CUET PG Food Engineering and Technology 2025 Question Paper (Available): Download Question Paper with Answer Key And Solutions PDF

Which equation is used for atmospheric air-steam mixtures, according to Gibbs Dalton Law?

• (1) \( p_B = p_a + p_w \)
• (2) \( p_w = p_a + p_B \)
• (3) \( p_a = p_w + p_B \)
• (4) \( p_T = p_a + p_w \)

Bacteria that oxidize ethyl alcohol to acetic acid and cause spoilage in alcoholic beverages belong to the Genus.

• (1) Aeromonas
• (2) Acetobacter
• (3) Arthrobacter
• (4) Campylobacter

Microorganism, commonly called as bread mold, and is involved in the spoilage of foods like berries, fruits, vegetables, bread, etc. is:

• (1) Rhizopus stolonifer
• (2) Thamnidium
• (3) Aspergillus
• (4) Trichothecium

Bacteria like Coliform, Enterococci, intestinal bacteria, anaerobes and viruses are generally present in:

• (1) Soil
• (2) Water
• (3) Animals
• (4) Sewage

Thamnidium chaetocladioides in meat produces:

• (1) Ropiness
• (2) Discoloration
• (3) Phosphoresecence
• (4) Whiskers

Which one of the following process is used for the selection of good quality eggs for storage?

• (1) Candling
• (2) Washing
• (3) Oiling
• (4) Waxing

Milk fat may be decomposed by various bacteria, yeasts, and molds, the changes that take place in the milk fat are:

A. Oxidation of the unsaturated fatty acids
B. Hydrolysis of the butterfat to fatty acids
C. Alkali production
D. Combined oxidation and hydrolysis to produce rancidity

• (1) A, B and D only
• (2) A, B and C only
• (3) B, C and D only
• (4) A, C and D only

A 4% commercially available acetic acid is known as__________.

• (1) Salt
• (2) Brine
• (3) Tartar
• (4) Vinegar

Identify the equipment in the image:

• (1) Homogeniser
• (2) Clarifier
• (3) Batch pasteurizer
• (4) HTST pasteurizer

Match the LIST-I with LIST-II
Average composition of Milk

Choose the most appropriate answer from the options given below:

• (1) A - II, B - I, C - IV, D - III
• (2) A - I, B - III, C - II, D - IV
• (3) A - III, B - I, C - IV, D - II
• (4) A - III, B - IV, C - I, D - II

Casein is more resistant to heat than whey. Resistance of casein to heat is NOT because of the following which factor.

• (1) Calcium
• (2) Magnesium
• (3) Citrates
• (4) Nitrates

Pasteurized milk does not contain which of the following enzyme:

• (1) Plasma lipase
• (2) Alkaline phosphatase
• (3) Xanthine oxidase
• (4) Membrane lipase

Vitamin that is synthesized in the cow's rumen is

• (1) Vitamin K
• (2) Vitamin A
• (3) Vitamin D
• (4) Vitamin E

Amongst the following, choose a type of concentrated milk

• (1) Vitamin D milk
• (2) Condensed milk
• (3) Soft curd milk
• (4) Standardized milk

Sequentially arrange the steps in manufacture of Roquefort cheese

A. Inoculation of Penicillium roqueforti
B. Addition of Lactic acid producing starter culture
C. Hopped and pressed
D. Formation of firm curd and cutting of curd

Choose the most appropriate answer from the options given below:

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

Among the following, the egg yolk protein is______.

• (1) Livetin
• (2) Ovalbumin
• (3) Avidin
• (4) Conalbumin

Ingredient added in egg proteins to decrease the temperature of coagulation is:

• (1) Water
• (2) Lemon juice
• (3) Sugar
• (4) Milk

During production of egg powder, browning can be prevented by:

A. Glucose oxidase
B. Yeast
C. Lactic acid bacteria
D. Syringing

Choose the most appropriate answer from the options given below:

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

The energy required for size reduction is proportional to the change in surface area of the pieces of food and is determined by _______________.

• (1) Ideal law
• (2) Kick's law
• (3) Rittinger's law
• (4) Bond's law

Among the following, which one is the perennial vegetable?

• (1) Artichoke
• (2) Celery
• (3) Knol-khol
• (4) Leek

Activity of which enzyme increases during germination of cereals?

