Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Winter 7th Sem New 2171402 Food Rheology And Sensory Evaluation Previous Question Paper
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? VII (New) EXAMINATION ? WINTER 2019
Subject Code: 2171402 Date: 26/11/2019
Subject Name: Food Rheology & Sensory Evaluation
Time: 10:30 AM TO 01:00 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) Define the following terms. 03
1 Creep
2 Secant Modulus
3 Bingham plastic
Q.1 (b) Define rheology. State the significance of food rheology study. 04
Q.1 (c) What type of fluid behavior is applicable to molten chocolate mass? Derive its
mathematical expression by using Newton?s viscosity law.
07
Q.2 (a) In a resonance technique, a potato finger 60 mm long and 20 mm in diameter
was tested under compression. The recorded resonant frequency obtained was
187 Hz. If the mass density of the sample is 1.98 g/cm
3
, calculate the modulus
of elasticity of the sample.
03
(b) Draw electrical equivalence of: Spring; Dashpot; Maxwell model and Kelvin
Model
04
(c) Prove that stress relaxation is 36.8% of initial stress in Maxwell Model. 07
OR
(c) Compare leathery product and crispy product with help of force deformation
curve and explain.
07
Q.3 (a) Classify food emulsions on the basis of internal phase ratio. 03
(b) Define HLB index. How it can be used in the selection of emulsifier for a
particular food system? State the limitations of HLB index.
04
(c) Discuss the calibration and working of E-Nose used for food analysis. 07
OR
Q.3 (a) State the significance of the followings in sensory evaluation.
i) Defining project objective
ii) Sample screening
03
(b) Highlight on the classification of sensory evaluation tests. 04
(c) Discuss CIE system for food color measurement. 07
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? VII (New) EXAMINATION ? WINTER 2019
Subject Code: 2171402 Date: 26/11/2019
Subject Name: Food Rheology & Sensory Evaluation
Time: 10:30 AM TO 01:00 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) Define the following terms. 03
1 Creep
2 Secant Modulus
3 Bingham plastic
Q.1 (b) Define rheology. State the significance of food rheology study. 04
Q.1 (c) What type of fluid behavior is applicable to molten chocolate mass? Derive its
mathematical expression by using Newton?s viscosity law.
07
Q.2 (a) In a resonance technique, a potato finger 60 mm long and 20 mm in diameter
was tested under compression. The recorded resonant frequency obtained was
187 Hz. If the mass density of the sample is 1.98 g/cm
3
, calculate the modulus
of elasticity of the sample.
03
(b) Draw electrical equivalence of: Spring; Dashpot; Maxwell model and Kelvin
Model
04
(c) Prove that stress relaxation is 36.8% of initial stress in Maxwell Model. 07
OR
(c) Compare leathery product and crispy product with help of force deformation
curve and explain.
07
Q.3 (a) Classify food emulsions on the basis of internal phase ratio. 03
(b) Define HLB index. How it can be used in the selection of emulsifier for a
particular food system? State the limitations of HLB index.
04
(c) Discuss the calibration and working of E-Nose used for food analysis. 07
OR
Q.3 (a) State the significance of the followings in sensory evaluation.
i) Defining project objective
ii) Sample screening
03
(b) Highlight on the classification of sensory evaluation tests. 04
(c) Discuss CIE system for food color measurement. 07
Q.4 (a) Introduce the following tests used for textural measurement.
i) Fundamental Test
ii) Empirical Test
iii) Imitative Test
03
(b) XYZ company developed new packaging material for food product. Estimated
shelf life in new packaging material is 7 days more than existing packaging
material. The company would like to confirm overall acceptability of product
packed in new packaging material by conducting sensory evaluation. Which
type of sensory evaluation test will be more appropriate? Design sensory
evaluation score card.
04
(c) Enlist steps for training of descriptive type panel members. Discuss each steps
with its significance.
07
OR
Q.4 (a) State the effect of following parameters on molten chocolate mass behavior.
i) Particle size distribution
ii) Thixotropy
03
(b) Draw a well labeled Time vs. Force representation obtained during textural
profile analysis.
04
(c) Discuss psychological factors affecting sensory panel members. 07
Q.5 (a) State the textural measurement principle in the following instruments.
i) Bostwick consistometer
ii) Tenderometer
iii) Farinograph
03
(b) Compare paired comparison test with ranking test of sensory evaluation. 04
(c) What do you understand chain of sensory perception? Differentiate between
sensation and perception in sensory evaluation. What are different controls
employed to prevent biases during sensory evaluation? State the importance of
each control.
07
OR
Q.5 (a) What are different types of threshold value? 03
(b) What do you understand by multiple sample difference test? State its
application areas in food industries.
04
(c) Discuss different types of food emulsion destabilization phenomena. 07
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This post was last modified on 20 February 2020