TS PGECET 2024 Food Technology Question Paper with Answer Key PDF

If  is the modal matrix of  then the sum of all the elements of \( P^{-1}AP \) is

• (A) 4
• (B) 5
• (C) 6
• (D) 3

If the system of equations \( kx + y + z = k - 1 \), \( x + ky + z = k - 1 \), and \( x + y + kz = k - 1 \) has infinite solutions, then \( k \) is

• (A) 0
• (B) 1
• (C) 2
• (D) 3

The value of the integral \( \int_C (2xy - x^2) \, dx + (x^2 + y^2) \, dy \) where \( C \) is the boundary of the region enclosed by \( y = x^2 \) and \( y^2 = x \), described in the positive sense, is

• (A) \(-2\)
• (B) \(0\)
• (C) \(-1\)
• (D) \(2\)

Let \( f(x) = \log x \). The number \( C \) strictly between \( e^2 \) and \( e^3 \) such that its reciprocal is equal to \( \frac{f(e^3) - f(e^2)}{e^3 - e^2} \) is

• (A) \(e - 1\)
• (B) \(1 - e\)
• (C) \(e^2 - 1\)
• (D) \(e^3 - e^2\)

The solution of the differential equation \( (D^2 + 2)y = x^2 \) is

• (A) \( C_1 \cos\sqrt{2}x + C_2 \sin\sqrt{2}x \)
• (B) \( C_1 \cos\sqrt{2}x + C_2 \sin\sqrt{2}x + \frac{1}{2}(x^2 - 1) \)
• (C) \( C_1 e^{\sqrt{2}x} + C_2 e^{-\sqrt{2}x} + \frac{1}{2}(x^2 - 1) \)
• (D) \( C_1 e^{\sqrt{2}x} + C_2 e^{\sqrt{2}x} + (x^2 + 1) \)

If \( \mathcal{L}\{f(t)\} = \frac{1 - e^{-1/s}}{s} \), then \( \mathcal{L}\{e^{-t}f(3t)\} \) is

• (A) \( \frac{e^{3/s + 1}}{s + 1} \)
• (B) \( \frac{e^{-3/s}}{s + 1} \)
• (C) \( \frac{e^{-1/s + 1}}{s + 1} \)
• (D) \( \frac{e^{3/s - 1}}{s + 1} \)

The table below gives values of the function \( f(x) = \frac{1}{x} \) at 5 points of \( x \).
 x       1   1.25      1.5       1.75           2
 f(x)    1    0.8    0.6667   0.57143    0.5
The approximate value of \( \int_1^2 \frac{1}{x} \, dx \) using Simpson’s \( \left( \frac{1}{3} \right) \)rd rule is:

• (A) \( 0.89324 \)
• (B) \( 0.96525 \)
• (C) \( 0.79332 \)
• (D) \( 0.69325 \)

The order of the convergence of the bisection method is

• (A) \( 4 \)
• (B) \( 2 \)
• (C) \( 1 \)
• (D) \( 3 \)

If \( X \) is a continuous random variable whose probability density function is given by \[ f(x) = \begin{cases} k(4x - 2x^2), & 0 < x < 2
0, & otherwise \end{cases} \quad then the value of k is: \]

• (A) \( \frac{3}{8} \)
• (B) \( \frac{5}{8} \)
• (C) \( \frac{7}{8} \)
• (D) \( 1 \)

A fair coin is tossed three times. Let \( X \) be the number of tails appearing and its distribution is:
 X = x       0        1       2       3
P(X = x)   1/8    3/8    3/8    1/8

Then the variance of \( X \) is:

• (A) \( \frac{1}{4} \)
• (B) \( \frac{3}{4} \)
• (C) \( \frac{5}{4} \)
• (D) \( \frac{7}{4} \)

Which of the following is the primary product of photosynthesis?

• (A) Proteins
• (B) Lipids
• (C) Vitamins
• (D) Carbohydrates

A complex group of reactions is

• (A) Caramelization
• (B) Amylose
• (C) Maillard
• (D) Enzymatic

What is the generic name of glycans?

• (A) Polysaccharides
• (B) Monosaccharides
• (C) Oligosaccharides
• (D) Disaccharides

Which of the following is an extract from red algae?

