Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Summer 5th Sem New 2151406 Technology Of Grains Previous Question Paper
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?V (NEW) EXAMINATION ? SUMMER 2019
Subject Code: 2151406 Date: 06/06/2019
Subject Name: Technology of Grains
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) Draw the morphological structure of wheat and state the possible
utilization of each part.
03
(b) What is scalping? State the significance of scalping in milling of grains. 04
(c) Explain the significance of :
i) Determination of physico-chemical properties of food grains
ii) Supply chain of food grains
07
Q.2 (a) Explain the working of ?Screw Press? used for extraction of oil from
oilseeds.
03
(b) Explain the sella process of parboiling. 04
(c) State the principle involved in cracking of rice and explain the remedial
measures to avoid the cracking of rice during milling.
07
OR
(c) State the importance of rice polishing and explain the working
mechanism of cone polisher with neat labeled diagram.
07
Q.3 (a) What are the advantages of milling of pulses? 03
(b) Comment on ?hydrogenation of oil? 04
(c) Define the term ?Milling of pulses? and explain the dry and wet method
of pulse milling.
07
OR
Q.3 (a) Explain the important features of Modern methods of pulse milling over
traditional methods.
03
(b) Explain the various factors affecting milling characteristics of pulses 04
(c) Explain the flow diagram of CFTRI method of milling of pulses. 07
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?V (NEW) EXAMINATION ? SUMMER 2019
Subject Code: 2151406 Date: 06/06/2019
Subject Name: Technology of Grains
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) Draw the morphological structure of wheat and state the possible
utilization of each part.
03
(b) What is scalping? State the significance of scalping in milling of grains. 04
(c) Explain the significance of :
i) Determination of physico-chemical properties of food grains
ii) Supply chain of food grains
07
Q.2 (a) Explain the working of ?Screw Press? used for extraction of oil from
oilseeds.
03
(b) Explain the sella process of parboiling. 04
(c) State the principle involved in cracking of rice and explain the remedial
measures to avoid the cracking of rice during milling.
07
OR
(c) State the importance of rice polishing and explain the working
mechanism of cone polisher with neat labeled diagram.
07
Q.3 (a) What are the advantages of milling of pulses? 03
(b) Comment on ?hydrogenation of oil? 04
(c) Define the term ?Milling of pulses? and explain the dry and wet method
of pulse milling.
07
OR
Q.3 (a) Explain the important features of Modern methods of pulse milling over
traditional methods.
03
(b) Explain the various factors affecting milling characteristics of pulses 04
(c) Explain the flow diagram of CFTRI method of milling of pulses. 07
Q.4 (a) Define parboiling of paddy and state the advantages of parboiling of
paddy.
03
(b) Briefly explain the principle involved in separation of paddy by tray
separator.
04
(c) Enlist the groups of impurities present in crude oil and describe the steps
involved for their removal.
07
OR
Q.4 (a) Distinguish between whole wheat flour and refined wheat flour. 03
(b) Discuss in detail the nutritional value of cereals and pulses. 04
(c) Write a short notes on:
i) Soybean processing
ii) Utilization of defatted oilseed cake
07
Q.5 (a) Enlist the different species of wheat with their importance. 03
(b) Explain the working mechanism of beall degermer with neat labelled
diagram.
04
(c) Explain the wet milling process for the extraction of corn starch. 07
OR
Q.5 (a) Enlist the by-products of wheat milling industry and state its utilization. 03
(b) Discuss the different applications of corn and its products. 04
(c) Write short notes on:
1. Bleaching of wheat flour
2. Enrichment of wheat flour
07
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This post was last modified on 20 February 2020