BHU PET 2011 M.sc. Food Science & Technology

8/12/2019 BHU PET 2011 M.sc. Food Science & Technology

1/23

l lP 280 3 Question Booklet 590oTo be filled up by the candidate by blue black ball-point pen

Roll No.Roll No.Write the digits in words) ............... ................ ................ ................ ............... ................ ................ . .Serial No. of OMR Answer Sheet ..........................................Day and Date Signature of Invigilator)

INSTRUCTIONS TO CANDIDATESUse only blue/black ball-point pen in the space above and on both sides of the Answer Sheet)

1. Within 10 minutes of the issue of the Question Booklet, check the Question Booklet to ensure thati t contains all the pages in correct sequence and that no pagel question is missing. In case of faultyQuestion Booklet bring it to the notice of the Superintendent/Invigilators immediately to obtain afresh Question Booklet.

2. Do not bring any loose paper, written or blank, inside the Examination Hall except the Admit Cardwithout its envelope.3. A separate Answer Sheet is given. I t should not be folded or mutilated. A second Answer Sheet shallnot be provided. Only the Answer Sheet will be evaluated.4. Write your Roll Number and Serial Number of he Answer Sheet by pen in the space provided above.5. On the front page of the Answer Sheet, write by pen your Roll Number in the space providedat the top, and by darkening the circle. at the bottom. Also, wherever applicable, write theQuestion Booklet Number and the Set Number in appropriate placesc; No overwriting is allowed in the entries of Roll No., Question Booklet No. and Set No. if any) onOMR sheet and also Roll No. and OMR Sheet No. on the Question Booklet.7. Any change in the aforesaid entries is to be verified by the invigilator, otherwise it will be taken as

unfair means.S. Each question in this Booklet is followed by four alternative answers. For each question, you are torecord the correct option on the Answer Sheet by darkening the appropriate circle in the corresponding

row of the Answer Sheet, by ballpoint pen as mentioned in the guidelines given on the first pageof the Answer Sheet.

9. For each question, darken only one circle on the Answer Sheet. If you darken more than one circleor darken a circle partially. the answer will be treated as incorrect.

10 Note that the answer once filled in ink cannot be changed. f you do not wish to attempt a question,leave all the circles in the corresponding row blank such question will be awarded zero mark).11. For rough work, use the inner back page of the title cover and the blank page at the end of thisBooklet.12. Deposit only the OMR Answer Sheet at the end of the Test.13. You are not permitted to leave the Examination Hall until the end of the Test.14. Ifa candidate attempts to use any form of unfair means, he/she shall be liable to such punishmentas the University may determine and impose on him/her.

No. of Printed Pages: 20+2

A laSem Admi
http://admission.aglasem.com/http://admission.aglasem.com/


2/23

l lP/280/3

No. orQue.tions/m if


3/23

I IP/280/3

3 Viscosity of cow milk at 20C is1) 10-15 cp 2) 1'5-20 cp 3) 2'0-2'5 cp 4) 2'5-30 cp

4 Maximum limit of over-run in butter manufacture is1) 10 2) 15

5 Ageing of ice cream mix1) increases bacterial count3) decreases whipping capacity

6 A semi-hard cheese is1) rick cheese3) Edam cheese

7 Protein content of Cheddar cheese is1) 13-15 2) 22-24

8 Soggy defect of ice cream is due toII low sugar content3) low over-run

3) 20 4) 25

2) decreases melting resistance4) maximises over-run

2) Cheddar cheese4) Gouda cheese

3) 32-34 4) 38-40

2) less stabilizer content4) low total solids

9 Steam required to evaporate 1 kg of water from milk during drum dryitig is1) 0'6-0'7 kg 2) 12-1'3 kg 3) 1'8-1'9 kg 4) 2'4-2'5 kg

10 For condensed milk homogenization is carried out after1) milk clarification 2) pre-warming milk3) condensing milk 4) crystaJJjzing condensed milk

(270)

A laSem Admi


4/23

l lP/280/3

11. Crystallization in condensed milk is done toI) remove lactose crystals 2) reduce size of lactose crystals3) reduce sweetness level 4) remove sucrose crystals

12. Reynolds number for a fluid density-p; viscosity-;J.) flowing at mass average velocityof V in a tube inner diameter-D; length-L) and pressure drop across the tube is is1) 2D2 pL (2) P2p L 2

3) DVp 4) DVp~

13. For streamline flow, Reynolds number should be1) less than 20003) 2000 3000

14. Plunger pumps are1) centrifugal pumps3) reciprocating pumps

2) less than 30004) above 4000

2) positive displacement pumps4) regenerative pumps

15. A spray nozzle commonly used n spray drier is1) pressure nozzle3) rotary atomizer

16. Button formation defect is observed in

(2) centrifugal spray nozzle4) Any of the above

1) butter 2) milk powders 3) cream 4) condensed milk

17. Isoelectric point of casein is1) 38 2) 42 3) 4 6 4) 5 2

(270) P.T.D.)