• (1) Protease
• (2) Lipase
• (3) Oxidoreductase
• (4) \(\beta\)-amylase

Deterioration in cereals is attributed to

A. Moisture content
B. Temperature
C. pH
D. Presence of oxygen

Choose the most appropriate answer from the options given below:

• (1) A, B and D only
• (2) A, B and C only
• (3) B, C and D only
• (4) A, C and D only

Arrange the steps of modern wheat milling

A. Cleaning to remove various type of impurities
B. Separation of the endosperms from the bran and germ
C. Dry scouting
D. Conditioning

Choose the most appropriate answer from the options given below:

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

Storing the freshly milled flour for 1-2 months result in desirable changes known as maturation. The changes that take place are:

A. Hydrolysis of fat into fatty acids
B. Decrease in sulphydryl groups
C. Reduction of disulphide bonds
D. Increase in sulphydryl groups

• (1) A, B and D only
• (2) A, B and C only
• (3) A, C and D only
• (4) B, C and D only

Parboiling of rice offers the following advantages:

A. Greater resistance to insects and fungus infection
B. Grain becomes weak
C. Increase in nutritive value of rice
D. Dehusking of parboiled rice is easy

Choose the most appropriate answer from the options given below:

• (1) A, B and D only
• (2) A, B and C only
• (3) A, C and D only
• (4) B, C and D only

Solvent used in polishing of brown rice during solvent extraction milling is

• (1) Ether
• (2) Hexane
• (3) Toluene
• (4) Methylene

The temperature at which the granules begin to swell rapidly and lose birefringence is called

• (1) Oxidation
• (2) Reduction
• (3) Gelatinization
• (4) Freezing

Match the LIST-I with LIST-II

Choose the most appropriate answer from the options given below:

• (1) A - III, B - I, C - IV, D - II
• (2) A - I, B - III, C - IV, D - II
• (3) A - II, B - I, C - IV, D - II
• (4) A - IV, B - II, C - III, D - I

Heating of unsaturated fats and oils, as in frying operations, can produce changes in the color, molecular weight, viscosity or refractive index due to

• (1) Rancidity
• (2) Hydrogenation
• (3) Polymerization
• (4) Termination

Triple helical structure of protein is also called

• (1) Peptide bond
• (2) Collagen helix
• (3) Tropocollagen
• (4) Tertiary structure

Spirulina, when grown under controlled conditions, should contain ________ protein on dry-weight basis

• (1) 20 - 30 %
• (2) 30 - 40 %
• (3) 50 - 60 %
• (4) 70 - 80 %

Match the LIST-I with LIST-II

Choose the most appropriate answer from the options given below:

• (1) A - IV, B - II, C - III, D - I
• (2) A - I, B - III, C - II, D - IV
• (3) A - I, B - II, C - IV, D - III
• (4) A - IV, B - III, C - I, D - II

In a food processing plant, heating and cooling of foods are conducted in equipment called heat exchangers. Which among the following is NOT a type of non contact heat exchanger?

• (1) Steam infusion
• (2) Scraped surface
• (3) Shell and tube
• (4) Tubular

Most frequently employed techniques of enzyme inhibition in food are

A. Heat
B. Sugar
C. Variation of pH
D. Sulphur dioxide

Choose the most appropriate answer from the options given below:

• (1) A, D and B only
• (2) A, B and C only
• (3) A, B and D only
• (4) A, C and D only

All amino acids have a chiral centre, except

• (1) Lysine
• (2) Arginine
• (3) Histidine
• (4) Glycine

Arrange the proper sequence of oil processing

A. Refining
B. Pressing
C. Solvent Extraction
D. Rendering

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

A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect is known as

• (1) Food-borne illness
• (2) Suitability
• (3) Contaminant
• (4) Hazard

Arrange the sequence of Jam preparation

A. Heating
B. Chopping
C. Addition of acid and pectin
D. Washing

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

The difference between the initial and the final temperature divided by the freezing time is known as

• (A) Freezing Time
• (B) Freezing Rate
• (C) Thawing Time
• (D) Thawing Rate

Factors that determine the effectiveness of size reduction and influence the selection of an equipment are

• A. Friability of the food
• B. Bulk density
• C. Moisture content
• D. Heat sensitivity of the food
  
  Choose the most appropriate answer from the options given below:
   
• (A) A, C and D only
• (B) A, B and C only
• (C) A, B and D only
• (D) B, C and D only

