Download GTU BE/B.Tech 2018 Winter 7th Sem New 2171407 Horticultural Produce Processing Question Paper

Envlmnt No.

Subject Code: 2171407

GUJARAT TECHNOLOGICAL UNIVERSITY

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Time: 10:30 AM TO 01:00 PM

Instructions:

1. Attempt all questions.

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2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.

1. 1. Give flow diagram for manufacture of tomato ketchup with process parameters. [03]
   2. State different effects of respiration and explain any one effect. [04]
   3. Explain the fibril theory of gel formation and effect of heat on quality of pectin. [07]

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2. 1. Differentiate between fruit jam and jelly. [03]
   2. What is importance of exhausting during canning? [04]
   3. Write a detailed note on post harvest losses and describe the measures taken to reduce post harvest losses. [07]

   OR

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   1. Describe how gas composition of surrounding atmosphere affects on respiration process of fruits and vegetables? [07]
3. 1. Write a short note on types of fruits. [03]
   2. Define ‘respiratory quotient’ and give it’s relation with respiratory substrate [04]
   3. Give the principle of enzymatic clarification of fruit juices and describe the process of fruit juice clarification using physical fining agents. [07]

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   OR

   1. State the advantages of processing of horticultural crops. [03]
   2. Explain the role of chemical preservative in fruit juice preservation [04]
   3. Describe physical maturity indices used for fruits and vegetables. [07]

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4. 1. Differentiate between respiration and photosynthesis process. [03]
   2. Write about metabolic pathways during dark respiration process [04]
   3. Write short notes: [07]
      1. Blanching of fruits
      2. Sterlization of cans

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   OR

   1. What is deaeration of juice? State the benefits of deaeration of juice. [03]
   2. Explain the effect of altitude on time and temperature of canned product. [04]
   3. State various changes taking place during ripening process and describe textural changes. [07]

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5. 1. Write a short note on ‘preservation of juice by germ proof filtration’ [03]
   2. What is breather defect in canned product? Give it’s causes and remedies [04]
   3. Explain various techniques used for measurement of respiratory gases [07]

   OR

   1. Write a short note on respiratory patterns of fruits. [03]

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   2. Explain how surface area to volume ratio affect on respiration in horticultural commodities? [04]
   3. Describe the basis used for sugar quantification and its requirement during jelly manufacture. [07]

Date: 03/12/2018

Total Marks: 70

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