A laSem Admi


5/23

l lP/280/3

18. For homogenizing ice cream mix, pressures kg/em 2 maintained at Erst and secondst ges re1) 50 and 100 2) 80 and 90 3) 110 and 80 4) 140 nd 70

19. NaCl concentration in aqueous phase of butter is1) 2'5 2) 5'0 3) 10'0

20. Cooked flavour in heated milk is due to1) -proteose peptone 2) -SH groups3) -serum albumin 4) -SS groups

21. Alcohol ppt. test detenninesI) milk adulteration 2) percentage of fat in milk3) acidity of milk 4) heat stability of milk

22. Meat is a poor source ofI) calcium 2) iron 3) potassiuJll 4) phosphorus

23. During Resorcinol Test, development of green colour in heated samples shows thepresence of{II brominated vegetable oil 2) cottonseed oil3) saccharin 4) sorbitol

270) 4

A laSem Admi


6/23

l lP/280/3

24. Sequence of plant nutrients indicated in fertilizer grade is1) nitrogen, potash and phosphoric acid2) nitrogen, phosphoric acid and potash3) potash, nitrogen and phosphoric acid4) potash, phosphoric acid and nitrogen

25. Potash, nitrogen and phosphoric acid content (fresh weight basis) of green manure isabout(II 0'5-0-7 , 0-6-0'8 and 0'1-0'2 respectively2) 0-1-0-2 , 0-5-0'7 and 0'6-0'8 respectively3) 0'1-0'2 , 0'6-0'8 and 0'5-0'7 respectively4) 0-6-0'8 , 05-07 and 0'1-0'2 respectively

26. A handful of loamy soil when squeezed ftrmly, fanns a ball which crumbles upon beingrolled. I t shows that1) irrigation is overdue 2) time appropriate for irrigation3) irrigate after a few days 4) irrigate after few weeks

27. For seed multiplication, minimum safe distance between w ~ varieties of oftencross-pollinated crops is1) 30 metres 2) 15 metres 3) 180 metres 4) 270 metres

28. Desirable fat-to-SNF ratio of milk for the production of condensed milk is(I) 1 :0-44 2) 1 :144 3) 1 :200 4) 1 :244

270) 5 P.T.O.)

A laSem Admi


7/23

l lP/280/3

29 Quantity of ice cream over-run 108'3 ) obtained from 2592 kg ice cream mix sp. grav.108) is1) 5000 L 2) 5500 L 3) 6000 L 4) 6500 L

30 Abscisic acid is1) Gibberellin 2) Auxin 3) Retardant 4) Inhibitor

31 Main drying zone of a spray drier is within1) 30 em of nozzle 2) 160 em of nozzle3) centre of drier chamber 4) near bottom of drier chamber

32 In HTST method FDV diverts improperly pasteurized milk toI) float control balance tank 2) storage tank(3) regeneration section 4) fmal heating section

33 Most suitable salt for softening water with calcium hardness is1) sodium hexa meta phosphate 2) sodium carbonate3) sodium bicarbonate 4) sodium tetraphosphate

34 Maximum limit for anhydrous emulsifier/stabilizers in processed cheese is1) 10 (2) 8 3) 6 4) 4

35 For cheddar cheese manufacture, casein-ta-fat ratio is adjusted to1) 07 2) og 3) 13 (4) 15

(270) 6

A laSem Admi


8/23

llP/280/3

36 Eye formation is a desirable characteristics in1) Cheddar cheese 2) Swiss cheese3) Limburger cheese 4) Brick cheese

37 In condensed milk sugar concentration in aqueous phase should range from(I) 504 to 525 2) 545 to 5653) 625 to 645 4) 685 to 700

38 Speed of cream separation can be increased byI) smaller radius of fat slobules2) less difference in density between skim milk and fat3) lower viscosity of skim milk4) slow bowl speed

39 Constituent present in much less quantity in Channa than in Khoa is1) fat 2) lactose 3) protein 4) minerals

40 Constituent most significantly different between kul i and ice cream is1) fat 2) sugar3) incorporated air 4) proteins

41 Heterofermentative lactobicilli can tolerate up to(I) 5 ethanol 2) 8 ethanol 3) 12 ethanol 4) 20 ethanol

42 Ice cream hardening is done at(I) - 5 C or less 2) -1 0 C or less 3) - 15 C or less 4) -2 0 C or less

270) 7 P.T.O.)

