Download GTU (Gujarat Technological University Ahmedabad) B.Tech/BE (Bachelor of Technology/ Bachelor of Engineering) 2020 Winter 5th Sem 3151406 Technology Of Grains Previous Question Paper
Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE- SEMESTER?V (NEW) EXAMINATION ? WINTER 2020
Subject Code:3151406 Date:29/01/2021
Subject Name:Technology of Grains
Time:10:30 AM TO 12:30 PM Total Marks: 56
Instructions:
1. Attempt any FOUR questions out of EIGHT questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) What are the objectives of milling of pulses?
03
(b) Explain the criteria to decide the right stage of paddy harvesting.
04
(c) What is scalping? Explain the scalping process of paddy with neat sketch 07
of scalper.
Q.2 (a) What are the conditions for the safe storage of rice?
03
(b) What is protein isolate? Give the flow chart of preparation of protein 04
isolate.
(c) Explain the dry and wet method of pulse milling.
07
Q.3 (a) Explain the significance of determination of physico-chemical properties 03
of food grains
(b) Write short note on `Soybean processing'
04
(c) Enlist the pre-treatments required to oilseeds prior to oil extraction and 07
explain any four of them.
Q.4 (a) Write the nutritional significance of pulses.
03
(b) Explain the various factors affecting milling characteristics of pulses.
04
(c) List out the groups of impurities present in crude oil and describe briefly 07
the steps involved for their removal.
Q.5 (a) State the different methods of dhal polishing.
03
(b) State the principle and process of preparation of hydrogenated fat.
04
(c) State the objectives of dry milling of corn and explain the process in detail. 07
Q.6 (a) Explain the term `Scratching/pitting of pulses'
03
(b) Classify the methods of oil extraction and discuss any one method of oil 04
extraction.
(c) Draw the morphological structure of wheat and explain the importance of 07
each part.
Q.7 (a) Explain the nature of dent variety of corn.
03
(b) What is parboiling of paddy? Explain any one traditional method of paddy 04
parboiling.
(c) Explain the milling of rice using disc sheller with neat sketch.
07
Q.8 (a) State the objectives of corn steeping.
03
(b) Enlist the various unit operations of modern rice milling with their 04
functions.
(c) Explain the post milling treatment of wheat flour.
07
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This post was last modified on 04 March 2021