Download SGBAU B-Tech 6th Sem FPOPC Petro Food Technology III Question Paper

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B.Tech. Sixth Semester (Food, P & P O & P and Petro Tech.) (CGS)
11046 : Food Technology-I11 : 6 FT 04

Notes:

1. Answer three questions from Section A and three questions from Section B.
2. Diagrams and chemical equations should be given wherever necessary.

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

SECTION - A

1. a) What are the goals of classification of bacteria? Describe DNA homology experiment with its significance.
   b) Describe external structure of bacteria.
   OR

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2. a) Describe pour plate technique for isolation of pure culture.
   b) Describe physical methods of selection & isolation of pure culture.
3. a) Enlist chemical agents used for control of microorganisms with mechanism of action of any two.
   b) Draw a neat labelled diagram of autoclave.
   OR

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4. a) Describe normal growth curve of bacteria.
   b) Name the microorganisms responsible for following activity.
   1. Bread fermentation
   2. Fungal single cell protein
   3. Poultry spoilage
   4. Yoghurt fermentation

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   5. Wine fermentation
5. a) What is pasteurization of milk? Specify time & temp conditions. Explain phosphatase test.
   b) Enlist various methods of food preservation.
   OR

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6. a) Describe extrinsic parameters of foods that affect microbial growth.
   b) Write a note on controlled Atmosphere storage.

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Time : Three Hours Max. Marks : 80

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SECTION - B

1. a) Describe lactic acid fermentation of whey.
   b) Write a note on food irradiation.
   c) Give industrial applications of yeasts.
   

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   OR
2. a) What is phenol coefficient? How it is determined.
   b) Define water activity. Explain its relation to microbial food spoilage.
3. a) Explain various routes of food contamination.
   b) Explain bakers yeast manufacture.
   

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   OR
4. a) What is thermal death time? Explain D, Z & F Valves.
   b) Write a note on industrial applications of bacteria.
5. a) Write note on following.
   1. Freeze drying
   2. Aseptic packaging

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   3. Food antibiotics
   OR
6. Write notes on following
   1. Wine fermentation
   2. Yoghurt fermentation
   3. Vinegar fermentation

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