• (A) Carrageenan
• (B) Algin
• (C) Agar
• (D) Xanthan

.......... serve as a fuel molecule in foods

• (A) Proteins
• (B) Minerals
• (C) Vitamins
• (D) Lipids

The change that a lipid undergoes leading to an undesirable flavor and odour is known as

• (A) Rancidity
• (B) Polymerization
• (C) Crystallization
• (D) Saturation

____ is an example for visible fats

• (A) Pulses
• (B) Milk
• (C) Cheese
• (D) Butter

Percentage of proteins in eggs is

• (A) 14 - 15
• (B) 13 - 14
• (C) 18 - 20
• (D) 10 - 12

Chemically Annatto pigments belongs to ____ group

• (A) Carotenoids
• (B) Flavanoids
• (C) Heme Pigment
• (D) Pheaols

________ process is involved in the manufacture of cheese

• (A) Lipoxygenases
• (B) Lipases
• (C) Ascorbic oxidases
• (D) Peroxidases

The percentage of minerals in human body is

• (A) 24
• (B) 30
• (C) 28
• (D) 32

Which of the following is the most abundant mineral in the human body?

• (A) Mg
• (B) Ca
• (C) K
• (D) Na

Depending on the climate, the daily intake of sodium chloride in adults vary within the range of

• (A) 10 to 20 g
• (B) 10 to 24 g
• (C) 16 to 24 g
• (D) 15 to 20 g

Glucose is stored in animals in the form of _______

• (A) Glycogen
• (B) Starch
• (C) Amylopectin
• (D) Waxes

WHO headquarters is located at

• (A) Rome
• (B) Geneva
• (C) Washington D.C
• (D) London

Cell arrangement of microorganisms fall in

• (A) Cultural characteristics
• (B) Genetic characteristics
• (C) Ecological characteristics
• (D) Morphological characteristics

The logarithmic order of death for bacterial population is described by

• (A) Decimal reduction time
• (B) Death rate curve
• (C) Death production curve
• (D) Death reduction curve

The parameters of plant and animal tissues that are inherent part of tissues are referred to as

• (A) Intrinsic parameters
• (B) Antimicrobial parameters
• (C) Extrinsic parameters
• (D) Biological parameters

The bacteria that grows in both aerobic and anaerobic conditions is termed as

• (A) Aerophiles
• (B) Facultative anaerobes
• (C) Mesophiles
• (D) Eosinophiles

A yellow discoloration of vacuum packaged luncheon style meat is caused by

• (A) Pseudomonas mephitica
• (B) Pseudomonas putrefaciens
• (C) Enterococcus caseiflavans
• (D) Lactobacillus

The minimum and maximum temperatures required for the shigella species to grow is

• (A) 10°C and 40°C
• (B) 10°C and 48°C
• (C) 15°C and 45°C
• (D) 15°C and 65°C

Spoilage of bacteria in butter is known as surface taint and is caused by

• (A) Pseudomonas putrefaciens
• (B) Cladosporium
• (C) Aspergillus
• (D) Penicillium

Vinegar is produced by alcoholic fermentation followed by acetic fermentation with

• (A) Saccharomyces
• (B) Lactic acid bacteria
• (C) Acetobacter
• (D) Antigens

The microorganisms used for the industrial purpose is

• (A) Molds
• (B) Bacteria
• (C) Yeast
• (D) Streptococcus

For preparation of wines, commonly used fermenting organism is

• (A) Saccharomyces
• (B) Endomycopsis fibuliges
• (C) Leuconostoc mesenteroides
• (D) Rhizopus oligosporous

At what temperature, denaturation and coagulation of proteins takes place

• (A) 70°C
• (B) 60°C
• (C) 50°C
• (D) 65°C

Which of the following is done as premilling treatment to improve the quality of rice

• (A) Soaking
• (B) Parboiling
• (C) Steaming
• (D) Single boiling

The main source of proteins in vegetarian diet is

• (A) Wheat
• (B) Pulses
• (C) Vegetables
• (D) Rice

What is the moisture content that aids a grain to sprout?

• (A) 40 – 45%
• (B) 25 – 30%
• (C) 25 – 35%
• (D) 30 – 35%

In cereal group, the highest protein percentage is in

• (A) Barley
• (B) Wheat
• (C) Rice
• (D) Buckwheat

The major source of starch is

• (A) Bran
• (B) Husk
• (C) Endosperm
• (D) Germ

The principal protein of wheat flour is

• (A) Zein
• (B) Gluten
• (C) Karifirin
• (D) Oryzine

Which one of the following has higher fat content?

• (A) Oil seeds
• (B) Maize
• (C) Millets
• (D) Wheat

Which among the following is rich source of protein?

