Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Winter 7th Sem New 2171407 Horticultural Produce Processing Previous Question Paper
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? VII (New) EXAMINATION ? WINTER 2019
Subject Code: 2171407 Date: 30/11/2019
Subject Name: Horticultural Produce Processing
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.
MARKS
Q.1 (a) Differentiate between fruit jam and jelly. 03
(b) What do you mean by ?post harvest loss?? Give its
importance.
04
(c) Describe the textural and flavor changes during ripening of
fruits
07
Q.2 (a) State the advantages of processing of horticultural crops. 03
(b) Explain the nature of spoilage indicated by Flat sour 04
(c) Define canning and write in detail about exhausting of cans. 07
OR
(c) Describe the basis used for sugar quantification and its
requirement during jelly manufacture.
07
Q.3 (a) Enlist different factors affecting on respiration 03
(b) Explain the effect of altitude on time and temperature of
canned product
04
(c) Describe chemical maturity indices for fruits and vegetables 07
OR
Q.3 (a) Differentiate between climacteric and non-climacteric fruits 03
(b) Write in brief about the ingredients for ketchup manufacture 04
(c) Write short notes:
1. Blanching of fruits
2. Sterilization of cans
07
Q.4 (a) State the computational maturity indices. 03
(b) Define ?respiratory quotient? and give it?s relation with
respiratory substrate
04
(c) State the principle involved in enzymatic clarification of
fruit juices and explains the process of fruit juice
clarification using physical fining agents.
07
OR
Q.4 (a) Give the effect of temperature on respiration in horticultural
commodities?
03
(b) Explain the role of chemical preservative in fruit juice
preservation
04
(c) Differentiate following
(i) Photosynthesis and Respiration
07
FirstRanker.com - FirstRanker's Choice
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? VII (New) EXAMINATION ? WINTER 2019
Subject Code: 2171407 Date: 30/11/2019
Subject Name: Horticultural Produce Processing
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.
MARKS
Q.1 (a) Differentiate between fruit jam and jelly. 03
(b) What do you mean by ?post harvest loss?? Give its
importance.
04
(c) Describe the textural and flavor changes during ripening of
fruits
07
Q.2 (a) State the advantages of processing of horticultural crops. 03
(b) Explain the nature of spoilage indicated by Flat sour 04
(c) Define canning and write in detail about exhausting of cans. 07
OR
(c) Describe the basis used for sugar quantification and its
requirement during jelly manufacture.
07
Q.3 (a) Enlist different factors affecting on respiration 03
(b) Explain the effect of altitude on time and temperature of
canned product
04
(c) Describe chemical maturity indices for fruits and vegetables 07
OR
Q.3 (a) Differentiate between climacteric and non-climacteric fruits 03
(b) Write in brief about the ingredients for ketchup manufacture 04
(c) Write short notes:
1. Blanching of fruits
2. Sterilization of cans
07
Q.4 (a) State the computational maturity indices. 03
(b) Define ?respiratory quotient? and give it?s relation with
respiratory substrate
04
(c) State the principle involved in enzymatic clarification of
fruit juices and explains the process of fruit juice
clarification using physical fining agents.
07
OR
Q.4 (a) Give the effect of temperature on respiration in horticultural
commodities?
03
(b) Explain the role of chemical preservative in fruit juice
preservation
04
(c) Differentiate following
(i) Photosynthesis and Respiration
07
(ii) Climacteric and Non climacteric fruits
Q.5 (a) Give the significance of post harvest plant physiology 03
(b) Write a note on ?respiratory substrates? 04
(c) Describe different processed Tomato products and write a
note on ?Extraction of Tomato juice?
07
OR
Q.5 (a) State how premature setting in jelly can be overcome. 03
(b) Write in brief about ?preservation of juice by germ proof
filtration?
04
(c) Describe the techniques used for measurement of
respiratory gases during storage.
07
*************
FirstRanker.com - FirstRanker's Choice
This post was last modified on 20 February 2020