The system that detects or senses changes within the package environment, followed by modification of package properties in response to the detected change is known as

• (A) Aseptic Packaging
• (B) Passive Packaging
• (C) Active Packaging
• (D) Intelligent Packaging

Match the LIST-I with LIST-II

• (A) A - I, B - IV, C - II, D - III
• (B) A - III, B - II, C - IV, D - I
• (C) A - I, B - II, C - IV, D - III
• (D) A - III, B - IV, C - I, D - II

The ratio of mole fraction of water vapor in a given moist air sample to the mole fraction in an air sample saturated at the same temperature and pressure is known as

• (A) Relative Humidity
• (B) Specific Volume
• (C) Wet Bulb Temperature
• (D) Dew-Point Temperature

Identify the evaporator

• (A) Batch-type pan evaporator
• (B) Falling-film evaporator
• (C) Natural-circulation evaporator
• (D) Rising-film evaporator

A typical microwave oven consists of the following major components

• A. Wave guide
• B. Magnetron
• C. Channel
• D. Stirrer
• 
  Choose the most appropriate answer from the options given below:
   
• (A) A, B and D only
• (B) A, B and C only
• (C) B, C and D only
• (D) A, C and D only

Match the LIST-I with LIST-II

• (A) A - II, B - I, C - III, D - IV
• (B) A - I, B - III, C - I, D - II
• (C) A - IV, B - III, C - I, D - II
• (D) A - III, B - IV, C - I, D - II

Match the LIST-I with LIST-II

• (A) A - I, B - IV, C - II, D - III
• (B) A - I, B - II, C - IV, D - III
• (C) A - III, B - II, C - IV, D - I
• (D) A - I, B - II, C - III, D - IV

Arachidonic acid is composed of how many carbon atoms in its chain?

• (A) 20
• (B) 18
• (C) 16
• (D) 12

Match the LIST-I with LIST-II

• (A) A - III, B - IV, C - I, D - II
• (B) A - I, B - II, C - III, D - IV
• (C) A - II, B - III, C - I, D - IV
• (D) A - I, B - IV, C - I, D - III

Instrument used for measuring the humidity is

• (A) Thermometer
• (B) Hygrometer
• (C) Pyrometer
• (D) Penetrometer

Saturated air has a relative humidity (RH) of

• (A) 0%
• (B) 75%
• (C) 50%
• (D) 100%

The topmost curve in the psychrometric chart represents the saturation line with _________ % relative humidity.

• (A) 100
• (B) 75
• (C) 50
• (D) 0

Potatoes with 85% moisture content on a wet basis are dried to a final moisture content of 10%. If we dry 100 kg of potatoes, what is the final weight of the product?

• (A) 15.66 kg
• (B) 16.66 kg
• (C) 17.66 kg
• (D) 18.66 kg

Freeze drying is also known as

• (A) Crystallization
• (B) Gelatinization
• (C) Homogenization
• (D) Lyophilization

The appearance, size, shape, density, and solubility of the final spray dried particle can be affected by

• A. Nozzle pressure
• B. Liquid viscosity
• C. Surface tension
• D. Nature of the solids
  
  Choose the most appropriate answer from the options given below:
   
• (A) A, B, and D only
• (B) A, B, and C only
• (C) A, B, C, and D
• (D) B, C, and D only

The energy required for size reduction is proportional to the logarithm of size reduction ratio, is given by _________ law.

• (A) Kicks' Law
• (B) Bonds' Law
• (C) Ricks' Law
• (D) Rittingers' Law

In hammer mill operations, the dominant force is

• (A) Compressive force
• (B) Shear force
• (C) Impact force
• (D) Centrifugal force

Find the "Centrifuge effect" of the centrifuge, which spins at the angular velocity (\(\omega\)=523.6 /sec) at a maximum radius of 10 cm.

• (A) 2794.6
• (B) 2694.6
• (C) 2594.6
• (D) 2494.6

In the sedimentation process, the rate of settling (moving) particles is affected by

• A. Gravitational pull
• B. Density of the particle
• C. Buoyancy force
• D. Size of the particle
  
  Choose the most appropriate answer from the options given below:
   
• (A) A, B, C and D
• (B) A, B and C only
• (C) A, B and D only
• (D) B, C and D only

Arrange the steps involved in the gas transfer from gas bubble into bulk liquid

• A. The gaseous component diffused through the quiescent liquid film into the bulk liquid.
• B. The gaseous component enters into the liquid film.
• C. Transportation of the gaseous component into the well mixed bulk liquid.
• D. The aeseous component transported from the bulk gas to gas-liquid interphase.
  
