Download GTU BE/B.Tech 2019 Winter 7th Sem New 2171407 Horticultural Produce Processing Question Paper

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GUJARAT TECHNOLOGICAL UNIVERSITY

BE - SEMESTER- VII (New) EXAMINATION - WINTER 2019

Subject Code: 2171407

Subject Name: Horticultural Produce Processing

Date: 30/11/2019

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Time: 10:30 AM TO 01:00 PM

Total Marks: 70

Instructions:

1. Attempt all questions.
2. Make suitable assumptions wherever necessary.

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3. Figures to the right indicate full marks.

Q.1

1. Differentiate between fruit jam and jelly. (03 MARKS)
2. What do you mean by ‘post harvest loss’? Give its importance. (04 MARKS)
3. Describe the textural and flavor changes during ripening of fruits (07 MARKS)

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Q.2

1. State the advantages of processing of horticultural crops. (03 MARKS)
2. Explain the nature of spoilage indicated by Flat sour (04 MARKS)
3. Define canning and write in detail about exhausting of cans. (07 MARKS)

OR

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1. Describe the basis used for sugar quantification and its requirement during jelly manufacture. (07 MARKS)

Q.3

1. Enlist different factors affecting on-respiration (03 MARKS)
2. Explain the effect of altitude on time and temperature of canned product (04 MARKS)
3. Describe chemical maturity indices for fruits and vegetables (07 MARKS)

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OR

1. Differentiate between climacteric and non-climacteric fruits (03 MARKS)
2. Write in brief about the ingredients for ketchup manufacture (04 MARKS)
3. Write short notes: (07 MARKS)
   1. Blanching of fruits
   2. Sterilization of cans

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Q.4

1. State the computational maturity indices. (03 MARKS)
2. Define ‘respiratory quotient’ and give it’s relation with respiratory substrate (04 MARKS)
3. State the principle involved in enzymatic clarification of fruit juices and explains the process of fruit juice clarification using physical fining agents. (07 MARKS)

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OR

1. Give the effect of temperature on respiration in horticultural commodities? (03 MARKS)
2. Explain the role of chemical preservative in fruit juice preservation (04 MARKS)
3. Differentiate following (07 MARKS)
   1. Photosynthesis and Respiration
   2. Climacteric and Non climacteric fruits

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Q.5

1. Give the significance of post harvest plant physiology (03 MARKS)
2. Write a note on ‘respiratory substrates’ (04 MARKS)
3. Describe different processed Tomato products and write a note on ‘Extraction of Tomato juice’ (07 MARKS)

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OR

1. State how premature setting in jelly can be overcome. (03 MARKS)
2. Write in brief about ‘preservation of juice by germ proof filtration’ (04 MARKS)
3. Describe the techniques used for measurement of respiratory gases during storage. (07 MARKS)

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