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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER-III (NEW) EXAMINATION — SUMMER 2019
Subject Code: 2131405 Date: 04/06/2019
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Subject Name: Introduction to Food Processing Technology
Time: 02:30 PM TO 05:00 PM Total Marks: 70
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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 (a) Define the followings; (03)
- Dew point temperature
- Specific volume
- Blanching
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(b) State the use of psychometric chart in food processing. Draw a neat labelled diagram of psychometric chart indicating various variables. (04)
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(c) What do you mean by Engineering units, Dimensions and Derived Units? Prove that the given equation is homogeneous or not s = ut +1/2 at?. (07)
Q.2 (a) Give the importance of instrumentation and control in food industry. List out the equipments used for temperature measurement, flow measurements and pressure measurements. (03)
(b) What is food quality? Discuss food quality evaluation method. (04)
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(c) A retort and 2000 cans of tuna fish have been heated to a uniform temperature of 116°C. 1t is desired to cool the cans to 35°C before removing them from the retort. How much cooling water is required if it enters the retort at 20°C and leaves at 30°C. (07)
Given
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Specific heat of tuna fish = 3.65kJ/kg’CSpecific heat of can wall = 0.46kJ/kg’C
Specific heat of water = 4.18kJ/kg’C
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Mass of tuna fish/can = 450gm
Energy required to cool retort = 75000KJ
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Mass of can wall/can = 55gOR
Q.3 (a) Discus the followings in details (03)
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- Criteria based on which, cleaning and grading equipments are classified
- Importance and Advantages of material handling
- Importance of size reduction in food industries
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(b) Discuss the followings in details (04)
- Formation of steam
- Latent heat and Sensible heat
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(c) Discuss the Rittinger’s, Bonds and Kick’s Law in size reduction. Also draw stress-strain diagram to identify the types of material. (07)
Q.4 (a) How you grade the present status of food industry in India? Give your view regarding the future growth of food processing in India. (03)
(b) OR Explain different methods of sensory evaluation of food in industry. (04)
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(c) Discuss in detail about recommended daily allowance. In the concentration of orange juice a fresh extracted and stained juice containing 7.08% solid is fed to an evaporator. In the evaporator, water is removed and the solids content increased to 58% solids. For 1000 kg/h entering, calculate the amounts of the outlet streams of concentrated juice and water. (07)
Q.5 (a) Discuss subjective and objective evaluation of food products. (03)
(b) Differentiate between cleaning and grading. Explain the working principle of hand operated double screen grain cleaner and seed grader with diagram. (04)
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(c) OR What do you understand by (07)
- balance diet
- Entrepreneurship
- Energy balance
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Q.5 (a) Differentiate between (03)
- Abrasion peeling and Caustic peeling
- Dry bulb temperature and Wet bulb temperature
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(b) Justify with appropriate reasons “Why Food Processing Technology is Multidisciplinary Branch”. (04)
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(c) Briefly describe about protein requirement of Indians. What is drying? How it helps in preservation? Discuss different advantages of drying. Why instrumentation and control is the heart of the process? Give some reasons. (07)
OR
(a) Explain the followings; (03)
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- Formation of superheated steam
- Steam blanching
- Drying and Dehydration
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(b) Classify the nutrients into various categories on the basis of their functions? (04)
(c) A continuously operated rotary drier is used to dry 12 kg/min of a starch-based food containing 25% moisture (wet weight basis) to give a product containing 10% moisture. However, the drier cannot handle feed material with moisture content greater than 15% and therefore a proportion of dry product must be recycled and mixed with the fresh feed. Calculate the evaporation rate and the recycle ratio. (07)
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