Download GTU BE/B.Tech 2018 Winter 5th Sem New 2151406 Technology Of Grains Question Paper

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Seat No.: Enrolment No.

GUJARAT TECHNOLOGICAL UNIVERSITY

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BE - SEMESTER-V (NEW) EXAMINATION - WINTER 2018
Subject Code: 2151406 Date:27/11/2018
Subject Name: Technology of Grains
Time: 10:30 AM TO 01:00 PM Total Marks: 70
Instructions:

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1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.

Q.1 (a) Define parboiling of paddy and state the importance of parboiling. 03
(b) What is soft wheat and explain the industrial importance of soft wheat. 04

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(c) Enlist the components of supply chain of food grains and discuss the various distribution channels of wheat in India. 07

Q.2 (a) Enlist the steps involved in refining of crude oil and explain any one steps in detail. 03
(b) Define/ explain the terms: 04
1) Carborandum ii) Conditioning of pulses iii) Gota iv) Pitting of legumes
(c) Explain the process of separating immature paddy from brown rice using compartment separator. 07

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OR

(c) Explain the principle involved in rice grain cracking during milling and explain the remedial measures to overcome the rice grain cracking problem. 07

Q.3 (a) State the objectives of wheat conditioning. 03
(b) What is scalping? State the importance of scalping from milling point of view. 04
(c) Explain the various pre-treatments required to oilseeds prior to oil extraction. 07

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OR

Q.3 (a) State the importance of club wheat. 03
(b) State the characteristics of different types of corn. 04
(c) Write down the nutritional significance of soybean seeds and briefly discuss the scope and status of soybean processing in India. 07

Q.4 (a) State the objectives of hydrothermal treatment to grains. 03

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(b) Explain the important features of modern methods of pulse milling over traditional methods. 04
(c) Explain the process of pneumatic rice bran separation with neat labelled sketch. 07

OR

Q.4 (a) Write the significance of determination of physico-chemical properties of food grains. 03
(b) Explain the various factors affecting milling characteristics of pulses. 04

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(c) What is custom blending of wheat? Explain the process of manufacturing wheat flour for bread manufacturing from soft wheat. 07

Q.5 (a) Discuss the advantages and limitations of solvent extraction method over mechanical methods. 03
(b) Write short notes: 04
1. Strength of wheat flour
2. Degerming of corn.

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(c) Explain the traditional home scale methods of milling of pulses. 07

OR

Q.5 (a) Explain the working of Hydraulic Press for oil extraction. 03
(b) Briefly describe the cleaning process of corn before milling. 04
(c) Explain the modern method (CFTRI method) of milling of pulses. 07

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