• (A) Jowar
• (B) Soy
• (C) Vegetable
• (D) Rice

The botanical name for pearl millet is

• (A) Panicum miliaceum
• (B) Eleusine coracana
• (C) Echinochloa crus-galli
• (D) Pennisetum glaucum

Boiling point elevation for different solutions can be viewed by using

• (A) Moody chart
• (B) Steam tables
• (C) Dubring plot
• (D) Both Moody chart and Steam tables

The total iron contaminants in lemon juices mg/kg as per alimentarius is

• (A) 15
• (B) 20
• (C) 25
• (D) 10

In case of pure sucrose solutions, only soluble solids can be measured with

• (A) Baume
• (B) Twaddle hydrometer
• (C) Brix
• (D) Abbe refractometer

Marmalade is prepared from

• (A) Apples
• (B) Grapes
• (C) Citrus
• (D) Pomegranate

The specification of benzoic acid in canned products as per FPO is

• (A) 650 ppm
• (B) 600 ppm
• (C) 500 ppm
• (D) 620 ppm

The FPO specifications for total soluble solids in jams is

• (A) Not less than 25%
• (B) Not less than 30%
• (C) More than 25%
• (D) More than 50%

Enzymes used for clarification of fruit juice is

• (A) Xylanase
• (B) Protease
• (C) Cellulase
• (D) Pectinase

The specific gravity of grape vinegar varies from

• (A) 1.0129 to 1.0213
• (B) 1.0129 to 1.2136
• (C) 1.129 to 1.213
• (D) 1.129 to 1.3215

Headspace for canned products, as per FPO, is

• (A) More than 1.6 cm
• (B) More than 1.8 cm
• (C) Not more than 1.6 cm
• (D) Not more than 1.8 cm

The caffeine added to carbonated beverages should not exceed

• (A) 300 ppm
• (B) 250 ppm
• (C) 200 ppm
• (D) 320 ppm

Lean meat is considered as a good source of ______

• (A) Calcium
• (B) Iron
• (C) Protein
• (D) Vitamins

The basic pigment of fresh meat is

• (A) Hemoglobin
• (B) Myoglobin
• (C) Albumin
• (D) Serum

From consumer perception the important factor of meat quality is

• (A) Tenderness
• (B) Maturation
• (C) Curing
• (D) Appearance

Sweet cure bacon is smoked directly after

• (A) Canning
• (B) Curing
• (C) Pickling
• (D) Drying

The cold smoking of meat is usually done at

• (A) 32–38°C for 15–18 hr
• (B) 32–40°C for 18–20 hr
• (C) 32–42°C for 15–18 hr
• (D) 32–35°C for 16–18 hr

At the time of filling, hot sauce temperature should not be less than

• (A) 75°C
• (B) 80°C
• (C) 85°C
• (D) 90°C

In the manufacture of fermented sausages, it contains

• (A) 50 to 80% of lean meat
• (B) 50 to 60% of lean meat
• (C) 50 to 65% of lean meat
• (D) 50 to 70% of lean meat

An important ingredient used in the preparation of fermented meat sausage is

• (A) Protein
• (B) Fat
• (C) Bones
• (D) Muscle

The essential structure unit of all muscles is

• (A) Fibre
• (B) Serum
• (C) Blood
• (D) Cellulose

The proportion of iron present in a soluble form decreases from 65 to 22% when it is

• (A) Cooked at 60°C
• (B) Cooked at 70°C
• (C) Cooked at 90°C
• (D) Cooked at 40°C

The principal function of lactose is to supply

• (A) Proteins
• (B) Energy
• (C) Vitamins
• (D) Minerals

Which of the following exists only in milk in the form of calcium caseinate phosphate complex?

• (A) Albumin
• (B) Casein
• (C) Glycerides
• (D) Niacin

The titratable acidity value of buffalo milk varies from

• (A) 0.15 to 0.17
• (B) 0.13 to 0.14
• (C) 0.14 to 0.15
• (D) 0.20 to 0.25

For normal and fresh sweet cow milk, the pH value usually varies between

• (A) 6.4 to 6.6
• (B) 6.7 to 6.8
• (C) 6.9 to 7.2
• (D) 6.3 to 6.5

Higher pH values for fresh milk indicates

• (A) Fungal infection
• (B) Mastitis
• (C) Viral infection
• (D) Mold infections

