match the foods given in Column I with their specific usage given in Column II.

A

P-2, Q-4, R-1, S-3

B

P-4, Q-1, R-2, S-3

C

P-2, Q-3, R-1, S-4

D

P-1, Q-4, R-1, S-3

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11

2021 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2021

Ultra high temperature (UHT) process of pasteurization of milk is achieved by heating at

A

145°F for 30 minutes

B

161°F for 15 seconds

C

280°F for 2 seconds

D

400°F for 15 seconds

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12

2022 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2022

The parboiling of paddy results into

A

Increase in the milling losses

B

Increase in the nutritional value of rice

C

Increase in the head rice recovery

D

Increase in the broken rice percentage

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13

2023 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2023

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

Column I	Column II
P. Knife peeling	1. Brinjal
Q. Abrasion peeling	2. Tomato
R. Flame peeling	3. Potato
S. Flash peeling	4. Cucumber

A

P-3, Q-4, R-1, S-2

B

P-4, Q-1, R-3, S-2

C

P-4, Q-3, R-2, S-1

D

P-4, Q-3, R-1, S-2

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14

2024 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2024

Processing of fluid milk at 72 °C for 15 seconds is termed as

A

High-temperature, short-time (HTST) pasteurization

B

Low-temperature, long-time (LTLT) pasteurization

C

Ultra high-temperature (UHT) pasteurization

D

Homogenization process

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15

2025 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2025

Match the following food products in Column I with their corresponding processes in Column II.

A

P-2;Q-3;R-4;S-1

B

P-3;Q-2;R-4;S-1

C

P-2;Q-4;R-1;S-3

D

P-2;Q-3;R-1;S-4

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16

2026 · Engineering Sciences · Food Products Technology · Processing Principles

Engineering Sciences (XE) 2026

Xylooligosaccharides can be produced by

A

hydrolytic degradation of xylan by hydrochloric acid

B

hydrolysis of starch

C

enzymatic hydrolysis of lactose

D

enzymatic hydrolysis of xylan containing lignocellulosic material

Check answer

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