Roll No. [T TTTTTT] [ ] Total No. of Pages : 02
Total No. of Questions : 09
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B.Sc.(Agriculture) (2014 to 2018) (Sem.-7)
PROCESSING AND VALUE ADDITION OF HORTICULTURAL CROPS
Subject Code : BSAG-HC703
M.Code : 74836
Time : 3 Hrs. Max. Marks : 60
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INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
SECTION-A
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Q1 i) Differentiate between the following :
- Maturity and ripening
- Fermented beverages and unfermented beverages
- Jelly and marmalade
ii) Write short notes on the following :
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- Heat units
- Preservation by chemicals
- Specific gravity of fruits
- CFB boxes
- Fruit Cordial
- Laquering
- Quality parameters of fruits.
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SECTION-B
Q2 What are FPO specifications for squash, chutney and jam?
Q3 Write about containers used for packing of canned products.
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Q4 Discuss about transportation of horticultural produce.
Q5 Discuss the problems experienced during pickle making.
Q6 Define maturity indices. How it can be judged in fruits?
SECTION-C
Q7 What are different principles and practices of fruit processing?
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Q8 What is scope and importance of fruit preservation industry in India?
Q9 Explain various packaging materials used for packing fruit crops.
NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.
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This download link is referred from the post: PTU B.Sc-Agriculture 2020 March Previous Question Papers