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

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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 :— (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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   2. Benzoic acid is a Class __________ Preservative.
   3. The removal of water due to action of salt/sugar is known as __________
   4. 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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   2. (ii) HACCP (b) Artificial Sweetener
   3. (iii) Saccharin (c) Packaging Material
   4. (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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   2. What is ‘Gray’, the term related to irradiation ?
   3. Define quality.
   4. 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

3. (A) Enlist the various methods of Food preservation. 4
4. (B) What are the principles of Food Preservation ? Explain its importance. 4
5. (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

4. (A) Define drying. Explain the A_w of surface. 4

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5. (B) Explain spray drying with flow diagram. 4
6. (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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3. (R) Explain the effects of high temperature methods on food. 4

5. (A) Discuss the factors affecting the effectiveness of radiation. 4
6. (B) Explain the mechanism of preservation by salting & sugaring with examples. 4
7. (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

6. (A) Explain the benefits of HACCP 4
7. (B) What is ECA ? Explain the clause. 4

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8. (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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