{"id":868,"date":"2022-07-04T17:52:23","date_gmt":"2022-07-04T17:52:23","guid":{"rendered":"https:\/\/vishalfoodtech.com\/?p=868"},"modified":"2022-07-04T17:59:38","modified_gmt":"2022-07-04T17:59:38","slug":"gate-2023-xe-engineering-sciences-syllabus","status":"publish","type":"post","link":"https:\/\/vishalfoodtech.com\/index.php\/2022\/07\/04\/gate-2023-xe-engineering-sciences-syllabus\/","title":{"rendered":"GATE 2023 XE Engineering Sciences- Food Technology Syllabus"},"content":{"rendered":"\n
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GATE 2023 XE Engineering Sciences- Food Technology Syllabus<\/figcaption><\/figure>\n\n\n\n

GA General Aptitude<\/strong><\/h3>\n\n\n\n

Verbal Aptitude<\/strong><\/h4>\n\n\n\n
  1. Basic English grammar:<\/em>\u00a0 tenses, articles, adjectives, prepositions, conjunctions, verb-noun agreement, and other parts of speech<\/li>
  2. Basic vocabulary: words, idioms, and phrases in context<\/li>
  3. Reading and comprehension<\/li>
  4. Narrative sequencing<\/li><\/ol>\n\n\n\n

    Quantitative Aptitude<\/strong> GATE XE 2023<\/h4>\n\n\n\n
    1. Data interpretation: data graphs (bar graphs, pie charts, and other graphs representing data), 2- and 3-dimensional plots, maps, and tables<\/li>
    2. Numerical computation and estimation: ratios, percentages, powers, exponents and logarithms, permutations and combinations, and series<\/li>
    3. Mensuration and geometry<\/li>
    4. Elementary statistics and probability<\/li><\/ol>\n\n\n\n

      Analytical Aptitude<\/strong><\/h4>\n\n\n\n
      1. Logic: deduction and induction<\/li>
      2. Analogy<\/li>
      3. Numerical relations and reasoning<\/li><\/ol>\n\n\n\n

        Spatial Aptitude<\/strong> Gate XE 2023<\/h4>\n\n\n\n
        1. Transformation of shapes: translation, rotation, scaling, mirroring, assembling, and grouping<\/li>
        2. Paper folding, cutting, and patterns in 2 and 3 dimensions<\/li><\/ol>\n\n\n\n

          XE-A Mathematics<\/strong><\/h3>\n\n\n\n

          Section 1: Linear Algebra<\/u><\/strong><\/h4>\n\n\n\n
          Algebra of real matrices:<\/em><\/h5>\n\n\n\n
          1. Determinant, inverse and rank of a matrix;<\/li>
          2. System of linear equations (conditions for unique solution, no solution and an infinite number of solutions);<\/li>
          3. Eigenvalues and eigenvectors of matrices;<\/li>
          4. Properties of eigenvalues and eigenvectors of symmetric matrices, diagonalization of matrices;<\/li>
          5. Cayley-Hamilton Theorem.<\/li><\/ol>\n\n\n\n

            Section 2: Calculus<\/u><\/strong><\/h4>\n\n\n\n
            Functions of single variable:<\/u><\/em><\/h5>\n\n\n\n
            1. Limit, indeterminate forms and L’Hospital’s rule;<\/li>
            2. Continuity and differentiability;<\/li>
            3. Mean value theorems;<\/li>
            4. Maxima and minima;<\/li>
            5. Taylor’s theorem;<\/li>
            6. Fundamental theorem and mean value theorem of integral calculus;<\/li>
            7. Evaluation of definite and improper integrals;<\/li>
            8. Applications of definite integrals to evaluate areas and volumes (rotation of a curve about an axis).<\/li><\/ol>\n\n\n\n
              Functions of two variables:<\/em><\/h5>\n\n\n\n
              1. Limit, continuity and partial derivatives;<\/li>
              2. Directional derivative;<\/li>
              3. Total derivative;<\/li>
              4. Maxima, minima and saddle points;<\/li>
              5. Method of Lagrange multipliers;<\/li>
              6. Double integrals and their applications.<\/li><\/ol>\n\n\n\n
                Sequences and series:<\/u><\/em><\/h5>\n\n\n\n
                1. Convergence of sequences and series;<\/li>
                2. Tests of convergence of series with non-negative terms (ratio, root, and integral tests);<\/li>
                3. Power series; Taylor’s series;<\/li>
                4. Fourier Series of functions of period 2\u03c0.<\/li><\/ol>\n\n\n\n

