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 :
- 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.
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SECTION-A
- Write short notes on :
- Food processing
- Principles of food preservation
- Role of enzymes in food processing
- Microbial spoilage
- Maturity indices for guava, ber, grapes and pear
- Waxing
- Preservation by irradiation
- Packaging of pomegranate for export
- Physiological vs horticultural maturity
- Transportation of fruits and vegetables
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SECTION-B
- What is canning? What are the possible causes of spoilage in canned fruits?
- Explain the methods of harvesting of fruits giving advantages and disadvantages.
- Differentiate between conventional and freeze drying of horticultural produce.
- What are the various pre-harvest factors affecting quality of preserved produce?
- Explain the things to be taken care of while transporting fruits to distant markets giving examples.
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SECTION-C
- What are the various quality standards or parameters for judging the quality of horticultural produce? Explain in detail for citrus and apple.
- Describe in detail the commercial food processing technologies for mango and guava.
- 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.
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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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