Seat No.: Enrolment No.
GUJARAT TECHNOLOGICAL UNIVERSITY
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BE- SEMESTER-VII (NEW) EXAMINATION — WINTER 2020
Subject Code:2171407 Date:28/01/2021
Subject Name:Horticultural Produce Processing
Time:10:30 AM TO 12:30 PM Total Marks: 56
Instructions:
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- Attempt any FOUR questions out of EIGHT questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
Q.1 (a) Briefly explain the techniques to overcome the sugar crystallization defect in jam. 03
(b) Write a detailed note on ‘Post harvest losses in fruits and vegetables’ 04
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(c) What are the FSSAI requirements for tomato ketchup and explain the flow diagram with technical details for manufacture of tomato ketchup. 07
Q.2 (a) Explain shortly the fibril theory of gel formation. 03
(b) Differentiate followings: 04
- Climacteric and Non climacteric fruits
- Fruit jam and fruit jelly
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(c) What are different types of pickle? Explain the pickling process. 07
Q.3 (a) State the various techniques to judge the end point of jelly set. 03
(b) Define canning and explain in detail about exhausting of cans. 04
(c) What are the various changes taking place during ripening process in fruits? Describe the textural changes in fruits. 07
Q.4 (a) State various defects in fruit jelly? 03
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(b) What is breather defect in canned product? Give it’s causes and remedies 04
(c) Enlist different maturity indices for fruits and vegetables and explain chemical indices. 07
Q.5 (a) Write a note on ‘Extraction of Tomato juice’ 03
(b) Enlist factors affecting rate of respiration and discuss any two in detail 04
(c) Write short notes: 07
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- Blanching of fruits
- Sterilization of cans
Q.6 (a) Comments on ‘Spoilage of canned foods’ 03
(b) What do you mean by respiratory quotient? Write in detail about respiratory substrates. 04
(c) Explain the effect of altitude on time and temperature of can processing. 07
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Q.7 (a) Write a short note on ‘Types of fruits’ 03
(b) Give the FSSAI requirements for squash and cordials and discuss the process of preparation of squash. 04
(c) Explain the role of pectin and acid in jelly making. 07
Q.8 (a) Write a note on Enzymatic clarification of fruit juices. 03
(b) Explain the role of chemical preservatives in preservation of fruit juices. 04
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(c) Give the legal specifications of jam and describe the technological flow chart for preparation of jam. 07
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