A laSem Admi


9/23

IIP/280/3

43 Cow milk required to produce 1 kg butter is about1) 18 kg 2) 23 kg 3) 28 kg 4) 33 kg

44 Amount of air incorporated into food product which are basically foams is expressed interms of1) bulk density 2) foamability 3) over-run 4) porosity

45 Eutectic mixture of sodium chloride solution is1) 17 NaCl and 83 water3) 23 NaCl and 77 water

46 Melting point of eutectic ice is1) 21 C 2) - 2 4 C

2) 20 NaCl and 80 water4) 26 NaCl and 74 water

3) - 2 7 C 4) -30 C

47 Final eutectic point of ice cream is close to1) - 4 0 C 2) - 4 5 C

48 Sandiness in ice cream is caused by1) denaturation of milk proteins3) crystallization of lactose

3) - 5 0 C 4) -55 C

2) formation of large ice crystals4) crystallization of sucrose

49 Monosaccharides constituting a molecule of lactose are1) glucose and glucose 2) galactose and glucose3) galactose and galactose 4) glucose and fructose

270) 8

A laSem Admi


10/23

l lP 280 3

50 An intermediate product formed during ethanolic fermentation of sugars is1) acetic cid 2) galacturonic cid3) lactic acid 4) pyruvic acid

5 l An intermediate compound formed during caramelization of sugars under acidicconditions isIl 2,3-diketogulonic acid 2) furfural3) hydroxy methyl furfural 4) oxalic acid

52 Lactose chloride number of milk is1) 0 5 2 0 2) 1 5 3 0 3) 2 5 4 0 4) 3 5 5 0

53 Constituent contributing most towards cooked flavour in d iry products is1) lactoalbumin 2) lactoglobulin

3) alpha casein 4) beta casein

54 Corn protein is deficient in1) lysine 2) lysine and methionine3) tryptophan 4) tryptophan and lysine

55 Protein requirement g per kg body weight per day) of an Indian adult is1) 1 0 g vegetable protein 2) 1 0 g egg protein3) 1 2 g egg protein 4) 1 2 g vegetable protein

270) 9 P_T_O.)

A laSem Admi


11/23

l lP/280/3

56 A method of preservation in which food is heated to destroy vegetative forms ofmicroorganisms followed by germinating spores into vegetative forms and reheating todestroy the later is called1) appertization 2) broiling 3) Tyndallization 4) uperization

67 Microorganism referred to as FS1518 is1) acillus coagu ans 2) acillus stearothermophilus3) Clostridium sporogens 4) Clostridium butyricum

58 A fatty acid essential for human being is1) arachidonic acid 2) elaldic acid3) inoleic acid 4) linolenic acid

59 Enzymes present in pancreatic juice of humans are1) trypsin lipase and enterokinase 2) trypsin amylase and enterokinase3) trypsin, lipase and amylase 4) trypsin lecithinase and amylase

60 Percentage of total energy provided by dietary fat in the Indian diet is1) 10-30 (2) 20-40 3) 25-50 (4) 30-60

61 Death usually follows when loss of water from human body is about(1) 5 2) 10 (3) 15 (4) 20

(270) 10

A laSem Admi


12/23

62. Following chemical structure is of

II D-glucose3) D fructose

O TlHO C110HO TJH CIHO T H

CH20H2) L ascorbic acid4) glucoronic acid

63. Consumption of vegetable oil adulterated with argemone oil causes

l lP/280/3

I) dropsy 2) paralysis 3) sleepiness 4) throat cancer

64. Avidin present n egg bindsI) biotin 2) iron 3) thiamin 4) trypsin

65. Spoilage microorganisms with minimum water activity requirement for growth areI) halophilic bacteria3) osmophilic yeast

2) moulds4) xerophilic fungi

66. In most of the pulses a limiting amino acid isI) alanine 2) glycine 3) lysine 4) methionine

67. A microorganism producing toxin n foods prior to ingestion is1) Salmonella 2) Shigella3) Staphylococcus 4) Trichineela spira/is

270) 11 P.T.D.)

