Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2018 Winter 6th Sem New 2161408 Food Fermentation Technology Previous Question Paper
1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VI (NEW) EXAMINATION ? WINTER 2018
Subject Code:2161408 Date:04/12/2018
Subject Name:Food Fermentation 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.
MARKS
Q.1 (a) State the importance of antifoaming agents in industrial
fermenter
03
(b) Comment on methods of preservation of microbial cultures used
in fermentation industry
04
(c) Give the detailed classification of wine 07
Q.2 (a) Justify ?yeast is a better starter culture than bacteria? 03
(b) Explain the methods of purification of enzyme considering its
molecular weight as major criteria.
04
(c) Give mathematical derivation for thermal destruction of
essential media components during sterilization.
07
OR
(c) Write a flow diagram for wine manufacture and describe
fermentation process in wine.
07
Q.3 (a) Define ?Design Organism?. Give thermal death characteristics of
most commonly used ?design organism?
03
(b) What is importance of separation and pressing during wine
making?
04
(c) Draw a diagram to depict the functioning of Lac operon. Discuss
in reference to cAMP and CAP, the status of operon when both
lactose and glucose is available for the bacteria.
07
OR
Q.3 (a) What is significance of malting during beer manufacture 03
(b) Write a note on ?scale up of batch sterilization process? 04
(c) Describe the process of inoculum preparation for industrial
purposes. What do you understand by ?Direct-vat-set? culture
used in dairy industry?
07
Q.4 (a) Comment on ?synergisms between starter culture? during
Yogurt preparation.
03
(b) Define ?del factor? and give it?s mathematical derivation 04
(c) Write in brief about important chemical components of grapes
responsible for wine quality
07
OR
Q.4 (a) Explain Richards rapid method for calculation of del factor 03
(b) Explain how holding time can be calculated at constant
sterilization temperature?
04
(c) Describe formulation and optimization of fermentation media.
What are commonly encountered problems during media
optimization?
07
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1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VI (NEW) EXAMINATION ? WINTER 2018
Subject Code:2161408 Date:04/12/2018
Subject Name:Food Fermentation 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.
MARKS
Q.1 (a) State the importance of antifoaming agents in industrial
fermenter
03
(b) Comment on methods of preservation of microbial cultures used
in fermentation industry
04
(c) Give the detailed classification of wine 07
Q.2 (a) Justify ?yeast is a better starter culture than bacteria? 03
(b) Explain the methods of purification of enzyme considering its
molecular weight as major criteria.
04
(c) Give mathematical derivation for thermal destruction of
essential media components during sterilization.
07
OR
(c) Write a flow diagram for wine manufacture and describe
fermentation process in wine.
07
Q.3 (a) Define ?Design Organism?. Give thermal death characteristics of
most commonly used ?design organism?
03
(b) What is importance of separation and pressing during wine
making?
04
(c) Draw a diagram to depict the functioning of Lac operon. Discuss
in reference to cAMP and CAP, the status of operon when both
lactose and glucose is available for the bacteria.
07
OR
Q.3 (a) What is significance of malting during beer manufacture 03
(b) Write a note on ?scale up of batch sterilization process? 04
(c) Describe the process of inoculum preparation for industrial
purposes. What do you understand by ?Direct-vat-set? culture
used in dairy industry?
07
Q.4 (a) Comment on ?synergisms between starter culture? during
Yogurt preparation.
03
(b) Define ?del factor? and give it?s mathematical derivation 04
(c) Write in brief about important chemical components of grapes
responsible for wine quality
07
OR
Q.4 (a) Explain Richards rapid method for calculation of del factor 03
(b) Explain how holding time can be calculated at constant
sterilization temperature?
04
(c) Describe formulation and optimization of fermentation media.
What are commonly encountered problems during media
optimization?
07
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2
Q.5 (a) What do you mean by strain development and strain
improvement?
03
(b) Explain the methods of enzyme purification on the basis of its
molecular weight.
04
(c) What is significance of KLa ? Describe any two methods for
determination of ?KLa? value.
07
OR
Q.5 (a) Name any three important parts of industrial fermenter with their
functions.
03
(b) Give flow diagram to depict iso-electric focusing. Explain how
it is better than conventional SDS-PAGE.
04
(c) Describe the effect of dissolved oxygen concentration on amino
acid synthesis by Brevibacterium flavus
07
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This post was last modified on 20 February 2020