Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Summer 6th Sem New 2161408 Food Fermentation Technology Previous Question Paper
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VI(NEW) ? EXAMINATION ? SUMMER 2019
Subject Code: 2161408 Date:21/05/2019
Subject Name: Food Fermentation Technology
Time:10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) Give mathematical derivation for Kla value 03
(b) Draw a well labeled diagram to depict the structure of a fermenter. 04
(c) Explain using a well-illustrated flowchart the steps of beer
production. How the green colored beer transforms into golden
yellow color? What is the significance of hops flowers in beer
composition?
07
Q.2 (a) Give health benefits of wine consumption 03
(b) In fermentation what do you understand by upstream and
downstream processing?
04
(c) Enlist various methods of protein purification 07
OR
(c) Which genes are responsible for production of beta galactosidase
enzyme? Explain the regulation of genes in case of presence and/or
absence of glucose and/ or lactose
07
.
Q.3 (a) List down applications of amylase enzyme in food industry. 03
(b) What is SDS-PAGE? What is the difference between 1-D and 2-D
gel electrophoresis?
04
(c) Describe the concept of adsorption chromatography using an
illustration. What are the disadvantages of adsorption
chromatography? How does it differ from affinity elution
chromatography?
07
OR
Q.3 (a) Comment on the following statement ?The larger particles elute first
during gel filtration?
03
(b) What is the difference between a) curd and yogurt b) cheese and
paneer
04
(c) What is the difference between batch, fed batch and continuous
fermentation? Draw diagram for each type of fermentation
07
Q.4 (a) Comment on the statement ?The yogurt starter culture grow
synergistically?.
03
(b) Explain with an example the application of recombinant DNA
technology in production of protein at large scale fermentation
04
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VI(NEW) ? EXAMINATION ? SUMMER 2019
Subject Code: 2161408 Date:21/05/2019
Subject Name: Food Fermentation Technology
Time:10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) Give mathematical derivation for Kla value 03
(b) Draw a well labeled diagram to depict the structure of a fermenter. 04
(c) Explain using a well-illustrated flowchart the steps of beer
production. How the green colored beer transforms into golden
yellow color? What is the significance of hops flowers in beer
composition?
07
Q.2 (a) Give health benefits of wine consumption 03
(b) In fermentation what do you understand by upstream and
downstream processing?
04
(c) Enlist various methods of protein purification 07
OR
(c) Which genes are responsible for production of beta galactosidase
enzyme? Explain the regulation of genes in case of presence and/or
absence of glucose and/ or lactose
07
.
Q.3 (a) List down applications of amylase enzyme in food industry. 03
(b) What is SDS-PAGE? What is the difference between 1-D and 2-D
gel electrophoresis?
04
(c) Describe the concept of adsorption chromatography using an
illustration. What are the disadvantages of adsorption
chromatography? How does it differ from affinity elution
chromatography?
07
OR
Q.3 (a) Comment on the following statement ?The larger particles elute first
during gel filtration?
03
(b) What is the difference between a) curd and yogurt b) cheese and
paneer
04
(c) What is the difference between batch, fed batch and continuous
fermentation? Draw diagram for each type of fermentation
07
Q.4 (a) Comment on the statement ?The yogurt starter culture grow
synergistically?.
03
(b) Explain with an example the application of recombinant DNA
technology in production of protein at large scale fermentation
04
(c) Describe the following methods of protein purification: a)
ammonium sulphate precipitation b) gel filtration
07
OR
Q.4 (a) What do you understand by strain development and strain
improvement
03
(b) Write a note on ?scale up of batch sterilization process? 04
(c) A better microbial strain to produce a yogurt production is required.
What steps would you take to isolate it? What is the significance of
strain improvement in fermentation industry?
07
Q.5 (a) Write a short note on antifoaming agents 03
(b) Draw a flowchart to depict production of tempeh, an oriental
fermented food
04
(c) Describe types of fermentations based on media feeding, air
requirement, sophistication, metabolite, starter.
07
OR
Q.5 (a) Write a short note on types of spirits 03
(b) Explain Richards rapid method for calculation of del factor 04
(c) Enlist any 14 fermented products alongwith the starter organism used
for its preparation.
07
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This post was last modified on 20 February 2020