Pycnometer is used to determine

• (A) pH
• (B) Acidity
• (C) Density \& Specific gravity
• (D) Milk fat

Isoelectric point of casein pH is

• (A) 4.3
• (B) 4.6
• (C) 5.3
• (D) 5.6

In bottle pasteurization, raw milk is heated to

• (A) 60–63°C for 30 seconds
• (B) 60–63°C for 30 minutes
• (C) 65–70°C for 30 seconds
• (D) 68–75°C for 30 minutes

As per PFA rules of 1976, the standard milk should contain

• (A) 4.5% fat \& 8.5% SNF
• (B) 4.0% fat \& 9.0% SNF
• (C) 3.5% fat \& 8.5% SNF
• (D) 3.5% fat \& 9.0% SNF

The Yeasty flavor in cream is due to

• (A) Using dirty utensils
• (B) Growth of proteolytic bacteria in cream
• (C) Lipase activity
• (D) Growth of lactose fermenting yeast

In food industry, the maximum waste streams can be monitored by

• (A) Waste removal
• (B) Reuse or recycling
• (C) Biological removing
• (D) Chemical decomposition

Which of the following is a practical process for reducing pollution and recovering by-product from food processing waste water.

• (A) Softening
• (B) Ion exchange
• (C) Neutralization
• (D) Coagulation

The major technology that is used to reduce environmental pollution by waste or waste water discharges from food industry is

• (A) Coagulation
• (B) Separation
• (C) Crystallization
• (D) Sedimentation

The consumption and discharge of water by food industries in meat processing is minimized by

• (A) Water reuse
• (B) Less water usage
• (C) More water usage
• (D) No water usage

Dairy equipment is regularly cleaned using

• (A) Cleaning with detergent
• (B) Rinse cleaning with water
• (C) Water pressure cleaning
• (D) Clean in place

The residence time and temperature for juice extraction are about

• (A) 120–150 minutes \& 24°C
• (B) 140–160 minutes \& 21°C
• (C) 125–150 minutes \& 20°C
• (D) 130–160 minutes \& 25°C

Which of the following is not a desirable characteristic of a manometer fluid?

• (A) It should be free from capillary effects
• (B) It should have high viscosity
• (C) It should have negligible surface tension
• (D) It should be non-corrosive

For a fully developed flow through a pipe, the ratio of the maximum velocity to the average velocity is

• (A) 1
• (B) 2
• (C) \(\sqrt{2}\)
• (D) 4

Which of the following pump is kinetic pump?

• (A) Centrifugal pump
• (B) Rotary pump
• (C) Gear pump
• (D) Vane pump

In a rotameter as the flow rate increases, the float

• (A) Rotates at higher speed
• (B) Rotates at lower speed
• (C) Rises in the tube
• (D) Drops in the tube

The Prandtl number is the

• (A) Ratio of kinematic viscosity to thermal diffusivity
• (B) Ratio of thermal diffusivity to kinematic viscosity
• (C) Product of thermal diffusivity and kinematic viscosity
• (D) Ratio of absolute viscosity to thermal conductivity

In forced convection, fluid moves under the influence of

• (A) Changes in fluid pressure produced by external work
• (B) Buoyant forces arising from changes in density
• (C) Elastic forces
• (D) Surface tension forces

Which law states that "the conductive heat flux is linearly proportional to the temperature gradient"?

• (A) Newton law
• (B) Pascal law
• (C) Fourier’s law
• (D) Stefan-Boltzmann Law

Fourier’s law of heat conduction gives the heat flow for

• (A) Irregular surfaces
• (B) Non-uniform temperature surfaces
• (C) One dimensional case only
• (D) Two dimensional case only

The temperature difference correction factor \(F_T\) is defined as the

• (A) Ratio of the LMTD to the true temperature
• (B) Ratio of the true temperature difference to the LMTD
• (C) Difference of the true temperature difference and the LMTD
• (D) Arithmetic mean of the true temperature difference and the LMTD

The ratio of the increment in surface energy to the total energy imparted to the material during size reduction is called as

• (A) Mechanical efficiency
• (B) Crushing efficiency
• (C) Energy efficiency
• (D) Work efficiency

In homogenization, size reduction is achieved by the action of

• (A) Compression forces
• (B) Impact forces
• (C) Attrition forces
• (D) Shear forces

Driving force in case of filtration by a centrifuge is the

• (A) Speed of the centrifuge
• (B) Centrifugal pressure exerted by the liquid
• (C) Narrow diameter of the vessel
• (D) Formation of highly porous cake

A gravity decanter is meant for the separation of two

• (A) Immiscible liquids of same densities
• (B) Miscible liquids of same densities
• (C) Immiscible liquids of different densities
• (D) Miscible liquids of different densities

Nutrient agar gels at

• (A) 35°C – 40°C
• (B) 80°C – 90°C
• (C) 105°C – 110°C
• (D) 95°C – 100°C

How is steam economy calculated in an evaporation operation?

