Download PTU M.Tech. Food Technology 2nd Semester 76126 FOOD ADDITIVES AND CONTAMINANTS Question Paper

Download PTU. I.K. Gujral Punjab Technical University (IKGPTU) M.Tech. Food Technology 2nd Semester 76126 FOOD ADDITIVES AND CONTAMINANTS Question Paper.

1 | M-76126 (S35)-1774

Roll No. Total No. of Pages : 02
Total No. of Questions : 8
M.Tech. (Food Technology) (2018 Batch) (Sem.?2)
FOOD ADDITIVES AND CONTAMINANTS
Subject Code : MTFT-526-18
M.Code : 76126
Time : 3 Hrs. Max. Marks : 60

INSTRUCTIONS TO CANDIDATES :
1. Attempt any FIVE questions out of EIGHT questions.
2. Each question carries TWELVE marks.

1. a) What is the need of food additives in food processing?
b) Why quality of food additives has to be checked before its use?
2. a) What is stabilizer? How it improves viscosity of food beverage?
b) Discuss the application of enzymes in food processing.
3. a) Discuss various types of acidulants.
b) Differentiate between oleoresins and essential oil as flavouring agents.
4. a) What is the function of chelating agents? How it may prevent rancidity of fat and
oils?
b) Differentiate between enrichment and fortification of food.
5. a) What are the biological food contaminants and its sources?
b) Differentiate between physical and chemical contaminants.
6. a) How the pesticide residues enter into food system and how it may affect human
health?
b) Discuss various toxicants formation during food processing operations.

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1 | M-76126 (S35)-1774

Roll No. Total No. of Pages : 02
Total No. of Questions : 8
M.Tech. (Food Technology) (2018 Batch) (Sem.?2)
FOOD ADDITIVES AND CONTAMINANTS
Subject Code : MTFT-526-18
M.Code : 76126
Time : 3 Hrs. Max. Marks : 60

INSTRUCTIONS TO CANDIDATES :
1. Attempt any FIVE questions out of EIGHT questions.
2. Each question carries TWELVE marks.

1. a) What is the need of food additives in food processing?
b) Why quality of food additives has to be checked before its use?
2. a) What is stabilizer? How it improves viscosity of food beverage?
b) Discuss the application of enzymes in food processing.
3. a) Discuss various types of acidulants.
b) Differentiate between oleoresins and essential oil as flavouring agents.
4. a) What is the function of chelating agents? How it may prevent rancidity of fat and
oils?
b) Differentiate between enrichment and fortification of food.
5. a) What are the biological food contaminants and its sources?
b) Differentiate between physical and chemical contaminants.
6. a) How the pesticide residues enter into food system and how it may affect human
health?
b) Discuss various toxicants formation during food processing operations.


2 | M-76126 (S35)-1774

7. a) Discuss about effect of polychlorinated compounds on environment and human
health.
b) What are the sources of chemical, physical and environmental contaminants and their
impact on human health?
8. a) What is biopreservative? How it may increase the shelf life of food?
b) What is antioxidant? How it improves food quality?















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