Previous Year Questions (PYQ) | 2024-February | GATE Life Sciences

QUESTION ID:1

Which one of the following statements regarding moisture sorption isotherms of adried food is NOT correct?

At a given temperature, the difference between adsorption and desorption moisture isotherms is known as hysteresis.

At a given temperature and water activity, an adsorption isotherm exhibits higher equilibrium moisture content than a desorption isotherm in hysteresis

At a given moisture content, effect of temperature on a moisture sorption isotherm follows the Clausius- Clapeyron equation.

The Guggenheim-Anderson-de Boer (GAB) equation is a multilayer moisture sorption model

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29704&year=2024&month=February

QUESTION ID:2

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

High-temperature, short-time (HTST) pasteurization

Low-temperature, long-time (LTLT) pasteurization

Ultra high-temperature (UHT) pasteurization

Homogenization process

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29705&year=2024&month=February

QUESTION ID:3

Match the anti-nutritional factor in Column I with their corresponding activity given in Column II.

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

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

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

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

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29706&year=2024&month=February

QUESTION ID:4

Which of the following fatty acids is/are known to increase the low density lipoprotein (LDL)-cholesterol?

Omega-3 Fatty acids

Trans Fatty acids

Conjugated Linoleic acids

Saturated Fatty acids

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29707&year=2024&month=February

QUESTION ID:5

The addition of which of the following to high-methoxyl pectin will result in gel formation?

Calcium ions

Hydrogen ions

Sodium ions

Sugar

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29708&year=2024&month=February

QUESTION ID:6

Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?

Pretreatment using asparaginase

Lowering the pH

Increasing the temperature

Adding glucose

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29709&year=2024&month=February

QUESTION ID:7

Which of the following enzymes is/are used for the production of high fructose syrup (HFS) from corn starch?

α-Amylase

β-Amylase

Xylose isomerase

Glucoamylase

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29710&year=2024&month=February

QUESTION ID:8

Which of the following is/are typical characteristic(s) of a fungal cell?

Presence of histone proteins

Presence of peptidoglycans in the cell wall

Presence of chitin in the cell wall

Presence of pseudomurein in the cell wall

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29711&year=2024&month=February

QUESTION ID:9

Which of the following statements is/ are correct regarding food and water borne disease and the class of causative microorganisms?

Legionellosis is a bacterial disease

Giardiasis is caused by the protists

Typhoid fever is caused by the virus

Listeriosis is a fungal disease

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29712&year=2024&month=February

QUESTION ID:10

Which of the following statements is/ are true?

Hagen-Poiseuille’s law is used for calculation of molecular diffusion

Fick’s law is used for calculation of energy requirement in size reduction

Rittinger’s law is used for calculation of energy requirement in size reduction

Stokes law is used for derivation of terminal velocity

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29713&year=2024&month=February

QUESTION ID:11

A 10 kg tomato pulp is concentrated from an initial moisture content of 90% (wet weight basis) to 35% (wet weight basis). The weight of the concentrate in kg is __________ (round off to 2 decimal places).

https://triyambak.org/courses/gate-life-sciences/tpp/pyq?qid=29714&year=2024&month=February