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Seat No.: Enrolment No.
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER-VI(NEW) - EXAMINATION - SUMMER 2019
Subject Code: 2161408 Date:21/05/2019
Subject Name: Food Fermentation Technology
Time:10:30 AM TO 01:00 PM Total Marks: 70
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Instructions:
- Attempt all questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
Q.1 (a) Give mathematical derivation for Kla value 03
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(b) Draw a well labeled diagram to depict the structure of a fermenter. 04
(c) Explain using a well-illustrated flowchart the steps of beer 07 production. How the green colored beer transforms into golden yellow color? What is the significance of hops flowers in beer composition?
Q.2 (a) Give health benefits of wine consumption 03
(b) In fermentation what do you understand by upstream and 04 downstream processing?
(c) Enlist various methods of protein purification 07
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OR
(c) Which genes are responsible for production of beta galactosidase 07 enzyme? Explain the regulation of genes in case of presence and/or absence of glucose and/ or lactose
Q.3 (a) Listdown applications of amylase enzyme in food industry. 03
(b) What is SDS-PAGE? What is the difference between 1-D and 2-D 04 gel electrophoresis?
(c) Describe the concept of adsorption chromatography using an 07 illustration. What are the disadvantages of adsorption chromatography? How does it differ from affinity elution chromatography?
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OR
Q.3 (a) Comment on the following statement “The larger particles elute first 03 during gel filtration”
(b) What is the difference between a) curd and yogurt b) cheese and 04 paneer
(c) What is the difference between batch, fed batch and continuous 07 fermentation? Draw diagram for each type of fermentation
Q4 (a) Comment on the statement “The yogurt starter culture grow 03 synergistically”.
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(b) Explain with an example the application of recombinant DNA 04 technology in production of protein at large scale fermentation
(c) Describe the following methods of protein purification: a) 07 ammonium sulphate precipitation b) gel filtration
OR
Q4 (a) What do you understand by strain development and strain 03 improvement
(b) Write a note on ‘scale up of batch sterilization process’ 04
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(c) A better microbial strain to produce a yogurt production is required. 07 What steps would you take to isolate it? What is the significance of strain improvement in fermentation industry?
Q.5 (a) Write a short note on antifoaming agents 03
(b) Draw a flowchart to depict production of tempeh, an oriental 04 fermented food
(c) Describe types of fermentations based on media feeding, air 07 requirement, sophistication, metabolite, starter.
OR
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Q.5 (a) Write a short note on types of spirits 03
(b) Explain Richards rapid method for calculation of del factor 04
(c) Enlist any 14 fermented products alongwith the starter organism used 07 for its preparation.
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