Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Winter 3rd Sem New 3131405 Introduction To Food Processing Technology Previous Question Paper
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? III (New) EXAMINATION ? WINTER 2019
Subject Code: 3131405 Date: 28/11/2019
Subject Name: Introduction to Food Processing Technology
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) What are the major sectors of Indian food industry? 03
(b) Write the principles of food preservation. 04
(c) A food mix is to be made that would balance the amount of methionine
(MET), a limiting amino acid in terms of food protein nutritional value,
by blending several types of plant proteins. Corn, which contains 15%
protein, has 1.2 g MET/100 g protein; soy flour with 55% protein has
1.7 g MET/100 g protein; and non fat dry milk with 36% protein has 3.2
g MET/100 g protein. How much of these ingredients must be used to
produce 100 kg of formula that contains 30% protein and 2.2 g MET/100
g protein.
07
Q.2 (a) Classify food on the basis of pH. 03
(b) Write Short notes on
(i) HTST Pasteurization
(ii) Modified Atmosphere Packaging
04
(c) What the the challenges and opportunity for the Indian food industry? 07
OR
(c) A single strength (fresh) mango juice with 10 % soluble solids is
concentrated to 55% soluble solids in an evaporator. To improve the
flavour of the final product, a certain amount of single strength juice is
added to the concentrated juice so that the concentration of the final
mixture becomes 40%. If the inlet juice flow rate is 1200 kg/h fresh juice,
calculate
(i) Water evaporation rate.
(ii) How much fresh juice per hour is being added back?
(iii) Rate of production of final product.
07
Q.3 (a) Define the Base, Derived and Supplementary units. 03
(b) What do you understand by the following terms
1. Peeling
2. Evaporation
3. Relative humidity
4. Dry bulb temperature
04
(c) List out the properties of psychometric chart. Draw a neat labelled
diagram of psychometric chart indicating various variables.
07
OR
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Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? III (New) EXAMINATION ? WINTER 2019
Subject Code: 3131405 Date: 28/11/2019
Subject Name: Introduction to Food Processing Technology
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) What are the major sectors of Indian food industry? 03
(b) Write the principles of food preservation. 04
(c) A food mix is to be made that would balance the amount of methionine
(MET), a limiting amino acid in terms of food protein nutritional value,
by blending several types of plant proteins. Corn, which contains 15%
protein, has 1.2 g MET/100 g protein; soy flour with 55% protein has
1.7 g MET/100 g protein; and non fat dry milk with 36% protein has 3.2
g MET/100 g protein. How much of these ingredients must be used to
produce 100 kg of formula that contains 30% protein and 2.2 g MET/100
g protein.
07
Q.2 (a) Classify food on the basis of pH. 03
(b) Write Short notes on
(i) HTST Pasteurization
(ii) Modified Atmosphere Packaging
04
(c) What the the challenges and opportunity for the Indian food industry? 07
OR
(c) A single strength (fresh) mango juice with 10 % soluble solids is
concentrated to 55% soluble solids in an evaporator. To improve the
flavour of the final product, a certain amount of single strength juice is
added to the concentrated juice so that the concentration of the final
mixture becomes 40%. If the inlet juice flow rate is 1200 kg/h fresh juice,
calculate
(i) Water evaporation rate.
(ii) How much fresh juice per hour is being added back?
(iii) Rate of production of final product.
07
Q.3 (a) Define the Base, Derived and Supplementary units. 03
(b) What do you understand by the following terms
1. Peeling
2. Evaporation
3. Relative humidity
4. Dry bulb temperature
04
(c) List out the properties of psychometric chart. Draw a neat labelled
diagram of psychometric chart indicating various variables.
07
OR
2
Q.3 (a) Name three regulations framed by FSSAI. 03
(b) What are the advantages of blanching? 04
(c) What is freezing? How is freezing different from chilling? Explain in
details the different method of freezing?
07
Q.4 (a) Define D, F and Z value. 03
(b) Explain in brief the drying of food materials. What are the advantages of
drying of food materials?
04
(c) What is canning? Draw and explain the flow chart for canning. 07
OR
Q.4 (a) Why size reduction is important in food processing? Explain with
justification.
03
(b) Explain the working of hammer mill with diagram. 04
(c) Calculate the amount of cooling water required to cool a liquid food
paste at the rate 200kg/hr containing 30% solids from 80
0
C to 20
0
C in a
counter flow heat exchanger. The increase in temperature of water is not
allowed to exceed 10
0
C. The specific heat of liquid food paste is 3.0 and
water is 4.2kJ/kgK.
07
Q.5 (a) What are mega food parks? 03
(b) What are the methods for the evaluation of food quality? Explain any
one of them.
04
(c) What is food spoilage? What are the major causes of food spoilage?
Explain the chemical causes of food deterioration.
07
OR
Q.5 (a) Explain the usages of steam table. Describe the stepwise procedure for
the formation of superheated steam.
03
(b) The temperature of three different food products A, B and C of equal
mass are 12, 19 and 28
0
C respectively. The temperature when A and B
are mixed is 16
0
C and when B and C are mixed is 23
0
C, what would be
the temperature when A and C are mixed.
04
(c) Define the process of diffusion. Discuss the applications of diffusion in
food industry.
07
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This post was last modified on 20 February 2020