                  Section 3: Vector Calculus<\/u><\/strong><\/h4>\n\n\n\n
                  1. Gradient, divergence, and curl;<\/li>
                  2. Line integrals and Green’s theorem.<\/li><\/ol>\n\n\n\n

                    Section 4: Complex variables<\/u><\/strong><\/h4>\n\n\n\n
                    1. Complex numbers, Argand plane, and polar representation of complex numbers;<\/li>
                    2. De Moivre\u2019s theorem;<\/li>
                    3. Analytic functions;<\/li>
                    4. Cauchy-Riemann equations.<\/li><\/ol>\n\n\n\n

                      Section 5: Ordinary Differential Equations<\/u><\/strong><\/h4>\n\n\n\n
                      1. First-order equations (linear and nonlinear);<\/li>
                      2. Second-order linear differential equations with constant coefficients;<\/li>
                      3. Cauchy-Euler equation;<\/li>
                      4. Second-order linear differential equations with variable coefficients;<\/li>
                      5. Wronskian;<\/li>
                      6. Method of variation of parameters;<\/li>
                      7. Eigenvalue problem for second-order equations with constant coefficients;<\/li>
                      8. Power series solutions for ordinary points.<\/li><\/ol>\n\n\n\n

                        Section 6: Partial Differential Equations<\/u><\/strong><\/h4>\n\n\n\n
                        1. Classification of second-order linear partial differential equations;<\/li>
                        2. Method of separation of variables:<\/li>
                        3. One dimensional heat equation and two-dimensional Laplace equation.<\/li><\/ol>\n\n\n\n

                          Section 7: Probability and Statistics<\/u><\/strong><\/h4>\n\n\n\n
                          1. Axioms of probability;<\/li>
                          2. Conditional probability;<\/li>
                          3. Bayes’ Theorem;<\/li>
                          4. Mean, variance, and standard deviation of random variables;<\/li>
                          5. Binomial, Poisson and Normal distributions;<\/li>
                          6. Correlation and linear regression.<\/li><\/ol>\n\n\n\n

                            Section 8: Numerical Methods<\/u><\/strong><\/h4>\n\n\n\n
                            1. Solution of systems of linear equations using LU decomposition, Gauss elimination method; Lagrange and Newton’s interpolations;<\/li>
                            2. Solution of polynomial and transcendental equations by Newton-Raphson method;<\/li>
                            3. Numerical integration by trapezoidal rule and Simpson’s rule;<\/li>
                            4. Numerical solutions of first-order differential equations by explicit Euler’s method.<\/li><\/ol>\n\n\n\n

                              XE – E Thermodynamics<\/strong><\/h3>\n\n\n\n

                              Section 1: Basic Concepts<\/u><\/em><\/strong><\/h4>\n\n\n\n
                              1. Continuum and macroscopic approach;<\/li>
                              2. thermodynamic systems (closed and open);<\/li>
                              3. thermodynamic properties and equilibrium;<\/li>
                              4. state of a system, state postulate for simple compressible substances, state diagrams, paths, and processes on state diagrams;<\/li>
                              5. concepts of heat and work, different modes of work;<\/li>
                              6. zeroth law of thermodynamics;<\/li>
                              7. concept of temperature.<\/li><\/ol>\n\n\n\n

                                Section 2: First Law of Thermodynamics<\/u><\/em><\/strong><\/h4>\n\n\n\n
                                1. Concept of energy and various forms of energy;<\/li>
                                2. internal energy, enthalpy;<\/li>
                                3. specific heats;<\/li>
                                4. first law applied to elementary processes closed systems and control volumes, steady and unsteady flow analysis.<\/li><\/ol>\n\n\n\n

                                  Section 3: Second Law of Thermodynamics<\/u><\/em><\/strong><\/h4>\n\n\n\n
                                  1. Limitations of the first law of thermodynamics, concepts of heat engines and heat pumps\/refrigerators, Kelvin- Planck and Clausius statements and their equivalence;<\/li>
                                  2. reversible and irreversible processes;<\/li>
                                  3. Carnot cycle and Carnot principles\/theorems;<\/li>
                                  4. thermodynamic temperature scale;<\/li>
                                  5. Clausius inequality and concept of entropy; microscopic interpretation of entropy, the principle of increase of entropy, T-s diagrams; second law analysis of control volume;<\/li>
                                  6. availability and irreversibility;<\/li>
                                  7. third law of thermodynamics.<\/li><\/ol>\n\n\n\n

