Download GTU BE/B.Tech 2017 Winter 3rd Sem New 2131408 Basics Of Food Engineering Question Paper

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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:

1. Attempt all questions.
2. Make suitable assumptions wherever necessary.

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3. Figures to the right indicate full marks.

Q.1

1. Write down advantages of glass packaging and flexible film. 03
2. Name different mills used for size reduction. State Kick’s and Rittinger’s law and write appropriate mathematical expressions to support your statements. 04
3. What do you understand by blanching? Explain different process of blanching. 07

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Q.2

1. Define the following terms:
   (1) Latent heat, (ii) Sensible heat (iii) Specific heat 03
2. Give a generalized flow diagram for processing of fruits. Explain the unit operations like cutting, sorting, cleaning, grading, scalping and de-stoning? 04
3. Discuss status and prospects of food processing in Gujarat and state the present priority sectors. 07

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OR

1. Write the full form of PFA; FPO, ISI, BIS, ISO, APEDA and EIC 07
2. Discuss the role of Condiments and Spices in food industry. 03
3. Explain any one cleaning or grading or sorting equipment with a neat diagram. 04

Q.3

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1. What is design of food? Discuss radiation method of preservation. 07

OR

1. Explain with the help of diagram about the different phases of steam formation starting from ice to superheated steam. 03
2. Give the name of any one instrument which measure temperature, relative humidity, pressure respectively 04
3. Define the followings;
   

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   1. Cleaning
   2. Grading
   3. Sorting
   4. Dry bulb temperature
   5. Latent heat
   

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   6. Filtration
   7. Centrifugation 07

Q.4

1. How much water must be added to 200 kg of concentrated juice with 65% solids to produce orange juice with 12% solid. 04
2. Discuss the followings with details
   

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   1. Material and Energy balance
   2. Pasteurization and Sterilization 07

Q.5

1. List regulatory bodies in food industry. Why is it necessary to control food quality? 03

OR

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1. Explain recommended daily allowance of nutrients and its importance with regard to human consumption. 04
2. Write short note
   1. Give advantages of entrepreneurship.
   2. What is radiation method of preservation? 07

Q.5

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1. 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
2. 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

1. Write short notes on recommended daily allowances for nutrients. 03
2. What do you understand by drying? Discuss the advantages of drying. 04

OR

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1. Discuss the causes of spoilage of food products in detail. 07

1. Draw the line diagram of psychometric chart with all notations. 03
2. Define pulping and peeling. Discuss different methods of peeling in detail. 04

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