GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER- III (New) EXAMINATION — WINTER 2019
--- Content provided by FirstRanker.com ---
Subject Code: 3131405 Date: 28/11/2019Subject Name: Introduction to Food Processing Technology
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
- Attempt all questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
--- Content provided by FirstRanker.com ---
Q.1 (a) What are the major sectors of Indian food industry? 03
(b) Write the principles of food preservation. 04
(c) A food mix is to be made that would balance the amount of methionine 07
--- Content provided by FirstRanker.com ---
(MET), a limiting amino acid in terms of food protein nutritional value,by blending several types of plant proteins. Corn, which contains 15%
protein, has 1.2 g MET/100 g protein; soy flour with 55% protein has
1.7 g MET/100 g protein; and non fat dry milk with 36% protein has 3.2
g MET/100 g protein. How much of these ingredients must be used to
--- Content provided by FirstRanker.com ---
produce 100 kg of formula that contains 30% protein and 2.2 g MET/100 Q.2 (a) Classify food on the basis of pH. 03
(b) Write Short notes on 04
1) HTST Pasteurization
(ii) Modified Atmosphere Packaging
--- Content provided by FirstRanker.com ---
(c) What are the challenges and opportunity for the Indian food industry? 07OR
(c) A single strength (fresh) mango-juice with 10 % soluble solids is 07
concentrated to 55% soluble solids in an evaporator. To improve the
flavour of the final product, a certain amount of single strength juice is
--- Content provided by FirstRanker.com ---
added to the concentrated juice so that the concentration of the finalmixture becomes 40%. If the inlet juice flow rate is 1200 kg/h fresh juice,
calculate
(1) Water evaporation rate.
(ii) How much fresh juice per hour is being added back?
--- Content provided by FirstRanker.com ---
(iii) Rate of production of final product. Q.3 (a) Define the Base, Derived and Supplementary units. 03
(b) What do you understand by the following terms 04
1. Peeling
2. Evaporation
--- Content provided by FirstRanker.com ---
3. Relative humidity4. Dry bulb temperature
(c) List out the properties of psychometric chart. Draw a neat labelled 07
diagram of psychometric chart indicating various variables.
OR
--- Content provided by FirstRanker.com ---
Q.3 (a) Name three regulations framed by FSSAI. 03
(b) What are the advantages of blanching? 04
(c) What is freezing? How is freezing different from chilling? Explain in 07
details the different method of freezing?
Q.4 (a) Define D, F and Z value. 03
--- Content provided by FirstRanker.com ---
(b) Explain in brief the drying of food materials. What are the advantages of 04drying of food materials?
(c) What is canning? Draw and explain the flow chart for canning. 07
OR
Q.4 (a) Why size reduction is important in food processing? Explain with 03
--- Content provided by FirstRanker.com ---
justification.(b) Explain the working of hammer mill with diagram. 04
(c) Calculate the amount of cooling water required to cool a liquid food 07
paste at the rate 200kg/hr containing 30% solids from 80°C to 20°C in a
counter flow heat exchanger. The increase in temperature of water is not
--- Content provided by FirstRanker.com ---
allowed to exceed 10°C. The specific heat of liquid food paste is 3.0 andwater is 4.2kJ/kgK.
Q.5 (a) What are mega food parks? 03
(b) What are the methods for the evaluation of food quality? Explain any 04
one of them.
--- Content provided by FirstRanker.com ---
(c) What is food spoilage? What are the major causes of food spoilage? 07Explain the chemical causes of food deterioration.
OR
Q.5 (a) Explain the usages of steam table. Describe the stepwise procedure for 03
the formation of superheated steam.
--- Content provided by FirstRanker.com ---
(b) The temperature of three different food products A, B and C of equal 04mass are 12, 19 and 28°C respectively. The temperature when A and B
are mixed is 16°C and when B and C are mixed is 23°C, what would be
the temperature when A and C are mixed.
(c) Define the process of diffusion. Discuss the applications of diffusion in 07
--- Content provided by FirstRanker.com ---
food industry.--- Content provided by FirstRanker.com ---
This download link is referred from the post: GTU BE/B.Tech 2019 Winter Question Papers || Gujarat Technological University