                                    Section 4: Properties of Pure Substances<\/u><\/em><\/strong><\/h4>\n\n\n\n
                                    1. Thermodynamic properties of pure substances in solid, liquid, and vapor phases;<\/li>
                                    2. P-V-T behavior of simple compressible substances, phase rule, thermodynamic property tables and charts, ideal and real gases, ideal gas equation of state, and van der Waals equation of state;<\/li>
                                    3. law of corresponding states, compressibility factor, and generalized compressibility chart.<\/li><\/ol>\n\n\n\n

                                      Section 5: Thermodynamic Relations<\/u><\/em><\/strong><\/h4>\n\n\n\n
                                      1. T-ds relations, Helmholtz and Gibbs functions, Gibbs relations,<\/li>
                                      2. Maxwell relations, Joule-Thomson coefficient, coefficient of volume expansion,<\/li>
                                      3. adiabatic and isothermal compressibilities, Clapeyron and Clapeyron-Clausius equations.<\/li><\/ol>\n\n\n\n

                                        Section 6: Thermodynamic Cycles<\/u><\/em><\/strong><\/h4>\n\n\n\n
                                        1. Carnot vapor cycle, ideal Rankine cycle, Rankine Reheat cycle,<\/li>
                                        2. air-standard Otto cycle, air-standard Diesel cycle, air-standard Brayton cycle,<\/li>
                                        3. vapor-compression refrigeration cycle.<\/li><\/ol>\n\n\n\n

                                          Section 7: Ideal Gas Mixtures<\/u><\/em><\/strong><\/h4>\n\n\n\n
                                          1. Dalton\u2019s and Amagat\u2019s laws, properties of ideal gas mixtures, air-water vapor mixtures and simple thermodynamic processes involving them;<\/li>
                                          2. specific and relative humidities, dew point and wet bulb temperature, adiabatic saturation temperature, and psychrometric chart.<\/li><\/ol>\n\n\n\n

                                            XE – G Food Technology<\/strong><\/h3>\n\n\n\n

                                            Section 1: Food Chemistry and Nutrition<\/u><\/em><\/strong><\/h4>\n\n\n\n
                                            1. Carbohydrates:<\/strong> structure and functional properties of mono-, oligo-, & poly- saccharides including starch, cellulose, pectic substances and dietary fiber, gelatinization, and retrogradation of starch.<\/li>
                                            2. Proteins: <\/strong>classification and structure of proteins in food, biochemical changes in the post-mortem, and tenderization of muscles.<\/li>
                                            3. Lipids: <\/strong>Classification and structure of lipids, rancidity, polymerization, and polymorphism. Pigments: carotenoids, chlorophylls, anthocyanins, tannins, and myoglobin.<\/li>
                                            4. Food flavors:<\/strong> terpenes, esters, aldehydes, ketones, and quinines.<\/li>
                                            5. Enzymes: <\/strong>specificity, simple and inhibition kinetics, coenzymes, enzymatic and non-enzymatic browning.<\/li>
                                            6. Nutrition:<\/strong> balanced diet, essential amino acids, and essential fatty acids, protein efficiency ratio, water-soluble and fat-soluble vitamins, the role of minerals in nutrition, co-factors, anti-nutrients, nutraceuticals, nutrient deficiency diseases. Chemical and biochemical changes: changes occur in foods during different processing.<\/li><\/ol>\n\n\n\n

                                              Section 2: Food Microbiology<\/u><\/em><\/strong><\/h4>\n\n\n\n
                                              1. Characteristics of microorganisms:<\/strong> morphology of bacteria, yeast, mold and actinomycetes, spores and vegetative cells, gram-staining.<\/li>
                                              2. Microbial growth:<\/strong> growth and death kinetics, serial dilution technique.<\/li>
                                              3. Food spoilage:<\/strong> spoilage microorganisms in different food products including milk, fish, meat, egg, cereals, and their products.<\/li>
                                              4. Toxins from microbes:<\/strong> pathogens and non-pathogens including Staphylococcus, Salmonella, Shigella, Escherichia, Bacillus, Clostridium, and Aspergillus genera.<\/li>
                                              5. Fermented foods and beverages:<\/strong> curd, yogurt, cheese, pickles, soya sauce, sauerkraut, idli, dosa, vinegar, alcoholic beverages, and sausage.<\/li><\/ol>\n\n\n\n