A laSem Admi


13/23

l lP/280/3

68. Ergot is a mycotoxin produced on rye and other cerelas by1) Claviceps puripurea3) spergillus parasiticus

69. Votator is a/an1) centrifuge 2) fIlter press

2) spergillus fl ws4) Penicillium mol s

3) evaporator 4) heat exchanger

70. Thiobarbituric acid test is used to determine1) hydrolytic rancidity3) volatile acidity

2) oxidative rancidity4) protein bre kdown

71. Flat sour spoilage in canned non acid foods is. caused by1) acillus stearothennophilus 2) acillus cereus3) Bacillus subtilis 4) acillus mequaterium

72 Sulphide stinker in canned foods is due to1) Clostridium botulinum 2) Clostridium pasteurinum3) D. nigrijic ns 4) C. perfringens

73. Hard swell of canned foods is caused by1) B. coagulans3) C. pasteurinum

74. eta oxalyl amino alanine is found in1) soybeans 2) cotton seeds

270) 12

2) B. subtilis4) C. thermosaccharolyticum

3) Khesari dal 4) Green gram

A laSem Admi


14/23

IIP/280/3

75. soybeanproteinisI) g lyc in in 2) glu ten 3) zein

76. Bacteriostaticmethod offoodpreservationl) destroysa llbacter ia2) extends, stat ionaryphaseof bacterialgrowth3) kills llpathogen icbacter iaonly4) extends Jagphase ofbacterial growth

77. Full form ofGMP is

4) kafu in

I) GoodManufactu red Product3) GoodM illedProduct

2) GoodM ilkProduct4) GoodManufacturingPractices

78. Improperventingofretortduringthermalprocessingresults inll higherretorttemperature2) lowerretorttempera ture3) lowervacuum in s idecannedproduct4) highervacuum in s id ecannedproduct

79 lostrid iumbotulinumcannot growandproducetoxinin cannedfoodswithpHbelowI) 48 2) 49 3) 50 4) 5 2

80. Cofactorcoenzym einvolvedinoxidativedecarboxylationof pyruvicacidis I) NADPH 2) Ca+ 3) TPP 4) PFK

81. Metabolicwaterproducedperdayinana4ulthumanbyoxidationoffoodisnearly

I) 200 ml 2) 400 ml (3) 6 m1 (4) 8 m1270) 13 P.T.D.)

A laSem Admi


15/23

l lP/280/3

82 n amino acid essential for infants is1) alanine 2) arginine 3) glycine 4) histimine

83 Pellagra disease in human is caused by the deficiency of1) thiamine 2) riboflavin 3) niacin 4) folic cid

84 500 kg milk of 7'5 fat is separated to obtain 70-5 kg cream. of 52'5 fat. Separationefficiency of cream separator is1) 93-5 2) 97-6 3) 98-7 4) 99-1

85 pH of canned product which can be processed in boiling water is below1) 5-2 2) .4-8 3) 4-5 4) 4-2

86 Countercurrent tunnel driers give dehydrated food products with{I} more case hardening3) lesser brovnning

2) lower moisture content4) better rehydration properties

87 Information required to determine relative humidity of drying air is1) dry bulb temperature3) wet bulb depression

2) wet bulb temperature4) dry and wet bulb temperatures

88. If Dl2l =1-4 and Z =10 'C for spores of PA3679. D11l will be(I) 0-21 min 2) 0-45 min 3) 4-\0 min 4) 14-00 min

89 good refrigerant for a cold storage should have(I) very low boiling point 2) low specific heat3) high latent heat of vaporization 4) low latent heat of vaporization

270) 14

A laSem Admi


16/23

90 Common ammonia-based refrigeration plants are1) vapour compression systems2) vapour absorption systems3) Planten-Munters continuous systems4) electrolux gas refrigeration systems

IIP/280/3

91 Separation of a constituent of a liquid mixture by partial vaporization of the mixtureand recovery of vapour isI) distillation 2) evaporation 3) drying 4) pervaporation

92 A machine not associated with the manufacture of tin cans isI) reformer3) flanger

2) hardening machine4) double seamer

93 Capacity of refrigeration plant, expressed as refrigeration tons) capable of removing966120 kcal/hr of head isI) 80 5 2) 121 2 3) 2910 4) 335 0

94. Drum drying is based primarily onI) conduction heating 2) convection heating3) radiation heating 4) conduction and radiation heating

95. Foods dried in a very dry and hot air exhibitI) excessive shrinkage 2) case hardening3) non-enzymatic browning 4) enzymatic browning

270) 15 P.T.a.)