• (A) Mass of evaporated liquid / Mass of heating steam
• (B) Mass of evaporated liquid + Mass of heating steam
• (C) Mass of evaporated liquid × Mass of heating steam
• (D) Mass of heating steam / Mass of evaporated liquid

The formula \(\dfrac{P}{D^2N^3}\) denotes which of the following number in impeller problems?

• (A) Weber number
• (B) Froude number
• (C) Power number
• (D) Euler number

How does temperature affect nucleation?

• (A) When temperature increases the nucleation increases
• (B) When temperature increases the nucleation decreases
• (C) When temperature increases the nucleation increases and then decreases
• (D) Nucleation is not dependent on temperature

The maximum quantity of water vapor that air can contain at a given temperature, without saturation is called as

• (A) Apparent humidity
• (B) Absolute humidity
• (C) Relative humidity
• (D) Saturation humidity

What happens to the drying rate when it reaches critical moisture content?

• (A) It becomes constant
• (B) It increases gradually
• (C) It starts declining
• (D) Drying stops

FSSAI stands for

• (A) Food Safety and Standards Authority of India
• (B) Food Safe Security Authorization of India
• (C) Food Security and Supply Auditing of India
• (D) Food Standards Security Authority of India

Which of the following is a scientific discipline to describe handling, preparing and storage of food to prevent food borne illness

• (A) Food quality
• (B) Food safety
• (C) Food standards
• (D) Food poisoning

The requirements for food safety management systems are specified by

• (A) ISO-22000
• (B) ISO-22004
• (C) ISO-22006
• (D) ISO-22008

SSOP stands for

• (A) Security Standard Operation Procedure
• (B) Safe Standard Operation Procedure
• (C) Sanitation Standard Operation Procedure
• (D) Safe Security Operation procedure

Which of the following is a useful tool that can be of great value to increase manufacturing efficiency?

• (A) Statistical quality control
• (B) Quality control
• (C) Food safety and quality control
• (D) Security and safety control

FSSAI head office is located at

• (A) Bangalore
• (B) Delhi
• (C) Calcutta
• (D) Mumbai

The quality control and hygienic manufacturing of meat products for domestic consumption is ensured by

• (A) FFPO
• (B) PFA
• (C) MFPO
• (D) FSSAI

APEDA is established in the year

• (A) 1986
• (B) 1947
• (C) 1985
• (D) 1987

Which of the following organization specifies quality system models for quality assurance in production and installation

• (A) ISO-9000
• (B) ISO-9001
• (C) ISO-9006
• (D) ISO-9002

The maximum limits of synthetic food colors permitted is

• (A) 100 ppm of final product
• (B) 200 ppm of final product
• (C) 150 ppm of final product
• (D) 180 ppm of final product

Example for Class-II preservative is

• (A) Sugar
• (B) Salt
• (C) Benzoic Acid
• (D) Honey

For fruit juices, preservatives added in tin bottles or pouches is limited to

• (A) 250 ppm
• (B) 180 ppm
• (C) 200 ppm
• (D) 120 ppm

The HACCP system is based on ____ principles

• (A) 7
• (B) 9
• (C) 11
• (D) 12

Marine Products Exports Development Authority is located at

• (A) Bangalore
• (B) Kochi
• (C) Calcutta
• (D) Mumbai

World Food Safety Day is observed on

• (A) June 7
• (B) October 16
• (C) April 7
• (D) March 22

HACCP stands for \ldots

• (A) Hazard Analysis and Critical Control Point
• (B) Hazard And Critical Certification Points
• (C) Hazard And Critical Certification Policy
• (D) Hazard Analysis and Critical Control Policy

The content of citric acid percentage in orange is about

• (A) 0.32
• (B) 0.65
• (C) 0.98
• (D) 1.33

Nutritional labelling was first recommended by

• (A) FDA
• (B) AGMARK
• (C) FPO
• (D) PFA

Food safety plays an important role in

• (A) Food manufacture
• (B) Contaminant foods
• (C) Food supply
• (D) Modern food economics

The most hygienic way of drying hands is by using

• (A) A warm air dryer
• (B) A hand towels
• (C) The dish cloth
• (D) The apron