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Download PTU B.Sc Agriculture 2019 May 7th Semester 74836 PROCESSING AND VALUE ADDITION OF HORTICULTURAL CROPS Question Paper

Download PTU (Punjab Technical University) BSc Agriculture 7th Semester 74836 PROCESSING AND VALUE ADDITION OF HORTICULTURAL CROPS Last 10 Years 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2012, 2011 and 2010 Previous Question Papers.

This post was last modified on 07 December 2019

PTU B.Sc Agriculture Last 10 Years 2010-2020 Previous Question Papers || Punjab Technical University


Roll No. :

Total No. of Questions : 09

Total No. of Pages : 02

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B.Sc.(Agriculture) (2014 & Onwards) (Sem.-7)

PROCESSING AND VALUE ADDITION OF HORTICULTURAL CROPS

Subject Code : BSAG-HC703

M.Code: 74836

Time: 3 Hrs.

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Max. Marks : 60

INSTRUCTIONS TO CANDIDATES :

  1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
  2. SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
  3. SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
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SECTION-A

  1. Write short notes on :
    1. Food processing
    2. Principles of food preservation
    3. Role of enzymes in food processing
    4. Microbial spoilage
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    6. Maturity indices for guava, ber, grapes and pear
    7. Waxing
    8. Preservation by irradiation
    9. Packaging of pomegranate for export
    10. Physiological vs horticultural maturity
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    12. Transportation of fruits and vegetables

SECTION-B

  1. What is canning? What are the possible causes of spoilage in canned fruits?
  2. Explain the methods of harvesting of fruits giving advantages and disadvantages.
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  4. Differentiate between conventional and freeze drying of horticultural produce.
  5. What are the various pre-harvest factors affecting quality of preserved produce?
  6. Explain the things to be taken care of while transporting fruits to distant markets giving examples.

SECTION-C

  1. What are the various quality standards or parameters for judging the quality of horticultural produce? Explain in detail for citrus and apple.
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  3. Describe in detail the commercial food processing technologies for mango and guava.
  4. What is the present status of food preservation industry in India? Give a detailed account of preservation by the use of chemicals and food additives.

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 Last 10 Years 2010-2020 Previous Question Papers || Punjab Technical University