Download GTU BE/B.Tech 2018 Winter 3rd Sem New 2131405 Introduction To Food Processing Technology Question Paper

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Seat No.: Enrolment No.

GUJARAT TECHNOLOGICAL UNIVERSITY

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Instructions:

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1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.

Q.1 (a) Fill in the blanks 03

1. Psychometric chart is designed at pressure.

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2. Unit of specific volume is .
3. solution is used for peeling process.

(b) Define following terms 04

1. Food Technology
2. Food Ingredient

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3. Food Fortification
4. Food Additive

(c) Describe the advantages of processing of food. 07

Q.2 (a) State the laws of conservation of mass and energy. 03

(b) Explain how nutritional variability affects on RDA value? 04

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(c) Discuss various opportunities for growth of Indian food industry 07

OR

(c) Why size reduction is required in food processing operations? Discuss different mills used for size reduction with diagram. 07

Q.3 (a) Enlist different sectors of Indian Food Industry. 03

(b) Write a short note on present status of Indian food industry. 04

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(c) Discuss the Rittinger’s, Bonds and Kick’s Law in size reduction. Also draw stress-strain diagram to identify the types of material. 07

OR

Q.3 (a) Write a note on different methods of blanching used in food industry. 03

(b) State the use of psychometric chart in food processing. Draw a neat labelled diagram of psychometric chart indicating various variables. 04

(c) Enlist the different parameters used to evaluate quality of dietary proteins and write in detail about PDCAAS 07

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Q.4 (a) State any six agencies or institutes related to Indian food industry. 03

(b) Enlist the challenges faced by Indian Food Industry. 04

(c) Milk with 3.6% fat and 8.2% Fat Free Solids (FFS) is used for the production of canned concentrated milk. The process includes separation of cream in a centrifuge and concentration of the partially defatted milk in an evaporator. If the cream that is produced in the centrifuge contain 50% water, 44% fat and 6% Fat Free Solids, calculate how much milk is necessary in order to produce a can of concentrated milk that contain 400g milk with 7.5% fat and 18.2% FFS. How much cream and how much water must be removed in the centrifuge and the evaporation respectively. 07

OR

Q.4 (a) What is drying? State different advantages of drying. 03

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(b) Mention the criteria used for classification of cleaning and grading food equipments. 04

(c) Describe ‘Beverage Sector’ of Indian food industry. 07

Q.5 (a) Write a brief note on PAR and PAL values. 03

(b) Explain physiological function of food. 04

(c) In a food processing operation 10 kg of water per second is to be heated from 20 to 80°C. To perform this, a steam at 150°C is passed from the boiler into a copper coil immersed in water. The steam condenses in the coil and returned to the boiler as water at 90°C. How many kg of steam is required per second? The specific heat of water and latent heat of steam is 4.186 kJ/kg K and 2260 kJ/kg respectively. 07

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OR

Q.5 (a) 100 kg of food at a moisture content of 260% dry basis is dried to 40% wet basis. Calculate the amount of water removed. 03

(b) Define the followings; 04

1. Latent Heat
2. Specific volume

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3. Enthalpy
4. Diffusion

(c) Write in detail about basic sciences related to food processing technology 07

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