Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Summer 7th Sem New 2171404 Food Packaging Technology Previous Question Paper
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VII(NEW) EXAMINATION ? SUMMER 2019
Subject Code:2171404 Date:27/05/2019
Subject Name:Food Packaging Technology
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) What are the precautions to be taken during pulping to form good quality
packaging paper?
03
(b) Highlight on Smart package. 04
(c) Define Half Value Period. Explain HVP application in estimation of packaged
food shelf life.
07
Q.2 (a) How type of packaging affected by market location? 03
(b) ?Packaging means value for all the stake holders.? Justify? 04
(c) What are the expectations from an ideal packaging? 07
OR
(c) Prove that for spherical fruits porosity is independent of diameter of fruits
provided fruits touch all the sides of the CFB box.
07
Q.3 (a) Write down to the steps to produce TFS? 03
(b) What are researchable issues in Glass? 04
(c) What are the deterioration taking places in bakery products? Suggest suitable
packaging material for the same.
07
OR
Q.3 (a) What are the limitations of edible package? 03
(b) What are different coatings done on the glass? How it helps in packaging? 04
(c) Explain briefly factors affecting on the shelf life of ready to eat extruded food
products.
07
Q.4 (a) Compare Aseptic Packaging with Canning. 03
(b) Highlight on the functions of followings.
i) Nucleated material in C-PET manufacturing
ii) Soda ash and Alumina in glass manufacturing
iii) Epoxy phenolic lacquering in tin plate
iv) Zinc addition in Aluminum containers
04
(c) Classify the food products container filling systems. Explain the working of low
vacuum filling system for liquid products with a well labeled sketch.
07
OR
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VII(NEW) EXAMINATION ? SUMMER 2019
Subject Code:2171404 Date:27/05/2019
Subject Name:Food Packaging Technology
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) What are the precautions to be taken during pulping to form good quality
packaging paper?
03
(b) Highlight on Smart package. 04
(c) Define Half Value Period. Explain HVP application in estimation of packaged
food shelf life.
07
Q.2 (a) How type of packaging affected by market location? 03
(b) ?Packaging means value for all the stake holders.? Justify? 04
(c) What are the expectations from an ideal packaging? 07
OR
(c) Prove that for spherical fruits porosity is independent of diameter of fruits
provided fruits touch all the sides of the CFB box.
07
Q.3 (a) Write down to the steps to produce TFS? 03
(b) What are researchable issues in Glass? 04
(c) What are the deterioration taking places in bakery products? Suggest suitable
packaging material for the same.
07
OR
Q.3 (a) What are the limitations of edible package? 03
(b) What are different coatings done on the glass? How it helps in packaging? 04
(c) Explain briefly factors affecting on the shelf life of ready to eat extruded food
products.
07
Q.4 (a) Compare Aseptic Packaging with Canning. 03
(b) Highlight on the functions of followings.
i) Nucleated material in C-PET manufacturing
ii) Soda ash and Alumina in glass manufacturing
iii) Epoxy phenolic lacquering in tin plate
iv) Zinc addition in Aluminum containers
04
(c) Classify the food products container filling systems. Explain the working of low
vacuum filling system for liquid products with a well labeled sketch.
07
OR
Q.4 (a) Enlist the advantages and limitations of Aluminum containers in food packaging. 03
(b) Differentiate between Polyethylene and Polypropylene with respect to food
packaging.
04
(c) What are different types of labels used in food industries? List out the factors
affecting in selection of labeling machine. State the purposes of nutritional
labeling on food packages.
07
Q.5 (a) Name any two active components used in the following active packaging films.
i) Antimicrobial films
ii) Moisture and Relative Humidity controller films
iii) Ethylene scavenger films
03
(b) Define Corrugated fiber paperboard. What are its components? Write the
function of each component.
04
(c) Elaborate the term ?PET? (Plastic Grade). Discuss the properties, applications and
limitations of PET with respect to food packaging.
07
OR
Q.5 (a) Briefly explain the mechanisms for edible film formation. 03
(b) Write tear test behavior in the following plastic films.
i) PE
ii) PP
iii) BOPP
iv) Cellophane
04
(c) Define Blister packaging. What are different types of blister packaging? State the
advantages and limitations of blister packaging.
07
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This post was last modified on 20 February 2020