Download GTU (Gujarat Technological University Ahmedabad) B.Tech/BE (Bachelor of Technology/ Bachelor of Engineering) 2020 Winter 7th Sem 2171402 Food Rheology And Sensory Evaluation Previous Question Paper
Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE- SEMESTER?VII (NEW) EXAMINATION ? WINTER 2020
Subject Code:2171402 Date:21/01/2021
Subject Name:Food Rheology & Sensory Evaluation
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) Explain the following terms:
03
i. Beer's law ii. Transmittance iii.
Absorbency
index
(b) Differentiate the following and show on figure:
04
i)
Newtonian and non Newtonian fluid
ii)
Resilience and Mechanical hysteresis
(c) Define Food Emulsion. Discuss the destabilization mechanisms of emulsion.
07
Q.2 (a) Describe sonic resonant method of dynamic test.
03
(b) Why electrical equivalence are used instead of mechanical ones for studying the
04
rehological behavior of bio-material.
(c) Develop a generalized equation of strain at any time in the 4-element burger
07
Model under constant stress.
Q.3 (a) Highlight on different reactive surfaces in the e-nose.
03
(b) "During the conduction heating of flour it preferred that addition of hot water is
04
done during secant modulus of 20 to 30o." What does it signifies?
(c) Define Hue, value and saturation. Explain CIE system for color measurement.
07
Q.4 (a) State the applications of E-Nose in food industry.
03
(b) Differentiate shear thinning and shear thickening process with example.
04
(c) Draw a force deformation curve of fresh and one hour stored NAN at room
07
temperature and discuss the various characteristics of the same.
Q.5 (a) Highlight on chain of sensory perception.
03
(b) What are factors to be optimized before conducting sensory evaluation?
04
(c) Discuss the steps for conducting sensory evaluation of food product with
07
significance.
Q.6 (a) Draw a sensory evaluation laboratory layout.
03
(b) Derive casson body equation for molten chocolate mass.
04
(c) What are different methods of sensory evaluation? Explain threshold test with its
07
application area.
Q.7 (a) State the working principle in the following instruments.
03
i.
Fibrometer
ii.
Succulometer
iii.
Adams Consistometer
(b) Highlight on the effect of particle size and fat content on rheological
04
characteristics of molten chocolate mass.
(c) A baker has come across with new packaging material. If this new packaging
07
material is used, shelf life can increase by 3 days. After storage of product, the
baker would like to establish the difference between existing packaging material
packaged product and newer packaging material packaged product. Suggest the
most suitable sensory evaluation method and design sensory score card.
Q.8 (a) Classify the emulsion on the basis of internal phase ratio.
03
(b) Differentiate between hedonic ranking test and composite scoring test.
04
(c) Draw a textural profile analysis (TPA) curve for two bites simulation with well
07
labeled attributes.
Define the following terms with TPA curve.
i.
Hardness
ii.
Adhesiveness
iii.
Springiness
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This post was last modified on 04 March 2021