LAISHA
Open Laisha

ICAR AICE-JRF/SRF Mathematics for Food Science & Engineering: practice questions

ICAR AICE-JRF/SRF (PhD) — Food Processing Technology, Food Safety & Quality, Processing and Food Engineering · India · ICAR through the National Testing Agency

Original practice questions written to the published syllabus · not past papers
9worked here, free
15written to this exam in this subject
10syllabus units

What this subject covers

The calculus, linear algebra, differential equations and numerical methods behind every food engineering calculation: heat penetration curves, drying rates, reaction kinetics and process optimisation. GATE XE makes this section compulsory for every candidate who takes the Food Technology section.

In the exams: GATE XE-A (compulsory section for XE candidates); foundation for every numerical question in GATE XE-G Section 4 and ICAR AIEEA-PG Code 18 Unit II

Where the 15 questions fall

How our questions for ICAR AICE-JRF/SRF spread across the units of Mathematics for Food Science & Engineering. Difficulty: 0 easy, 7 medium, 8 hard.

Numerical integration and Euler's method for ODEs3
Eigenvalues, eigenvectors and the Cayley-Hamilton theorem2
Partial differential equations: one-dimensional heat equation and Laplace equation by separation of variables2
Applications in food science: first-order kinetics, exponential decay and logarithmic survivor curves2
Limits, continuity, mean value theorems and Taylor's theorem1
Partial derivatives, maxima and minima and Lagrange multipliers1
Definite, improper and double integrals and their applications1
Sequences, series, power series and Fourier series1
Complex numbers, analytic functions and Cauchy-Riemann equations1
First-order and second-order ordinary differential equations1

9 practice questions, worked

Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.

1 · Eigenvalues, eigenvectors and the Cayley-Hamilton theorem · medium

In principal component analysis of NIR spectra, the eigenvalues of the covariance matrix are 6.0, 3.0, 0.6 and 0.4. What fraction of total variance do the first two components explain?

  1. 60%
  2. 95%
  3. 75%
  4. 90%
Answer and working

D. 90%

Total variance is the sum of the eigenvalues (the trace): 6.0 + 3.0 + 0.6 + 0.4 = 10.0. The first two explain (6.0 + 3.0)/10 = 90%. 60% counts only the first component; 75% divides 9 by 12; 95% adds the third component.

Further reading: Kreyszig, Advanced Engineering Mathematics; Grewal, Higher Engineering Mathematics

2 · Limits, continuity, mean value theorems and Taylor's theorem · medium

Why do the z-value model and the Arrhenius model of thermal death agree over a narrow temperature range but diverge over a wide one?

  1. The two models always give identical predictions, and any difference comes only from fitting error
  2. The z-value model uses absolute temperature while the Arrhenius model uses degrees Celsius throughout
  3. The Arrhenius model is a zero-order model while the z-value model is a first-order model
  4. Near a reference temperature, 1/T is close to linear in T, so the two exponentials nearly coincide
Answer and working

D. Near a reference temperature, 1/T is close to linear in T, so the two exponentials nearly coincide

Arrhenius makes ln k linear in 1/T; the z model makes log D linear in T. A first-order Taylor expansion of 1/T about a reference temperature is linear in T, so the models match locally but not over a wide range. The units are the other way round (Arrhenius needs kelvin); both describe first-order kinetics; and the predictions do diverge in principle.

Further reading: Kreyszig, Advanced Engineering Mathematics; Grewal, Higher Engineering Mathematics

3 · Partial derivatives, maxima and minima and Lagrange multipliers · hard

The density of a cylindrical sample is calculated as ρ = m/(πr²h). If the radius has a relative error of 1% and the mass and height are exact, what is the relative error in the density?

  1. 1%
  2. 0.5%
  3. 2%
  4. 3%
Answer and working

C. 2%

From the total differential, dρ/ρ = dm/m − 2dr/r − dh/h. The radius appears squared, so a 1% error in r gives 2% in ρ. 1% ignores the power; 0.5% halves instead of doubling; 3% adds the error as if r were cubed.

Further reading: Kreyszig, Advanced Engineering Mathematics; Grewal, Higher Engineering Mathematics

4 · Definite, improper and double integrals and their applications · medium

In thermal process calculation, what does the integral of 10^((T − T_ref)/z) dt over the heating and cooling time give?

  1. The total heat supplied to the container per unit mass
  2. The z value of the target organism in the food
  3. The lethality F, as equivalent minutes at the reference temperature
  4. The decimal reduction time D at the reference temperature
Answer and working

C. The lethality F, as equivalent minutes at the reference temperature

The integrand is the lethal rate, the minutes at T_ref equivalent to one minute at T. Summing it over the process gives F (F₀ when T_ref = 121.1 °C and z = 10 °C). D and z are kinetic properties of the organism, inputs to the calculation; the integral says nothing about the heat supplied.

Further reading: Kreyszig, Advanced Engineering Mathematics; Grewal, Higher Engineering Mathematics

5 · Sequences, series, power series and Fourier series · hard

Why does the semi-logarithmic heat-penetration curve of a canned food become a straight line after an initial lag?

  1. The retort temperature control switches from proportional to on-off mode once the come-up is complete
  2. The higher terms of the Fourier-series solution decay much faster, leaving only the first exponential term
  3. The thermal diffusivity of the food rises steadily as it heats, which straightens the curve
  4. Heat transfer changes from conduction to radiation once the centre passes 100 °C
Answer and working

B. The higher terms of the Fourier-series solution decay much faster, leaving only the first exponential term

The conduction solution is a series of terms decaying as exp(−λₙ²αt/L²) with λₙ rising rapidly, so after a while only the first term remains, and ln(temperature difference) falls linearly. The other explanations describe effects that do not produce the straight line and are not generally true.

