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

1

2010 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 2010

Pasteurization of milk is carried out by

A

boiling for 5 min

B

heating at 72°C for 30 min

C

heating at 63°C for 15 min

D

heating at 63°C for 30 min

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2

2011 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 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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3

2012 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 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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4

2013 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 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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5

2014 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 2014

Match the following between Group I and Group II in relation to pretreatments.

Group I	Group II
P. Ascorbic acid dip	1. Sogginess in fruits
Q. Heat blanching	2. Minimizes fruit oxidation
R. Deaeration	3. Melting of fat in meat
S. Rendering	4. Removal of odours
	5. Minimizes destruction of vitamin C

A

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

B

P-2, Q-1, R-5, S-3

C

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

D

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

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6

2018 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 2018

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

B

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

C

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

D

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

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7

2020 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 2020

Match the component/system in Column I with the peeling method for fruits and vegetables in Column II.

Column I	Column II
P. Lye solution	1. Flash peeling
Q. Carborundum rollers	2. Flame peeling
R. Pressure vessel	3. Abrasion peeling
S. Conveyor belt	4. Caustic peeling

A

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

B

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

C

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

D

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

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8

2020 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 2020

Match the food material in Column I with its related term in Column II.

Column I	Column II
P. Coffee	1. Wort
Q. Cocoa	2. Must
R. Beer	3. Arabica
S. Wine	4. Theobroma

A

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

B

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

C

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

D

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

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9

2022 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 2022

Match the edible oil refining stages given in Column I with their respective functions in Column II

Column I	Column II
P. Degumming	1. Separation of waxes
Q. Neutralization	2. Removal of pigments
R. Bleaching	3. Removal of phosphatides
S. Winterization	4. Removal of free fatty acids

A

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

B

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

C

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

D

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

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10

2023 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 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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11

2024 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 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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12

2025 · Life Sciences · Food Products Technology · Processing Principles

Life Sciences (XL) 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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