Download SGBAU B-Tech 4th Sem Food Tech I Question Paper

Download SGBAU (Sant Gadge Baba Amravati university) B-Tech/BE (Bachelor of Technology) 4th Sem Food Tech I Previous Question Paper

B.chh. Fourth Semester (Food. Pulp & Paper, Oi1& Paint & Petro Chem.) (CGS)
11014 : Sp. Tech.?I (F 00d Tech.- 1) : 4 FT 02
P.Pages: 2 I , ; . AW-3076
Time: Three Hours limomjmmglllli Max. Marks: 80
Notes : 1. Answer Three question F rom Section "A" and Three question from Section "B".
2. Diagrams and Chemicals equations should be given wherever necessary.
3. Illustrate your answer necessary with the help of neat sketches.
SECTION - A
l. W hat are carbohydrates? Explain the structure of starch. 14
OR
2. Explain the structures of the following. 14
i) Amylopectin.
ii) Cellulose.
iii) Rectins.
3. a) What are lipids? How they are classi?ed? 8
b) What is rancidity? State the free radical mechanism of oxidative rancidity. 5
OR v _ 7
4. 3.) Explain the chemistry of Processing of fats or oils. 8
b) Draw the structures of:- 5
i) Butyric acid.
ii) Olcic acid
iii) Palmitic acid
iv) Linolenic acid
v) Laurie acid.
5. :1) Explain the primary and secondary structures of proteins. 8
?0) What do you understand by ?mtcin Denaturatinn'. .5
0R
6. a) What axe amino acids? How they are classi?ed? 8
b) Draw the follom?ng structures:- 5
i) Valinc.
ii) Isoleucine
iii) Phenylalanine
iv) Methionine
v) TyTosine.
AW - 3076 1 P.T.O

7.
8.
9. a)
h)
10. a)
b)
11. a)
.3)
12. :1)
?13)
AW - 3076
SECTOIN ? B
Explain the typical parcnchyma cell 01? Fruits & \regctablcs.
OR
Explain the chemical changes of fruit & vegetables on cooking and processing.
Describe the structure of skeletal Muscle of meat.
What do you mean by 'regor mortis' in meat?
OR
Explain meat cooking methods.
Draw well labelled structure ofhen's egg.
State the effect of heat on ?milk.
Give the composition ol?milk.
0R
Explain the sensory evaluation of foods.
Explain the term ?Enzymatic hm? ning in foods'.
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