Further reading: Kreyszig, Advanced Engineering Mathematics; Grewal, Higher Engineering Mathematics

6 · First-order and second-order ordinary differential equations · hard

A sauce cools from 90 °C to 50 °C in 10 min in a room at 20 °C, following Newton's law of cooling. How long from the start does it take to reach 30 °C?

  1. 30.0 min
  2. 23.0 min
  3. 20.0 min
  4. 15.0 min
Answer and working

B. 23.0 min

T − 20 = 70e^(−kt). At 10 min: 30 = 70e^(−10k), so k = ln(70/30)/10 = 0.0847 per min. For T = 30: 10 = 70e^(−kt), so t = ln 7/k = 23.0 min. 20 min assumes a linear fall; 15 min and 30 min come from using temperatures rather than temperature differences above the room.

Further reading: Kreyszig, Advanced Engineering Mathematics; Grewal, Higher Engineering Mathematics

7 · Partial differential equations: one-dimensional heat equation and Laplace equation by separation of variables · medium

A slab of food takes 40 min to reach a target centre temperature. Under the same surface conditions and properties, how long will a slab of twice the thickness take?

  1. 160 min
  2. 80 min
  3. 40 min
  4. 320 min
Answer and working

A. 160 min

Time enters through the Fourier number Fo = αt/L², so equal Fo needs t ∝ L². Doubling L multiplies the time by 4: 4 × 40 = 160 min. 80 min assumes time proportional to thickness; 320 min uses L³. (With a finite Biot number the scaling is only approximate, because Bi also changes with L.)

Further reading: Kreyszig, Advanced Engineering Mathematics; Grewal, Higher Engineering Mathematics

8 · Numerical integration and Euler's method for ODEs · hard

In the explicit finite-difference solution of the one-dimensional heat equation, which condition on the mesh Fourier number αΔt/Δx² keeps the scheme stable?

  1. It must not exceed 2
  2. It must not exceed 1/2
  3. It must exceed 1
  4. It must equal exactly 1/6
Answer and working

B. It must not exceed 1/2

For the explicit (forward-time, centred-space) scheme, stability requires αΔt/Δx² ≤ 1/2; larger time steps make the solution oscillate and grow. Exceeding 1 is unstable; 1/6 is a special value that reduces truncation error but is not the limit; 2 is far beyond the limit.

Further reading: Chapra and Canale, Numerical Methods for Engineers; Kreyszig, Advanced Engineering Mathematics

9 · Numerical integration and Euler's method for ODEs · hard

A cold-point record gives 111.1 °C, 121.1 °C and 121.1 °C at 0, 1 and 2 min (z = 10 °C, reference 121.1 °C). What F₀ does the trapezoidal rule give for these 2 min?

  1. 1.55 min
  2. 1.00 min
  3. 1.10 min
  4. 2.00 min
Answer and working

A. 1.55 min

Lethal rates L = 10^((T − 121.1)/10): 0.1, 1 and 1. Trapezoid with h = 1: 0.5[0.1 + 2(1) + 1] = 1.55 min. 2.00 min treats every minute as fully lethal; 1.10 min adds the rates of only two points; 1.00 min uses only the last interval.

Further reading: Chapra and Canale, Numerical Methods for Engineers; Kreyszig, Advanced Engineering Mathematics

Ten here, 15 in the app. The Laisha app has every practice question we have written to ICAR AICE-JRF/SRF in this subject, marked as you go, with timed papers, a jump-to-unanswered list and a certificate when you pass at 70 per cent.

Free for ten days, then one subscription of US$10 a month. We would rather say so here than have you find it later.

Practise the full set in Laisha →

Read the subject

Mathematics for Food Science & EngineeringThe full study manual, free ICAR AICE-JRF/SRFFormat, sections and how it has changed

More ICAR AICE-JRF/SRF practice

Food Plant Design, Hygienic Engineering, Utilities & AutomationAdvanced Analytical Techniques & FoodomicsResearch Methodology, Scientific Writing & Ethics in Food ScienceAlternative Proteins & Future FoodsStatistics, Experimental Design & Chemometrics for Food ScienceFood Process Modelling, Simulation & OptimisationFunctional Foods, Nutraceuticals & Health ClaimsMeat, Poultry & Egg Products TechnologyFood Structure, Colloids, Encapsulation & NanotechnologyPhysical Properties, Rheology & Texture of FoodsFood Quality Assurance, Statistical Process Control & Laboratory AccreditationFood Packaging Science & TechnologyThermal Processing & Canning TechnologyShelf-life Science & Food StabilityNovel & Non-thermal Food Processing TechnologiesFood Chemistry I: Water, Carbohydrates, Proteins & LipidsFood Analysis: Proximate, Chemical & Instrumental MethodsEvaporation, Dehydration & Concentration of FoodsExtrusion & Texturisation TechnologyMechanical Unit Operations: Size Reduction, Mixing & SeparationChilling, Freezing & Frozen Food TechnologySpices, Herbs, Essential Oils & Flavour TechnologyTraditional, Ethnic & Indigenous Foods TechnologyFood Risk Analysis: Risk Assessment, Management & Communication

Mathematics for Food Science & Engineering for other exams

GATE · IndiaICAR AIEEA-PG / PGS · India

Ask Laisha about this

Opens Laisha's chat with your question ready to send. Sign in or start free.