                                                Section 3: Food Products Technology<\/u><\/em><\/strong><\/h4>\n\n\n\n
                                                1. Processing principles:<\/strong> thermal processing, chilling, freezing, dehydration, the addition of preservatives and food additives, irradiation, fermentation, hurdle technology, and intermediate moisture foods.<\/li>
                                                2. Food packaging and storage<\/strong>: packaging materials, aseptic packaging, controlled and modified atmosphere storage.<\/li>
                                                3. Cereal processing and products<\/strong>: milling of rice, wheat, and maize, parboiling of paddy, bread, biscuits, extruded products, and ready-to-eat breakfast cereals.<\/li>
                                                4. Oil processing<\/strong>: expelling, solvent extraction, refining, and hydrogenation.<\/li>
                                                5. Fruits and vegetables processing: <\/strong>extraction, clarification, concentration, and packaging of fruit juice, jam, jelly, marmalade, squash, candies, tomato sauce, ketchup, and puree, potato chips, and pickles.<\/li>
                                                6. Plantation crops processing and products:<\/strong> tea, coffee, cocoa, spice, extraction of essential oils and oleoresins from spices.<\/li>
                                                7. Milk and milk products processing:<\/strong> pasteurization and sterilization, cream, butter, ghee, ice- cream, cheese, and milk powder.<\/li>
                                                8. Processing of animal products:<\/strong> drying, canning, and freezing of fish and meat; production of egg powder.<\/li>
                                                9. Waste utilization:<\/strong> pectin from fruit wastes, uses of by-products from rice milling.<\/li>
                                                10. Food standards and quality maintenance<\/strong>: FPO, PFA, A-Mark, ISI, HACCP, food plant sanitation and cleaning in place (CIP).<\/li><\/ol>\n\n\n\n

                                                  Section 4: Food Engineering<\/u><\/em><\/strong><\/p>\n\n\n\n

                                                  1. Mass and energy balance;<\/li>
                                                  2. Momentum transfer:<\/strong> Flow rate and pressure drop relationships for Newtonian fluids flowing through pipe, Reynolds number.<\/li>
                                                  3. Heat transfer:<\/strong> heat transfer by conduction, convection, radiation, heat exchangers.<\/li>
                                                  4. Mass transfer:<\/strong> molecular diffusion and Flick’s law, conduction and convective mass transfer,<\/li>
                                                  5. permeability through single and multilayer films.<\/li>
                                                  6. Mechanical operations:<\/strong> size reduction of solids, high-pressure homogenization, filtration, centrifugation, settling, sieving, mixing & agitation of liquid.<\/li>
                                                  7. Thermal operations:<\/strong> thermal sterilization, evaporation of liquid foods, hot air drying of solids, spray and freeze-drying, freezing and crystallization.<\/li>
                                                  8. Mass transfer operations:<\/strong> psychometric, humidification and dehumidification operations.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

                                                    GA General Aptitude Verbal Aptitude Basic English grammar:\u00a0 tenses, articles, adjectives, prepositions, conjunctions, verb-noun agreement, and other parts of speech Basic vocabulary: words, idioms, and phrases in context Reading and comprehension Narrative sequencing Quantitative Aptitude GATE XE 2023 Data interpretation: data graphs (bar graphs, pie charts, and other graphs representing data), 2- and 3-dimensional plots,… Read More »GATE 2023 XE Engineering Sciences- Food Technology Syllabus<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[8],"tags":[48,47,50,44,49,46],"class_list":["post-868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-food-technology-2023","tag-gate-2023","tag-gate-2023-syllabus","tag-gate-2023-xe","tag-gate-2023-xe-engineering-sciences-syllabus","tag-gate-xe-food-technology-2023"],"_links":{"self":[{"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/posts\/868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/comments?post=868"}],"version-history":[{"count":2,"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/posts\/868\/revisions"}],"predecessor-version":[{"id":873,"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/posts\/868\/revisions\/873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/media\/869"}],"wp:attachment":[{"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/media?parent=868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/categories?post=868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vishalfoodtech.com\/index.php\/wp-json\/wp\/v2\/tags?post=868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}