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

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B.Tech. Fourth Semester

11014 : Sp. Tech.-1 (Food Tech.-I) : 4 FT 02

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Pages: 2

Time : Three Hours Max. Marks : 80

Notes: 1. Answer Three questions From Section "A" and Three questions from Section "B".

2. Diagrams and Chemicals equations should be given wherever necessary.

3. Illustrate your answer necessary with the help of neat sketches.

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SECTION - A

1. What are carbohydrates? Explain the structure of starch. 14

OR

1. Explain the structures of the following. 14
   1. Amylopectin.
   2. Cellulose.

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   3. Pectins.

3. a) What are lipids? How they are classified? 8
4. b) What is rancidity? State the free radical mechanism of oxidative rancidity. 5

OR

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4. a) Explain the chemistry of Processing of fats or oils. 8
5. b) Draw the structures of:- 5
   1. Butyric acid.
   2. Oleic acid
   3. Palmitic acid
   4. Linolenic acid

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   5. Lauric acid.

5. a) Explain the primary and secondary structures of proteins. 8
6. b) What do you understand by Protein Denaturation? 5

OR

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6. a) What are amino acids? How they are classified? 8
7. b) Draw the following structures:- 5
   1. Valine.
   2. Isoleucine
   3. Phenylalanine
   4. Methionine

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   5. Tyrosine.

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7. Explain the typical parenchyma cell of Fruits & vegetables. 14

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OR

8. Explain the chemical changes of fruit & vegetables on cooking and processing. 14

9. a) Describe the structure of skeletal Muscle of meat. 8
10. b) What do you mean by 'rigor mortis' in meat? 5

OR

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10. a) Explain meat cooking methods. 8
11. b) Draw well labelled structure of hen's egg. 5

11. a) State the effect of heat on milk. 8
12. b) Give the composition of milk. 5

OR

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12. a) Explain the sensory evaluation of foods 8
13. b) Explain the term 'Enzymatic browning in foods’. 5

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