Download PTU M.Tech. Food Technology 2nd Semester 76128 TECHNOLOGY OF FROZEN FOODS Question Paper

Download PTU. I.K. Gujral Punjab Technical University (IKGPTU) M.Tech. Food Technology 2nd Semester 76128 TECHNOLOGY OF FROZEN FOODS Question Paper.

1 | M-76128 (S35)-1776

Roll No. Total No. of Pages : 02
Total No. of Questions : 8
M.Tech. (Food Technology) (2018 Batch) (Sem.?2)
TECHNOLOGY OF FROZEN FOODS
Subject Code : MTFT-528-18
M.Code : 76128
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 difference in nutritive value of fresh and frozen foods?
b) Write the phenomenon of glass transition. What is the role of glassy state in the
stability of frozen foods?
c) Explain density, thermal conductivity, specific heat and enthalpy of frozen foods.
2. a) Write a short note on home freezing and home thawing.
b) What are the various physical phenomena of heat and mass transfer and ice
formation involved in food freezing?
3. a) What could be the various future trend of increasing the content of nutrients and
health ingredients in frozen food?
b) What is hydro fluidization Freezing and high pressure assisted freezing?
4. a) Classify the frozen retail display. Write about the air distribution in open and close
cabinets.
b) What are the various pre freezing treatments applied to fruits and vegetables to obtain
ready to use products?
5. a) Write down the various stages of freezing process.
b) Compare the process of thawing by microwaves and ultrasound.
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1 | M-76128 (S35)-1776

Roll No. Total No. of Pages : 02
Total No. of Questions : 8
M.Tech. (Food Technology) (2018 Batch) (Sem.?2)
TECHNOLOGY OF FROZEN FOODS
Subject Code : MTFT-528-18
M.Code : 76128
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 difference in nutritive value of fresh and frozen foods?
b) Write the phenomenon of glass transition. What is the role of glassy state in the
stability of frozen foods?
c) Explain density, thermal conductivity, specific heat and enthalpy of frozen foods.
2. a) Write a short note on home freezing and home thawing.
b) What are the various physical phenomena of heat and mass transfer and ice
formation involved in food freezing?
3. a) What could be the various future trend of increasing the content of nutrients and
health ingredients in frozen food?
b) What is hydro fluidization Freezing and high pressure assisted freezing?
4. a) Classify the frozen retail display. Write about the air distribution in open and close
cabinets.
b) What are the various pre freezing treatments applied to fruits and vegetables to obtain
ready to use products?
5. a) Write down the various stages of freezing process.
b) Compare the process of thawing by microwaves and ultrasound.
2 | M-76128 (S35)-1776

6. a) Write the effect of freezing on the microorganisms associated with dairy and bakery
products.
b) What techniques are adopted to freeze the small meat products?
7. a) How is the type of wrapping/packaging influence the frozen storage life of meat?
b) Write about the bulk storage room and controlled atmosphere storage.
8. a) Write about the dynamic and static freezing of ice cream.
b) What are the various types of physical changes occur during frozen storage?














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