Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Summer 3rd Sem New 2131405 Introduction To Food Processing Technology Previous Question Paper
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?III (NEW) EXAMINATION ? SUMMER 2019
Subject Code: 2131405 Date: 04/06/2019
Subject Name: Introduction to Food Processing Technology
Time: 02:30 PM TO 05:00 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) Define the followings;
1. Dew point temperature
2. Specific volume
3. Blanching
03
(b) State the use of psychometric chart in food processing. Draw a neat labelled diagram
of psychometric chart indicating various variables.
04
(c) What do you mean by Engineering units, Dimensions and Derived Units? Prove that
the given equation is homogeneous or not s = ut +1/2 at
2
.
07
Q.2 (a) Give the importance of instrumentation and control in food industry. List out the
equipments used for temperature measurement, flow measurements and pressure
measurements.
03
(b) What is food quality? Discuss food quality evaluation method. 04
(c) A retort and 2000 cans of tuna fish have been heated to a uniform temperature of
116
0
C. It is desired to cool the cans to 35
0
C before removing them from the retort.
How much cooling water is required if it enters the retort at 20
0
C and leaves at 30
0
C.
Given
Specific heat of tuna fish = 3.65kJ/kg
0
C
Specific heat of can wall = 0.46kJ/kg
0
C
Specific heat of water = 4.18kJ/kg
0
C
Mass of tuna fish/can = 450gm
Energy required to cool retort = 75000KJ
Mass of can wall/can = 55g
07
OR
(c) Discus the followings in details
1. Criteria based on which, cleaning and grading equipments are classified
2. Importance and Advantages of material handling
3. Importance of size reduction in food industries
07
Q.3 (a)
Discuss the followings in details
1. Formation of steam
2. Latent heat and Sensible heat
03
(b) Discuss the Rittinger?s, Bonds and Kick?s Law in size reduction. Also draw stress-
strain diagram to identify the types of material.
04
(c) How you grade the present status of food industry in India? Give your view regarding
the future growth of food processing in India.
07
OR
Q.3 (a) Explain different methods of sensory evaluation of food in industry. 03
(b) Discuss in detail about recommended daily allowance. 04
(c) In the concentration of orange juice a fresh extracted and stained juice containing
7.08% solid is fed to an evaporator. In the evaporator, water is removed and the
solids content increased to 58% solids. For 1000 kg/h entering, calculate the amounts
of the outlet streams of concentrated juice and water.
07
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Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?III (NEW) EXAMINATION ? SUMMER 2019
Subject Code: 2131405 Date: 04/06/2019
Subject Name: Introduction to Food Processing Technology
Time: 02:30 PM TO 05:00 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) Define the followings;
1. Dew point temperature
2. Specific volume
3. Blanching
03
(b) State the use of psychometric chart in food processing. Draw a neat labelled diagram
of psychometric chart indicating various variables.
04
(c) What do you mean by Engineering units, Dimensions and Derived Units? Prove that
the given equation is homogeneous or not s = ut +1/2 at
2
.
07
Q.2 (a) Give the importance of instrumentation and control in food industry. List out the
equipments used for temperature measurement, flow measurements and pressure
measurements.
03
(b) What is food quality? Discuss food quality evaluation method. 04
(c) A retort and 2000 cans of tuna fish have been heated to a uniform temperature of
116
0
C. It is desired to cool the cans to 35
0
C before removing them from the retort.
How much cooling water is required if it enters the retort at 20
0
C and leaves at 30
0
C.
Given
Specific heat of tuna fish = 3.65kJ/kg
0
C
Specific heat of can wall = 0.46kJ/kg
0
C
Specific heat of water = 4.18kJ/kg
0
C
Mass of tuna fish/can = 450gm
Energy required to cool retort = 75000KJ
Mass of can wall/can = 55g
07
OR
(c) Discus the followings in details
1. Criteria based on which, cleaning and grading equipments are classified
2. Importance and Advantages of material handling
3. Importance of size reduction in food industries
07
Q.3 (a)
Discuss the followings in details
1. Formation of steam
2. Latent heat and Sensible heat
03
(b) Discuss the Rittinger?s, Bonds and Kick?s Law in size reduction. Also draw stress-
strain diagram to identify the types of material.
04
(c) How you grade the present status of food industry in India? Give your view regarding
the future growth of food processing in India.
07
OR
Q.3 (a) Explain different methods of sensory evaluation of food in industry. 03
(b) Discuss in detail about recommended daily allowance. 04
(c) In the concentration of orange juice a fresh extracted and stained juice containing
7.08% solid is fed to an evaporator. In the evaporator, water is removed and the
solids content increased to 58% solids. For 1000 kg/h entering, calculate the amounts
of the outlet streams of concentrated juice and water.
07
2
Q.4 (a)
Explain how energy requirements of Indians are assessed?
03
(b) Discuss subjective and objective evaluation of food products. 04
(c) Differentiate between cleaning and grading. Explain the working principle of hand
operated double screen grain cleaner and seed grader with diagram.
07
OR
Q.4 (a)
What do you understand by
1. balance diet
2. Entrepreneurship
3. Energy balance
03
(b) Differentiate between
1. Abrasion peeling and Caustic peeling
2. Dry bulb temperature and Wet bulb temperature
04
(c) Justify with appropriate reasons ?Why Food Processing Technology is
Multidisciplinary Branch?.
07
Q.5 (a) Briefly describe about protein requirement of Indians.
03
(b) What is drying? How it helps in preservation? Discuss different advantages of drying. 04
(c)
Why instrumentation and control is the heart of the process? Give some reasons.
07
OR
Q.5 (a) Explain the followings;
1. Formation of superheated steam
2. Steam blanching
3. Drying and Dehydration
03
(b) Classify the nutrients into various categories on the basis of their functions?
04
(c) A continuously operated rotary drier is used to dry 12 kg/min of a starch-based food
containing 25% moisture (wet weight basis) to give a product containing 10%
moisture. However, the drier cannot handle feed material with moisture content
greater than 15% and therefore a proportion of dry product must be recycled and
mixed with the fresh feed. Calculate the evaporation rate and the recycle ratio.
07
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This post was last modified on 20 February 2020