Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2018 Winter 7th Sem New 2171402 Food Rheology And Sensory Evaluation Previous Question Paper
1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VII (NEW) EXAMINATION ? WINTER 2018
Subject Code: 2171402 Date: 19/11/2018
Subject Name: Food Rheology & Sensory Evaluation
Time: 10:30 AM TO 01:00 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) Explain Resilience? What is its significance in food development? 03
(b) Write a note on rupture point? Explain with sketch how it help in developing
different texture in food material?
04
(c) Explain different methods of direct stress measurement in food? 07
Q.2 (a) Explain the term true stress? 03
(b) Why electrical measuring systems in food are preferred over mechanical? 04
(c) With neat sketch explain plasticity and elasticity of food material? What is its
significance in food development?
07
OR
(c) With sketch explain Tristimulus value of color is 5R +7Y+ 9G; what does it indicate? 07
Q.3 (a) Differentiate Deviatric stress and Isotropic stress? 03
(b) Develop a consumer questionnaire for food evaluation? 04
(c) Draw an ideal layout for sensory evaluation laboratory and explain? 07
OR
Q.3 (a) On force deformation curve explain stiffness of the product? 03
(b) Differentiate Adhesiveness and Springiness with sketch? 04
(c) What is the need of the training to panel members employing for descriptive type of
tasting the food?
07
Q.4 (a) Why it was necessary to develop an electronic nose? 03
(b) Differentiate the importance of chord modulus and secant modulus for fresh fruit
rheology?
04
(c) Discuss different mechanisms for food emulsion destabilization? 07
OR
Q.4 (a) Explain Lamberts? law and Beers? law? 03
(b) Explain the calibration process of an electronic nose? 04
(c) Explain Composite Scoring Test and Threshold Test with their applications? 07
Q.5 (a) Explain Extinction and Absorbency index? 03
(b) Explain method of working of different reactive surfaces used in the e-nose? 04
(c) Explain the working of food texture measuring instrument? 07
OR
Q.5 (a) Discuss limitations of the e-nose? 03
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1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?VII (NEW) EXAMINATION ? WINTER 2018
Subject Code: 2171402 Date: 19/11/2018
Subject Name: Food Rheology & Sensory Evaluation
Time: 10:30 AM TO 01:00 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) Explain Resilience? What is its significance in food development? 03
(b) Write a note on rupture point? Explain with sketch how it help in developing
different texture in food material?
04
(c) Explain different methods of direct stress measurement in food? 07
Q.2 (a) Explain the term true stress? 03
(b) Why electrical measuring systems in food are preferred over mechanical? 04
(c) With neat sketch explain plasticity and elasticity of food material? What is its
significance in food development?
07
OR
(c) With sketch explain Tristimulus value of color is 5R +7Y+ 9G; what does it indicate? 07
Q.3 (a) Differentiate Deviatric stress and Isotropic stress? 03
(b) Develop a consumer questionnaire for food evaluation? 04
(c) Draw an ideal layout for sensory evaluation laboratory and explain? 07
OR
Q.3 (a) On force deformation curve explain stiffness of the product? 03
(b) Differentiate Adhesiveness and Springiness with sketch? 04
(c) What is the need of the training to panel members employing for descriptive type of
tasting the food?
07
Q.4 (a) Why it was necessary to develop an electronic nose? 03
(b) Differentiate the importance of chord modulus and secant modulus for fresh fruit
rheology?
04
(c) Discuss different mechanisms for food emulsion destabilization? 07
OR
Q.4 (a) Explain Lamberts? law and Beers? law? 03
(b) Explain the calibration process of an electronic nose? 04
(c) Explain Composite Scoring Test and Threshold Test with their applications? 07
Q.5 (a) Explain Extinction and Absorbency index? 03
(b) Explain method of working of different reactive surfaces used in the e-nose? 04
(c) Explain the working of food texture measuring instrument? 07
OR
Q.5 (a) Discuss limitations of the e-nose? 03
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2
(b) Differentiate with the example shear thinning and shear thickening of the visco-
elastic material?
04
(c) Explain the working of food color measuring instrument? 07
********
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This post was last modified on 20 February 2020