A laSem Admi


17/23

llP 280 3

96 Drying ~ t e during falling rate period depends mainly upon1) dry bulb temperature of air3) velocity of drying air

2) rate of water diffusion within food4) wet bulb depression

97 In the process of instantization, small product particles are1) agglomerated2) clumped3) free fat removed from product surface4) treated product with wetting agents

98 Decimal reductions required for safe thermal processing is equivalent to1) O F ratio 2) FlO ratio 3) 120 value 4) 5 value

99 ICMR recommendations for daily dietary intake of vitamins A and C by an adult Indianm n are1) 35 retiool and 25 mg vitamin2) 45 ~ retiool and 25 mg vitamin3) 6 ~ retiool and 4 mg vitamin4) 75 retiool and 4 mg vitamin

100 Percentage of nitrogen absorbed from intestinal tract that is actually retained by thebody is1) biological value 2) chemical value3) net protein utilization 4) protein efficiency ratio

270) 16

A laSem Admi


18/23

l lP/280/3

101 Microorganism not significants in foods packed under modified atmosphere is1) acillus coagulans 2) Bacillus su tilis3) Clostridium botulinum 4) lostridium pasteurinum

102 After drying, moisture content within dried fruits is equalized by a process calledI) equilibrating 2) fmishing 3) diffusing 4) sweeting

103 Crop producing maximum protein per hectare of land is1) gram 2) maize 3) potato 4) nee

104 Best temperature for storage of frozen foods is1) 4 c 2) OC 3) 10 c 4) 18C

105 Dose of y-radiation used or disinfection of food grains is1) 5000 15000 rad3) 100000 500000 rad

2) 10000 100000 rad4) about 2500000 rad

106 Maximum dose of ionizing radiation permitted for food irradiation is1) 1 x10 rep 2) 15 M rad 3) 25 K roentgen 4) 10 K Gy

107 Chief type of cells n the edible part of most of the fruits and vegetable are

270)

1) epidermal cells3) phloem

17

2) parenchyma cells4) xylem

P.T.D.)

A laSem Admi


19/23

lIP/280/3

108. One Gray Oy) of radiation is equivalent to1) 100 rad2) 100 roentgen3) 100 rep4) 10 joules absorbed per g of absorbing material

109. Diameter of mouth of glass jar is more than or equal to1) 16 mm 2) 22 m m 3) 28 m l}

110. Rate of water diffusion within food during drying determines1) extent of case hardening2) rate of drying during constant rate period3) rate of drying during falling rate of phase4) fmal water activity of the product

111. Radiation not permitted for food irradiation is2) y rays

4) 34 mm

1) X-rays3) j> rays 4) fast moving electrons

112. Microwave frequencies permitted for ISM purposes are

270)

1) 915 2450 5800 and 22150 MHz 2) 500 4000 10000 and 25000 MHz3) 915 2450 8500 and 25000 MHz 4) 915 2450 18715 and 32500 MHz

18

A laSem Admi


20/23

llP/280/3

113 Reference temperature and Z value associated with symbol o of process lethality forcanned food are1) 100 C and 10 C3) 100 C and 18 C

2) 121 C and 18 C4) 121 C and 10 C

114 reen colour of vegetables is preserved by using blanching water containing1) ferric ions3) magnesium ions

2) cupric ions4) zinc ions

115 Thermal arrest time for quick frozen foods is below1) 30 min 2) 4 min

116 GRAS expresses quality of1) food additives

3) 5 min

2) food equipment

4) 6 min

3) frozen foods 4) oil. spices and honey

117 FuU form of APEDA is1) Agro Products Export Development Authority2) Agricultural Food Products Export Development Agency3) Agricultural and Processed Food Products Export Development Authority4) Agricultural and Food Products Export Development Authority

118 A symptom of heat injury in onion is

270)

1) light brown colour on outermost scale2) dehydrated scales3) transluscent scales4) rotting

19 p.T.a.)

A laSem Admi


21/23

l lP/280/3

119 Separating fruits and vegetables on the basis of degree of acceptability is1) classification 2) grading

120 ate of thawing frozen food1) is more than rate of freezing2) is less than rate of freezing3) is equal to rate of freezing

3) sorting

4) cannot be compared with rate of freezing

20

4) rejecting

/1 270)-600

A laSem Admi


22/23

1. WoI flrffi ~ 10 flr.R: ~ 3R;1: tt ~ . . a fi1i "'IT ~ ~ 'f"l ... ~ 'Ii"( I

.m-..m "" .. ; it ...-sf W o I ~ 'fiT ....n. "'IT iIo 'fiT ' 'R 1\>i1i I6. ai\o '


23/23

BHU PET Previous Year Question Papers

For All PET Previous Year Question Papers

Click Here
http://admission.aglasem.com/bhu-pet-previous-year-question-papers/http://admission.aglasem.com/bhu-pet-previous-year-question-papers/http://admission.aglasem.com/bhu-pet-previous-year-question-papers/

Documents

BHU PET 2011 M.sc. Food Science & Technology