Total No. of Pages : 02
Total No. of Questions : 18
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B.Tech. (Food Technology) (2018 Batch) (Sem.-3)
PRINCIPLES OF FOOD PRESERVATION
Subject Code : BTFT-301
M.Code : 76989
Time : 3 Hrs. Max. Marks : 60
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INSTRUCTIONS TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
- SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.
SECTION-A
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Write briefly :
- Discuss briefly the constituent of foods.
- Importance of water activity
- Role of freezing in food preservation.
- Sharp freezing
- TDT curve
- Blanching
- Thermal processing
- Evaporation
- Spoilage of food
- Antimicrobial agents
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SECTION-B
- Why we need the food preservation? Discuss the objective of food processing and preservation.
- Discuss the nutritional significance of food constituents. How it is effected by processing of food?
- Differentiate between slow freezing and fast freezing. How freezing helps in preservation?
- Discuss various kind of spoilage of canned food made from fruits and vegetables.
- Discuss the use of various chemical in preservation of food products.
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SECTION-C
- Define Food Spoilage. Discuss various cause of food spoilage. Discuss in detail the various principle of food preservation.
- What do you mean by thermal destruction of microorganisms? Discuss the D, Z, F value in thermal processing. How canning helps in food preservation? Discuss all steps involved in canning of foods.
- How drying and chemical helps in food preservation? Discuss the detail role of bio-preservative in food preservation.
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NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.
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This download link is referred from the post: PTU B.Tech Question Papers 2020 December (All Branches)