This download link is referred from the post: SGBAU BSc Last 10 Years 2010-2020 Question Papers || Sant Gadge Baba Amravati university
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.
- (A) Fill in the blanks : 2
- The Chemical name of vinegar is __________
- Benzoic acid is a Class __________ Preservative.
- The removal of water due to action of salt/sugar is known as __________
- Caustic soda is a __________ name of cleaning agent.
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- (B) Match the pairs by selecting the correct alternative : 2
- (i) ECA (a) System of quality management
- (ii) HACCP (b) Artificial Sweetener
- (iii) Saccharin (c) Packaging Material
- (iv) Polyethylene terephthalate (d) Act of Indian Government
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- (C) Answer in one sentence : 4
- Which method of dehydration is used for preparation of Milk Powder ?
- What is βGrayβ, the term related to irradiation ?
- Define quality.
- Define blanching.
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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
- (A) Enlist the various methods of Food preservation. 4
- (B) What are the principles of Food Preservation ? Explain its importance. 4
- (C) Differentiate between Freezing and Refrigeration. 4
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OR
- (P) Discuss the changes in Food during freezing. 4
- (Q) Explain the mechanism of preservation by low temperature with examples. 4
- (R) Explain freeze drying. 4
- (A) Define drying. Explain the Aw of surface. 4
- (B) Explain spray drying with flow diagram. 4
- (C) What is sterilization ? Differentiate with pasteurization. 4
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OR
- (P) What is pasteurization ? Give various methods. 4
- (Q) Explain canning. 4
- (R) Explain the effects of high temperature methods on food. 4
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- (A) Discuss the factors affecting the effectiveness of radiation. 4
- (B) Explain the mechanism of preservation by salting & sugaring with examples. 4
- (C) Explain smoking and acidification as a method of food preservation. 4
OR
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- (P) Explain the working of microwave oven. 4
- (Q) Explain Class I preservatives 4
- (R) Explain preservation by concentration. 4
- (A) Explain the benefits of HACCP 4
- (B) What is ECA ? Explain the clause. 4
- (C) What is Adulteration ? Give the laws of Prevention. 4
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OR
- (P) Discuss the simple methods of detection of adulteration in milk and honey. 4
- (Q) Give an account of Food Safety. 4
- (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