This download link is referred from the post: GTU BE/B.Tech 2017 Winter Question Papers || Gujarat Technological University
Seat No.:
Subject Code: 2131408
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Enrolment No.
GUJARAT TECHNOLOGICAL UNIVERSITY
E - SEMESTER-III (NEW) EXAMINATION - WINTER 2017
Subject Name: Basics of Food Engineering
Time: 10:30 AM to 01:00 PM
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Date: 09/11/2017
Total Marks: 70
Instructions:
- Attempt all questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
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Q.1
- Write down advantages of glass packaging and flexible film. 03
- Name different mills used for size reduction. State Kick’s and Rittinger’s law and write appropriate mathematical expressions to support your statements. 04
- What do you understand by blanching? Explain different process of blanching. 07
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Q.2
- Define the following terms:
(1) Latent heat, (ii) Sensible heat (iii) Specific heat 03 - Give a generalized flow diagram for processing of fruits. Explain the unit operations like cutting, sorting, cleaning, grading, scalping and de-stoning? 04
- Discuss status and prospects of food processing in Gujarat and state the present priority sectors. 07
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OR
- Write the full form of PFA; FPO, ISI, BIS, ISO, APEDA and EIC 07
- Discuss the role of Condiments and Spices in food industry. 03
- Explain any one cleaning or grading or sorting equipment with a neat diagram. 04
Q.3
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- What is design of food? Discuss radiation method of preservation. 07
OR
- Explain with the help of diagram about the different phases of steam formation starting from ice to superheated steam. 03
- Give the name of any one instrument which measure temperature, relative humidity, pressure respectively 04
- Define the followings;
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1. Cleaning
2. Grading
3. Sorting
4. Dry bulb temperature
5. Latent heat--- Content provided by FirstRanker.com ---
6. Filtration
7. Centrifugation 07
Q.4
- How much water must be added to 200 kg of concentrated juice with 65% solids to produce orange juice with 12% solid. 04
- Discuss the followings with details
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1. Material and Energy balance
2. Pasteurization and Sterilization 07
Q.5
- List regulatory bodies in food industry. Why is it necessary to control food quality? 03
OR
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- Explain recommended daily allowance of nutrients and its importance with regard to human consumption. 04
- Write short note
1. Give advantages of entrepreneurship.
2. What is radiation method of preservation? 07
Q.5
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- What do you understand by steady state unit operations? A vegetarian food containing 15% protein, 20% fat, and 65% water and a propriety food ingredient containing 15% water, 78% fat and 5% protein are mixed thoroughly to make 100 kg of a customized product mix containing 30% fat. Draw a flow diagram representing the mixing process and set up total mass balance and component mass balance equations representing this system. 04
- 5000 kg/h of milk with a specific heat of 3.849 kJ/kg°C is entering into the heat exchanger at 15°C, calculate the total amount of energy. 07
- Write short notes on recommended daily allowances for nutrients. 03
- What do you understand by drying? Discuss the advantages of drying. 04
OR
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- Discuss the causes of spoilage of food products in detail. 07
- Draw the line diagram of psychometric chart with all notations. 03
- Define pulping and peeling. Discuss different methods of peeling in detail. 04
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This download link is referred from the post: GTU BE/B.Tech 2017 Winter Question Papers || Gujarat Technological University