  Choose the most appropriate answer from the options given below:
   
• (A) D, B, A, C
• (B) D, C, B, A
• (C) C, D, B, A
• (D) D, B, C, A

Ficks' law of diffusion states that mass flux per unit area of a component is directly proportional to its ___________.

• (A) Velocity gradient
• (B) Temperature gradient
• (C) Concentration gradient
• (D) pH gradient

Sherwood number is a function of

• (A) Reynolds' number and Rayleigh number
• (B) Rayleigh number and Grashof number
• (C) Reynolds' number and Grashof number
• (D) Reynolds' number and Schmidt number

Sequentially arrange the processing steps of coffee

• A. Brewing
• B. Roasting
• C. Grinding
• D. Blending
  
  Choose the most appropriate answer from the options given below:
   
• (A) D, B, C, A
• (B) D, C, B, A
• (C) B, A, D, C
• (D) B, D, C, A

Lecithin is structurally like fat but contain

• (A) Amino acid
• (B) Hydrochloric acid
• (C) Phosphoric acid
• (D) Sugar

The process which permits the formation of the polymorphic form in fats is known as

• (A) Conditioning
• (B) Hydrogenation
• (C) Tempering
• (D) Shortening

On treatment with alkali, chlorophyll changes to

• (A) Pheophytin
• (B) Chlorophyllin
• (C) Xanthophyll
• (D) Vitamin A

Arrange the sequence of steps involved in the production of sauerkraut

• A. Pasteurization
• B. Salting
• C. Fermentation
• D. Shredding
  
  Choose the most appropriate answer from the options given below:
   
• (A) D, B, C, A
• (B) D, B, A, C
• (C) C, A, B, D
• (D) C, B, D, A

Match the LIST I (Enzyme) with LIST II (Catabolic Products)

• (A) A - III, B - IV, C - I, D - II
• (B) A - III, B - I, C - IV, D - II
• (C) A - III, B - II, C - IV, D - I
• (D) A - II, B - I, C - IV, D - III

Bitterness is exhibited by alkaloids such as _____

• (A) Quinine
• (B) Beryllinm salts
• (C) Lead acetate
• (D) Cyclamate

Match the LIST I (Stage of Egg White foam) with LIST II (Uses)

• (A) A - I, B - II, C - III, D - IV
• (B) A - IV, B - III, C - I, D - II
• (C) A - III, B - II, C - IV, D - I
• (D) A - III, B - IV, C - II, D - I

Match the LIST-I (Class of Meat) with LIST-II (Description)

• (A) A - III, B - IV, C - I, D - II
• (B) A - IV, B - III, C - II, D - I
• (C) A - I, B - II, C - IV, D - III
• (D) A - III, B - IV, C - II, D - I

Arrange the steps involved in alkali processing of maity (maize)

• A. Washing with fresh water
• B. Steeping in water for 14 hours
• C. Milling to obtain "masa"
• D. Mixing with water and lime at 90\(^{\circ}\)C for 50 minutes
  
  Choose the most appropriate answer from the options given below:
   
• (A) D, B, C, A
• (B) D, B, A, C
• (C) B, A, D, C
• (D) C, B, D, A

Arrange the sequence of steps involved in the reaction of enzymatic browning

• A. Formation of DOPA
• B. Action of PPO enzyme on cut fruits
• C. Polymerization of ortho-quinones to form melanins
• D. Formation of ortho-quinones
  
  Choose the most appropriate answer from the options given below:
   
• (A) C, B, A, D
• (B) B, D, C, A
• (C) B, A, D, C
• (D) B, A, C, D

Arrange the steps involved in the production of soy sauce

• A. Roasting of wheat
• B. Moromi stage
• C. Lactic/ethanolic fermentation
• D. Fermentation at 25-30 \(^{\circ}\)C for 2-3 days
  
  Choose the most appropriate answer from the options given below:
   
• (A) A, D, B, C
• (B) A, C, B, D
• (C) A, D, C, B
• (D) C, B, D, A

The bacteria most commonly associated with the soft rotting of carrots is

• (A) Corynebacterium spp.
• (B) Lactobacillus spp.
• (C) Pectobacterium spp.
• (D) Xanthomonas spp.