Download PTU (I.K.Gujral Punjab Technical University (IKGPTU)) B-Tech (Bachelor of Technology) (FT)-Food-Technology 2020 December 3rd Sem 76993 Fruits And Vegetable Processing Technology Previous Question Paper
Total No. of Pages : 02
Total No. of Questions : 18
B.Tech. (Food Technology) (2018 Batch) (Sem.?3)
FRUITS AND VEGETABLE PROCESSING TECHNOLOGY
Subject Code : BTFT-305
M.Code : 76993
Time : 3 Hrs. Max. Marks : 60
INST RUCT IONS T O CANDIDAT ES :
1 .
SECT ION-A is COMPULSORY cons is ting of TEN questions carrying TWO marks
each.
2 .
SECT ION-B c ontains F IVE questions c arrying FIVE marks eac h and s tud ents
have to atte mpt any FOUR q ues tions.
3 .
SECT ION-C contains THREE questions carrying T EN marks e ach and s tudents
have to atte mpt any T WO questio ns.
SECTION-A
Write briefly :
1.
Aggregate and simple fruits.
2.
Differentiate between the fruit and Vegetables.
3.
Packaging of raw fruits.
4.
Chemical preservation.
5.
Thermal processing.
6.
Juice pasteurization.
7.
Fruit juice concentrate.
8.
Aam Papads.
9.
Tomato ketchup.
10. Fermented Pickles.
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SECTION-B
11. Draw and discuss the process of formation of fruit.
12. Define physiology. Discuss the process of respiration and transpiration.
13. Define Freezing. Discuss the process of freezing of vegetables.
14. Discuss the process of making powder from fruit juices.
15. Write brief on the waste management in fruits Industries.
SECTION-C
16. Discuss detail on the pre harvest and post-harvest factors which influence the maturity and
quality of fruits and vegetables.
17. What is the importance of canning in fruits preservation? Name the various types of
container used for canning. Explain all the steps required in canning of fruits.
18. Define Jelly and Marmalade. Explain preparation of fruit jelly with the help of flow
diagram. Discuss all methods for determination of end points in jelly preparation.
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 post was last modified on 13 February 2021