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Download SGBAU BSc 2019 Summer 4th Sem Food Science Food Preservation n Quality Control Question Paper

Download SGBAU (Sant Gadge Baba Amravati university) BSc 2019 Summer (Bachelor of Science) 4th Sem Food Science Food Preservation n Quality Control Previous Question Paper

This post was last modified on 10 February 2020

This download link is referred from the post: SGBAU BSc Last 10 Years 2010-2020 Question Papers || Sant Gadge Baba Amravati university


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B.Sc. (Part-II) Semester-IV Examination

4S : FOOD SCIENCE

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(Food Preservation & Quality Control)

Time : Three Hours] [Maximum Marks : 80

Note :β€” (1) ALL questions are compulsory.

(2) Draw a neat diagram if necessary.

  1. (A) Fill in the blanks : 2
    1. The Chemical name of vinegar is __________
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    3. Benzoic acid is a Class __________ Preservative.
    4. The removal of water due to action of salt/sugar is known as __________
    5. Caustic soda is a __________ name of cleaning agent.
  2. (B) Match the pairs by selecting the correct alternative : 2
    1. (i) ECA (a) System of quality management
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    3. (ii) HACCP (b) Artificial Sweetener
    4. (iii) Saccharin (c) Packaging Material
    5. (iv) Polyethylene terephthalate (d) Act of Indian Government
  3. (C) Answer in one sentence : 4
    1. Which method of dehydration is used for preparation of Milk Powder ?
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    3. What is β€˜Gray’, the term related to irradiation ?
    4. Define quality.
    5. Define blanching.

2. Give an account of Food Spoilage, types and causes and common spoilage in basic Food Stuffs. 12

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OR

What is quality ? Explain the factors contributing to the quality. 12

  1. (A) Enlist the various methods of Food preservation. 4
  2. (B) What are the principles of Food Preservation ? Explain its importance. 4
  3. (C) Differentiate between Freezing and Refrigeration. 4
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OR

  1. (P) Discuss the changes in Food during freezing. 4
  2. (Q) Explain the mechanism of preservation by low temperature with examples. 4
  3. (R) Explain freeze drying. 4
  1. (A) Define drying. Explain the Aw of surface. 4
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  3. (B) Explain spray drying with flow diagram. 4
  4. (C) What is sterilization ? Differentiate with pasteurization. 4

OR

  1. (P) What is pasteurization ? Give various methods. 4
  2. (Q) Explain canning. 4
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  4. (R) Explain the effects of high temperature methods on food. 4
  1. (A) Discuss the factors affecting the effectiveness of radiation. 4
  2. (B) Explain the mechanism of preservation by salting & sugaring with examples. 4
  3. (C) Explain smoking and acidification as a method of food preservation. 4

OR

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  1. (P) Explain the working of microwave oven. 4
  2. (Q) Explain Class I preservatives 4
  3. (R) Explain preservation by concentration. 4
  1. (A) Explain the benefits of HACCP 4
  2. (B) What is ECA ? Explain the clause. 4
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  4. (C) What is Adulteration ? Give the laws of Prevention. 4

OR

  1. (P) Discuss the simple methods of detection of adulteration in milk and honey. 4
  2. (Q) Give an account of Food Safety. 4
  3. (R) Give the principles of HACCP. 4
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7. Discuss the functions and classification of packaging. Discuss metal as a packaging material. 12

OR

Give an account of importance of Food labelling with the mandatory labeling. 12

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This download link is referred from the post: SGBAU BSc Last 10 Years 2010-2020 Question Papers || Sant Gadge Baba Amravati university